Because everything is better with sprinkles!
The recipe for this perfectly soft and chewy sugar cookie comes straight from the stellar food blog Annie’s Eats. They were right on with how I wanted them to be, so there was absolutely no need for tweaking. Except for one thing…SPRINKLES!!! At Bakeology one of our most popular cupcakes is the Unicorn. It is essentially a vanilla cake with vanilla frosting, the epitome of simple. Then we bring on the sprinkles – baked into the cake and scattered over the top. They make it special, almost magical. You feel like you are receiving the most special of treats. Maybe that’s why so many people refer to it as ‘birthday cake’.
So back to these cookies. My kids love how they taste, but they wanted to make them more ‘special’. So here come the sprinkles and rainbows! Now the cookies are perfect. Happiness in each bite.
Unicorn Sugar Cookies
adapted from Annie’s Eats
4 1/2 cups all-purpose flour
1 tbs. + 1 1/2 tsp. baking powder
3/4 tsp. coarse salt
1 1/2 cups butter, softened
1 1/2 cups granulated sugar
1 tbs. + 2 tsp. vanilla extract
4 tbsp. rainbow jimmies (These are the sprinkles that are long and thin rather than round little balls. They will bake up soft.)
Preheat your oven to 350 degrees. In a medium bowl whisk together your flour, baking powder, and salt. In a large mixing bowl beat together your butter and sugar until fluffy. And the eggs one at a time mixing well after each one. Mix in your vanilla and then add your flour mixture. Mix until just combined.
Drop tablespoon-sized cookies onto your pan, spacing them about 2-3 inches apart. Bake for about 10 minutes until they are just set. Cool completely and then frost.
5 cups powdered sugar
1/3 cup melted butter
1 tbsp. vanilla extract
approximately 8 tbsp. of milk
Rainbow non pareils (These are the little round ball shaped sprinkles. They look cuter than the jimmies when used for sprinkling.)
Mix your powdered sugar, butter, and vanilla together. Stir in your milk. If the frosting seems to stiff to spread on the cookies add a little more milk. Frost, sprinkle, enjoy! Store at room temperature in an airtight container.