I was in the mood for some cookies. Like, right now. Like, I didn’t want to have to run to the store for extra ingredients, and I sure didn’t want to wait for cookie dough to chill.
I also didn’t want to eat the whole batch myself (not that there’s anything wrong with that). My kids, well, I knew they would eat about anything with “cookie” in the name. But for my husband who has recently gone dairy free, I knew if I used butter, he wouldn’t touch them.
Enter these oh so easy, oh so quick, oh so festive, oh so soft, oh so vanilla-y homemade sprinkle cookies.
When I’m looking around for a good cookie recipe, like many of you I head over to Sally’s Baking Addiction. She had these festive funfetti cookies, so I decided to use that as my starting point. It was quite easy to adapt these to be dairy free- I just substituted shortening for the butter. And best part, I didn’t have to wait to chill the dough.
Another bonus for using shortening? Since shortening is stored in the pantry, unlike butter, I could get started right away and didn’t have to wait for it to come to room temperature. As I said, I wanted cookies, stat.
You start by creaming together the shortening and sugar, which only takes a minute or two. Then you’ll add the egg and vanilla extract. Now, let’s take a moment to talk about the amount of extract I used. Since I wasn’t using butter, I knew I would be loosing the buttery flavor it would impart on these cookies. To compensate, I decided to increase my vanilla extract to 1 tablespoon. Yes, you read that right- 1 tablespoon. Shortening doesn’t add any flavor components to your baked goods, which, depending on what you are baking, isn’t necessarily a bad thing. For these cookies, however, I really wanted that vanilla-y, almost cake batter like, taste. For that, I simply decided to increase the vanilla extract to 1 tablespoon.
I triple dog dare you not to eat this by the spoon full. My son couldn’t get enough. This cookie dough batter is soooooo gooooood. One taste, and I knew that the 1 tablespoon of vanilla extract was just right.
Sally recommends rolling your cookie dough into taller mounds instead of round balls. Why? So your cookies don’t flatten too much while baking. Since I was using shortening and not butter, I wasn’t as concerned about this. Another plus about using shortening instead of butter- you get softer, fatter cookies. But I still did want to get as thick cookies as I could, so I went ahead and rolled the dough into mounds. Mmmmmm . . . .cookie dough towers.
Aren’t these just fun? I couldn’t wait to get these into the oven.
Mine took exactly 10 minutes to bake at 350 F. Each oven is different, so keep your eye on them. When you take them out they will look quite under baked. You will want to leave each batch on your cookie sheet for about another 5 minutes before you move them to a cooling rack. This will help them set up a bit more, and finish their baking, and your cookies won’t break as you transfer them to your cooling rack.
The end result? Amazing. Soft, thick sprinkle sugar cookies. I didn’t even miss the butter. Really. And you could adapt these to be festive for any holiday. 4th of July? Use just red, white, and blue sprinkles. Christmas? Red, green and white. Easter? Find the pastel sprinkles and bake up a batch. All of you Pittsburgh-er’s know there has to be a cookie table at a wedding- make these, and use the wedding colors for your sprinkles.
This recipe is the perfect size for a family. I got 16 cookies, which was just the right amount for everyone to enjoy a few cookies over a couple days. And I wasn’t having to stand and bake batch after batch of cookies- I’ll save that for Christmas time. But if you are headed to a big picnic, or a Pittsburgh wedding, you can easily double or triple this recipe without problems.
And remember- these are dairy free. But don’t worry, no one will ever miss the butter.
- • 1½ cups all-purpose flour
- • ¼ teaspoon salt
- • 1 teaspoon baking powder
- • ½ teaspoon baking soda
- • 1 teaspoon cream of tartar
- • ½ cup shortening
- • ¾ cup granulated sugar
- • 1 large egg, at room temperature*
- • 1 tablespoon vanilla extract (yes, 1 tablespoon)
- • ½ cup sprinkles
- Preheat oven to 350 F
- Sift together the flour, salt, baking powder, baking soda, and cream of tarter. Set aside.
- In a bowl of a stand mixer, using the paddle attachment, cream together the shortening and sugar. (if you don't have a stand mixer, a bowl and wooden spoon work just find here)
- Add egg and vanilla extract, mixing until well combined.
- Slowly add in dry ingredients to the creamed mixture
- Stir in sprinkles until well combined.
- Measure about 1 tablespoon of cookie dough for each cookie and roll cooking dough into a tall mound.
- Bake in preheated oven for 9-11 minutes. Cool on cookie sheet for 5 minutes then transfer to cooling rack.