Relating to celebrations, it’s go large or go residence with this Sprinkle Sugar Cookie. Full of rainbow sprinkles and baked in a 9-inch springform pan, this big cookie is party-ready.
This enjoyable and festive Sprinkle Sugar Cookie is made with the assistance of the Ankarsrum Assistent Authentic in its latest shade, Cloudy Pink. Produced and hand-assembled in Sweden since 1940, the Assistent Authentic is constructed with high quality, performance, and timeless Scandinavian design in thoughts. Every machine is individually examined earlier than it leaves the manufacturing facility, so you may belief it to whip up every thing from buttery cookie dough to fluffy buttercream with ease and magnificence.
Sprinkle Sugar Cookie
Makes 1 (9-inch) cookie
- ¾ cup (170 grams) unsalted butter, room temperature
- ¾ cup (150 grams) granulated sugar
- ½ cup (110 grams) firmly packed mild brown sugar
- 1 giant egg (50 grams), room temperature
- 1 giant egg yolk (19 grams), room temperature
- 1 tablespoon (13 grams) vanilla extract
- 3 cups (375 grams) all-purpose flour
- 2½ teaspoons (12.5 grams) baking powder
- ½ teaspoon (1.5 grams) kosher salt
- ½ cup (80 grams) plus 1 tablespoon (10 grams) rainbow sprinkles*
- Vanilla Buttercream (recipe follows)
- Garnish: rainbow sprinkles
Vanilla Buttercream
- 2 cups (240 grams) confectioners’ sugar
- 4 teaspoons (20 grams) heavy whipping cream
- 1 teaspoon (6 grams) vanilla bean paste
- ⅛ teaspoon kosher salt
Sprinkle Sugar Cookie
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Preheat oven to 350°F (180°C). Spray a 9-inch spherical cake pan with baking spray with flour.
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Assemble the Ankarsrum with the stainless-steel bowl. Place the dough knife within the smaller gap, and place the dough curler simply off the aspect of the bowl. Beat butter by slowly rising mixer pace to medium-high (6 o’clock) till creamy, about 1 minute, utilizing the scraper to assist transfer butter round. (Butter may persist with the curler to start with.) Slowly add sugars, scraping bowl ceaselessly. Let combine till properly mixed and lightened in shade, about 3 minutes. Add egg and egg yolk, beating till simply mixed. Beat in vanilla.
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In a medium bowl, whisk collectively flour, baking powder, and salt. With mixer on the bottom pace (12 o’clock), step by step add flour combination to butter combination. Transfer curler to 1 inch away from aspect of bowl, and improve mixer pace to medium-low (2 o’clock), mixing till mixed. Gently fold in ½ cup (80 grams) sprinkles by hand. Press batter into ready pan. Sprinkle prime with remaining 1 tablespoon (10 grams) sprinkles.
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Bake till middle is ready and a wood choose inserted in middle comes out clear, about half-hour. Let cool utterly in pan. Take away from pan.
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Place half of Vanilla Buttercream in a pastry bag fitted with a spherical piping tip (Ateco #805). Place remaining buttercream in a pastry bag fitted with a small open star piping tip (Ateco #822). Alternate piping rounds and stars round fringe of cookie. Garnish with sprinkles, if desired.
Vanilla Buttercream
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Assemble the Ankarsrum mixer with the beater bowl and ballon whisks. Beat butter at medium-low pace (2 o’clock) till easy. Progressively add confectioners’ sugar, beating till properly mixed and stopping to scrape sides of bowl. With mixer on low pace (12 o’clock), add cream, vanilla bean paste, and salt, beating till mixed. Improve mixer pace to medium (4 o’clock), and beat for 1 to 2 minutes. Use instantly.
PRO TIP: Gently folding within the sprinkles is essential to reduce breakage and bleeding throughout baking.
