Lindsay Ann Bakes: Frosted Sprinkle Sugar Cookies

Monday, May 5, 2014

Frosted Sprinkle Sugar Cookies

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Who doesn't love a cookie covered in sprinkles?! These cookies have a wonderful, buttery flavor, with crisp edges and a melt in your mouth chewy center. They are topped with a layer of sweet buttercream icing and rolled in rainbow jimmies for the perfect finishing touch.
Just prepare your dough.



Roll into balls and place on your cookie sheet. This allows the flavors to develop and time for the dough to absorb the moisture for a flavorful, hydrated and firm dough yielding rich, golden brown cookies that bake up thicker and more evenly with a better consistency. If you do not plan on making all of the cookies at once, you can wrap and freeze dough balls for later use. Cookie dough can be refrigerated for up to 48 hours or frozen to be used in smaller batches.


Now, prepare the buttercream. I did vanilla for these cookies, but you can check out my buttercream frosting recipe video for dozens of flavor variations!


http://blog.dollhousebakeshoppe.com/2014/07/video-best-buttercream-frosting-ever-in.html

Then it's time to bake and assemble!






Frosted Sprinkle Sugar Cookies

Yield: 16 cookies

Ingredients

Cookies: 
  • 1 1/2 cups all-purpose flour (180g), weighed or spooned and leveled
  • 1/2 teaspoon baking soda 
  • 1/4 teaspoon salt 
  • 1/2 cup (1 stick/4oz) unsalted butter, softened 
  • 1/2 cup (100g) granulated white sugar 
  • 1/3 cup (64g) packed brown sugar 
  • 1 large egg, room temperature 
  • 1 teaspoon pure vanilla extract 

Frosting:
  • 1/4 cup (1 stick/4oz) unsalted butter, softened 
  • 1/2 teaspoon pure vanilla extract 
  • pinch of salt 
  • 1 cup powdered sugar, sifted 
  • 1-3 tablespoons milk or cream 
  • 1/2 cup rainbow jimmie sprinkle for topping 

Directions

Cookies
In a small bowl, whisk together flour, baking soda and salt. In a separate bowl, with an electric mixer, beat the butter and sugars together on medium speed for about 3 minutes until pale and fluffy. Scrape down sides and bottom of bowl. Beat in the egg and vanilla until incorporated. Add flour mixture on low speed just until combine. 

Scoop dough into balls (about 2 tablespoons each). Cover with plastic wrap and refrigerate for at least 2 hours, or overnight, to firm the dough for more flavorful cookies, with less spreading.

When ready to bake, preheat the oven to 350° F. Line baking sheet with parchment paper. Remove dough from the refrigerator and place about 2 inches apart on prepared baking sheet. 

Bake for about 9-12 minutes, until edges just start to set. Do not over bake. Cool on baking sheet for 10 minutes.


Frosting:
Beat together the butter, vanilla, salt, powdered sugar and milk, until smooth and creamy. Spread frosting over cooled cookies and dip in a shallow bowl of sprinkles. Store at room temperature in an air tight container.




Notes
  • Refrigerating the dough balls allows the flavors to intensify and time for the dough to absorb the moisture for a flavorful, hydrated and firm dough yielding rich, golden brown cookies that bake up thicker with less spreading. 
  • If you do not plan on making all of the cookies at once, the unbaked cookie dough balls can be can be placed in a ziploc bag and refrigerated for up to 3 days or frozen for up to 3-4 months, to be baked in desired quantities. When baking cookie dough balls straight from the freezer, add about 1 minute to the baking time.
  • Baked cookies can be stored in an airtight container at room temperature for a few days or frozen for up to a few months. 




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