Sparkling Vanilla Cookies
Delightful and visually stunning cookies made with rich buttery goodness and a sweet vanilla flavor, topped with edible glitter for a sparkling finish.
Ingredients
Dry Ingredients
- 2 ¾ cups all-purpose flour The base for a soft cookie texture.
- 1 teaspoon baking soda Ensures the cookies rise perfectly.
- ½ teaspoon salt Enhances the flavors.
Wet Ingredients
- 1 cup unsalted butter, softened Provides richness and a soft texture.
- 1 ½ cups granulated sugar Adds sweetness and helps achieve a crispy edge.
- ½ cup powdered sugar Adds a touch of elegance.
- 1 teaspoon vanilla extract Essential for authentic flavor.
- 1 large egg Binds all the ingredients together.
Decorative Ingredients
- edible glitter for decoration Gives a sparkling touch.
- glaze (powdered sugar mixed with a little water or milk) Adds a delightful finish.
Instructions
Preparation
- Gather all your ingredients in one place, ensuring the butter is softened to room temperature.
- In a large mixing bowl, combine the all-purpose flour, baking soda, and salt. Whisk them together.
- In another bowl, cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy, about 3-5 minutes.
- Beat in the egg and vanilla extract until fully incorporated.
- Gradually mix the dry ingredients into the wet ingredients. Stir until fully incorporated without overmixing.
- Using a spoon or cookie scoop, place portions of the dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
Baking
- Preheat your oven to 350°F (175°C).
- Bake the cookies for 8-10 minutes until the edges are golden and the centers look slightly underbaked.
Cooling and Glazing
- Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
- Mix powdered sugar with a little water or milk to create a glaze, smooth but thick.
- Once cooled, dip each cookie in the glaze and sprinkle with edible glitter.
Notes
Store cookies in an airtight container at room temperature, separating layers with parchment paper. Cookies can be frozen for up to three months. Reheat in a preheated oven for warm cookies.