Sprinkle Cookies - this easy sugar cookie recipe is full of sprinkles with a dairy-free option! Make them colorful for Valentine's Day or any day!
Servings 2 dozen
- 3/4 cup butter flavored Crisco vegetable shortening for dairy-free cookies or unsalted butter
- 3/4 cup granulated sugar
- 1 large egg
- 1 tablespoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
- 2 cups all purpose flour
- 1 cup sprinkles any color for any holiday or use rainbow
- 8 ounces chocolate white or semi-sweet, optional
Preheat oven to 350°F. Line two cookie sheets with parchment paper or silpat baking mats.
Cream shortening or butter and sugar with a stand mixer fitted with the paddle attachment (or you may use a hand mixer). Once the mixture is creamed and fluffy, mix in the egg and vanilla and almond extracts until smooth, then mix in the baking soda, cream of tartar, and salt. Slowly mix in flour until the mixture is just combined, then stir in the sprinkles. If you are using shortening: add 1 1/2 tablespoons of water with the flour.
Scoop balls of cookie dough 2 Tablespoons each, and place them 2” apart on the prepared cookie sheets. Bake for 9-11 minutes, or until the bottoms just start to turn golden brown. (These taste better if you err on the side of under rather than over done). Cool at least 5 minutes on cookie sheet before removing.
If desired: melt chocolate in a microwave safe bowl on 50% power in 30 second increments until melted and smooth. Dip the bottoms of the cookies into the chocolate and place on a wax paper lined cookie sheet. Chill to set.
Store in an airtight container for up to 3 days or freeze for up to 1 month.
Serving: 1cookie | Calories: 207kcal | Carbohydrates: 26g | Protein: 1g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 856mg | Fiber: 1g | Sugar: 16g