1/2cup (1 stick)unsalted butter or dairy-free butter substitute
1/2cupmaple syrup
1tspvanilla extract
1/4tspalmond extractoptional but recommended
1/2 tspbaking powder
1/4tspsalt
1/2tspbaking soda
1cupall-purpose flour
1/2cupwhole wheat flouror additional all-purpose flour or use a total 1 1/2 cups gluten-free flour blend
1/2cupsprinkles
Instructions
Preheat oven to 350 degrees. Line a sheet pan with parchment paper or grease lightly with oil/oil spray.
Cut butter into 8 tablespoon pieces and place in a large microwave-safe bowl. Heat butter until mostly melted. You want the butter to be soft but not too hot. If it does melt all the way, that ok. Just set it aside to let it cool until room temp. (I use the microwave, but you can also melt it in a small pot on the stove.)
Add the maple syrup to the butter and whisk to combine. (It's ok it if looks a little lumpy.) Stir in the vanilla and almond extracts, then the baking powder, salt, and baking soda until well combined.
Add the flour then use a rubber spatula or large spoon to stir until the flour is just incorporated.
Roll the dough into tablespoon-sized balls. Press one side of the balls into sprinkles then place the dough balls sprinkle side up on the baking sheet, placing them about an inch apart. (If the dough is too sticky/soft to roll, you can chill it in the fridge for 15-20 minutes and it will be easier to roll.)
Bake cookies until lightly golden brown around the edges and on the bottom, 12 to 14 minutes.
Allow the cookies to cool completely on the sheet pan or on a cooling rack. Once cool, store cookies in an airtight container at room temperature for up to 5 days. Cookies can also be frozen for up to 1 month.
Keyword christmas cookies, cookies, cooking with kids, sprinkle cookies