SPRINKLE SUGAR COOKIES ACTIVE: 1 hr l TOTAL: 2 hr 15 min (plus cooling) l MAKES: about 30
FOR THE COOKIES
2 cups all-purpose flour,
plus more for dusting
¾ cup confectioners’ sugar
¾ teaspoon salt
2 sticks unsalted butter,
at room temperature
2 teaspoons pure vanilla extract
¾ cup classic sprinkles (avoid hard
sprinkles like nonpareils and dragées)FOR THE ICING
1 cup confectioners’ sugar
2 teaspoons fresh lemon juice
3 to 5 teaspoons water
1 cup mixed sprinkles (classic sprinkles,
nonpareils, dragées and sugar pearls)- Make the cookies: Whisk the flour,
confectioners’ sugar and salt in a medium
bowl. Beat the butter in a large bowl 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 mix
until just combined. Beat in the vanilla, then
beat in the sprinkles. Divide the dough in
half and shape each half into a disk; wrap
in plastic wrap and refrigerate until firm, at
least 30 minutes. - Preheat the oven to 325 ̊. Line 2 baking
sheets with parchment paper. On a lightly
floured surface, roll out one disk of dough
until ¼ inch thick. (If the dough starts to
crack, let it warm up for a few minutes
before continuing.) Using a 2½-inch fluted
round cookie cutter, cut out cookies and
arrange about 1 inch apart on one of the
baking sheets. Gather the scraps, reroll and
cut out more cookies.- Bake until the cookies are lightly golden,
about 12 minutes. Let the cookies cool
5 minutes on the pan, then remove to a
rack to cool completely. Meanwhile, repeat
with the remaining disk of dough. - Make the icing: Mix the confectioners’
sugar, lemon juice and 3 teaspoons water,
adding more water 1 teaspoon at a time
until the icing is spreadable. Spread the
mixed sprinkles on a plate in an even layer.
Spread about 1 teaspoon icing on each
cookie, then dip the cookie icing-side down
in the sprinkles to coat. Let set 30 minutes.
sprinkles
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