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Panda Bear Sugar Cookies with Chocolate Chips & Peppermint Sprinkles

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Ingredients Method

Ingredients
  

  • 2 ¾ cups 345 g all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup 227 g unsalted butter, softened
  • 1 ½ cups 300 g granulated sugar
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • Optional ½ teaspoon almond extract
  • ½ cup mini chocolate chips plus extra for topping
  • ½ cup peppermint sprinkles plus extra for topping

Method
 

  1. Instructions
  2. Preheat the oven:
  3. Preheat to 350°F (175°C). Line baking sheets with parchment paper.
  4. Mix the dry ingredients:
  5. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
  6. Cream the butter and sugar:
  7. In a large bowl, beat the butter and sugar together until light and fluffy, about 2–3 minutes.
  8. Add the egg and vanilla:
  9. Mix in the egg, vanilla extract, and almond extract (if using) until smooth.
  10. Combine wet and dry:
  11. Gradually add the dry ingredients to the butter mixture and mix until just combined. Do not overmix.
  12. Shape the cookies:
  13. Drop cookies: Scoop tablespoon-sized balls of dough and place 2 inches apart on the baking sheets.
  14. Cut-out cookies: Chill the dough for 30–60 minutes, roll to ¼ inch thickness, and cut into shapes.
  15. Bake:
  16. Bake for 8–10 minutes, or until the edges are just starting to turn golden.
  17. Cool:
  18. Let the cookies cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.