So, I have this sickness about recipes.
What it is, is when I find out that someone has a good recipe for something, I get obsessed.
I don’t know if it’s jealousy, or the fact that I have to know ALLLLLLLL the things, but I once I find out someone has a tried and true recipe…it’s over.
I will be emailing, Facebook messaging, and perhaps even sending a courier pigeon to obtain said recipe.
I will watch you sleep and leave creepy notes in your mailbox composed of newspaper clippings.
(Okay, that part was an exaggeration. I’d just write the note by hand — cutting all those letters out cramps my fingers)
(Also, I am deathly afraid of birds, so the pigeon thing was kind of a lie too. Sorry about that)
So when I found out that someone I know makes really awesome sugar cookies, I was on the case.
But it turned out that she was more than willing to hand the recipe over.
Then I was kind of disappointed. I kind of like wearing a ski mask and peeking in people’s windows.
Kidding. (Sort of)
These cookies are rolled sugar cookies, which everyone needs to have a great recipe for. They don’t spread while baking and are absolutely perfect for all occasions.
I covered these in a simple glaze and sprinkles. Because sometimes, you need a dang sprinkle cookie.
They’re soft, but not crumbly, sweet but not too sweet, and the frosting sets up so there is no gooey mess on your fingers.
The sprinkles add the perfect crunch. And also, they make my face smile.
Want a few thirtyish?
- 3/4 cup (1 1/2 sticks) salted butter, slightly softened
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla
- 1 tsp buttery dough emulsion (optional, but I love the flavor it adds)
- 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 extract (you could use vanilla instead but make sure it's clear)
- 3 oz jar rainbow nonpareils
- Preheat oven to 400. Lightly grease a large baking sheet and set aside.
- In a medium bowl, combine flour, baking powder, and salt. Set aside.
- In the bowl of your mixer, beat butter and sugar on medium speed until light and fluffy, about 3 minutes. Add eggs and vanilla (and buttery dough emulsion, if using) and beat until combined.
- With the mixer on low, slowly add flour mixture and mix until a smooth dough forms.
- Cover and refrigerate for at least one hour.
- Roll dough out to 1/4 inch thick on lightly floured counter or board. Cut using a 2 1/2 inch round cutter and place on baking sheet 1 inch apart. Bake for six minutes. Remove and let cool completely on wire rack.
- Prepare glaze: In a large bowl, whisk together powdered sugar, water and almond extract until smooth. Dip cookies in the glaze face down, letting the excess drip off. Place back on a wire rack set over wax paper and sprinkle liberally. Let set for about an hour before serving.
I like to use Wilton Nonpareils (HERE) because they are a bit larger in size and crunchier. And I am never without my flour shaker when making rolled cookies — it spreads the flour nice and even and keeps me from using too much.
You can purchase Buttery Sweet Dough Emulsion HERE. Most stores like Michaels and Hobby Lobby carry it as well.