If you like sprinkles, these cookies are for you.  They are buttery with just the right amount of sweetness.  These bite size treats are perfect with a cup of coffee or tea.  I made a batch and wrapped them in individual cellophane bags as Easter gifts.

The recipe is super easy, but does involve a bit of chilling time.  This is to ensure the cookies hold their shape.  I have to admit something; I personally do not like sprinkles so I left some plain.  Plain as in, wow, these look boring …lol

As gifts, you definitely need to add sprinkles!

Sprinkle Cookies

Adapted from foodnetwork.com
Makes approximately 45 mini cookies

Ingredients

• 3/4 cup sugar
• ½ cup unsalted butter – room temperature
• 1 ½ tbsp orange, lemon or lime zest
• 2 large eggs
• 1 tsp pure vanilla extract
• 2 cups unbleached flour
• 1 tsp baking powder
• ¼ tsp kosher salt

Icing

• 1 ½ cups icing sugar, sifted
• 3 tbsp milk (you may need a little more)
• Your choice of sprinkles

1. Line 2 baking sheets with parchment paper.
2. In a separate bowl, mix together the flour, baking powder salt and set aside.
3. In the bowl of an electric mixer fitted with a paddle attachment, cream together the sugar, butter and zest until light and fluffy, about 3-4 minutes. Add the eggs one at a time, mix well and scrape down sides of the bowl in between additions. Add vanilla extract and combine well.
4. Add dry ingredients and mix until just combined.
5. Use a mini cookie scooper for each cookie and roll with your hands into a ball.  Place on prepared baking sheets or a parchment paper lined tray (depending on how much fridge space you have) and refrigerate for 1 hour.
6. Preheat oven to 350°F
7. Bake until the cookies are just barely turning brown, 10 to 12 minutes; please do not be tempted to bake them any longer.  I did this with the first batch and they tasted dry and crumbly!  The cookies will not spread much so you can fit them about 1.5” apart.
8. Place on a wire rack until completely cooled, about 15 minutes.
9. For the icing: whisk together the icing sugar with 3 tbsp milk until smooth.  Add a tiny bit more if needed.  The glaze should be thick enough to dunk the cookies without looking too transparent.
10. You can also use the parchment paper from your baking sheets and place underneath the cooling rack.
11. Dip each cookie in the icing and sprinkle with your choice of sprinkles.  I find doing this over a large bowl helps to catch the sprinkles.  Clean up is easier!  Place each cookie back on the cooling rack.  The parchment paper will catch any drips.
12. Let the icing set for approximately 30 minutes or more.  I let mine sit for a few hours.

Enjoy!