Breast Cancer Sugar Cookies
Breast cancer sugar cookies are soft in the center, slightly crispy around the edges, and loaded with pink sprinkles.
Servings: 32 Cookies
Calories: 133kcal
Ingredients
- 2 ⅔ cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup butter
- 1 ¼ cup granulated sugar
- 1 large egg
- 1 ½ teaspoon vanilla extract
- 1 teaspoon corn syrup
- ½ cup pink candy sprinkles, plus more for topping.
Instructions
- Preheat the oven to 350° and line a baking sheet with parchment paper.
- In a large bowl, using an electric mixer, cream butter and sugar together until creamy.
- Beat egg, vanilla, and corn syrup into mixture until combined.
- In a medium bowl, whisk flour, baking soda, baking powder, and salt together.
- Add dry ingredients into wet ingredients and mix.
- Stir candy sprinkles into cookie dough mixture.
- Drop by rounded teaspoon on the prepared baking sheet.
- Gently press each cookie down and add a little more candy sprinkles to the tops of each cookie.
- Bake in a preheated 350 degrees oven for 10 minutes.
- Remove from the oven and let cookies sit on the baking sheet for a couple minutes then transfer to a wire rack to cool completely.
Notes
Tips
- Don't overbake the cookies. They'll be slightly soft in the center when you remove them from the oven, but they’ll continue setting as they cool.
- Softened butter creates the perfect creamy cookie dough texture.
- If your dough feels too soft, refrigerate it for 20-30 minutes before baking.
Nutrition
Calories: 133kcal | Carbohydrates: 18g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Monounsaturated Fat: 2g | Cholesterol: 20mg | Sodium: 119mg | Potassium: 22mg | Sugar: 10g | Vitamin A: 185IU | Calcium: 7mg | Iron: 1mg