Rainbow Sprinkle Sugar Cookies
A lighter version of those yummy sugar cookies they offer the kids at the grocery store bakery except with less sugar. p.s. They're just as delicious!
Servings 24 cookies
- 1 cup unsalted butter softened
- 1/3 cup powdered sugar
- 1/3 cup Stevia in the Raw@ Bakers Bag
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/4 teaspoon salt
- 2 1/2 cups all purpose flour plus more for dusting fingers
- 3 ounces multi-colored non-pareils (sprinkles)
Preheat oven to 375°F.
Line two large cookie sheets with parchment paper (I like to use 13"x18" half sheet pans with a raised edge, so cookies don't slide off). Set aside.
In a large bowl, add butter, powdered sugar, Stevia in the Raw@ and flavorings. With an electric mixer, beat on low until combined, then turn up to medium and beat for 3 minutes. With mixer on medium low, gradually add flour and salt. Once the flour and salt are added, turn mixer up to medium and mix completely. With floured hands, knead dough for a minute and form into a ball (in the bowl).
Shape dough into 24 (1-inch) balls. Dip balls in sprinkles and place on prepared pans. If the sprinkles aren't sticking, you can use wet fingers (dipped in a small bowl of water) and dampen the cookie dough slightly. Just enough for the sprinkles to stick. Slightly flatten the cookies with the palm of your hand or the bottom of a measuring cup (as shown in photo above).
Bake cookies for 10-13 minutes or until they are just starting to turn a light golden brown on the edges. Let cool. Store covered at room temperature for up to 3 days or freeze for several weeks.
Calories: 123kcal | Carbohydrates: 12g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 26mg | Potassium: 16mg | Fiber: 1g | Sugar: 2g | Vitamin A: 236IU | Calcium: 4mg | Iron: 1mg