Tuesday, October 9, 2018

Sprinkle Budget 2018: Spent

Back in June, the sprinkle budget was spent. Spending this budget line is important if you don't use it you lose it. Right... as if that's really how that works. Andy likes to think that's how it works. It doesn't. Bronwyn wanted to get sprinkles. Well, she got a big ol' tackle box full of sprinkles. Guess that "pick one thing" was taken seriously. We also picked out Pink and Orange sprinkles for her and Nicholas to bake cookies. We make those cookies this past weekend.
Sugar Cookies are either easy or hard. I picked the easy kind, the kind you don't have to roll out. Because rolling out cookies is one of my least favorite things in baking - honestly. Oof. These cookies were a breeze to mix up, cookie scoop out, then have the kids roll them in their favorite color of sanding sugar. Hindsight - giving a 3 and 6-year-old bowls of sugar will mean the floor will be covered with it. You will feel like you are at the beach, without the sun, the actual sand and the water. Instead, it's that gross gritty feeling under your feet that you wish wasn't there. Yuck.
But the cookies. The cookies turned out amazing, the kids loved making them and loved eating them. It was a rainy, yucky, hot morning so it was good to have something fun for them to do where they got along and stayed inside. Nicholas wants to help more and more in the kitchen, so it was fun to have both of them there helping out. I think my favorite part was them both leaning over peering through the oven window to watch the cookies bake. So thankful for my imps!

Soft Sugar Cookie Recipe
2 and ⅛ cups (300 g) all-purpose flour
½ teaspoon baking soda
½ teaspoon fine salt
1 cup (2 sticks/227 g) unsalted butter, softened to room temperature
⅔ cup (130 g) granulated sugar
¾ cup (85 g) powdered sugar
1 large egg
1 teaspoon vanilla extract
¼ cup (50 g) granulated sugar, for rolling

Preheat oven to 350F/180C. Line 2 baking sheets with parchment paper. Set aside.
In a medium bowl, sift together flour, baking soda, and salt. Set aside.
In a mixer bowl fitted with the paddle attachment, beat butter, granulated sugar, and powdered sugar on medium-low speed for 4 minutes. Beat in egg and vanilla extract just until combined. Add flour mixture and beat just until combined. Do not overmix.
Place ¼ cup sugar in a small bowl. Shape dough into balls, the size of 1.5 tablespoons each (I use this ice cream scoop for that), then roll them in the sugar and place on the cookie sheets, spacing them 2-inches apart. Bake for 11-12 minutes until cookies just begin to brown at the edges, but the center is still soft (you don't want to overbake them). Allow cookies to cool on baking sheet for 5-10 minutes, then gently transfer to a wire rack to cool completely.
Store cookies at room temperature in an airtight container for up to 3 days. Cookies can also be frozen for up to 2 months.

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