Patriotic Sprinkle Crinkle Cookies
MAKES 24
1 1/2 cups + 1 tablespoon all-purpose flour
1/2 cup dutch process cocoa powder
3/4 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter, at room temperature
1 1/2 cups sugar
1 egg, at room temperature
1 teaspoon vanilla extract
1/2 cup red, white and blue sprinklesÂ
Preheat the oven to 350 degrees. Line 2 baking trays with parchment paper. In a medium bowl, sift together the flour, cocoa powder, baking soda and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 3 minutes. Add the egg and vanilla and beat until combined. Add the flour mixture and beat on low just until incorporated.
Place sprinkles on a dinner plate. Using a cookie scoop, scoop 2 tablespoons worth of mixture at a time. Roll into a ball using your hands, then roll generously in sprinkles. Place 6 cookies on each baking tray, spaced evenly.
Bake for 11-12 minutes, until the cookies have puffed up and are beginning to crack on the tops, and the edges are set. Remove from the oven and allow to cool on the baking tray for 10 minutes then transfer to a wire rack to cool completely. Repeat until all the dough is used. Store in an airtight container.
Recipe originally published in “No Place Like Mary’s Place“
