📋 Recipe
Sicilian Christmas Sprinkle Iced Sugar Cookies
Growing up, Christmas desserts weren't red and green, they were full of rainbow sprinkles! This was a tradition of my Sicilian Grandmother and my Great Aunts. Each one made a holiday dessert and each dessert was topped with rainbow nonpareil sprinkles. These cookies happen to be my favorite! They are so simple to make, and so delicious! Topped with a drizzle of icing and then finished with the iconic Sicilian dessert sprinkles! Feel free to alter this recipe to match your family's traditions! These cookies are good with all colors and shapes of sprinkles!
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Ingredients
- 2 ¾ All Purpose Flour
- 1 teaspoon Baking Soda
- ½ teaspoon Baking Powder
- 1 Cup Butter room temperature
- 1 ½ Cups White Sugar
- 1 Egg
- 1 teaspoon Vanilla Extract
- 1 ½ Cups Powdered Sugar
- 3 tablespoon Water
Instructions
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- Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
- In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
- Bake 8-10 minutes in the oven, or until golden. Let stand on cookie sheet 2 minutes before removing to cook on wire racks.
- Once cookies are fully cooled, in a small bowl, mix together Powdered Sugar and Water. Add more water for a thinner consistency. This is your icing.
- Carefully spoon the Icing over the cookies. Sprinkle the Rainbow Nonpareils over the top. Let the Icing harden for 1 hour.
- Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.
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