Ingredients

1 cup butter
1 cup white sugar
2 teaspoons vanilla extract
6 eggs
4 teaspoons baking powder
5 cups all-purpose flour
1 package multicolored sprinkles ( jimmies )
2 cups confectioners ' sugar
1/4 cup milk
Spoon Cookies are a classic cookie recipe that have been around for decades. These cookies get their name from the unique spoon shape they are baked in, which makes them a fun and whimsical treat. With a soft, buttery texture and sweet flavor, these cookies are perfect for satisfying your sweet tooth cravings. They can be enjoyed on their own or paired with a cold glass of milk for the ultimate snack.

Instructions

1.Preheat the oven to 350°F (175°C).
2.In a large bowl, cream together the butter, white sugar, and vanilla extract until smooth.
3.Beat in the eggs one at a time.
4.In a separate bowl, combine the baking powder and flour. Gradually add the flour mixture to the butter mixture, stirring until just combined.
5.With a small cookie scooper, make spoon-shaped cookies on a baking sheet lined with parchment paper. Top with multicolored sprinkles.
6.Bake for 10-12 minutes or until the edges are lightly golden brown.
7.While the cookies are baking, whisk together the confectioners' sugar and milk in a bowl.
8.Once the cookies are done baking, let them cool for a few minutes before dipping them in the confectioners' sugar mixture to coat. Enjoy!

PROS

The Spoon Cookies are a fun twist on traditional cookies, and the multicolored sprinkles make them perfect for any occasion.

These cookies are soft and buttery, with a sweet flavor that is irresistible.

CONS

As with all sweets, the Spoon Cookies should be enjoyed in moderation as part of a balanced diet.

These cookies are high in sugar and calories, so it’s important to limit your intake.

HEALTH & BENEFITS

While the Spoon Cookies are not particularly healthy, they can be enjoyed as an occasional treat in moderation.
The eggs in this recipe provide protein, while the flour and baking powder offer some essential nutrients such as iron and calcium.

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