I may or may not have purchased a kilo of rainbow sprinkles, which I will now slowly start working myself through. This is the first of potentially many sprinkle recipes. Soft and chewy sugar swirl cookies, with a combination of chocolate and birthday cake cookie dough, these cookies are fun and quick to make. In essence, these are cut and bake cookies, with the cookie dough log rolled in sprinkles prior to baking, adding an extra layer of colour.
This recipe will make 15 cookies.
Ingredients
300gr plain flour
150gr softened salted butter
2 eggs
105gr white sugar
1tsp vanilla paste (or 2tsp vanilla essence)
40gr cocoa powder
40gr rainbow sprinkles (+ extra for rolling)
Milk, for brushing
Method
1. In a large bowl, cream together the flour, butter, sugar, and eggs. Add the vanilla paste and mix until well combined.
2. Split the dough into two bowls - around 330gr per bowl. In one bowl, add the cocoa powder and knead until well incorporated. Wrap in plastic wrap and place in the fridge for around 30 minutes.
3. In the other bowl, add the sprinkles and knead until just about evenly distributed. If the dough is too soft, add a tablespoon of flour. Do not over knead, as the sprinkles will likely start to bleed. Wrap in plastic wrap and place in the fridge for around 30 minutes.
4. Remove the doughs for the fridge and roll out around 3-5mm thick into evenly sized rectangles. Place the rolled out chocolate dough on top of the rolled out sprinkle dough. Start rolling towards you into a tight roll.
5. Add some sprinkles into a tray. Brush the dough with some milk and roll the rolled dough in the sprinkles, coating the outside. Press down lightly. Wrap tightly in plastic wrap and place in the fridge for half an hour.
5. Preheat the oven to 170 degrees celsius. Line a tray with baking paper and set aside.
6. Take the dough out of the fridge and cut out the cookies from the roll around 1cm thick. Place on the tray, keeping some distance in between each cookie in case they spread. Place in the oven for around 10-15 minutes.
7. Allow to cool completely.
Recreating this recipe? Tag me on instagram @juliawgr!
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