Hello! I’m sorry to have been gone so long. I’ve really missed you and my blog….and I just had to share these sprinkles cookies from Confessions of a Cookbook Queen. I was scanning through Pinterest and the cuteness of these cookies caught my eye. You know I’m always a sucker for sprinkles. Reading through the recipe, I was intrigued by the buttery sweet dough emulsion it called for. Have you ever heard of this? No? Me neither. Kristan said you could find it at Michael’s or Hobby Lobby, but I could not. And, while she said the ingredient was optional, it was not going to be for me. I get my mind set on something and that’s it, it’s happening. So, I just ordered it on Amazon and thank goodness with Prime I only had to wait 2 days. Was it worth it? Yes! I loved the flavor it gave the cookies. It’s the flavor of bakery cookies, you know the one you just can’t put your finger on and can’t seem to replicate? This is it.
At first, I thought these cookies were too sweet and I was disappointed. But, I swear, overnight some magical transformation took place and they were just perfect. The cookie is buttery and soft. The glaze hardens, adding sweetness and serving as glue for all those crunchy sprinkles. My kids and husband went crazy for these, eating a fistful at a time. I got about 50 adorable cookies, but that was not nearly enough. These cookies barely made it a day in this sugar-cookie-loving house. Note to self: double recipe next time, okay?
Yield: ~ 3 dozen ( I got 50)
1 1/2 sticks unsalted butter, slightly softened
1 cup sugar
1 tsp vanilla
1 tsp buttery sweet dough emulsion optional
2 1/2 cups flour
1 tsp baking powder
1/2 tsp salt
2 1/2 cups powdered sugar
1/4 cup water
1/2 tsp almond or vanilla extract – clear if you want white glaze
3 oz jar rainbow nonpareils
Combine flour, baking powder, and salt in a medium mixing bowl. Set aside.
In the bowl of your Kitchenaid, beat butter and sugar, on medium, until light and fluffy, ~ 3 minutes. Add eggs, vanilla, and buttery sweet dough emulsion, if using. Beat until combined.
On low, slowly add the flour mixture. Mix until a smooth dough forms.
Cover and refrigerate for 1 hour minimum. I took the dough out of the bowl, shaped it into a thick rectangle and wrapped it in Saran Wrap.
Preheat oven to 400F. Line a cookie sheet with parchment paper.
Roll dough to 1/4 inch thickness on lightly floured counter or pastry mat. I found this dough to be crazy sticky- be liberal with the flour.
Cut using a 2 1/2 inch round cutter. I used a 2 1/4 inch scalloped cutter. Place on baking sheet ~1 inch apart. They don’t spread so you can fit a lot of cookies on a sheet.
Bake for 6 minutes. Watch carefully. There should be little to no color. Remove and let cool completely on wire rack.
For the glaze:
In a large bowl, whisk together the powdered sugar, water and vanilla extract until smooth. You may need to add water to get the glaze consistency you want.
Dip the cookies in the glaze face down, letting the excess drip off.
Place the dipped cookies on a wire rack set over wax paper and sprinkle liberally. Let set for about an hour before serving.
Source: Confessions of a Cookbook Queen