¼cupgraham crackersground in a blender or food processor
Stand mixer with a paddle attachment, cream butter and sugar until combined, light and fluffy (about 3-5 minutes).
Add in egg and extracts, whisk for another 2 minutes until all is combined. Scrape down sides of bowl to assist as needed.
In a separate bowl, mix dry ingredients, flour, baking powder, and salt. Whisk until thoroughly combined.
Turn stand mixer onto slow-medium speed and slowly add in the dry ingredients.
Once combined, fold in the sprinkles. Chill dough in the refrigerator for at least 30 minutes and up to 12 hours covered.
Remove dough from fridge and preheat the oven to 350° F and prepare some baking sheets with parchment paper.
Roll out the dough to about ⅛-1/4-inch-thick on a floured surface. Then using a cookie cutter, any shape you'd like, cut out the dough. Be sure not to overwork the dough.
Place onto the baking sheets, then into the oven for about 8-10 minutes. Until just golden brown on the edges.
Once cookies come out of the oven, allow to rest on the baking sheet for about 3-5 minutes. Then move to a cooling sheet to finish cooling completely.
Mix ingredients together and place into a bowl. Arrange cookies on a platter around the dip.
Serve and enjoy!
- Mixing Dry Ingredients Separately: This is so important and basically happens in like 90% of baking. This is to make sure you are thoroughly mixing in the items like baking powders, sodas, etc. You want to make sure that it's evenly distributed because once you mix it into the wet ingredients it can stick in one place.
- Chilling Time: So, chilling the dough is a VERY important part of making any cookie. Most require it, but also this will dictate whether you have a thick or thin cookie. The longer they chill, the thicker they will be.
- Floured Surface: You can use any type of surface, as long as it's large enough and has enough flour. But you don't want to use more than about ¼ cup of flour or work too much flour into the dough, as it will toughen the dough.
- Cookie Cutter: Use whatever type of cookie cutter you would like. I used a small heart cookie cutter, so this has made my cook time shorter. If you use a larger than 1-2" cookie cutter, this would change your cooking time, making it longer.
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