Birthday Cake Cookies
- 3 cups all purpose flour (355 grams)
- ⅓ cup finely ground almond meal (30 grams)
- 1 teaspoon salt
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 cup unsalted butter (226 grams,) slightly softened
- 1¼ cups white sugar (250 grams)
- ¼ cup light brown sugar (55 grams)
- 1 large egg
- 1 egg yolk
- 2 tablespoons light corn syrup
- 1 tablespoon pure vanilla extract
- 1 tablespoon vegetable oil
- ¼ cup rainbow sprinkles, plus additional for finishing
- ¼ cup white chocolate chips/coating chocolate, melted
- In a medium mixing bowl combine the flour, almond meal, salt, baking powder and baking soda. Whisk to combine and set aside.
- In the bowl of your stand mixer fitted with the paddle attachment, cream the butter and sugars until smooth and fluffy, 3-4 minutes.
- Scrape your bowl and beater then add the egg and egg yolk and beat on medium speed for 1 minute until fluffy.
- Add the corn syrup, vanilla extract and vegetable oil and beat until combined.
- Add the dry ingredients all at once and blend on low to combine.
- Scrape your bowl and beater then add the sprinkles, blending on low just until evenly distributed.
- Scoop 2 tablespoon portions of the cookie dough out onto a lined baking sheet.
- Cover the dough and chill for at least one hour or up to overnight.
- When ready to bake, preheat your oven to 350* F and arrange the cookies onto a parchment lined baking sheet, giving them a few inches to spread.
- Flatten each dough portion slightly, then bake for 13-15 minutes, until the edges just become golden brown.
- Allow the cookies to cool completely and then drizzle them with the white chocolate.
- Sprinkles with additional rainbow sprinkles before the chocolate sets.
- Enjoy every last bite!
Recipe by Baking With Dan at https://www.bakingwithdan.com/birthday-cake-cookies/
3.5.3226