Six years in and I feel like throwing confetti (on my cookies)! Thank you for your patience this weekend as my site was down to launch this new look. That that you’re here and I’m here… why not take a look around… beats awkward eye contact.
Here (pretend I’m pointing) you’ll find cookies. Not just any cookies, but the most colorful and buttery delicious cookies I could dream up. This recipe happens to be from the cookbook I wrote that comes out TOMORROW! You can still pre-order the book and receive a lovely print. It’s not too late and you might be surprised by my stamina when it comes to pestering.
Up at the top you’ll find a navigation bar that will take you to the many many recipes on the site, the cookbooks, the podcasts, and Bonkers Awesome videos. It’s all there!
If you’re looking for New Orleans recommendations, click on the pretty water in the sidebar.
The site is not aaalll that different from our previous arrangement. I want this still to be a place that feels familiar, delicious, and easy to navigate. Big up (like, the biggest) to Kristin and Leah for making website dreams come true.
Tomorrow I’m going to be back yelling (probably literally) about Homemade Decadence. Thank you in advance for understanding.
I love you. Don’t make it weird.
Let’s make these dang cookies! Yes, there are sprinkles, but this is also very serious business.
The cookie base is a traditional sugar cookies: scoopable dough, not the roll-out sort.
Flour is whisked together with baking powder, baking soda, cream of tartar, and salt.
Softened butter is beaten together together with vanilla bean infused granulated sugar. I’m full of good ideas (and humble about them, too).
An aggressive amount of sprinkles.
The batter is stirred together. It feels like a party. Not an exaggeration.
The dough needs some resting time in the refrigerator before the cookies are baked. The butter needs time to rechill and the egg needs time to moisten the dough. A 2 hour chill is great though overnight is mega.
The cookies are portioned into 2 tablespoonful balls and rolled into more rainbow jimmies. If it feels like too much, that’s absolutely right.
These cookies are chewy in the center, crisp at the edges, and packed with sprinkles and vanilla. They’re the perfect way to celebrate new trimmings here on Joy the Baker.
I’m glad you’re here!