These sprinkle cookies are flavored with vanilla and lemon zest, and they are just small enough that you might talk yourself into having "just one more."
Butter cookies are just so much more fun with sprinkles aren't they? This is the perfect cookie to make with kids. Just make the disks ahead of time, set out some pastry brushes, whipped egg white, and bowls of sprinkles. The kids can paint the chilled dough disks with the egg white and press them into the sprinkles. My youngest grandson and I made this batch together and it was pretty foolproof (and fun).
One of the fun things about having grandkids is that you have the perfect reason (excuse) to collect jars of sprinkles. You never know when you might need them, right? I like to have individual colors and mixed colors. Then there's themed sprinkles, jimmies, nonpareils, and sanding sugar. I've got this really cool restaurant supply place nearby that sells a wonderful array of sprinkles at really great prices. My grandsons know that I will always have the right color for "sprinkle emergencies."
Makes about 36 cookies, slightly adapted from Saveur
1 1/2 C (6.75 ounces) unbleached all purpose flour
1 1/2 tsp baking powder
1/2 tsp Kosher salt
12 T butter, softened
3/4 C sugar
2 tsp vanilla
zest of half of a lemon
1/2 C sprinkles
1 egg white, whisked
- Mix the dry ingredients in a medium bowl.
- Using the paddle attachment of your stand mixer, beat the butter and sugar for about 2 minutes, until fluffy and pale.
- Add the vanilla, egg, and lemon zest and beat until smooth.
- Add the dry ingredients and mix on medium low until just incorporated.
- Scoop out 1 inch balls and place them on a parchment lined baking sheet. Press them down with your fingers to create disks. Cover and chill for about an hour.
- When you are ready to bake, preheat your oven to 375 degrees F.
- Brush each disk lightly with egg white and then press them into the sprinkles to fully coat them on one side (the cookies will expand in the oven).
- Place them sprinkle side up about one inch apart on parchment lined baking sheets.
- Bake, one sheet at a time, for 10 minutes.
- Cool on the pan for a few minutes, and then cool on a wire rack.
- Dried Berries and White Chocolate Chip Cookies by Holly at A Baker's House
- Lemon Blueberry Cookies by Kathia at Basic N Delicious
- Patriotic Pinwheel Cookies by Becca at It's Yummi!
- Raspberry and Blueberry Alfajore Cookies by Brenda at What's Cooking America
- Raspberry Lemon Blueberry Bars by Stacy at Food Lust People Love
- Red, White, & Blue Oatmeal Cookies by Felice at All That's Left Are The Crumbs
- Spicy Blue Cheese Shortbread Cookies by Renee at Magnolia Days
- Sprinkle Cookies by Karen at Karen's Kitchen Stories
- Vanilla Pudding Cookies by Jill at Made with Love