Some of my earliest memories are of making cookies. Four year old Amy standing on a stool watching Mum make her famous chocolate chip cookies after she had put Jessica down for a nap; seven year old Amy and four year old Jess getting their hands dirty rolling dough into balls while making melting moments with Dad from his old Navy cookbook. Staying overnight at our Mormor’s house the scents of a faraway Denmark would be conjured as we made biscuits whose recipes were only carried in Mormor’s memory. As we got older we took over the kitchen in the afternoons and made the classic cookies and biscuits that had become a tradition in our biscuit tin. Perhaps that is why cookies are the first thing I want to cook when I step into the kitchen. When I am sad a batch of chocolate chip cookies is the cure. When I am happy whipping up delicate sandwiched creations are a celebratory experience.
These cookies are a celebration: of Easter, of time with family, and of chocolate and sprinkles and the fact that it’s okay to be frivolous sometimes. These are chewy cookies studded with sweet white chocolate chips and showered with a confetti of coloured sprinkles. The dough is rich with vanilla and almond extracts. One request: remember to chill the dough because this stops the butter from melting as soon as it comes into contact with the heat from the oven and therefore prevents the cookies from spreading too much. It seems like a pain, but really it gives you time to clean the kitchen so that you can enjoy your cookies without having to worry about the dishes. These are also great to make with the little ones. Soon enough they’ll be grown and making them for you!
Sprinkle and White Chocolate Cookies
Gluten free. Makes at least 24 cookies. I used ‘Dollar Sweets’ Sprinkles because they are gluten free!
If you do not require these to be gluten free you can use a total of 2 cups of plain flour in place of the almond meal, brown rice flour, buckwheat flour, and sorghum flour.
- 125 grams butter, softened
- ½ cup brown sugar
- ½ cup caster sugar
- 2 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 large eggs at room temperature
- 70 grams almond meal
- 70 grams brown rice flour
- 75 grams buckwheat flour
- 75 grams sorghum flour
- 2 teaspoon baking powder
- ½ teaspoon salt
- ½ cup multi-coloured sprinkles
- 200 grams white chocolate chips
- Line two large baking sheets with baking paper and set aside until needed.
- In a medium bowl whisk together almond meal, brown rice flour, buckwheat flour, sorghum flour, baking powder, and salt.
- In a large bowl beat butter, sugars, vanilla and almond extracts until light and fluffy.
- Add eggs and beat until smooth.
- Add flour mixture and stir until a soft dough forms. Stir in sprinkles and chocolate chips until completely distributed.
- Cover bowl and chill dough for at least 30 minutes.
- Place heaped tablespoons of dough onto the prepared baking sheets. Leave at least 6cm between the balls of dough as these cookies will spread during cooking.
- Once you have used up all the dough return the trays to the refrigerator for another 20 minutes. This is the time to preheat the oven to 160C (320F).
- When the oven has heated to the right temperature bake the cookies for 12-15 minutes. Rotate trays halfway through baking time.
- Remove from oven and allow to cool completely.
- The cookies will keep for four days in an airtight container.
Cookies always feature at our family celebrations. Do you have a family cookie recipe that is handed down through the generations?