![]() You don’t need to spend time frosting them or worrying about sprinkles falling off afterwards. Since I pressed the sprinkles into the dough, they will bake right into the cookie. Once the dough was flat & sprinkled, I used a cookie cutter to make the hearts. ![]() Rather than rolling the cookie dough like I’ve always done, I rolled out the dough, and then added the sprinkles. Once I spread out a layer of sprinkles, I took my rolling pin and firmly pressed the sprinkles into the cookie dough! You can omit the almond extract if you want them nut-free. However, for Valentine’s Day I wanted to add some “heart” to these fun cookies! These are perfect for an upcoming school party or if you want to make something with the kids, but without a lot of dirty bowls. The kids love them and they are SO GOOD that even adults have a few. They are so good and such a fun way to celebrate a birthday at school– without the mess of cake & icing. If you prefer a softer cookie, reduce the baking time by 2 to 3 minutes.I’ve made these confetti cookies from The Smitten Kitchen several times now. Scooping directly from the bag compacts the flour, resulting in dry baked goods. When measuring flour, we spoon it into a dry measuring cup and level off the excess. Decorate with sprinkles (if using) before allowing to the icing to fully set, about 4 to 5 hours. Add additional red and pink icing to the bigger bowl of icing as needed to maintain the marbling effect. Working with one cooled cookie at a time, carefully dip it face-side down into the icing and allow any excess to drip off before placing the cooking back on the cooling rack. Using a small spoon, drizzle a small amount of each color over the white icing and then repeatedly drag a toothpick through the icing until you create a marbled effect. Add 4 drops of red gel food coloring to one bowl and 2 drops of pink gel food coloring to the other and stir until fully incorporated. ![]() Place 2 tablespoons of icing into each of 2 small bowls. Adjust with additional confectioners’ sugar or milk, if needed. The consistency should be similar to that of slightly thinned yogurt and should coat the back of a spoon. Transfer the cookies to wire racks to cool completely.įor the icing: Meanwhile, whisk the confectioners’ sugar, milk and vanilla in a medium bowl until smooth. After both pieces of dough have been rolled out and cut, combine the dough scraps and re-roll and cut to utilize as much of the dough as possible.īake until the cookies are just barely golden around the edges, rotating halfway through, 12 to 14 minutes. Using heart-shaped cookie cutters, cut the dough and place the cookies on the prepared baking sheets about 1 inch apart (a small off-set spatula is really helpful when transferring the cookies). Working with 1 piece at a time, roll the dough on a lightly floured piece of parchment paper until it’s about 1/8-inch thick. Reduce the speed to low, add the flour mixture and mix until well combined, scraping down sides of the bowl with a rubber spatula as needed, about 2 minutes.ĭivide the dough into 2 equal pieces. Add the egg and mix until fully incorporated, about 1 minute. In a stand mixer fitted with the paddle attachment, beat the butter, sugar and vanilla on medium-high speed until light and fluffy, about 3 minutes. ![]() Line two baking sheets with parchment paper.įor the cookies: Combine the flour, baking powder and salt in a medium bowl and set aside.
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