I am nicknaming these cookies Birthday Cookies, because a) They have sprinkles in them, b) I made them for a birthday, and c) Birthday’s are an excuse to overeat sweets, and that is exactly what I did.
I didn’t plan on eating these until my stomach hurt, but I had to try them in every form.
Every form? What does that mean?
Well it means:
Form 1) Cookie dough.
Form 2) Right out of the oven.
Form 3) Right out of the oven, with icing.
Form 4) Cooled, plain.
Form 5) Cooled, with icing.
Form 6) Ice cream sandwich.
Verdict: This cookie is amazing. The dough is just as addicting as the cookies and the warm cookies are just as addicting the warm cookies with icing and…well, you get the picture. They’re addicting and absolutely delicious. Like Ree said on her site, they just melt in your mouth and I cannot be trusted around them.
I would like to thank my stomach for stretching to it’s full capacity for me to be able to enjoy these cookies in as many forms as possible.
These are not the kind of sugar cookies that are meant for icing, but sometimes I can’t restrain myself from making things as sweet as possible.
Cream together the liquids.
Do that until they’re fluffy.
Then switch out your Kitchen Aid attachment and add the rest of the ingredients JUST until combined.
Then put in those yummy little sprinkles.
Flatten them with a cup dipped in sugar. Obviously my cup was too small.
Bake them until they look like this.
And then ice them until they look like this.
Then try and stop taking pictures of them. Good luck. Sprinkles just make things so cute!
You may want to halve the recipe, it makes quite a bit.
- 2 whole Large Eggs
- 1 cup Canola Oil
- 2 sticks Butter, Softened
- 1 cup Sugar, Plus Extra For Sprinkling
- 1 cup Powdered Sugar
- 1 teaspoon Vanilla Extract
- 4 cups Plus 2 Tablespoons, All-purpose Flour
- 1 teaspoon Salt
- 1 teaspoon Baking Soda
- 1 teaspoon Cream Of Tartar
- *Optional: 1/2 cup sprinkles
- *Optional: Icing
Preheat oven to 350 degrees F.
In a large mixing bowl, cream together eggs, oil, butter, sugars, and vanilla.
Add remaining ingredients and mix well. Cover and refrigerate dough one hour.
Using a cookie scoop, drop balls of dough onto an ungreased cookie sheet.
Smear a dab of butter all over the bottom of a glass, then dip the glass in granulated sugar. Use the glass to flatten each ball of dough, dipping again into the sugar each time. Repeat until all are flattened.
Bake for 9 to 11 minutes, until cookies are just barely turning brown. Don’t overbrown!
Allow to cool before eating. Cookies are ultra crumbly, so they are hard to ice, if you plan on icing them.