TEENY TINY SPRINKLE COOKIES
Yields: approximately 400 1-inch cookies
 
INGREDIENTS
  • 2¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup butter, room temperature
  • 1½ cups sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3 tablespoons buttermilk
  • Sprinkles or colored sugar, for decorating
PREPARATION
  1. Preheat oven to 350 degrees Fahrenheit. Line baking sheets with silicone baking mats or parchment paper and set aside.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
  3. In the bowl of an electric mixer, cream together butter and sugar until light and fluffy. Add egg and vanilla and beat until smooth.
  4. Gradually mix in flour mixture until fully combined. Add buttermilk and mix until dough is smooth and soft.
  5. Transfer dough to disposable decorating bags and twist top closed. Bag clips help keep dough from leaking out the top.
  6. Cut approximately one inch off of the bottom of your decorating bag and begin to pipe marble sized balls into a shallow dish of sprinkles. No need to roll, simply transfer to prepared baking sheets placing the dough sprinkle side up.
  7. Bake at 350 degrees Fahrenheit for 4-6 minutes. Closely watch starting at 4 minutes until you get comfortable with your oven's baking time. For us, 5 minutes achieved cookies that were ever so slightly golden on the edges.
  8. Transfer to wire rack to cool completely before packaging. Store in an airtight container for up to one week.
Recipe by Bake Love Give at http://bakelovegive.com/give-big-thanks-teeny-tiny-sprinkle-cookies/