00743 11 40 C 11 funfetti. 007431 69 40 69 C 47. This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
We celebrated my 27th birthday over the weekend. Considering that I spent the past 6 months or so thinking that I was already 27 years old, it was nice to learn that I get another year before 28. I can’t tell you exactly what I wished for when I blew out the candles, it may or may not have involved a lot of sprinkles. You might think that with all of the cookie recipes I have on my site, developing a new one would be pretty straightforward, but it never seems to be quite that easy, especially when I have a very specific idea in mind of how I want each and every bite to taste. That’s exactly how they turned out. Add eggs, one at a time, beating well after each addition.
In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. Set mixer to low speed and gradually stir dry ingredients into butter mixture. Add ingredients and stir until well-incorporated. Fold in chocolate chips and then sprinkles. Cover with clear wrap and chill in refrigerator for 30 minutes. Tbsp scoops onto prepared cookie sheets.
We were very eager to make this recipe. I am so glad everyone enjoyed them so much, Zoie! My sister and I made them last month in December for the nice holiday season. Thank you for the recipe Sam! Of course I used all my left over sprinkes over the amount you have, and using white and dark chocolate chips.
These will be my new favorite sugar cookie. I am so glad you enjoyed them so much, Diane! I personally believe there’s no such thing as too many sprinkles. Have not attempted yet but planning to!
Curious what the corn starch does ? I made the dough and will bake these tomorrow. 2 cups of flour which is 387g as is stated in the recipe. I love to measure metrically with a scale because it is more accurate.
I am going to bake them as is because I already have them formed into balls and in the freezer. Maybe the grams of flour should be changed in the recipe? The grams are always exactly what I use myself when making the recipes, so it is correct. 387 grams you should be good to go. I doubled the recipe and was going to make the rest the next day but I got tied up. Hi Sam, I was just wondering if it would be ok to make the dough and let it sit overnight. I would love to add this cookie to the bunch this year!
Yes, that will be fine, just cover the dough tightly with plastic wrap and store it in the refrigerator. It may need to sit at room temperature for 15 minutes or so to be soft enough to scoop. The recipe time is not correct. Add 30 minutes to let it sit in the fridge PLUS another 20 if you don’t have a stand mixer. These are so delicious and soft! You have kindled a love of baking in him for which I cannot thank you enough.
He wakes me on our weekday together with a request to bake. I have you and your inspired recipes to thank for his interest. The dough for this is chilling in the fridge. And thank you for all your metric conversions! I am impressed by his enthusiasm for baking, perhaps he will write his own cookbook someday and I will be making some of his recipes! I told Bud and he was a little overwhelmed to know you had responded. You really have become a part of our lives and your enthusiasm for baking has found fertile ground here with our own renewed happiness in the kitchen.