RAINBOWS END POWDER COAT RECIPES

Steps:

• Whisk together flour, baking powder, baking soda, and salt . Set aside.
• Place sugar and cream cheese in a large mixing bowl. Pour warm melted butter over them and whisk to combine (don't worry if there are a few small lumps of cream cheese after whisking).
• Whisk in oil until just incorporated. Add egg, milk, and vanilla extract. Whisk until mixture is smooth.
• Add flour mixture. By hand with a rubber spatula, mix until well combined to form a soft dough.
• Place the sprinkles for rolling in a small shallow bowl.
• Scoop 2 tablespoons dough at a time and roll into balls. -- Don't worry about making them perfect balls; rough and dimply is just fine.
• Roll each dough ball in sprinkles to coat and set on cookie sheet, placing no more than 8 cookies per sheet (to allow space for cookies to spread).
• With the bottom of a drinking glass or measuring cup, very slightly flatten dough balls (making sure they are NO MORE than 2-inches in diameter). Dip the glass or measuring cup in the rolling sugar, if needed, to keep it from sticking to the dough balls.
• Bake at 350℉, one sheet at a time, for 11-13 minutes, until cookie edges are set and just beginning to brown.
• Allow cookies to cool on baking sheet for 3-5 minutes, then transfer to a wire rack to cool completely.
• Some sprinkles stick more easily than others. If you're having difficulty getting the sprinkles to stick well to the cookie dough balls, moisten your fingertips with a little water. Then use your fingertips to just barely moisten the entire surface of the cookie dough ball, immediately rolling the dampened cookie dough ball in the sprinkles.
• Not all sprinkles are created equal when it comes to making sprinkle-coated sugar cookies. Jimmies work best, along with sanding sugar and sugar crystals. We do not recommend using non-pareils, sugar pearls/dragees, or confetti sprinkles/quins for the unpleasant texture they create as a coating.
• When pressing the dough balls down to flatten them, just flatten them a very little bit. Make sure they end up NO MORE than 2-inches in diameter. Flattening them too much causes them to bake up too thin, which also makes them crisp instead of soft and chewy.

Steps:

• Make the cookies: Heat oven to 325 degrees. In a medium bowl, add the coconut, jam or syrup or honey, baking powder and egg yolks and beat with an electric mixer on medium speed until well combined.
• Squeeze the mixture together to form small balls, about 1 inch wide, and roll them in confectioners’ sugar to fully coat. Transfer the balls to a parchment-lined baking sheet lightly coated with cooking spray, spacing them 1 inch apart. Bake for 10 minutes.
• Meanwhile, prepare the glaze: In a small pot over medium-low heat, whisk together the apricot jam and 1/4 cup water until warm. Remove from heat and pour into a small bowl.
• Let the balls cool completely on the sheet pan, then dip one side into the glaze. Return to the pan, glaze side facing up, and sprinkle immediately with the pistachios, almonds, sprinkles or anything else you wish.