Sprinkles!! Need I say more! These cookies are amazing! The dough is a little different than my normal sugar cookie dough, but it is still just as good! I usually use all powder sugar in my normal roll-out sugar cookie recipe (which I will post soon!) but this recipe calls for granulated sugar, the end result is just as delicious! The sprinkles make this cookie amazing! It adds just enough without being too much! These cookies are perfect for the Holidays!
- For the cookies:
- 3/4 cup (1 1/2 sticks) salted butter, slightly softened
- 1 cup sugar
- 2 eggs, at room temperature
- 1 tsp vanilla
- 2 1/2 cups flour
- 1 tsp baking powder
- 1/2 tsp salt
For the glaze:
- 2 1/2 cups confectioners' sugar
- 1/4 cup water
- 1/2 tsp almond extract (you could use vanilla instead but make sure it's clear)
- 3 oz jar nonpareils (your choice of rainbow or holiday!)
Directions:
In a medium bowl. Combine flour, baking powder, and salt. Set aside.
In a bowl of a stand mixer with the paddle attachment. Combine the butter and sugar on medium speed until light and fluffy, about 4 minutes. Add the eggs, one at a time mixing well between each addition. Add the vanilla and milk. Mix until combined. Turn the mixer to low speed and slowly mix in the flour mixture. Mix until smooth dough forms.
Cover and refrigerate the dough for at least one hour.
Roll out the dough on a lightly floured surface to 1/4 inch thick. Using a 2 1/2 inch round cutter. Cut the cookies and place them on a parchment paper lined baking sheet. Bake for 6-8 minutes. Cool cookies completely on a wire rack. While the cookies are cooling mix together the glaze. In a medium sized bowl add the confectioners' sugar water and almond extract. Whisk until smooth. Place wax paper under the wire cooling rack. Dip the cookies face down, letting the excess drip off. Quickly dip the cookie in the bowl of sprinkles. Place the cookies back on the wire rack. Let the cookies set for at least one hour. Store cookies in an airtight container for up to one week.
