I had big plans for these sugar cookies. I was going to monogram one for each person at my office and at Autumn’s daycare. That was an awesome idea until it was 11:30PM and I had only finished the coat of pink icing. “Monogram” then became “dump a crap load of sprinkles on”.
Cookies: (Source: Dorie Greenspan)
2 c all purpose flour
1/2 t baking powder
1/2 t salt
1 c sugar
1 stick plus 2 T unsalted butter, softened
1 large egg
1 large egg yolk
1 t vanilla extract
4 c powdered sugar
3 T meringue powder
1/4 c warm water
flavoring or extract (optional)
Food coloring (I use gel)
Whisk together dry ingredients (honestly, I rarely do this. If you want to dirty an extra bowl, feel free)
In the bowl of the stand mixer cream together butter and sugar until light and fluffy.
Add the large egg and egg yolk
Mix to incorporate the egg and yolk and scrape down sides of bowl. I got a Beater Blade so I didn’t have to stop and scrape so often.
Add vanilla extract
Slowly incorporate dry ingredients, either all at once if you premixed or one by one like I do.
After the dough comes together divide it in half and wrap in plastic. Make sure you use your Hulk strength and break your favorite spatula.
Wrap and refrigerate for at least an hour before rolling and cutting.
Preheat oven to 350° and flour countertop or pastry mat.
Roll and cut dough into desired shapes.
Bake for 8-10 minutes and let cool completely before decorating.
Mix together powdered sugar, meringue powder and water until frosting is light and glossy. You can add more water if it needs to be thinned out.
Add coloring or flavoring if using.
Assembly: (I have NO pictures of this process because it was late and I was tired. Sorry!)
Pipe an outline on each cookie and then flood with icing once they are dry, top with sprinkles.
When you get really tired after icing 70 cookies just drizzle it all over the ones you have left. I think they’re pretty cute and were way less time consuming.