Italian Carnival Sprinkle Cookies
User Reviews
5.0
9 reviews
Excellent
Italian Carnival Sprinkle Cookies
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These buttery crunchy Italian Carnival Cookies are a delicious way to welcome Carnivale. And this cookie recipe is one of the most popular ways!
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Ingredients
- 1 cup + 2 tablespoons all purpose flour (at least 11% protein) (140 grams total)
- ½ teaspoon baking powder
- 1 pinch salt*
- ⅓ cup + ½ tablespoon butter (softened) (80 grams total)
- 1 large egg (room temperature)
- ½ teaspoon vanilla extract
- ¼ cup + 3 tablespoons powdered/icing/confectioners' sugar (sifted) (50 grams total)
*If using unsalted butter then add ¼ teaspoon of salt.
EXTRAS
- 5-6 ounces semi sweet, dark or milk chocolate (good quality) melted
- 2-3 tablespoons sprinkles, jimmies or nonpareils (more or less)
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Instructions
- In a medium bowl whisk together the flour, salt and baking powder.
- In the bowl of a stand mixer or large bowl with a hand beater cream the butter, vanilla and sugar on medium speed for approximately 2 minutes. Add the egg and beat.
- Add the dry ingredients and beat on low speed until just combined.
- Move to a flat surface and form into a ball, wrap in plastic wrap and refrigerate for 30 minutes.
- Roll the dough into 1/4 inch or a little bit less in thickness, and with a round cookie cutter make cut outs. I used a large round pastry tip to cut out the middle of the cookie. Place the cut out cookies on 1-2 parchment paper lined baking sheets.
- You can decorate the cookies with nonpareils before or after baking. Chill the cookies in the fridge for approximately 15-20 minutes while the oven is pre-heating.
- Pre-heat oven to 350F (180C).
- Bake for approximately 10-12 minutes or until the edges start to turn a golden brown. Let the cookies cool 5 minutes on the cookie sheet then move to a wire rack to cool completely. Dip in melted chocolate and decorate let the chocolate firm up before serving. Enjoy!
Notes
- Be sure to use a good quality butter, apparently since 2022, store brand butter quality is not what it used to be. Less fat could mean a dry not so tasty cookie.
- The best way to add the nonpareils or sprinkles is lightly pressing them on the top of the cookie dough. This way they won’t roll off the dough. It’s not a good idea to brush the dough with an egg wash or milk and sprinkle them on, because when baked they will melt into the cookie, and it won’t look too pretty.
- For room temperature ingredients remove from the fridge at least 1 hour before using.
- The best way to the decorations before baking is to lightly press the sprinkles also known as jimmies or nonpareils onto the top of the cookie dough. This way they won’t roll off the dough. It’s not a good idea to brush the dough with an egg wash or milk and sprinkle them on, because when baked they will melt into the cookie, and it won’t look too pretty.
- The dough can be made ahead of time. Cookie dough should be tightly wrapped with plastic wrap and or placed in an airtight bag. It will keep for up to 3 days in the fridge.
- The baked cookies should be stored in an airtight container and will keep for up to 2-3 days at room temperature or up to 5-6 days in the fridge.
- Freeze the completely cooled cookies in a freezer safe bag or container. They will keep for up to 3 months in the freezer. The unbaked cookie dough can also be frozen in a freezer bag for up to 2-3 months in the freezer.
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User Reviews
Overall Rating
5.0
9 reviews
Excellent
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