Sprinkle Sugar Cookie - Baked from Scratch

      When it comes to celebrations, this Sprinkle Sugar Cookie is all about going big. Bursting with rainbow sprinkles and baked in a 9-inch springform pan, this colossal cookie is perfect for any party.

      This delightful and festive Sprinkle Sugar Cookie is created using the Ankarsrum Assistent Original in its latest hue, Cloudy Pink. Manufactured and hand-assembled in Sweden since 1940, the Assistent Original is designed with quality, functionality, and classic Scandinavian aesthetics in mind. Each machine undergoes individual testing before leaving the factory, ensuring you can effortlessly create everything from rich cookie dough to airy buttercream with elegance.

      **Yields: 1 (9-inch) cookie**

      - ¾ cup (170 grams) unsalted butter, at room temperature

      - ¾ cup (150 grams) granulated sugar

      - ½ cup (110 grams) light brown sugar, packed

      - 1 large egg (50 grams), at room temperature

      - 1 large egg yolk (19 grams), at 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 below)**

      **For garnish:** rainbow sprinkles

      **Vanilla Buttercream Ingredients:**

      - ⅓ cup (76 grams) unsalted butter, at room temperature

      - 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 Instructions:**

      1. Preheat your oven to 350°F (180°C). Grease a 9-inch round cake pan with baking spray that contains flour.

      2. Set up the Ankarsrum with the stainless steel bowl. Insert the dough knife into the smaller hole, and position the dough roller slightly off the bowl's edge. Cream the butter by gradually increasing the mixer speed to medium-high (6 o’clock) for about 1 minute, using the scraper to help the butter mix (it may cling to the roller initially). Slowly incorporate the sugars while frequently scraping down the bowl. Mix until thoroughly combined and light in color, around 3 minutes. Add the egg and egg yolk, mixing until just combined, and then add the vanilla.

      3. In a separate medium bowl, whisk together the flour, baking powder, and salt. With the mixer set on the lowest speed (12 o’clock), gradually add the flour mixture to the butter mixture. Shift the roller to 1 inch from the bowl's side and increase the speed to medium-low (2 o’clock), mixing until combined. Carefully fold in ½ cup (80 grams) of sprinkles by hand. Press the batter into the prepared pan and top with the remaining 1 tablespoon (10 grams) of sprinkles.

      4. Bake until the center is set and a wooden pick inserted comes out clean, about 30 minutes. Allow to cool completely in the pan before removing.

      5. Fill half of the Vanilla Buttercream into a pastry bag with a round piping tip (Ateco #805) and place the remaining in another bag fitted with a small open star piping tip (Ateco #822). Pipe alternating rounds and stars along the edge of the cookie. Optionally, top with sprinkles.

      **Vanilla Buttercream Instructions:**

      1. Assemble the Ankarsrum mixer with the beater bowl and balloon whisks. Beat the butter at medium-low speed (2 o’clock) until smooth. Gradually introduce the confectioners’ sugar, mixing until thoroughly combined and scraping the bowl's sides as necessary. With the mixer set to low speed (12 o’clock), add the cream, vanilla bean paste, and salt, and mix until incorporated. Increase the speed to medium (4 o’clock) and beat for 1 to 2 minutes. Use immediately.

      *Note: We used Betty Crocker Rainbow Sprinkles.

      **PRO TIP:** Gently folding in the sprinkles helps prevent breakage and bleeding during baking.

      We’d love to hear your thoughts!