Jumbo Sprinkle Cookies
Recipe type: Dessert
Serves: 10 to 12 cookies
For the Jumbo Sprinkle Cookies:
  • 4 cups all-purpose flour
  • 2 tablespoons cornstarch
  • 1½ teaspoons baking soda
  • ¾ teaspoon fine salt
  • ¾ cup (12 tablespoons, 6 ounces) unsalted butter, room temperature
  • 2 cups granulated sugar
  • ¾ cup vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • Rainbow Jimmie Sprinkles
To make the Jumbo Sprinkle Cookies:
  1. In a large bowl whisk flour, cornstarch, baking soda, and salt, set aside.
  2. Cream butter and sugar until just combined, add oil, and beat until smooth about 2 minutes, scraping bowl frequently. Beat in eggs and vanilla. Scrape bowl and paddle.
  3. With mixer on low, gradually add dry ingredients. Dough will be sticky.
  4. Put dough onto plastic wrap, shaping flat, and then covering in plastic wrap, refrigerating for 1 hour.
  5. Use a ¼ cup measure, greased with baking spray, to portion out cookie dough. Flatten portions into hockey puck shape, coating completely with rainbow sprinkles. Refrigerate for 15 minutes. At this point you can freeze the cookies on a baking sheet, transfer to a plastic bag and keep frozen for up to 2 months.
  6. Preheat oven to 325 degrees F.
  7. Place cookies 2 inches apart on a parchment lined baking sheet.
  8. Bake cookies 12 to 16 minutes, rotating halfway. Adjust the baking time for a minutes more if baking cookies directly from the freezer.
  9. Cookies will be lightly golden on the edges.
  10. Let cool completely on wire rack
recipe adapted from Butter Baked Goods
Recipe by Layer Cake Parade at https://layercakeparade.com/jumbo-sprinkle-cookies/