I don't know about you but I love a good cookie! I enjoy cake too...no doubt about that but there is just something about cookies! My favorite are Italian cookies that are found very easily up in the New York area. I miss a good Italian bakery. There are not many (if any) down here in Virginia. Cookies are a true weakness of mine along with a Starbucks cafe mocha!
These cookies are definitely going on my list to make again and again. They are not only delicious but the easiest cookies I have ever made. They can be made in a food processor without waiting for the butter or cream cheese to soften. I had never made cookies this way before, let alone using cold butter! But it works. I found the original recipe here. Deb from Smitten Kitchen can always be counted on for providing a good solid recipe. I've had success with many of her recipes and this one is probably one of my favorites! These would also be great to have at Christmas time to add to your cookie tray. Just use red and green sprinkles!!! If you enjoy a good cookie please give this recipe a try. It's a winner!
Makes approximately 4 dozen 2 1/2 inch cookies
3 cups all purpose flour
1 tsp baking powder
1/4 tsp baking soda
3/4 tsp fine sea salt or table salt
1 cup (2 sticks) unsalted butter
1/4 cup (2 oz) cream cheese
1 1/4 cups granulated sugar
1 large egg
2 tsp vanilla extract
1/4 tsp almond extract (optional, I used this and would recommend using it)
1 cup rainbow sprinkles
Heat oven to 375 degrees F. Line two baking sheets with parchment paper.
Place flour, baking powder, baking soda and salt in the work bowl of your food processor and pulse a few times to blend. Add butter and cream cheese in large chunks, plus sugar and blend until mixture is powdery. Add egg, vanilla and almond extracts and run machine until the dough balls together. You'll probably need to scrape it down once or twice to get the mixture even.
Scoop balls of dough with a 1 1/2 tablespoon scoop and roll them briefly in the palms of your hands before dropping them in the bowl of rainbow sprinkles and gently rolling to coat them evenly.
Transfer balls of sprinkle coated dough to baking sheets at least two inches apart. Use the bottom of a drinking glass to press down on the cookies until they are about 1/4 to 1/2 inch tall. If you see any bare spots you can gently press some sprinkles on that area. Bake for 9 to 10 minutes until they look underbaked but lightly golden underneath. Let set on baking sheet on rack for a few minutes before transferring to a cooling rack to cool completely.
If you like a soft cookie stick with the 9 to 10 minute bake time. I prefer a crunchier cookie and had some bake for about an extra 3 minutes. That's just my preference. They taste great either way!
Makes approximately 4 dozen 2 1/2 inch cookies
3 cups all purpose flour
1 tsp baking powder
1/4 tsp baking soda
3/4 tsp fine sea salt or table salt
1 cup (2 sticks) unsalted butter
1/4 cup (2 oz) cream cheese
1 1/4 cups granulated sugar
1 large egg
2 tsp vanilla extract
1/4 tsp almond extract (optional, I used this and would recommend using it)
1 cup rainbow sprinkles
Heat oven to 375 degrees F. Line two baking sheets with parchment paper.
Place flour, baking powder, baking soda and salt in the work bowl of your food processor and pulse a few times to blend. Add butter and cream cheese in large chunks, plus sugar and blend until mixture is powdery. Add egg, vanilla and almond extracts and run machine until the dough balls together. You'll probably need to scrape it down once or twice to get the mixture even.
Scoop balls of dough with a 1 1/2 tablespoon scoop and roll them briefly in the palms of your hands before dropping them in the bowl of rainbow sprinkles and gently rolling to coat them evenly.
Transfer balls of sprinkle coated dough to baking sheets at least two inches apart. Use the bottom of a drinking glass to press down on the cookies until they are about 1/4 to 1/2 inch tall. If you see any bare spots you can gently press some sprinkles on that area. Bake for 9 to 10 minutes until they look underbaked but lightly golden underneath. Let set on baking sheet on rack for a few minutes before transferring to a cooling rack to cool completely.
If you like a soft cookie stick with the 9 to 10 minute bake time. I prefer a crunchier cookie and had some bake for about an extra 3 minutes. That's just my preference. They taste great either way!
Comments
these look DEeeelish!