Sprinkle Cookies
Beat butter, sugar, corn syrup, lemon juice, vanilla and almond extracts and egg in large bowl with mixer at medium speed until well blended and creamy, about 3 minutes. Combine flour, baking powder and salt; gradually add to butter mixture. Beat until well mixed. Beat in white chocolate chips and sprinkles. Preheat oven 350°F. Spray baking sheets with cooking spray or line with parchment paper.
Ingredients
- 1 cup butter OR margarine, softened
- 2/3 cup sugar
- 1/2 cup Crown® Lily White® Corn Syrup
- 1 tablespoon lemon juice
- 1 egg
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 3 cups all-purpose flour
- 1 teaspoon Fleischmann's® Baking Powder
- 1 teaspoon salt
- 1 package (11 ounces) white chocolate chips
- 1/2 cup confetti sprinkles, rainbow sprinkles OR non pariels
Method
Beat butter, sugar, corn syrup, lemon juice, vanilla and almond extracts and egg in large bowl with mixer at medium speed until well blended and creamy, about 3 minutes. Combine flour, baking powder and salt; gradually add to butter mixture. Beat until well mixed. Beat in white chocolate chips and sprinkles.
Preheat oven 350°F. Spray baking sheets with cooking spray or line with parchment paper.
Scoop cookie dough into about 1-tablespoon size balls.
Bake 10 to 12 minutes or until lightly browned. Remove and cool for 2 minutes on baking sheet. Remove and cool on wire racks.
Store in tightly covered containers.
