Rainbow Sprinkledoodle Cookies Chase the Blues Away

Yahoo Food Recipes

The charity Cookies for Kids’ Cancer proves that cookies can indeed be a force for good. On Saturday, Dec. 5, the nonprofit will rally several talented pastry chefs for its “Be a Good Cookie Family Fun Day,” co-hosted by Milk Bar’s Christina Tosi. All proceeds from the event will go to support children’s cancer research. Below, participating baker Jenny McCoy, a pastry chef-instructor at the Institute of Culinary Education in New York City, shares a recipe for vibrantly-colored “sprinkledoodle” cookies flecked with rainbow sprinkles.

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Photo: Casey Feehan

Sprinkledoodle Cookies
By Jenny McCoy, Pastry Chef-Instructor at the Institute of Culinary Education in New York City
Makes about 20 cookies

8 tablespoons (112 grams) unsalted butter, softened
¾ cup (150 grams) sugar, plus more for rolling
1 large egg
1 1/3 cups (180 grams) all-purpose flour
1 teaspoon cream of tartar
½ teaspoon baking soda
¼ teaspoon salt
1/3 cup (75 grams) multi-colored sprinkles

Position a rack in the center of the oven and preheat to 350°F. Line two baking sheets with parchment paper.

In a large mixing bowl, whip the butter and sugar together until light and fluffy. Add the egg and mix until smooth. Stir in the flour, cream of tartar, baking soda, and salt until smooth. Add the sprinkles and mix until just unevenly combined.

Roll cookie dough into heaping tablespoon-sized balls. Roll balls of dough in granulated sugar. Arrange on prepared baking sheets, about 2-inches apart.

For chewy cookies, bake until very light golden brown, 12 to 14 minutes. For crispy cookies, bake until a bit darker golden brown, 16 to 20 minutes. Let cookies cool on baking sheets.

More delightful cookies worth celebrating:

How to Make Bake-Ahead Batches of Milk Bar’s Famous Compost Cookies

How to Make 3-Ingredient Peanut Butter Cookies

Chocolate-Vanilla Bean Pinwheels from ‘Classic Cookies with Modern Twists’