Ingredients with Measurements:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup rainbow sprinkles
- ½ cup candy-coated chocolates
Special Equipment Needed:
- 2 large baking sheets
- Parchment paper
- Electric mixer
- Cookie scoop
- Wire cooling rack
Step-by-Step Instructions:
1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
3. In a large bowl, cream together the butter and sugar with an electric mixer until light and fluffy.
4. Beat in the eggs one at a time, then stir in the vanilla.
5. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
6. Fold in the rainbow sprinkles and candy-coated chocolates.
7. Using a cookie scoop, scoop the dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
8. Bake for 10-12 minutes, or until the edges are lightly golden.
9. Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire cooling rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 10-12 minutes
Temperature: 350°F
Serving Size: Makes about 2 dozen cookies
Nutritional Information:
Calories: 200
Fat: 9g
Carbohydrates: 27g
Protein: 2g
Substitutions for Ingredients:
- For the all-purpose flour, you can use gluten-free flour blend.
- For the unsalted butter, you can use vegan butter.
- For the granulated sugar, you can use coconut sugar.
- For the eggs, you can use flax eggs.
- For the rainbow sprinkles, you can use nonpareils.
- For the candy-coated chocolates, you can use chopped nuts.
Variations:
- For a chocolate version, add ½ cup cocoa powder to the dry ingredients.
- For a mint version, add ½ teaspoon peppermint extract to the wet ingredients.
- For a fruity version, add ½ cup dried fruit to the dough.
Tips and Tricks:
- Make sure to use softened butter, not melted butter.
- Use a cookie scoop to ensure that all the cookies are the same size.
- Don’t overbake the cookies or they will be dry.
Storage Instructions:
Store the cookies in an airtight container at room temperature for up to 5 days.
Reheating Instructions:
Reheat the cookies in a 350°F oven for 5 minutes.
Presentation Ideas:
Serve the cookies in a piñata-shaped bowl or on a platter decorated with rainbow sprinkles.
Garnishes:
Garnish the cookies with extra rainbow sprinkles or candy-coated chocolates.
Pairings:
Pair the cookies with a glass of cold milk or a cup of hot cocoa.
Suggested Side Dishes:
Serve the cookies with a scoop of ice cream or a bowl of fresh fruit.
Troubleshooting Advice:
If the cookies spread too much, try chilling the dough before baking.
Food Safety Advice:
Make sure to use pasteurized eggs to avoid the risk of salmonella.
Food History:
Piñata cookies are believed to have originated in Mexico, where they are traditionally filled with candy.
Flavor Profiles:
These cookies have a sweet, buttery flavor with a hint of vanilla and a crunchy texture from the rainbow sprinkles and candy-coated chocolates.
Serving Suggestions:
Serve the cookies as a dessert or as a snack with a cup of coffee or tea.
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