¾cup (170 g or 1 1/2 sticks) unsalted butter,, room temperature
1cup (200 g) granulated sugar
½cup (60 g) confectioners' sugar
3tablespoonsmilk, (I used low-fat, but skim and whole work just as well)
First, pasteurize the flour.¹ Preheat oven to 350° F. Spread flour on a 9x13 baking sheet or Silpat, and bake for about 5 minutes. Let cool completely.
Whisk the flour and salt in a bowl. Set aside.
In a large bowl of a stand mixer (or using a hand mixer), mix the butter, granulated sugar and confectioners' sugar until light and fluffy, about 3 minutes. Add the milk and vanilla and mix until combined. Slowly add in flour mixture and stir until smooth.²
Fold in the sprinkles or other favorite mix-ins. Using a cookie scoop or spoon, scoop tablespoonfuls of dough on to a cookie sheet lined with parchment paper. Chill in the refrigerator for 20 minutes and serve.³
Baking the flour in the oven kills off any harmful bacteria.
If the consistency is too thick, add another tablespoon of milk.
Cookie dough should be stored in an airtight container in the refrigerator for up to one week.
Cookie sheet - This sheet has enough space to spread the flour to bake evenly.
Hand mixer or stand mixer - Electric mixers create a nice smooth consistency with well combined ingredients
Cookie scoop - This scoop creates the serving size for the nutrition facts.