i start my last first day of the semester tomorrow – and it’s bittersweet. i’m actually not sentimental or sad about how this is my very last semester. i’m just a little disappointed that this is my final semester – and i’m not in austin, tx. i’m home. and i’ll be here for what feels like forever. i won’t be able to go to the starbucks on 24th street to meet friends in the morning. i won’t be able to go the the union building on campus to study in between classes. i won’t be able to walk past the tower during the middle of the day when the six pack of campus is inundated with students. and the thing is – i will never be in that position again. i won’t have those moments and memories. those experiences and opportunities. those days and those nights. my college journey is ending and all the memories i wish and hoped i’d be able to have will not. the ideas and visions i dreamed of do not belong to me and will never belong to me. life is moving forward and i am moving with it. i’m leaving behind what i wished for and opening up to whatever life brings me. the disappointment dims in my mind at times, but then i stop and reflect and review – life is weird and unexpected. and i’ve experienced joy within the weird and unexpected. and so, in this weird and unexpected moment of time, i’m looking for the light, for the joy, for the excitement, for the adventure. sure, i may not have a graduation ceremony or i won’t be able to traverse through my beautiful college campus, but perhaps i will experience something more. and perhaps, i won’t. but i’m looking forward to what will happen and within looking forward, i’m looking at my right now too. i’m enjoying the present and making the most out of my days in this beautiful, wild, weird, unexpected world and life. wishing you all well. ❤
YIELD: 20 servings PREP TIME: 150 minutes
COOKING TIME: 12 to 13 minutes TOTAL TIME: 2 hours and 40 minutes (ish)
- 1 and 1/2 cups all-purpose flour
- 1 and 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup sprinkles + more for dipping
- Whisk flour, baking powder, and salt in a large bowl.
- In another bowl, cream butter and sugar. Add in the egg and vanilla.
- Slowly add in the dry ingredients and then 1/2 cup of sprinkles.
- Allow batter to rest in the fridge for 2 hours or more.
- Once ready to bake, remove dough from the fridge and allow to sit on the counter for 15 minutes. Then, scoop into dough balls, dip into additional sprinkles, and bake for 12 to 13 minutes.
- Once baked allow to cool on rack.
- Recipes from Sally’s Baking Addiction. Here’s the original recipe; it contains great information and beautiful images.
- For the best results, I recommend making sure all of your ingredients are at room temperature.
- Store leftover cookies at room temperature for 2-3 days.