I began making a sugar cookie recipe back when I was in high school... I really don't know where the recipe came from, but it was easy to make and always came out perfectly. Today, I fiddled around with the recipe and changed it in such a way that I got some of the best compliments from both of My Boys after they sampled them! Nothing better than a soft cookie that is studded with chocolate sprinkles to put smiles on their faces and resulted in some of the best hugs I could have hoped for today!
I love a soft cookie and this one does not disappoint! It's speckled with chocolate sprinkles instead of chips, which adds an element of fun to the cookies (at least I think so!). You could change the sprinkles to match the current holiday to make them more festive.
I also decided to add a bit of almond extract to my original recipe... I love the extra dimension of flavor that it brings to the cookie... makes me want to go grab another cookie right now as I think about it!
These cookies would be a perfect little treat to add to the lunchbox or to nibble on in the afternoon when you hit that late day "slump" with a cup of tea or coffee... seriously, you need to try these cookies!
Soft Chocolate Sprinkle Cookies
Yield: approximately 6 dozen cookies
- 3 1/2 cups flour, sifted
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- 1/2 teaspoon salt
- 1/2 cup salted butter
- 1/2 cup butter flavor shortening (I use Crisco)
- 1 cup granulated sugar
- 3 eggs
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup chocolate sprinkles
- In a large bowl, sift together the flour, baking soda, cream of tartar and salt; set aside.
- In the bowl of a stand mixer, cream together butter, shortening and sugar until light and fluffy.
- Add the eggs, vanilla extract and almond extract and mix until combined.
- Gradually add the flour mixture and mix until combined. Cover an refrigerate for about 1 hour.
- Preheat oven to 350 degrees.
- Drop by rounded tablespoonful on a parchment lined baking sheet (I use a cookie scoop to ensure my cookies are uniform in size). Bake for 10-11 minutes - do not allow to brown or they will be over baked.
- Allow to cool on baking sheet for 4-5 minutes, then remove to wire racks to cool completely.
- Store in an air-tight container for up to 1 week.
Please note that all photos and content belong to Patsy Kreitman, unless otherwise noted. If you want to use something please ask first.