When all else fails, just throw some sprinkles on it! My original plan was to make Spritz Cookies because it is the only thing I’ve been wanting to do this entire season and I finally got my hands on a cookie press and it didn’t work!!! The dough was too thick and I had no way of fixing it at that point and I didn’t want to throw it all away so I had to come up with something.
I decided to roll some of the dough into a tiny ball, throw some sprinkles on it and bake it for 10 minutes and see what happens. Guess what, they were freakin’ delicious! So I rolled the rest of the dough into tiny balls rolled them in some red and green sprinkles and called it a Christmas miracle!
- 1 c unsalted butter, softened
- 3/4 c granulated sugar
- 1 lg egg, room temperature
- 1 tsp vanilla extract
- 1 tsp almond extract
- 2 1/4 c flour
- 1/2 tsp salt
- Sanding sugar
- Using a stand mixer, or hand mixer and a large bowl, beat butter on medium speed until smooth.
- Add in granulated sugar and beat until creamed. Scrape down sides and mix in egg, vanilla and almond extract.
- On low speed, slowly add in flour and salt until completely combined.
- Refrigerate dough for at least 30 minutes.
- Preheat oven to 350°F and prepare baking sheets.
- Roll dough into 1/2 tbsp sized balls and then roll in sanding sugar until they are completely coated in sprinkles.
- If the dough begins to get too soft/sticky, allow it to sit in the fridge for 10 minutes. Also, if you roll all the cookies at once, allow them to sit in the fridge while a batch is cooking to prevent them from getting too soft.
- Bake the cookies for 10 minutes, rotating halfway through.
- Allow the cookies to cool on the pan for 3-5 minutes before transferring to a wire rack to cool completely.
These butter cookies are so delicious and tiny, you can just can’t stop eating them! The sprinkles really make them stand out and that’s probably my favorite part about them!
Happy Baking and Happy Holidays!