HAY's Garage

Buttery, soft‑baked sugar cookies that offer a melt‑away texture and a gentle touch of vanilla.

Ingredients:

• 1 cup (227 g) unsalted butter, softened

• ¾ cup (150 g) granulated sugar

• ¼ cup (50 g) light brown sugar

• 1 large egg + 1 egg yolk (~65–70 g total)

• 2 tsp (10 ml) vanilla extract

• 2⅔ cups (320 g) all-purpose flour

• 2 tsp (6 g) cornstarch

• ½ tsp (3 g) baking soda

• ½ tsp (2 g) baking powder

• ½ tsp (3 g) salt

• ½ cup sprinkles

• granulated sugar, for rolling

Method:

1. In a bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt.

2. In a separate bowl, cream softened butter with granulated sugar and brown sugar until smooth and fluffy.

3. Add the egg, extra yolk, and vanilla. Mix until just combined.

4. Gradually add dry ingredients to the wet mixture. Mix gently until dough forms.

5. Fold in sprinkles.

6. Scoop into 12 portions (about 3 tbsp each), roll in sugar, then press the tops into extra sprinkles.

7. Freeze for 30 minutes, then bake at 350°F (175°C) for 13–14 minutes until edges are set and centers slightly soft.