Sugar Cookies

I love these cookies, I keep making them over and over.  They are soft and sweet and the sprinkles are just fun.  And I like them large.  The recipe calls for small cookies, but I think they are best when they are big.   This recipe is from smitten kitchen, who got it from King Arthur flour.  We have all put our own spin on it.  I like them with an almond flavor, so I add more almond extract than called for.  Or sometimes I am just in a vanilla mood and just add a little more vanilla extract, or if you have vanilla sugar hanging around use that instead.  Anyway you make them they are quick, easy and delicious.  Give them a try and let me know what you think.

Confetti Cookies  -  makes 16 large cookies

3 cups flour

1 teaspoon baking powder

¼ teaspoon baking soda

¾ teaspoon salt

2 sticks butter softened

2 ounces cream cheese softened

1 ¼ cups sugar or vanilla sugar

1 large egg

3 teaspoons vanilla extract or. . . .

    2 teaspoons vanilla and 1 teaspoon almond extract

1 cup rainbow sprinkles

Preheat oven 375.  Line two baking sheets with parchment paper 

Combine flour, baking powder, soda and salt, set aside.

In mixer bowl, beat butter, cream cheese and sugar till fluffy and creamy.

Add in egg and extracts, and mix again.

Add in flour mixture and beat just till combined.

Using large Cookie scoop. Scoop dough and drop into bowl with sprinkles.  Roll to cover all of dough.  Place on cookie sheet and press down till @ ½ tall.  Place cookies 1 ½ - 2 inches apart.  Bake for 12 - 15 minutes till slightly golden on bottom. Remove from oven and let cool on sheets.  Cookies will firm up as they cool.  Stack and enjoy 😉