Description
These soft, cake-like cookies feature a colorful mix of sprinkles and a playful green food coloring twist.
Ingredients
Scale
- 1 cup unsalted butter (softened to room temperature)
- 1.5 cups granulated sugar
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 2.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.25 cup milk
- green gel food coloring
- 1 cup rainbow jimmies or round sprinkles
- 1 cup unsalted butter (softened)
- 1 cup brown sugar (packed)
- 1 large egg
- 1 teaspoon vanilla extract
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground ginger
- 0.25 teaspoon salt
- 0.5 cup canned pumpkin puree
- 8 oz cream cheese (softened)
- 0.25 cup granulated sugar
- 1 large egg yolk
- 0.5 teaspoon vanilla extract
- 1 cup unsalted butter (softened)
- 1 cup dark brown sugar (packed)
- 1 large egg
- 1 teaspoon vanilla extract
- 1.75 cups all-purpose flour
- 0.5 cup unsweetened cocoa powder (Dutch-processed preferred)
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- mini chocolate chips
- small pretzel rods (broken into pieces)
- candy eyes
- 1 batch sugar cookie dough ((2 ¼ cups flour, 1 tsp baking powder, ½ tsp salt, 1 cup butter, 1 cup sugar, 1 egg, 1 tsp vanilla))
- 1 cup white chocolate chips
- black food coloring gel
- red fondant or gum paste
- small silver dragées or sprinkles
Instructions
- Cream softened butter and granulated sugar on medium speed for 2–3 minutes until light and fluffy; beat in eggs one at a time and stir in vanilla extract; whisk flour, baking powder, and salt, then gradually add to wet ingredients alternating with milk until streaks disappear; remove from mixer, add green food coloring drop by drop, and gently fold in sprinkles; preheat oven to 350°F (175°C), scoop dough into 1-inch balls 2 inches apart on parchment-lined sheets, bake for 8–10 minutes until edges are lightly golden but centers look soft, cool on sheet for 5 minutes before transferring to wire rack.
- Preheat oven to 350°F (175°C); beat softened butter and brown sugar until creamy, beat in whole egg and vanilla; whisk flour, baking soda, cinnamon, nutmeg, ginger, and salt, add to butter mixture along with pumpkin puree and mix until just combined; beat cream cheese, ¼ cup sugar, egg yolk, and vanilla until smooth; scoop 1 tablespoon of dough into a disc, place half-teaspoon of filling in center, wrap dough around filling to form a ball; bake for 10–12 minutes until edges are set and lightly browned, cool on sheet for 10 minutes before transferring to wire rack.
- Beat butter and brown sugar on medium speed for 2 minutes until light and fluffy, beat in egg and vanilla; whisk flour, cocoa powder, baking soda, and salt, add to wet ingredients in two additions mixing until just combined, fold in mini chocolate chips if using; cover dough and refrigerate for 30 minutes; preheat oven to 350°F (175°C), scoop dough into 1.5-inch balls, roll between palms, place 2 inches apart on parchment-lined sheets; bake for 9–11 minutes until tops look set with a few cracks; while still warm, press 6–8 pieces of broken pretzel rods into sides as legs; once cooled completely, attach two candy eyes near the top using a dot of melted chocolate or icing.
- Cream butter and sugar, add egg and vanilla; whisk flour, baking powder, and salt separately, combine and chill dough for 1 hour; preheat oven to 350°F (175°C); roll dough to ¼-inch thickness, cut 2.5-inch circles, arrange on parchment-lined sheets; bake for 8–10 minutes until edges are lightly golden, cool completely on wire rack; melt white chocolate chips in 30-second intervals.
- Prep Time: 60 minutes
- Cook Time: 15 minutes
- Category: dessert
- Cuisine: American
Nutrition
- Serving Size: 1