Birthday Cookies
Servings: 19 Cookies
Ingredients
- 1 cup Unsalted butter, softened
- 1.5 cups Granulated sugar
- 2 Large eggs
- 3 tsp Vanilla extract
- 2 tsp Almond extract
- 3 cups All-purpose flour
- 4 tsp Corn starch
- 1.5 tsp Baking soda
- Pinch of salt
- 1 cup Sprinkles
- 1 handful Broken Mother's Circus Animal Cookies
Instructions
- Combine the butter, sugar, egg, and extracts in the bowl of a stand mixer and beat on medium-high speed until well-creamed, light and fluffy, about 5 minutes(or use a hand mixer and beat for at least 7 minutes). Do not shortcut the creaming process; make sure dough is very light in color and fluff. Stop to scrape down the sides of the mixer as necessary.
- Add the flour, cornstarch, baking soda, salt, and mix until just combined, about 1 minute.
- Add the sprinkles and some of the animal cookies. Beat momentarily to incorporate, less than 1 minute, or fold in by hand.
- Form heaping mounds of dough (~3-4T, I made 19 cookies). Place mounds on a large plate and flatten slightly with the palm of your hand. Press a few broken animal cookies into the top of each cookie. Cover with plastic-wrap, and refrigerate for at least 2 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.
- Preheat oven to 350F, line two baking sheets with parchment paper or spray with cooking spray. Place dough on baking sheets, spaced at least 2 inches apart (I bake 6-7 cookies per sheet). Bake for 14 minutes, or until edges have set and tops are just beginning to set, even if undercooked, pale, and glossy in the center. These cookies should not turn golden or brown at all and should stay white. Allow cookies to cool on the baking sheet for about 5 minutes before removing and transferring to a rack to finish cooling.
- Store cookies in an airtight container at room temperature for up to 1 week, or in the freezer for up to 3 months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
Notes
If cooking from frozen, you will need to increase the baking time.