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SPRINKLE COOKIES / CONFETTI COOKIES
Eggless
Quick and easy
Only 5 ingredients
Kids favorite
Cookie dough can be frozen
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Salted Butter (soft, at room temperature) - 113g (1/2 Cup)
Whisk butter until creamy and light
Icing Sugar (sifted) - 60g (1/2 Cup)
Use a spatula or a wooden spoon
and mix well until all sugar is combined
Mixture will be creamy and smooth
Vanilla Essence 1/2 tsp
All purpose / plain flour (sifted) - 156g ( 1 ¼ Cup)
Use a spatula or wooden spoon and mix well
Combine until dough starts to form
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Sprinkles - 1 ½ Tbsp
Mix well to combine
Dust some flour on a flat surface
and transfer cookie mixture
bring together and form a smooth dough
Shape cookie dough into a smooth rectangle
Wrap dough in a plastic cling film
Refrigerate cookie dough for 30 to 60 minutes or until firm
You can refrigerate for up to 2 days or freeze for up to 2 months
Place cold dough on a floured surface
Roll into a larger rectangle (approximately 2 cm in thickness)
Sprinkles ½ tsp
Spread ¼ Tbsp sprinkles on each side
and press with a rolling pin
Wishing you all health and happiness for New Year :)
Makes about 24 bite size cookies
Trim the edges (optional)
Mark and cut into pieces or any other shapes
or use cookie cutters
Place cookies on baking tray
(optional) use a skewer to make a small hole on each cookie
Refrigerate for at least 15 minutes to firm up, it will prevent cookies from spreading while baking
Bake in pre-heated oven at 170C for 12-15 minutes
or until pale golden in colour (rotating tray halfway through)
For frozen cookie dough: don't thaw just bake 2-4 minutes longer
Transfer cookies on a wire rack and cool completely before storing
Store up to 5 days in airtight container
Crispy from outside but melts in mouth
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