Scoop & Bake Sugar Cookies
Soft and chewy sugar cookies with sprinkles; scoop and bake style. Put down the cookie cutters and embrace the simplicity!
Servings: 13 Cookies
Equipment
- Size #40 Cookie Scoop
Ingredients
- 1/2 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 3 tablespoons sprinkles (more if preferred), plus more for the tops
Instructions
- In a medium-large mixing bowl, beat the butter, sugar, baking powder, and salt until fluffy.1/2 cup unsalted butter, softened, 2/3 cup granulated sugar, 1/2 teaspoon baking powder, 1/2 teaspoon fine sea salt
- Add the egg and vanilla and mix well.1 egg, 1 teaspoon vanilla extract
- Add flour and mix slowly until fully incorporated.1 1/4 cups all-purpose flour
- Gently fold in the sprinkles3 tablespoons sprinkles (more if preferred), plus more for the tops
- Refrigerate the dough for 20 - 25 minutes until the dough is firm enough to hold its shape. (read notes below)
- Preheat the oven to 375°F.
- Line the baking sheet(s) with parchment paper or a silicone baking mat.
- Grab a size #40 cookie scoop (approximately 2-tablespoons of dough).
- Slightly overfilling the cookie scoop, form 8 balls of dough and place them on the baking sheet spaced evenly apart.
- Lightly dust your fingers in flour and flatten each dough ball just slightly.
- Top with more sprinkles.
- Bake for 9 minutes (softer cookie) or 10 minutes (chewier cookie) until edges are light brown and mostly firm to the touch.
- Cool on sheet 4 minutes then transfer to a wire rack to cool for 15 minutes.
Notes
Step 5: How long the dough takes to firm up will depend on the temperature settings of your fridge. Your dough is ready when it is only slightly sticky, firm enough to scoop, and doesn’t flatten on its own or droop after scooping.
Step 9: Don’t overcrowd the baking sheet because these cookies do spread!
Step 10: Once again, because these cookies do spread it’s best not to flatten them much. Just slightly is good enough.
Best served day of.
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© Beat Bake Eat. All images & content are copyright protected. Unauthorized use and/or duplication of this material without written consent from this site’s author and/or owner is strictly prohibited.