If You Give a Cookie a Sprinkle

CELEBRATIONS | by JEAN GALTON

SUGAR COOKIES SHOW OFF SPRINKLES like no other cookie around. Here’s how to decorate like a pro:

© ANGIE NORWOOD BROWN

• Make up a batch of the below dough; have ready several large cutters and a selection of sprinkles.
• Cut out cookies. (If the dough starts to get too soft, refrigerate cookie sheet with the shapes on it for a few minutes before baking.)
• Bake them; let cool.
• Make icing (you can tint it different colors) and put into clean plastic squeeze bottles.
• Cover the cookies with the icing, sprinkle with sprinkles, let dry. Eat!

Sugar Cookie Dough
Makes about 3 dozen large cookies
4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups unsalted butter, softened
1 cup granulated sugar
1 large egg
1 tablespoon vanilla extract

Preheat oven to 350°F. In a large bowl, whisk together flour, baking soda, and salt and set aside.

With an electric mixer on medium speed, cream butter and sugar until light and fluffy, about 3 to 4 minutes. Add egg and vanilla and beat until mixed in. With mixer on low, beat in flour until just combined.

Divide dough into four pieces, form into disks, and wrap each disk in plastic wrap or wax paper. Refrigerate until firm, at least 1 hour.

Line two cookie sheets with parchment paper or Teflon baking pads. Roll out one dough disk on a lightly floured work surface to 1/4-inch thickness. Cut out desired shapes with cookie cutters. Place 1/2-inch apart on prepared sheets. Knead together scraps and re-cut for additional cookies until all dough is used.

Bake until edges just start to brown, about 10 to 12 minutes. Transfer to cooling racks. Repeat with the remaining dough. Let cool completely before decorating.

Royal Icing
Makes about 3 cups
1 pound (4 cups) confectioner’s sugar
3 tablespoons meringue powder
1/2 cup warm water

Combine all ingredients in a large mixer bowl and beat on medium speed for 5 minutes or until stiff peaks form.