This variation on the Cracked Sugar Cookie turns fun and festive with the simple addition to the dough of colorful confetti sprinkles.
MAKES 24 large cookies
INGREDIENTS
2½ cups (337g/12oz) all-purpose flour
1 teaspoon baking soda
½ teaspoon cream of tartar
½ teaspoon salt
1 cup/2 sticks (226g/8oz) unsalted butter, at room temperature (but still firm)
1½ cups (300g/10.6oz) granulated sugar
4 egg yolks, lightly beaten
½ teaspoon pure vanilla extract
½ cup (65g/2.3oz) confetti sprinkles
- Preheat the oven to 325°F. Line two baking sheets with parchment paper.
- In a small bowl, whisk together the flour, baking soda, cream of tartar, and salt. Set aside.
- In a stand mixer with the paddle, cream the butter and sugar together on medium speed. Scrape down the sides and bottom of the bowl and continue beating until light and fluffy, about 3 minutes.
- Add the egg yolks and vanilla and mix well. Scrape down the sides and bottom of the bowl.
- Reduce the mixer speed to low and gradually add the flour mixture until fully incorporated. Be sure not to overmix. Scrape down the bottom and sides of the bowl. Add the confetti sprinkles and mix for 15 to 20 seconds, just until combined. Scrape down the bottom and sides of the bowl one last time.
- Using a #40 (1-ounce) cookie scoop, portion the dough into 24 balls. Place 12 on each of the prepared baking sheets.
- Bake one sheet at a time. Transfer a pan to the oven and bake for 10 to 12 minutes, or until lightly golden brown. They will continue to bake on the baking sheet when removed.
- Let the cookies sit on the pan for 5 minutes, then transfer them to a cooling rack to cool completely.