Calling children of all ages, lovers of unicorns, rainbows, and sweet treats!
This cookie crumb—studded with a spectrum of sprinkles and sugars—is the perfect topping for ice cream, cupcakes, or even kid-friendly yogurt parfait. Addictive and adorable, this is a hit with everyone who has a sweet tooth, especially the grownups! I developed this recipe by accident, having worked a mix of sprinkles and sugars into scraps of overworked sugar cookie dough. Now I’ve mastered the recipe from scratch, a dry brown sugar dough that bakes into a perfect crumb every time.
Equipment: medium mixing bowl; large mixing bowl; dry measuring cups; measuring spoons; hand or standing mixer; wooden spoon or rubber spatula; parchment paper or silicone baking liner; rimmed sheet pan; spatula Ingredients:
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1½ sticks unsalted butter, room temperature
1½ cups light brown sugar
1 tablespoon pure vanilla extract
2 large eggs
1 cup mixed sprinkles, sanding sugar, and decorating candies
1. Preheat the oven to 350°F. Line a rimmed sheet pan with parchment paper or a silicone baking liner. Set aside.
2. Combine the flour, baking powder, and kosher salt in a medium bowl and set aside.
3. In a large bowl, cream the butter with an electric mixer until creamy and fluffy, approximately one minute. Add the sugar and vanilla, then the eggs (one at a time) and beat well. Add the flour mixture and combine well until the batter begins to crumble.
4. Mix in the sprinkles, etc. by hand until well combined. Pour the mixture on the lined sheet pan and spread evenly over the surface.
5. Bake for 12-15 minutes, or until lightly golden brown. Cool the mixture on the baking sheet for 5-10 minutes before breaking up with a spatula into small clumps.
6. Store in an airtight container for up to one month once completely cool.
Makes approximately four cups.
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