I’ve never met a butter cookie I didn’t like. They are delicate and melt in your mouth just like these sugar sprinkled butter cookies. There are 4 generations of bakers in my husbands family and they all have preferred butter cookies over sugar cookies. It’s what the family bakery, that has been in continuous operation for more than 100 years in Philadelphia, sells. Although this is not the bakery’s recipe these holiday sugar sprinkled butter cookies are a treat.
Last year I was in great pain as I had thrown out my back but I really wanted to get cookie recipes on the site so I had a number of cake mix versions like Christmas chocolate chip cookies, nutty triple Christmas cookies and Devil’s food mini chip cookies that I posted. After all, who doesn’t like to have a few cookie recipes that can be whipped up quickly.
When I started thinking about cookies for this week long event I immediately thought of family and the bakery. My uncle-in-law once gave me the butter cookie recipe but it was for dozens and dozens of cookies made in commercial mixers and baked in commercial ovens. I’ve never made it. So, in honor of family and Christmas and gathering friends and family around the table I wanted to make a butter cookie that was sugar sprinkled. Because who doesn’t love sprinkles?!
I share lots of yummy cookie recipes perfect for holiday gift giving, holiday cookie trays or dessert buffets. Put on some holiday music, soften the butter and turn on the oven.
- 1 cup sugar
- ¾ cup unsalted butter, softened
- 1 egg
- 2 cup flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- Colored sprinkles or decorator sugar for dipping
- Preheat oven to 375 degrees F. Combine 1 cup of sugar and ¾ cup butter in a large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and continue beating until combined. Reduce speed to low and add flour, baking powder and salt. Beat until combined.
- Place colored sugar in a small bowl. Shape dough into 1-inch balls using a cookie scoop. Dip top of each dough ball in sugar. Place 2 inches apart onto parchment lined cookie sheets. Bake for 10 to 14 minutes or until edges are very lightly browned. Remove from cookie sheets to cooling rack to cool completely.
I used decorator sugars but sprinkles will work well too.