Ingredients

• 12 tbsp unsalted butter, room temperature
• 3/4 cup plus 1 tbsp granulated sugar
• 1/2 cup light brown sugar, packed
• 1 large egg, room temperature
• 1 tsp vanilla (use clear vanilla extract if you have it)
• 2 & 1/4 cups all purpose flour, spooned and leveled
• 3/4 tsp baking soda
• 1/2 tsp cream of tartar
• 1/2 tsp kosher salt
• 3/4 cup rainbow sprinkles (see Chef’s Notes below)

Instructions

Line two baking sheets with parchment paper. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars on medium high speed until light and fluffy, 2-3 minutes. Stop the mixer and scrape down the sides of the bowl. Add the egg and vanilla. Mix on low speed until fully incorporated. Scrape down the sides of the bowl as needed.

In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt. Mix to combine. Add the dry ingredients to the wet ingredients and mix on low speed until combined. Do not over mix. Remove the bowl from the stand mixer and stir in the rainbow sprinkles by hand with a spatula or wooden spoon, being careful not to over mix the dough.

Using a medium sized cookie scoop, scoop out the dough and roll each dough into a uniform ball using your hands. Place on one of the prepared baking sheets and refrigerate for one hour. Once dough is chilled, preheat oven to 350°F.

Place cookie dough onto lined cookie sheet, spacing 2 inches apart. Bake for 9-11 minutes or until the edges are golden brown and tops are cracked but still under baked. Remove the pan from the oven and allow the cookies to cool on the cookie sheet for 4-5 minutes before transferring to a cooling rack to cool completely. Repeat with remaining cookie dough.

Chef’s Notes:

These cookies are on the sweet side. For a less sweet cookie, use less than ¾ cup of rainbow sprinkles.

Use clear imitation vanilla extract if you can. It gives the cookies that classic birthday cake taste. Regular vanilla extract will work too but will have a slighty different flavor.

For best results, chill the dough before baking. You may bake the cookies without chilling but the cookies may spread. If the cookies spread too much while baking, place the cookie dough in the fridge for 30 minutes to firm up the dough.

If cookie dough is previously frozen, allow dough to sit out at room temperature for 15-20 minutes before baking so the cookies spread enough.

Cookies may be frozen tightly wrapped and will keep for up to 3 months.

Recipe by Browned Butter Blondie