Deliciously crisp yet chewy, with that signature subtle almond flavor, each cookie is packed with rainbow sprinkles and filled with lusciously smooth Wedding Cake Buttercream before serving. These cookies are perfect for Pride celebrations, birthdays, and more!
INGREDIENTS
- 1 cup (227 grams) unsalted butter, softened
- 2 cups (400 grams) granulated sugar, divided
- 2 large eggs (100 grams), room temperature
- 1 tablespoon (18 grams) vanilla bean paste or 1 tablespoon (13 grams) vanilla extract
- ½ teaspoon (2 grams) almond extract
- 2¼ cups (281 grams) all-purpose flour
- ¾ cup (95 grams) bread flour
- 2 teaspoons (10 grams) baking powder
- 2 teaspoons (6 grams) cream of tartar
- 1 teaspoon (5 grams) baking soda
- 1 teaspoon (3 grams) kosher salt
- 2 tablespoons (30 grams) whole milk
- 1 cup (180 grams) sprinkles, plus more for topping
DIRECTIONS
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and 1⅓ cups sugar (233 grams) on medium speed until fluffy, 3 to 4 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla bean paste and almond extract.
- In a medium bowl, whisk together flours, baking powder, cream of tartar, baking soda, and salt. With mixer on low speed, gradually add dry ingredients to wet ingredients, beating until just combined. Add milk and beat to incorporate. Fold in sprinkles until distributed. Cover bowl with plastic wrap and refrigerate for at least 1 hour or up to 3 days.
- Preheat oven to 350 F. Line baking sheets with parchment paper.
- Using a 1½-inch cookie scoop, scoop dough and roll into balls. Roll the balls in the remaining ⅔ cup (167 grams) sugar. Place 3 inches apart on prepared baking sheets. Top with more sprinkles, if desired. Bake until edges are lightly browned, 12 to 14 minutes. Let cool on pans for 5 minutes, and then transfer to wire racks.
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