Sprinkle Sugar Cookie

    When it comes to celebrations, it’s go big or go home with this Sprinkle Sugar Cookie. Packed with rainbow sprinkles and baked in a 9-inch springform pan, this giant cookie is party-ready.

    This fun and festive Sprinkle Sugar Cookie is made with the help of the Ankarsrum Assistent Original in its newest color, Cloudy Pink. Produced and hand-assembled in Sweden since 1940, the Assistent Original is built with quality, functionality, and timeless Scandinavian design in mind. Each machine is individually tested before it leaves the factory, so you can trust it to whip up everything from buttery cookie dough to fluffy buttercream with ease and style.

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    Sprinkle Sugar Cookie

    Makes 1 (9-inch) cookie

    Ingredients

    • ¾ cup (170 grams) unsalted butter, room temperature
    • ¾ cup (150 grams) granulated sugar
    • ½ cup (110 grams) firmly packed light brown sugar
    • 1 large egg (50 grams), room temperature
    • 1 large egg yolk (19 grams), room temperature
    • 1 tablespoon (13 grams) vanilla extract
    • 3 cups (375 grams) all-purpose flour
    • 2½ teaspoons (12.5 grams) baking powder
    • ½ teaspoon (1.5 grams) kosher salt
    • ½ cup (80 grams) plus 1 tablespoon (10 grams) rainbow sprinkles*
    • Vanilla Buttercream (recipe follows)
    • Garnish: rainbow sprinkles

    Vanilla Buttercream

    • 2 cups (240 grams) confectioners’ sugar
    • 4 teaspoons (20 grams) heavy whipping cream
    • 1 teaspoon (6 grams) vanilla bean paste
    • ⅛ teaspoon kosher salt

    Instructions

    Sprinkle Sugar Cookie

    • Preheat oven to 350°F (180°C). Spray a 9-inch round cake pan with baking spray with flour. 
    • Assemble the Ankarsrum with the stainless steel bowl. Place the dough knife in the smaller hole, and position the dough roller just off the side of the bowl. Beat butter by slowly increasing mixer speed to medium-high (6 o’clock) until creamy, about 1 minute, using the scraper to help move butter around. (Butter might stick to the roller in the beginning.) Slowly add sugars, scraping bowl frequently. Let mix until well combined and lightened in color, about 3 minutes. Add egg and egg yolk, beating until just combined. Beat in vanilla.
    • In a medium bowl, whisk together flour, baking powder, and salt. With mixer on the lowest speed (12 o’clock), gradually add flour mixture to butter mixture. Move roller to 1 inch away from side of bowl, and increase mixer speed to medium-low (2 o’clock), mixing until combined. Gently fold in ½ cup (80 grams) sprinkles by hand. Press batter into prepared pan. Sprinkle top with remaining 1 tablespoon (10 grams) sprinkles.
    • Bake until center is set and a wooden pick inserted in center comes out clean, about 30 minutes. Let cool completely in pan. Remove from pan.
    • Place half of Vanilla Buttercream in a pastry bag fitted with a round piping tip (Ateco #805). Place remaining buttercream in a pastry bag fitted with a small open star piping tip (Ateco #822). Alternate piping rounds and stars around edge of cookie. Garnish with sprinkles, if desired.

    Vanilla Buttercream

    • Assemble the Ankarsrum mixer with the beater bowl and ballon whisks. Beat butter at medium-low speed (2 o’clock) until smooth. Gradually add confectioners’ sugar, beating until well combined and stopping to scrape sides of bowl. With mixer on low speed (12 o’clock), add cream, vanilla bean paste, and salt, beating until combined. Increase mixer speed to medium (4 o’clock), and beat for 1 to 2 minutes. Use immediately.

    Notes

    Notes
    *We used Betty Crocker Rainbow Sprinkles.
    PRO TIP: Gently folding in the sprinkles is important to minimize breakage and bleeding during baking.
     

    The post Sprinkle Sugar Cookie first appeared on Bake from Scratch.

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