Sprinkle Sugar Cookie

Recipe from The Cookie Collection by Brian Hart Hoffman. Reprinted with permission from 83Press.

Makes 1 (9-inch) cookie

When it comes to celebrations, it’s go big or go home. Packed with rainbow sprinkles and baked in a 9-inch springform pan, this giant cookie is birthday party-ready.

INGREDIENTS

For the cookie:
¾ cup unsalted butter, softened
½ cup firmly packed light brown sugar
½ cup granulated sugar
1 large egg
1 tablespoon vanilla extract
1 cup bread flour
1 cup all purpose flour
2 teaspoons baking powder
½ teaspoon kosher salt
¼ teaspoon baking soda
¼ teaspoon ground nutmeg
⅓ cup plus 1 tablespoon rainbow sprinkles, divided
Buttercream (recipe follows)
Garnish: sprinkles

For the Buttercream:
(Makes about 1 cup)
¼ cup unsalted butter, softened
1½ cups confectioners’ sugar
1 tablespoon plus 2 teaspoons heavy whipping cream
½ teaspoon vanilla bean paste
¼ teaspoon kosher salt

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DIRECTIONS

For Cookie:

  1. Preheat oven to 350 degrees F. Butter and flour a 9-inch springform pan; line bottom of pan with parchment paper.

  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium speed until fluffy, 2 to 3minutes, stopping to scrape sides of bowl. Add egg, beating well. Beat in vanilla.

  3. In a medium bowl, whisk together flours, baking powder, salt, baking soda, and nutmeg. With mixer on low speed, gradually ass flour mixture, beating until combined. Using a rubber spatular, gently fold ⅓ cup sprinkles. Spread butter into prepared pan, smoothing top with an offset spatula. Sprinkle with remaining 1 tablespoon sprinkles.

  4. Bake until center is set and a wooden pick inserted in center comes our clean, 25 to 27 minutes. Let cool in pan for 10 minutes. Remove sides of pan, and let cool completely on base.

  5. Place half of Buttercream in a pastry bag fitted with a French star #4B tip. Place remaining Buttercream in a pastry bag fitted with a round #12 tip. Alternate piping stars and rounds around edge of cookie. Top with sprinkles, if desired.

Pro Tip: Gently folding in the sprinkles is important to minimize breakage and bleeding during baking.

For Buttercream:

  1. In a bowl of a stand mixer fitted with the paddle attachment, beat butter at medium speed until smooth. Gradually add confectioners’ sugar, beating until smooth. With mixer on low speed, add cream, vanilla bean paste, and salt, beating until combined. Increase mixer speed to medium, and beat for 30 seconds. Use immediately.

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