Cookies with colorful sprinkles

Votes: 1

Time: 2 hours 10 minutes
Complexity: easily
Servings: 40

Nutritional value per serving:

Calories 88, total fat 2 G., saturated fats 1 G., proteins 1 G., carbohydrates 17 G., fiber 0 G., cholesterol 14 mg, sodium 39 mg, sugar 12 G.

These charming cookies, covered in white icing and topped with colorful sprinkles, will make a wonderful addition to the Easter cake and will brighten up any holiday. It's important to keep the cookies light and not darken in the oven. Apply the icing once they've cooled completely.

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

3/4 cup granulated sugar
6 tablespoons salted butter
1 tbsp orange zest
2 large eggs
2 cups of premium flour + extra for working with the dough
1 teaspoon baking powder
1/4 teaspoon coarse salt

Glaze

1.5 cups powdered sugar
3 tbsp. milk + more as needed
2 tsp lemon zest
1.5 tbsp. multi-colored sprinkles

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Cookie: Line 2 baking sheets with parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and orange zest until light and fluffy, about 2 minutes. Add the eggs one at a time, mixing thoroughly after each addition. In a separate bowl, whisk together the flour, baking powder, and salt. Add to the stand mixer bowl and knead until smooth.
Dust your hands with flour, form the dough into 2.5 cm thick balls, and place them on the prepared baking sheets, spacing them 2.5 cm apart. Refrigerate for 1 hour to allow the cookies to hold their shape.

Preheat oven to 175°C.
Bake until the cookies are lightly browned, 10 to 12 minutes; they shouldn't be too dark. Transfer to a wire rack and let cool completely, about 15 minutes.
Glaze: Mix powdered sugar, milk and lemon zest in a bowl until smooth.

Working in batches of 5, dip the tops of the cookies into the glaze and return them to the wire rack. Immediately sprinkle with colorful sprinkles. Let the glaze and sprinkles set for about 20 minutes and serve.