Hello hello everyone!!

I hope the holidays treated everyone well, unfortunately it’s time to get back to real life. Anyways I’m bringing you a classic cookie recipe of mine with a destructive twist!

You know that bright, warm, ball of light in the sky that shoots UV rays at us from about 93 million miles away? We rely on it to live for MANY reasons…it’s warmth makes our planet habitable, the rays of light feed our plants and keep them producing that lovely oxygen we need to breathe. That’s right the sun is what keeps us alive….BUT what happens when the sun is as tired from just existing as I was about a month ago and decides that it’s time to call it quits?? What happens when it’s reached the end of it’s 4.6 billion year run? Sometimes the things we love and need, and selfishly want to keep around, need to slowly fade away into the aether into sweet sweet release.

Suns can die of old age too, just like your 102 year old grandma who lived a VERY full life. The fun part is, when suns die of old age they don’t just pass away quietly in the middle of the night. They go out with a BANG. They make a BIG show of it and explode in whats called a Supernova! So when the neutrinos get here first and warn us that we’ve got anywhere from minutes to hours to live, why not make some super fun and delicious cookies so that the last thing your body registers is sweet sweet butter and sugar.

I present to you, SUPERNOVAnilla Sprinkle Cookies, the perfect cookie to match the explosion in the sky.

This is a classic creaming method cookie. The creaming method is when you mix your butter and sugar together until it’s a fluffy creamy texture. The air created from doing this, helps the leavening make the cookies light and fluffy.

One of the most important things to do, is to make sure your butter is SOFT at room temp. Not melted. It should be soft but still completely solid. So, I like to pull some butter from the fridge and leave it out for a WHILE. There are methods for getting soft butter quickly but I’ve found the the best way is to leave it out for an hour or two.

Anyways, first things first. Weigh out your butter and sugar and salt into the bowl of your mixer with the WHISK attachment. Mix on medium until the mixture becomes light and fluffy, and you no longer feel and grains of sugar. It should feel nice and smooth. While that creams together, measure our the two flours and baking powder and sift them into a bowl. Set that aside. Once the butter/sugar is properly creamed together, which should look nice and fluffy like this:

use a rubber spatula to scrape down the sides of the bowl. Like this:

Next, switch to the paddle attachment and with the mixer on low, add your egg and mix until it is combined and smooth. Next add your vanilla and let that mix until smooth.

Then you’re going to add your flour mix in, mix that JUST until combined. DO NOT OVER MIX. This is very important. Cookies can get super tough if you over mix them and no one wants a hokey puck instead of a cookie. Right below is what it should look like when you stop mixing. As you can see there are still a little bit of dry ingredients visible, those will get mixed in when you transfer the dough into the bowl for it to rest.

Once it’s mixed, move your dough to a medium bowl and cover with plastic wrap. Let it rest for about 30 minutes at room temp. This is an important step because while it rests the flour will get hydrated from the eggs/butter.

Once the dough has rested, get your dough portion scoop out (I use the blue one which is about 2 oz I believe). Scoop out the dough making sure that it is flat so when you release it, it should look like a half dome. roll the rounded part of each scoop in rainbow sprinkles AS YOU SCOOP IT. Don’t scoop and bunch and then roll them in the sprinkles because the dough will have dried out on top and the sprinkles wont stick to it anymore.

Place each sprinkled covered dough ball onto a cookie sheet lined with a silpat or parchment paper, and gently press down the dough so it makes a nice flat hokey puck shape. The edge should be about 1/2 inch thick.

Once you’ve scooped all your dough out, chill it in the fridge for at least half an hour.

While the dough chills, warm up your oven to 325ºF. Once your dough is ready, remove the amount of cookies you’d like to bake (I believe about 6 will fit on a regular sized cookie sheet). Make sure the cookie sheet is lined with parchment paper or a silpat.

Bake your cookies for about 12 - 15 minutes (or until the edge JUST starts to have some color to it) These cookies should have almost no color, other than the rainbow sprinkles, the cookie part should still be pretty much white. Depending on how big you scooped your cookies they may take a little bit longer or less time. Just look for them to have the LIGHTEST amount of color around the edge and for the center of the cookie to no longer look shiny.

Let the cookies cool and then enjoy!

SUPERNOVAnilla Sprinkle Cookies

prep time: 1 hr 30 mins
cook time: 12-20 mins
total time: 1 hr 45 mins

Ingredients:

2 c. Cake Flour
2 c. AP Flour
2 tsp. Baking Powder

2 ¼ tsp Salt
1# Butter, Soft
2 c. Sugar

2 tsp. Vanilla Paste
1 ea. Eggs

Instructions:

Cream butter, sugar, and salt in mixer with whisk attachment
Switch to paddle attachment and add in your egg, mixing it in completely
Add vanilla and mix until smooth and emulsified
Sift flours and baking powder together.
Add flour into mixer and mix until just combined (don’t overmix!)
Scoop with a 2oz blue portion scoop (or weigh out 2 ounce balls of dough, OR make them whatever size you want! It will just change the baking time a bit!)
As you scoop, roll the rounded part of each scoop in sprinkles.
Put the sprinkled scoop onto a cookie sheet lined with parchment and flatten slightly.
Chill the dough for at least 20-30 minutes.
Bake at 325ºF for about 15-20 minutes or until the edges of the cookies start to lightly brown. The cookies should have almost NO color to them other than the sprinkles.
Let cool (the sprinkles may look like they haven’t melted BUT THEY DO and they turn into hot lava if they get on your hands so be careful!) then enjoy!