This year when I thought about a birthday party, one thing came to mind: treat bags. We’ve all been to those parties where all the kids are greeted or depart with a bag full of little toys and candy, maybe something creative to later serve as a memento of the occasion. I decided that I wanted the adults to have something to walk away with as well, aside from a full tummy, so I filled Hello Kitty treat bags with three types of cookies, including this one!
I was absolutely thrilled to see this recipe on Pinterest. Birthdays just seem like the perfect occasion to overindulge in sprinkles! Sure, half the people that came over were guys, but I was willing to bet that deep down, they love sprinkles just as much, even if they refuse to show it the same way I do! (And it was super fun telling the guys they had to carry out their *own* Hello Kitty treat bags!)
As an added bonus, these tasted just like the almond cookies you can get at Chinese restaurants. I had searched a few times for a recipe for almond cookies and came up with nothing even close to the ones I love: crispy, crinkly textured cookies that have a darker yellow hue to them. I assume not all Chinese restaurants carry them, but the ones I seem to frequent always seem to have them.
Anyway, back to the cookies! These were absolutely lovely. Once baked, they were crispy on the edges and chewy in the middle – just the way I like my cookies! And the ingredients are simple and came together easily, creating a rainbow-speckled dough that brought a smile to my face.
Recipe Source: Fat Girl Trapped In A Skinny Body
Makes 14 large cookies
2 sticks of butter, softened
1 & 1/4 cups sugar
2 teaspoons vanilla extract
1 teaspoon almond extract
2 & 1/2 cups all-purpose flour
1/4 cup cornstarch
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup rainbow jimmie sprinkles (the long sprinkles)
2 tablespoons peril sprinkles (the tiny ball sprinkles)
1. Heat oven to 375 degrees F.
2. Cream the butter and sugar in the bowl of a stand mixer or a large bowl using a hand mixer for about 2 minutes or until light and fluffy. Add the vanilla extract, almond extract, and egg and beat until well combined.
3. In a separate bowl, sift together the flour, cornstarch, baking soda and salt. Very slowly add the flour mixture to the butter mixture, and beat on low speed until just combined. Mix in the sprinkles (careful not to over combine or the sprinkles will start to bleed color into the dough.)
4. Using an ice cream scoop (or size of your choice), scoop the dough onto cookie sheets lined with parchment paper, about 1 & 1/2 inches apart.
5. Bake 12-15 minutes, depending on size. (**Only bake them until they slightly start to turn a golden brown color just on the edges. If they are completely golden, they will be crispy. Check them around the 10 minute mark, then 12, and so on.) Cool on a wire rack and store in an airtight container up to 4 days.