These cookies are bake in a mini-muffin tin to make them bite-sized.
- 1/2 c. salted butter, softened
- 1 c. granulated sugar
- 2 large eggs, room temperature
- 2 tsp. vanilla extract
- 2 c. All-Purpose flour
- 1 tsp. baking powder
- 1/2 tsp. Kosher salt
- 1/2 tbs. milk powder
- 2/3 c. rainbow sprinkles
- mini-cupcake wrappers (optional)
Yields Approximately 2 1/2 dozen cookies using tablespoon-sized scoops of dough.
Preheat the oven to 350 degrees Fahrenheit. Cream the butter and granulated sugar until light and fluffy. Scrape the bowl, then add the eggs and vanilla extract, mixing to combine. In a bowl, sift together the flour, baking powder, salt, and milk powder. Add flour mixture to the butter mixture, a little at a time, scraping after each addition. Add the rainbow sprinkles and mix until just combined.
Put scoops of dough into mini-cupcake wrapper-lined mini-muffin tin or a greased mini-muffin tin and bake for 12-14 minutes, until cookies are lightly firm to the touch. Let cookies cool before removing. If cookies stick, run a knife around the edges of the cookies to help release them.