The texture of these cookies is similar to Lofthouse-Style sugar cookies. They’re buttery soft and light, without being airy or cakey. The abundance of sprinkles add texture, flavor, and whimsy. The recipe calls for cake flour, and in the blog post, there’s a tip to make it yourself if you don’t have it on hand. It’s a must-have, and keeps the cookies so soft that they just melt in your mouth.
Yield: about 15 med/large cookies | Total Time:3+ hours, for dough chilling | Prep Time:15 minutes | Cook Time:about 8-9 minutes
- 1 large egg
- 1/2 cup unsalted butter (1 stick), softened
- 1/2 cup granulated suga
- 1/2 cup light brown sugar, packe
- 2 teaspoons vanilla extrac
- 1 3/4 cups cups cake flour, see directions (no substitutions, I used Swans Down
- 2 teaspoons cornstac
- 1/4 teaspoon baking powde
- 1/4 teaspoon baking sod
- pinch salt, optional and to tast
- up to 1 1/2 cups sprinkles (reduce to 1 cup if you don’t love sprinkles;
- I used 1 cup of larger jimmies and 1/2 cup minuscule nonpareils)
- To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and electric hand mixer), cream together the first 5 ingredients (through vanilla) on medium-high speed until light and fluffy, about 5 minutes.
- Stop, scrape down the sides of the bowl, add 1 3/4 cups flour, cornstarch, baking powder, baking soda, optional salt, and mix on low speed until just incorporated, about 1 minute; don’t overmix. Dough will be on the sticky and tacky side.
- Mix in 1 cup sprinkles, and as desired, add remaining 1/2 cup.