Last week proved to be a whirlwind race to the finish line for me. Before B.O.B. Bob and I could leave for our last-minute trip to Cancun, I needed to bake two hundred cookies for a meal that several friends and neighbors put together for a local shelter. I really only have one thing to say, and that is that two hundred cookies is a whole lotta cookies. After about eight hours of intense baking, I was more than ready to hop on that plane that would whisk me away to a glorious oceanfront resort.

Thankfully there were many other super-giving of their time and talents people, who generously aided in feeding one hundred in-need individuals at Reston, Virginia’s Cornerstones. Not to mention the fantastic group of friends and neighbors who helped to plan, transport, and serve an amazing meal on Veterans Day as a way of giving back to the community and honoring those who have served and protected our country.

This is what being part of a community and a neighborhood is all about. Joining together to make things better for others in a way that is really quite simple and utilizes several individual’s unique talents to achieve that goal. Baking two hundred cookies wasn’t so bad, and yes, I’m willing to bet that I will be doing it again in the future. And, I can pretty much guarantee that the next recipe will also involve sprinkles, because I still have more sprinkles than I know what to do with.

Cornerstones is located in Reston, Virginia, and is a non-profit organization, which offers food and shelter in our local community. Many of us have a desire around the holiday season to reach out and help other individuals who are in need. I urge you to take a moment to check out their website, and see if there is any way in which you can help this organization this holiday season.

Ingredients:

• 1 Cup Unsalted Butter, Room Temperature
• 1 1/2 Cups Granulated Sugar
• 2 Eggs, Room Temperature
• 2 Tablespoons Vanilla Extract
• 1 Teaspoon Vanilla Bean Paste
• 3 Cups All-Purpose Flour
• 4 Teaspoons Corn Starch
• 2 Teaspoons Baking Soda
• 1 Teaspoon Kosher Salt
• 1 2/3 Cups Rainbow Sprinkles

Directions:

1. Cream the butter and sugar together on medium speed for 3 minutes.
2. Add the eggs one at a time, mixing them until well incorporated.
3. Add the vanilla and vanilla bean paste, and then mix for an additional 3 minutes on medium speed.
4. In a medium size bowl, sift together the flour, corn starch, baking soda, and salt.
5. Slowly add the flour mixture to the butter mixture on low speed; mix until just incorporated.
6. Use a rubber spatula to incorporate the rainbow sprinkles into the cookie dough.
7. Use a cookie scoop or tablespoon to form the dough into balls. Place each dough ball on a cookie sheet lined with waxed paper, and then gently pat down the top of each cookie till even.
8. Cover the cookie sheet tightly with plastic wrap, and refrigerate overnight.
9. Preheat oven to 350 degrees.
10. Bake the cookies for 9 to 10 minutes.
11. Allow the cookies to rest for 3 minutes before carefully moving them to a baking rack to finish cooling completely.
12. Store in an airtight container.

Suggestions:

• Make sure to scrape down the sides of your bowl as you are mixing.
• Allowing the formed cookies to chill for several hours will help them keep their shape during baking. I found it easiest to place the formed cookies on a piece of waxed paper on top of a baking sheet, cover with another piece of waxed paper, add additional formed cookies, and then cover with yet another piece of waxed paper before covering with plastic wrap or foil. This helps to keep out any air that will dry out the cookie dough before baking.
• Only bake twelve cookies on a baking sheet at a time. The cookies will need some room to breathe and grow big and strong. No smothering.
• This recipe will yield between four or five dozen cookies, depending on how large you form each cookie.

Improvements:

• Buy sprinkles in bulk online. It may seem like a lot of sprinkles at first, but the money you will save is well worth it.
• Swap out the vanilla in this recipe with lemon, key lime, strawberry, or raspberry extract.

Print

Yum

Snazzy Vanilla Rainbow Sprinkle Cookies

Ingredients:

• 1 Cup Unsalted Butter, Room Temperature
• 1 1/2 Cups Granulated Sugar
• 2 Eggs, Room Temperature
• 2 Tablespoons Vanilla Extract
• 1 Teaspoon Vanilla Bean Paste
• 3 Cups All-Purpose Flour
• 4 Teaspoons Corn Starch
• 2 Teaspoons Baking Soda
• 1 Teaspoon Kosher Salt
• 1 2/3 Cups Rainbow Sprinkles

Directions:

1. Cream the butter and sugar together on medium speed for 3 minutes.
2. Add the eggs one at a time, mixing them until well incorporated.
3. Add the vanilla and vanilla bean paste, and then mix for an additional 3 minutes on medium speed.
4. In a medium size bowl, sift together the flour, corn starch, baking soda, and salt.
5. Slowly add the flour mixture to the butter mixture on low speed; mix until just incorporated.
6. Use a rubber spatula to incorporate the rainbow sprinkles into the cookie dough.
7. Use a cookie scoop or tablespoon to form the dough into balls. Place each dough ball on a cookie sheet lined with waxed paper, and then gently pat down the top of each cookie till even.
8. Cover the cookie sheet tightly with plastic wrap, and refrigerate overnight.
9. Preheat oven to 350 degrees.
10. Bake the cookies for 9 to 10 minutes.
11. Allow the cookies to rest for 3 minutes before carefully moving them to a baking rack to finish cooling completely.
12. Store in an airtight container.

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