I made this cookies from Smitten Kitchen and they were an instant winner. No adaptions necessary.
3 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
3/4 tsp kosher salt
1 cup (2 sticks) unsalted butter
1/4 cups cream cheese (55 g)
1 large egg
2 tsp pure vanilla extract
1 cup rainbow sprinkles
Mix first 4 ingredients in a food processor.
Add butter and cream cheese in cubes (1/3 at a time) and mix well.
Add egg and vanilla extract and mix well. If there isn’t enough space in your food processor transfer to a bowl and mix with your hands.
Place dough in refrigerator for 20 minutes and preheat oven to 375˚F.
Roll dough in to balls (approx 1 1/2 tbsp). Once warm from your hands roll around in a bowl of sprinkles to cover.
Transfer to a cookie sheet and flatten using a drinking glass.
Bake for 9-11 minutes.
Science Fact of the Week:
Adding cream cheese to these cookies changes the texture from a normal cookie. It softens them and gives them an almost melt in your mouth feeling. It’s crazy how much texture can change with the addition of a single ingredient.