When I choose cookies to make for the holidays, I inevitably pick a recipe that I end up not making. I find a different recipe, or I end up not having a needed ingredient, or something else happens. That’s fine with me- there are lots of cookie recipes out there that I want to try. I got a Food Network email about the Top 100 cookies. How could I resist that?
This recipe was the one featured in that email, but there are lots of other interesting cookie recipes. I did one other “smash” recipe, and those turned out well, so this was intriguing. These cookies are a basic sugar cookie that you then roll them in sprinkles. I compiled several different types of sprinkles, and that seemed to work.
My challenge was to find room in my refrigerator for two baking sheets. I ended up making my refrigerator a giant game of Jenga, shuffling stuff around and balancing one baking sheet on the top of my egg carton. Whatever works! You then smash down the cookies before baking and then drizzle with powdered sugar glaze. These are super festive and cheerful, and I’m really glad that I made these this year.
3/4 cup butter, room temperature
1 cup sugar
2 teaspoons vanilla
2 eggs, lightly beaten
2 1/2 cups flour
1/4 teaspoon baking powder
1/4 teaspoon salt
Holiday sprinkles
3/4 cup powdered sugar
1-2 tablespoons milk/cream
In a large mixer bowl, beat the butter and sugar on medium until light. Add the vanilla and eggs and mix again on medium to combine. The mixture may look curdled. With the mixer running on low, gradually add the flour, baking powder, and salt. Stir until the dough just comes together.
Shape the dough into 24 equal balls. Shape each piece into a ball and roll the ball in holiday sprinkles. Place on a Silpat-lined baking sheet and refrigerate for one hour.
Heat the oven to 350 degrees.
Remove the baking sheets from the refrigerator. With measuring cup, flatten each cookie to about 3” in diameter. The edges will crack- that is what you want. If the measuring cup sticks to the cookies, dip the cup in flour.
Bake for 12-14 minutes, until the cookies begin to brown along the edges. Allow the cookies to cool for 10 minutes on the baking sheet before removing them to a wire rack to cool completely.
Once the cookies are cool, make the glaze: in a small bowl, whisk together the powdered sugar and milk until the glaze is smooth and thick. Drizzle the glaze randomly over the cooled cookies. Allow the glaze to set before serving.
Recipe from The Food Network
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