Sugar Cookie Buttons

It’s always slightly depressing after Christmas is over.  Extended family members disperse back to their humble abodes, the Christmas lights stashed away, and the waiting for ‘A Christmas Story’ to return to TV begins again.  I did however have one small keepsake from the holidays to take with me…a small piece of leftover sugar cookie dough.  So needing to satisfy a baking urge, I made these: small, buttery, almost bite-size sugar cookies with a crunchy coating of colorful sprinkles.

Recipe:

Since I made these cookies with leftover dough, I’m not certain how many cookies the full recipe will make.  I’m guessing about 50 cookies.  This recipe was adapted from Baking by Dorie Greenspan.
 

2 cups all-purpose flour
1/2 teas. salt
1/2 teas. baking powder
1 stick unsalted butter, room temperature
1 cup sugar
1 large egg
1 large egg yolk
1 teas.vanilla extract
colored sprinkles

Sift the flour, salt, and baking powder together in a bowl.

Using a stand mixer with a paddle attachment or a hand mixer in a large bowl, beat the butter on medium speed until creamy. Add sugar and beat for 2 minutes, until mixture is pale and fluffy. Add the egg and yolk and beat for another minute until incorporated. Beat in vanilla. Reduce mixer speed to low, slowly add the flour and mix until just incorporated. Finish blending the dough with a rubber spatula (you don’t want to over mix sugar cookie dough).

Divide the dough in half and place each half on a piece of plastic. Shape dough into a disk and wrap. Refrigerate the dough for about 2 hours, until chilled.

Center a rack in the oven and preheat the oven to 350 degrees F. In the meantime, fill a small bowl with colored sprinkles. Roll dough into one inch balls and then roll into the sprinkles until completely coated. Place on cookie sheet about 1 1/2 in. apart. Using your thumb or the bottom of a glass cup, press cookies until they’re about 1/2 in. thick (you can make them thinner if you want a crunchier cookie). Bake them in the oven for 10-12 minutes until firm and still pale. Let them cool on cookie sheet for 1 minute and then transfer them to a cooling rack until room temperature.

Repeat with the rest of the dough, cooling the cookie sheets between each batch.  The dough can be wrapped and refrigerated for up to 3 days.

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