Sprinkle-Coated Sugar Cookies

By Julie Van Rosendaal on November 02, 2016

 

It’s a story I hear often from parents during the busy holiday season - news of a class party, bake sale or school performance requiring goodies is dropped at the last possible minute, often the night before (or morning) a dozen or so goodies are required. Of course they’re expected to be suitably festive, cut and decorated, rolled, filled, or covered with some form of holiday bling. For those who don’t bake much, it can be a production even with enough lead time.



There’s no shame in picking up a few bags of sugar cookie mix to tuck away for such an occasion - it’s a minor investment that could save time and lower stress levels. When the end goal is to produce a batch of homemade cookies - it’s possible to make it happen with the added bonus of spending time together and creating the sprinkle-coated cookies that are far better any sugarplum fairy might deliver.



For kids who dream of sprinkles, cookies completely encrusted in them are as dreamy as they get - and little fingers are perfect for rolling the dough into balls, and then rolling the balls in sprinkles to coat them all over. When a joyfully decorated cookie means lots of colours and lots of tiny candies, this is the simplest way to get there - without the chaos of decorating with frosting.

These pack neatly, are easy to transport, and won’t spread stickiness onto hands and other things. They’re fun for school lunches, and a few stacked and wrapped in cellophane and tied with a bow make a pretty package when you want to share a little love.

Sprinkle-Coated Sugar Cookies

I like to boost the flavour - or switch them up a bit - with a capful of almond or mint extract, or a little orange or lemon zest.

1 bag Betty Crocker Sugar Cookie Mix
1/2 cup butter, at room temperature
1 large egg
1 tsp. vanilla, almond or mint extract, or grated orange or lemon zest (optional)
1/2 cup multicoloured sprinkles - tiny round ones or long ones

Preheat the oven to 350˚F.

In a large bowl, combine the sugar cookie mix, butter, egg and extract (if you’re using it) until well combined.

Place the sprinkles in a shallow bowl. Roll the cookie dough into 1-inch balls, and roll each ball in the sprinkles to coat. Place them an inch or two apart on a parchment-lined baking sheet and bake for 12-14 minutes, or until pale golden and set. Transfer to a wire rack to cool.

Makes about 2 dozen cookies.

* Thanks to Life Made Delicious for sponsoring this post! Head over there for more great ideas!


By Julie Van Rosendaal| November 02, 2016

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