In terms of celebrations, it’s go huge or go residence with this Sprinkle Sugar Cookie. Filled with rainbow sprinkles and baked in a 9-inch springform pan, this large cookie is party-ready.
This enjoyable and festive Sprinkle Sugar Cookie is made with the assistance of the Ankarsrum Assistent Authentic in its latest coloration, 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’ll be able to belief it to whip up every thing from buttery cookie dough to fluffy buttercream with ease and elegance.
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 gentle 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 facet of the bowl. Beat butter by slowly growing mixer velocity to medium-high (6 o’clock) till creamy, about 1 minute, utilizing the scraper to assist transfer butter round. (Butter would possibly persist with the curler at first.) Slowly add sugars, scraping bowl regularly. Let combine till properly mixed and lightened in coloration, 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 velocity (12 o’clock), progressively add flour combination to butter combination. Transfer curler to 1 inch away from facet of bowl, and improve mixer velocity 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 about and a wood choose inserted in middle comes out clear, about half-hour. Let cool fully 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 velocity (2 o’clock) till easy. Steadily add confectioners’ sugar, beating till properly mixed and stopping to scrape sides of bowl. With mixer on low velocity (12 o’clock), add cream, vanilla bean paste, and salt, beating till mixed. Enhance mixer velocity 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.
