The “DIY Planetarium for Kids” we built under our dining room table this week inspired these SPRINKLE STAR SUGAR COOKIES. (Since we use gluten free flour in everything we bake around here, these too are gluten free!!!)
I browsed around on the internet looking at other sugar cookie recipes and found a few recipes for “Sprinkle Cookies.” I adapted the recipes to what we had on hand and…Voila! SPRINKLE STAR SUGAR COOKIES!!!
These really are the quickest sugar cookies I’ve ever made…no refrigeration necessary before baking! And aren’t they adorable??? All those lil stars and mini-sprinkles… So yummy! So colorful! So much fun!
- 1 1/2 cups flour
- 1 tsp cream of tartar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- 3/4 cup granulated sugar
- 1 egg
- 1-2 tsp vanilla extract
- 1 (1.25 oz) jar of Star sprinkles
- 1/3 – 1/2 jar mini-rainbow sprinkles
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
In a medium bowl, mix together flour, cream of tartar, baking powder, baking soda, and salt.
In a med-large bowl, beat butter and sugar together with an electric mixer until light and fluffy. (It’s important that your butter is at room temperature, nice and soft.) Add egg and vanilla, mix until combined. Next, add flour mixture 1/2 cup at a time, mixing until the dough is well-combined.
Add the stars and rainbow sprinkles. Mix, using a large spoon or spatula, until the sprinkles are evenly distributed.
Place tablespoon-sized balls of dough on cookie sheet. Make sure you leave about 1 inch on each side for spreading.
Bake for 8 minutes. The cookies will not brown and are still soft coming out of the oven, but as they cool they will harden. Let cool for about 5 min on the tray before moving to a wire rack to cool completely.
Yumm!!!! See any constellations in your cookies???