No matter how old I get, I still enjoy sprinkles. They add such a happy, playful touch to cookies, cupcakes and ice-cream. Which is why I wanted to share these cookies as part of the ‘easy birthday treats’ theme. They are easy to make, taste great and can brighten up any kiddie birthday party table! The inspiration comes from Micheal Ruhlman’s basic ‘essence-of-a-cookie’ cookie recipe, and I just created a frosting (more of a glaze than a frosting,) using icing sugar and a little milk. I did not have any food colouring to add to the frosting/glaze, so I kept it plain. These cookies are a winner on their own and are a perfect accompaniment to a cup of tea or coffee; but glaze and sprinkles take them up a notch to birthday party territory 🙂
FROSTED SUGAR COOKIES (Adapted from Ratio.)
For The Cookies:
- 50 g sugar
- 100 g butter
- 180 g flour
For The Frosting:
- 100 g icing sugar
- 2 tablespoons milk (plus more if required)
- Food colouring, if you’d like to colour your frosting
- Preheat oven to 180C.
- In a large bowl, cream the butter and sugar together till it becomes light, fluffy and pale in colour.
- Sift the flour over this and continue to beat until the mixture resembles wet sand.
- Now use your hands and bring the dough together on a clean, dry surface, and roll into a ball.
- Cover in cling wrap or place in a large ziplock bag and rest in your fridge for 30 minutes.
- Once the dough has rested, roll it out to desired thickness. (If you have covered in cling film, place a layer of cling film on top and roll out so the dough does not stick to the rolling pin. Using a ziplock helps because you can just roll the dough in the bag and open it out later.)
- Using a cookie cutter, cut out shapes from the dough and place on a baking tray.
- Bake at 180C for 15-20 minutes or until the cookies become golden at the edges.
- For the frosting/glaze, mix the icing sugar and milk well till it forms a sticky, gooey paste. It should not be too thick…it should be almost pouring consistency. You need to be able to dip the cookies in the glaze.
- Once your cookies have cooled completely, dip face down in the glaze, add sprinkles and eat!
♥…WHY DON’T YOU…♥
♥ Replace 80 g of flour with 80 g of ground almonds/walnuts/hazelnuts for a nibbly cookie?
♥Swap the sprinkles for chocolate chips?
♥Frost the cookies, and set up a little section with different kinds of sprinkles and candy toppings so kids can have a DIY sprinkles bar?