Happy Easter! I had so much fun baking these cookies this past weekend. I got stopped and complimented on them twice while going to the train station, so I’m feeling preeetty good about myself at this point. The best part is how simple they are. Sugar Cookies are always time consuming, but when you cover them in sprinkles, it makes them super durable and basically mistake proof. Even if your flooding skills are below average, no one would be able to tell the difference.
Just a word of advice, don’t buy those sprinkle containers that have 4 colors in one. They are such a pain in the butt. It took me three times as long to shake out the dang sprinkles and then once more then one was open, it was hard keeping little flecks of other colors from sneaking in. Not worth it ladies an gentlemen. Not worth it. You also can’t put the leftover sprinkles back into the container either, which is a bust.
For my decorating icing I use this recipe from Sweetopia.
- 2½ sticks butter, room temperature
- 1½ cups of sugar
- 2 eggs
- 2½ cups all purpose flour
- 1 teaspoons baking powder
- ½ teaspoon salt
- 1 tsps vanilla
- In a medium sized bowl, mix together the flour, baking powder and salt.
- In a large together, cream together the butter and sugar until light and fluffy. Then add the eggs and vanilla.
- In 3 increments, add the flour mixture to the large bowl, using a spatula (not the mixer).
- Either cover the bowl with plastic wrap and refrigerate for at least 2 hours, or over night. You can also separate the dough into two balls or disks and wrap in plastic wrap. (It was hard digging out the hard dough from the bowl, so I prefer doing it this way and breaking off pieces at a time)
- Preheat the oven to 400 degrees. Lightly flour your work space and rolling pin and roll out the dough to about ¼ to ½ inch thickness. Cut out shapes with a cookie cutter and place on a silpat or tin foil (I rotate between the two because I only have one silpat)
- If your oven maintains a consistent temperature, bake for 6 to 8 minutes – making sure the edges don’t get too brown. A faint brown edge is ok, but maintaining a light tan color is preferable. Cool completely.