Sprinkle Cookie Sandwiches

Today is National Sprinkle Day! So today i’m sharing my favorite cookie recipe from preppykitchen.com. These cookies are perfectly soft and flavorful. And how cute are they! The sprinkles add such a colorful pop! Let’s get baking! 

INGREDIENTS:

• 2 1/4 cups all-purpose flour (270g)
• 1/2 teaspoon baking powder
• ¼ tsp baking soda
• 1 tbsp cornstarch
• 1/2 tsp salt
• 1/2 cup unsalted butter room temperature (113g)
• 1 cup granulated sugar (200g)
• 1 egg room temperature
• 1/4 cup sour cream room temperature (60g)
• 1 1/2 tsp vanilla extract (7.5ml)
• ¼ tsp almond extract optiona
• 1/2 cup rainbow sprinkles 

DIRECTIONS:

1. Whisk together the flour, salt, baking powder, baking soda, and cornstarch in a bowl.
2. Cream the butter and sugar until fluffy.
3.  Beat in the egg, vanilla, and almond extract if using. Add the sour cream and mix until combined, scraping the bowl down as needed.
4. Add the dry mixture to the wet and mix on low until just combined. Add the rainbow sprinkles. Shape dough into a disk then cover in plastic and chill for an hour.
5. Preheat oven to 375 degrees F. Roll the dough out to ¼ inch then use a 2 1/2-3 inch circular cookie cutter to cut the cookies, Reroll the scraps and cut the remaining cookies. 
6. Place cookies to baking sheet lined with parchment paper. Bake for 8-9 minutes or until the cookies are just turning color on the bottom . Set aside to cool completely.
7. While the cookies bake, make my vanilla buttercream recipe. Dye the frosting any color you would like or keep it white. I died mine pink. 
8. Fill a piping bag,fitted with a 2D or 1M piping tip. Pipe a swirl on the bottom edge of cooled cookie and then place a cookie on top to make a sandwich. Enjoy! 

Thanks for baking with me! 

~ Natalie