Soft Carnival Cookies, an easy and delicious recipe with dough in the bowl.
Colorful and fun to make even with the little ones, the soft Carnival cookies are enriched with tasty colorful sprinkles and orange juice.
The dough is the classic one of my soft cookies, super easy and quick to make.
My only advice is to space them out, maybe using two different baking sheets to avoid them sticking together while baking, as it happened to me.
But nothing serious. If it happens to you as well, just let them cool and separate them.
The soft cookies become really soft after a few hours of rest and to prevent them from drying out, place them, well cooled, in containers or bags that you can then close. This way they will last up to a week and you can make more, or smaller ones to increase the batch.
Below you will find other versions of my soft cookies, perfect for gifting too.
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 16 pieces
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Carnival
Ingredients
- 1 3/4 cups all-purpose flour
- 6 1/2 oz sugar (for the dough)
- 2 oz sugar (for decoration)
- 1 egg
- 1 tsp baking powder
- 3 1/2 tbsp sunflower oil
- 2 tbsp orange juice
- 1 1/2 oz colorful sprinkles
Tools
- 1 Bowl
- 1 Spoon
- 1 Teaspoon
- 1 Baking Sheet
- 1 Parchment Paper
Steps
To make the Soft Carnival Cookies, in a bowl combine the sugar, flour, half of the colorful sprinkles, baking powder, and mix with a spoon.
At this point, add the sunflower oil, orange juice, and whole egg and mix first with the spoon and then by hand.
You should obtain a very soft dough that will remain slightly sticky.
In a bowl, combine the remaining sprinkles with sugar, mix quickly, and form balls slightly larger than a walnut.
Roll them in the sugar and place them, spaced apart, on the baking sheet.
Slightly flatten them, and if you have a little sugar left, don’t hesitate to sprinkle it over the cookies.
Bake in a hot ventilated oven at 350°F for 20 minutes on the middle shelf of the oven.
Remove and let them cool completely before placing them in containers or on trays.
My advice is to prepare them the day before and store them as described in the introduction. They will be even better and are perfect with a nice cup of tea.
