Levain Bakery-Style Circus Animal Sprinkle Cookies
let’s craft a detailed and engaging article about these Levain Bakery-Style Circus Animal Sprinkle Cookies,
Ingredients
Here’s the complete list of ingredients, with precise measurements:
- 1 cup COLD unsalted butter, cut into cubes
- 1 ½ cups granulated white sugar
- 2 large eggs
- 2 tsp pure vanilla extract
- 1 tsp cornstarch
- 1 tsp baking soda
- 1/2 tsp salt
- 1 ½ cups cake flour
- 2 cups all-purpose flour
- 1 ½ cups frosted circus animal cookies, roughly chopped like by Mother’s brand
- 2 cups white chocolate chips
- 1 cup rainbow jimmies sprinkles
These measurements are designed to create about 8 large, Levain-style cookies.
Gather all your ingredients before you start baking. This makes the process much more efficient.
It is very important to respect the measurements.
Instructions
Let’s break down the process of making these Levain Bakery-Style Circus Animal Sprinkle Cookies into easy-to-follow steps. I’ll guide you through each stage, ensuring a successful and enjoyable baking experience.
Step 1: Cream Butter and Sugar. In the bowl of a stand mixer, cream together the cubed cold butter and granulated sugar with the paddle attachment on low speed for 30 seconds. Increase the speed to medium and continue mixing for 30 seconds. Lastly, increase the speed to high and mix for another 30 seconds until the butter mixture is fluffy and light.
Step 2: Add Eggs and Vanilla. Beat in the eggs, one at a time, followed by the vanilla extract, until the mixture is combined.
Step 3: Incorporate Dry Ingredients. Add the cornstarch, baking soda, salt, cake flour, and all-purpose flour, mixing until just incorporated. Be careful not to overmix.
Step 4: Stir in Mix-Ins. Stir in the chopped frosted circus animal cookies, white chocolate chips, and sprinkles until they are evenly distributed throughout the dough.
Step 5: Chill the Dough. Refrigerate the dough to chill for at least 20 minutes. This helps prevent the cookies from spreading too much during baking.
Step 6: Preheat Oven and Prepare Baking Sheet. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Step 7: Weigh and Shape Dough. Using a digital cooking scale, weigh out 6 ounces of dough for each cookie. Form each portion into a loosely packed, rough-textured ball. I like to make them taller rather than wider.
Step 8: Arrange on Baking Sheet. Place the dough balls on the prepared baking sheet, staggering them about 3 inches apart. You should be able to fit 4 cookies per sheet.
Step 9: Bake. Bake in the center rack of the oven, one sheet at a time, for 10-13 minutes, or until the cookies are light golden brown and the exterior looks dull and dry. The centers should still be gooey and underbaked. You can test bake one cookie first to gauge the best timing for your oven.
Step 10: Cool. Remove the cookies from the oven and let them cool completely on the baking sheets for at least 30 minutes. They are quite fragile when warm, so don’t try to move them too soon. Keep any remaining dough refrigerated while other cookies are baking.
Follow this step, and it will be perfect.