Basic sugar cookies with glittery sprinkles, these gems can be described as both ‘comfort food’ and ‘special treat.’ Equally suited for selling at a bake sale, enjoying with afternoon tea or serving at just about any event where a sweet treat is necessary. I recently made these cookies in honor of my similarly versatile, colorful, sparkly daughter on her 17th birthday. I hope that lohud readers will try this recipe for their next book club meeting or kid’s play date or, best of all, for their favorite sparkly girl on her birthday.
- ¾ cup (1 ½ sticks) butter, softened
- 2/3 cup white sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups flour
- 1 teaspoon salt
- Sanding sugar (to make your own combination, stir together equal portions of favorite-colored sugars)
- Preheat oven to 325 F.
- In a large bowl, using an electric mixer, beat butter and sugar on medium-high until light and fluffy. Reduce speed to medium-low and beat in egg and vanilla. Mix in flour and salt on low just until incorporated.
- Using an ice-cream scoop sized a little larger than a tablespoon, drop dough, onto parchment-lined baking sheets. Roll each ball of dough until perfectly round, then flatten each cookie between the palms of your hands. Carefully place each flattened piece of dough on the parchment-lined baking sheets, two inches apart.
- Decorate the cookies liberally with sanding sugars.
- Bake until edges and bottoms are just barely starting to turn golden, 12-15 minutes. Transfer cookies to a wire rack and let cool.