Halloween Holdover and New Clothes for Sale

Hello all! Life has been a little crazy as I have been sick, busy with work, and studying for the GRE/ applying for grad school. Sadly that means my baking has been put on the back burner so these cookies are a little late. As you know from my many adventures with cookies (here, here, and here) I love my recipe for sprinkle cookies and I love experimenting. For Halloween this year, I wanted to do Halloween themed cookies which meant Halloween sprinkles. These cookies are so easy to adapt for any occasion or holiday and they are delicious. I’m not going to lie, this batch, might be my best one ever and I am definitely enjoying them even though Halloween is over. If you are tired of candy, I’d be happy to ship you some! Just donate to the go-fund and message me with your info and I will send you a whole box! 
In other news, there are also a few new items up for sale on my ebay page! Now that it is starting to get cold, it seemed like the perfect time to start looking at coats and sweaters. Check it out and if you are looking for anything in particular, please let me know because I might have just the thing! 

 Ingredients:
1 cup butter, room temp
1 1/2 cups of sugar
1 egg
1 egg yolk
2 teaspoons vanilla
3 cups flour
1 1/4 teaspoons baking soda
1/2 teaspoon cream of tartar
1 teaspoon cornstarch
1/2 teaspoon salt
1 cup sprinkles
Frosting: 3/4 cup butter, room temp
2 1/4 cup confectioner’s sugar
3 tablespoons heavy cream
1 teaspoon vanilla
1/8 teaspoon salt
Directions:
With an electric mixer, cream the butte and sugar until light, about 2 mins. Add egg, egg yolk, and vanilla. Scrape bowl as needed.
In a separate bowl, whisk together the flour, baking soda, cream of tartar, cornstarch, and salt. Slowly add to the butter mixture on low speed and mix until combined. Gently mix in the sprinkles by hand. Cover and chill for at least 3 hours.
Remove from the fridge and preheat oven to 325. Let cookies sit at room temperature for 15 minutes unless you have chilled them overnight. If so, let them sit for about 30-40 minutes.
Form dough into balls. Bake for 9-10 minutes until the edges are slightly browned. The centers will appear soft. Allow to cool on pan for 3 minutes then transfer to wire rack to cool. They need to be completely chilled before you frost them.
Frosting: With a hand mixer, beat the butter until creamy. Add confectioners’ sugar, cream, vanilla, and salt and mix on low speed until combined then increase the speed and mix for about 3 minutes. Add more sugar or cream if too thick or thin.
Place as much frosting as you like on the cookies and then finish with sprinkles. 

You may also like