Butter Sprinkles Recipes

BUTTER SPRINKLES

Steps:

• In a large bowl, cream together the butter, white sugar, confectioners' sugar and canola oil until smooth. Mix in the vanilla and eggs. Combine the flour, baking soda, cream of tartar and salt; stir into the sugar mixture until smooth. Cover and chill dough for at least 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line with parchment paper. Roll the dough into walnut sized balls. Dip the top of each ball into the colored sprinkles. Place the cookies 2 inches apart onto the cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

SOFT SPRINKLE COOKIES

Steps:

• Preheat oven to 350°F. Line two baking sheets with parchment paper.
• In a bowl, whisk together flour, baking powder and salt. Set aside.
• Using a hand mixer or stand mixer, beat butter until smooth. Slowly pour in the sugar, mixing as you pour. Beat sugar and butter for a minute, until light and fluffy. Add egg, vanilla extract, and almond extract, mixing until combined and scraping the sides of the bowl as needed. Add in flour mixture and mix until just combined. Add 1/2 cup sprinkles (see note) and stir by hand until combined.
• Scoop 1½-2 tablespoons of dough and roll into a ball. Place 1/4 cup sprinkles on a plate and press the tops of the dough balls in sprinkles. Place dough balls onto prepared baking sheet leaving about a couple inches for spreading. I like to mound the dough balls higher rather than wider so that they bake up on the thicker side.
• Bake for 8-10 minutes. The edges should be completely set, and the centers should look slightly under cooked. See note about shaping the cookies immediately after baking. Place the baking sheets on wire racks to cool. Repeat with remaining dough once the baking sheets are completely cool.

CHOCOLATE BUTTER COOKIES RECIPE

Steps:

• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars together on medium-low speed until smooth, about 2 minutes. Add eggs and vanilla and mix until incorporated, about 1 minute.
• In a medium bowl, whisk the cocoa, flour, baking soda, espresso powder, and both salts together.
• Add the dry ingredients to the wet ingredients and mix on low speed until no dry flour can be seen.
• Cover a clean work surface with plastic wrap. Roll half of the dough (it will be somewhat sticky) into a log about 10-12 inches long and 2 inches in diameter. Use the plastic wrap to help form the log. Repeat with the other half of the dough.
• Cover tightly with plastic wrap and refrigerate the cookie dough for at least 2 hours.
• When ready to bake, set oven rack to middle position and preheat oven to 350°F. Line 3 baking sheets with parchment paper.
• Slice the dough logs into ½-inch thick rounds and place onto prepared baking sheets, 3 inches apart.
• Liberally sprinkle each dough circle with nonpareils (if desired), pressing lightly to make sure the sprinkles adhere to the dough.
• Bake for 10 minutes, or until cookies are just set around the edges.
• Transfer cookies to a wire rack to completely cool.

KRAFT PEANUT BUTTER SNACK BITES

Steps:

• In a medium-sized mixing bowl mix peanut butter and honey until blended. Stir in remaining ingredients.
• Refrigerate for 30 minutes to get your mixture to harden up a bit. This will make rolling into balls easier and less messy.
• Once your mixture has chilled remove from the fridge and roll into 20 1-inch balls. I found using 2 Tbsp. for each ball worked the best.