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Buttery, melt-in-your-mouth shortbread cookies filled with colorful sprinkles and rolled in powdered sugar.
This giveaway is closed.
When I started this blog 3 years ago, I could have never guessed a year later I would have a published cookbook. Or that after 2 years of blogging, I would have wonderful relationships and partnerships with brands that I love.
And now, here we are, at the 3 year mark of blogging, and I am just having all kinds of feelings about this day.
Last year, I had no idea what to expect for the remainder of 2016, let alone even think about 2017. I was 30 weeks pregnant, not sure where the blog would fit in with the new life we were about to be thrown into, and frankly, a little worried about having to give up the blog because it was too much to handle.
And here we are, a full year later, and somehow, by some act of I don’t even know what, I’ve managed to maintain this little piece of the internet where I share my love of almond extract, oatmeal cookies, lots of sprinkles, and all sorts of cakes.
I’ve shared about 1 recipe a week (even more so during my cookie explosion in December), worked with bigger brands that I love so dearly, hit 1 million total page views, hit my goal/broke my record for monthly page views, and somehow managed to keep my sanity while helping Matt keep our small human alive.
Who, by the way, happens to be doing amazingly and is growing up so fast and OH MY GOSH thank goodness that newborn phase is lonnnnnng gone…
But really, truly, I have ALL of you to thank for continuing to support this space of mine. For reading, for baking, for pinning, for sharing, for everything. You all are so amazing and I could not do any of this without you. So thank you. From the bottom of my heart and my mixing bowl.
To celebrate this 3 year blogging occasion, I’m bringing you a cookie I’ve brought you before, but there’s a celebratory twist to it. We’ve made snowballs (in classic form and in chocolate chip form) for 12 Days of Christmas Cookies purposes, but today, we’re changing things up and using sprinkles instead of nuts or chocolate chips. Ohhh yes, these are so fabulous.
While I’ve chatted in depth about exactly how snowballs go down, I won’t go into that detail here because we’ve got some more important stuff on the agenda.
I have goodies to give away!
What I did do with these snowballs to make them all funfetti-d (technical term) was use almond extract, which is a total familiar friend around here, and this fancy little thang from my friends at Rodelle, their super fantastic amazingly tasty Baker’s extract.
So what exactly is Baker’s extract? Well, I’m so glad you asked, because there’s a good chance you have no clue that the vanilla market is in serious trouble right now. The price of vanilla is shockingly high, the demand is far greater than the supply, and the market is struggling.
Tropical Cyclone Enawo hit Madagascar in early March, doing a number on the people, homes, water, and ultimately, vanilla crops. There is no substitute for the robust, well-rounded taste of pure vanilla extract, much to the dismay of imitation vanilla manufacturers.
My friends at Rodelle are helping combat this turbulent time in the vanilla market (and also helping with efforts to restore precious, damaged land) with their incredible Baker’s extract that has hints of vanilla, chocolate, cream, caramel, and oak.
And one lucky reader will be fortunate enough to get his or her hands on a bottle (plus a bottle of almond extract and some other goodies)! Details at the bottom of the post, right above the recipe!
I promised I wouldn’t talk too much about these cookies, but I have to tell you… These cookies were an instant favorite for us. As if I thought I could love snowballs even more, that melt-in-your-mouth powdered sugar coating with all those delightful little sprinkles, the almond and Baker’s extract notes that just round out all that powerful flavor… It all took me to a whole different cookie world.
And you have got to try it. You’ll thank me later!
So, again, thank you all for your continued support, for baking along with me, and for letting me in your kitchens one way or another. You all are the very best and I literally could not do this without you. Cheers to you, my friends.
And now, the giveaway!
What you will win
A bottle of almond extract, Baker’s extract, and a few other goodies directly from my friends at Rodelle!
How to enter
Simply leave a comment on the blog post telling me your favorite thing to put sprinkles on!
This giveaway is open to the US and Canada and ends 11:59pm EST on April 14th
- ½ cup unsalted butter softened to room temperature
- ¼ cup + ½ cup powdered sugar divided
- ½ teaspoon Rodelle Baker's extract or vanilla extract
- 1/4 teaspoon Rodelle almond extract
- 1 cup + 2 Tablespoons all-purpose flour be sure to measure properly
- ¼ teaspoon salt
- 1/3 cup sprinkles not non-pareils
- 1/4 cup non-pareil sprinkles
- In a medium size bowl with a hand mixer or the bowl of a stand mixer fitted with the paddle attachment, beat the butter, ¼ cup of the powdered sugar, Baker's extract, and almond extract on medium speed until smooth. Add the flour and salt and beat again on medium until completely combined. Add sprinkles and stir with a spatula until evenly dispersed. Cover bowl with plastic wrap and refrigerate at least 1 hour and up to 3 days.
- When you are ready to bake the cookies, preheat the oven to 400ºF. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
- Roll dough into approximately 1" balls using a cookie scoop (I use this #50 cookie scoop for all of my standard size cookies). Bake until set, about 10-12 minutes. You do not want cookies to brown at all. Remove from oven and transfer cookies to wire rack. Allow to cool until you are able to handle the cookies. Roll warm cookies in remaining ½ cup of powdered sugar with 1/4 cup of non-pareil sprinkles. Return cookies to wire rack and allow to cool completely. When completely cool, roll in powdered sugar again. Cookies remain fresh in an airtight container at room temperature up to 2 weeks.