Birthday Sprinkles Sugar Cookie
These giant sugar cookies with sprinkles are the ultimate indulgent treat.
Updated November 17, 2020 Cookbook
Colossal Cookies: 100 Outrageously Oversized Treats That Change the Baking Game
Published by Page Street Publishing Co.
Everyone loves sprinkles! This cookie is bright, rainbow-colored and screams, “Play with me!” The sugar cookie mix easily?lends itself to a birthday cake cookie! Just a touch of almond extract and rainbow sprinkles and there you have it! So?simple and easy there are really no excuses not to try this one.
Yields2 colossal cookies
Preparation Time20 min
Chilling Time35 min
Cooking Time26 min
Ingredients
- 1 (17.5-oz [490-g]) bag sugar cookie mix, plus ingredients called for on package
- 1/3 cup + 6 tbsp (136 g) rainbow sprinkles, divided
- 1/8 teaspoon almond extract
Instructions
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For the birthday cake cookie, whisk the sugar cookie mix with ? cup (64 g) of rainbow?sprinkles before following the packaging instructions. Prepare the mix as directed,?adding the almond extract after the egg. Mix until the cookie dough just comes?together and now the cookie is ready to be decorated!
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To assemble the cookies, line a jelly roll pan with parchment paper and use this as your?work area.
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Divide the cookie dough in half evenly. Roll each piece into a ball, and use the palms of?your hands to flatten it into a circle 5 inches (13 cm) in diameter.?
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Cover the cookies with the remaining rainbow sprinkles and use your fingers to press?them in place.
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Place the decorated cookies in the freezer for at least 15 minutes and preheat the oven?to 350°F (177°C).
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Bake one cookie at a time in the oven for 22 to 26 minutes, or until the edges are light?golden-brown. Once out of the oven, allow the cookie to cool down on the baking tray for about 15 minutes before moving the cookie to the cooling rack, otherwise it could?break apart easily if moved too soon.
Reprinted with permission from Colossal Cookies: 100 Outrageously Oversized Treats That Change the Baking Game by Wendy Kou, Page Street Publishing Co. 2018.
