Sprinkle Cookies

These sprinkle cookies are simply amazing! While the dough differs slightly from my usual all-powdered sugar roll-out recipe (which I'll share soon!), it's just as delicious, using granulated sugar for an equally delightful result. The sprinkles are what truly make these cookies special, adding the perfect amount of festive cheer without being overpowering. They are absolutely perfect for the holidays!

Ingredients

• 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!)
• 
  

For Decorating:

• Assorted sprinkles (your favorite colors and shapes!)

Instructions:

1. Prepare the Dry Ingredients: In a medium-sized mixing bowl, thoroughly whisk together the all-purpose flour, baking powder, and salt. This ensures even distribution of the leavening agents. Set this bowl aside for later.

2. Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, or using a large bowl with a hand mixer, cream together the softened butter and granulated sugar. Beat on medium speed for approximately 4 minutes, or until the mixture becomes notably light in color and fluffy in texture. This creaming process incorporates air, which contributes to the cookies' tender crumb.

3. Incorporate Wet Ingredients: Add the eggs to the butter-sugar mixture one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed. Next, mix in the vanilla extract and milk until just combined. Be careful not to overmix at this stage.

4. Combine Wet and Dry: With the mixer set to low speed, gradually add the reserved flour mixture to the wet ingredients. Incorporate it slowly, a little at a time, until a smooth and cohesive dough forms. Avoid overmixing once the flour is added, as this can lead to tough cookies.

5. Chill the Dough: Gently gather the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for a minimum of one hour. Chilling the dough is a crucial step as it firms up the butter, making the dough easier to roll out and preventing the cookies from spreading too much during baking. For best results, you can chill the dough for up to 2 days.

6. Roll and Cut: Once the dough is thoroughly chilled, lightly flour a clean, flat surface (such as a countertop or a large cutting board). Divide the dough into two or three manageable portions. Roll out one portion of the dough to an even 1/4 inch thickness. Use a 2 ½ inch round cookie cutter (or any shape you prefer!) to cut out the cookies. Carefully transfer the cut-out cookies to a baking sheet lined with parchment paper. Leave about an inch of space between each cookie. Re-roll any dough scraps until all the dough is used.

7. Bake the Cookies: Preheat your oven to 375°F (190°C). Bake the cookies for 6-8 minutes, or until the edges are lightly golden. The centers should still be soft. Baking time will vary depending on your oven and the thickness of your cookies.

8. Cool Completely: Once baked, carefully transfer the cookies to a wire rack to cool completely. It's essential that the cookies are fully cooled before glazing, otherwise, the glaze will melt.

9. Prepare the Almond Glaze: While the cookies are cooling, prepare the glaze. In a medium bowl, whisk together the sifted confectioners' sugar, 3 tablespoons of water, and the almond extract until a smooth, pourable consistency is achieved. If the glaze is too thick, add the remaining tablespoon of water, a few drops at a time, until it reaches the desired consistency. It should be thick enough to coat a spoon but thin enough to drip off.

10. Glaze and Decorate: Place sheets of wax paper or parchment paper directly underneath your wire cooling rack. This will catch any excess glaze and sprinkles, making cleanup much easier. Dip the top (face down) of each cooled cookie into the almond glaze, allowing any excess to drip back into the bowl. Immediately, while the glaze is still wet, dip the glazed cookie into a bowl of your chosen sprinkles.

11. Set and Store: Return the glazed and sprinkled cookies to the wire rack to set for at least one hour, or until the glaze has hardened. Once the glaze is firm, store the cookies in an airtight container at room temperature for up to one week. These cookies are perfect for gifting or enjoying as a delightful treat!

• 
  

Recipe Source:  Confessions of a Cookbook Queen