I made these SUPER simple and delicious cookies to bring to a friends house so Sweet P and her bestie could decorate cookies. Can I just say Ive NEVER seen so much sprinkles on cookies before 😂. They had such a blast and they decorated almost 40 of them lol. And I think they did a PRETTY GOOD JOB!
This recipe calls for a small amount of almond extract but can be left out if you are not a fan. I made them thin aswell to get aome extra once since they were to be decorated but make them thicker if you are actually doing it seriously 🤪. What ever floats your boat.
And PLEASE have fun with it. Go crazy, do fun shapes just enjoy the decorating. And by all means you DONT have to decorate them but whats the fun in that!!! 😍
And these are all things you usually have at home so there is NO excuse to buy pre-made cookies!!!!!!! But yes we did use store bought frosting but you can simply make your own with powdered sugar and water or milk or eggnog whatever you got and mix until desired consistency is reached and color as needed.
Makes anywhere from 24-40 depending on thickness!
- 2 1/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt (exclude if using salted butter)
- 3/4 cup unsalted butter, room temperature
- 3/4 cup granulated sugar
- 1 large egg, room temperature
- 2 tsp pure vanilla extract
- 1/2 teaspoon almond extract (optional)
- Frosting, food coloring, sprinkles and what ever decorations you desire
- Whisk the flour, baking powder, and salt together in a bowl. Set aside.
- In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until completely smooth and creamy, about 2 minutes.
- Add the egg, vanilla, and almond extract (if using) and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
- Add the dry ingredients to the wet ingredients and mix on low until combined. Dough will be relatively soft. If the dough seems too soft and sticky for rolling, add 1 more Tablespoon of flour.
- Divide the dough into 2 equal parts. Place each portion onto a piece of lightly floured parchment paper. With a lightly floured rolling pin, roll the dough out to about 1/4-inch thickness or as desired, just watch the baking time if making thinner or thicker. Use more flour if the dough seems too sticky.
- Lightly dust one of the rolled-out doughs with flour. Place a piece of parchment on top. (This prevents sticking.) Place the 2nd rolled-out dough on top. Cover with plastic wrap and refrigerate for at least 1-2 hours and up to 2 days.
- Once chilled, preheat oven to 350°F. Line 2-3 large baking sheets with parchment paper. Carefully remove the top dough piece from the refrigerator. Using desired cookie cutter(s), cut the dough into shapes. Re-roll the remaining dough and continue cutting until all is used. Repeat with 2nd piece of dough.
- Arrange cookies on baking sheets 3 inches apart. Bake for 10-12 minutes or until lightly browned around the edges. I did 4 minute intervals rotating tray every 4 min. Depending on how thick you make them differs the baking time so check often. Allow cookies to cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely before decorating.
- Decorate the cooled cookies with as desired, HAVE FUN WITH IT! ENJOY!