Soft Chocolate Sprinkle Cookies {recipe}

Do you ever get an idea in your head and you can't stop thinking about it until you put it into action?  My need to bake cookies, is a normal thing... but, I've gotten tired of doing the same old chocolate chip cookies or some spin on it that incorporates cocoa or something like that.   Sometimes you just want something different.

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

Ingredients

• 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
  

Cooking Directions

1. In a large bowl, sift together the flour, baking soda, cream of tartar and salt; set aside.
   
   
2. In the bowl of a stand mixer, cream together butter, shortening and sugar until light and fluffy.
   
   
3. Add the eggs, vanilla extract and almond extract and mix until combined.
   
   
4. Gradually add the flour mixture and mix until combined. Cover an refrigerate for about 1 hour.
   
   
5. Preheat oven to 350 degrees.
   
   
6. 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.
   
   
7. Allow to cool on baking sheet for 4-5 minutes, then remove to wire racks to cool completely.
   
   
8. 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.