Instructions
Step 1
Preheat oven to 350°F. Line two half sheet pans with parchment paper.
Step 2
In a bowl, combine the two flours, baking powder, salt, and gum. Set aside.
Step 3
In the bowl of a stand mixer fitted with the paddle attachment beat sugar and butter at medium speed for 2 minutes. Scrape the bowl. Add the egg and vanilla, mix until combined.
Step 4
Reduce the speed of the mixer and slowly add the flour mixture. Mix until all the ingredients are well combined.
Step 5
Using a small ice cream scoop, drop dough onto prepared pans. Flatten dough balls slightly with hand. Sprinkle the dough with rainbow nonpareils and bake for 10-12 minutes or until slightly golden around the edges. For softer cookies, reduce the baking time.
Step 6
Remove from oven and allow cookies to rest for 5 minutes on the pan. Transfer cookies to a cooling rack.
Chef's Tip
Instead of sprinkles, use C&H Granulated Sugar or C&H Turbinado Sugar to top cookies.
