Sugar cookies with colorful sprinkles

Votes: 2

Time: 2 hours 15 minutes
Complexity: easily
Quantity: 30 cookies

Nutritional value per serving:

Calories 158, total fat 6 G., saturated fats 4 G., proteins 1 G., carbohydrates 25 G., fiber 0 G., cholesterol 16 mg, sodium 59 mg, sugar 19 G.

These cheerful holiday cookies are guaranteed to bring smiles to your guests' faces. They're decorated not only with a variety of sprinkles on top, but also inside. It's an incredible explosion of color! You can find a variety of sprinkles in the baking aisle. It's not recommended to add hard sprinkles, such as jelly beans or nonpareils, to the dough, but you can decorate the top with whatever you like. The brighter, the better! The sprinkles stick to the icing and set well. You can decorate the cookies with traditional holiday colors, such as green, red, and white sprinkles for Christmas. For Valentine's Day, try red, pink, and heart-shaped sprinkles.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cookie

2 cups of premium flour + extra for working with the dough
3/4 cup powdered sugar
3/4 tsp salt
220 g unsalted butter, room temperature
2 tsp vanilla extract
3/4 cup classic sprinkles (do not use hard sprinkles, nonpareils, or jelly beans)

Glaze

1 cup powdered sugar
2 tsp freshly squeezed lemon juice
3-5 teaspoons of water
1 cup mixed sprinkles (classic sprinkles, nonpareils, dragees, and sugar pearls)

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: premium flour, shortbread cookies, powdered sugar, lemon juice

Cooking the dish according to the recipe:

Bake some cookies:

In a medium bowl, whisk together the flour, sugar, and salt. In a large bowl, beat the butter with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to low, add the flour mixture, and knead until combined. Stir in the vanilla extract, then add the sprinkles.
Divide the dough in half and form each half into a disk, wrap in plastic wrap and refrigerate for 30 minutes.

Preheat oven to 160°C. Line 2 baking sheets with parchment paper.
On a lightly floured work surface, roll out one disk of dough to a thickness of 0.5 cm. If the dough begins to crack, let it rest for a few minutes to warm up slightly, and then continue rolling.
Using a 6 cm (2.5 in) round cookie cutter with fluted edges, cut shapes from the dough and arrange them on one of the baking sheets, spacing them about 2.5 cm (1 in) apart. Gather the scraps, re-roll the dough, and cut out more cookies.
Bake until the cookies are light golden brown, about 12 minutes. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Meanwhile, repeat with the remaining dough.
Prepare the glaze:

Combine powdered sugar, lemon juice, and 3 teaspoons of water, adding 1 teaspoon at a time until you have a pourable glaze. Spread the sprinkle mixture evenly on a plate. Spread about 1 teaspoon of glaze on each cookie, then press the cookies into the sprinkles with the glaze until they adhere. Let set for 30 minutes.