We are all familiar with party cake with the sprinkles incorporated into the batter, so this is a similar concept but in a cookie. These are chewy and crunchy at the same time, and really delicious. Serve these at your next birthday party! Here are the directions.
My first thought with this cookie is how can I get it as creamy as possible without adding an egg, so my son can eat it. Well, the cream cheese was just the right substitute. I am sure you can add an egg as well into this recipe and omit most of the water.
Start by preheating your oven to 375 degrees. Also, about one hour before you start these, leave out 1 1/2 sticks of butter so it softens, that is very important. Measure 2 3/4 cups of all-purpose white flour and add it to a bowl. Then, add to that the baking soda and the baking powder and mix the dry ingredient well.
Then in a separate bowl add your sugars and vanilla etc. Start by measuring 1 1/2 cups white sugar, 1 1/2 stick butter, 2 teaspoons of vanilla, and 1/3 cup of cream cheese (lowfat is fine), and mix this with a mixer for about two minutes. Then add the wet ingredients to the dry ingredients. Then, add about 1/4 cup or so of water, drizzle in a little at a time and blend with a spoon. Then using the mixer mix on a low speed in a deep bowl. Once the dough forms together, gently sprinkle in about 1/3 cup of sprinkles (jimmies!) or more, my son kept pouring these so we lost track!
You want a good amount to get the full effect of the colors. Mix together gently with a spoon. The dough will look like this when you are done.
Next, and this is the tricky part, make even heaping teaspoons of dough and roll into a ball. Place two cookies side by side and have no more than 8 cookies on a cookie sheet. I used the dark cookie
sheet and used parchment paper to line the pan, no sprays, or oils and they slid right off! This recipe makes roughly 4-5 dozen cookies.
Cook these at 375 degrees for roughly 9 minutes, then lower the heat to 350 for at least 4 more minutes. Oven temps will vary keep an eye on them. Also, you can turn the pan for the last four minutes so the cookies in the back don’t burn.