I’m making plenty of decorated Christmas cookies this holiday. I have a favorite cookie and icing recipe. I usually detail those cookies with piped royal icing and lots of sprinkles. It takes a huge amount of time but it’s worth it- the cookies are delicious and well-received.
When you bite into one, it’s a sweet, smooth and melt-in-your-mouth experience. The cookies and icing are both soft.
But, sometimes you want something different. Something crispy and crunchy.
These sugar cookies are just that- crispy and crunchy- and topped with loads of sprinkles. My kids love them, maybe a little too much, lol.
They sell similar cookies at my local grocery store, but for a hefty price. Before I started making my own, my kids always requested the store bought cookies. They’re really good, but it bothered me to pay so much for something I could make myself. It turns out my kids love my crispy cookies even more than the store bought ones.
This recipe is similar to many other sugar cookie recipes except there’s more flour, they’re rolled pretty thin and baked until golden-brown. With added sprinkles, or do-it-yourself colored sanding sugars, there’s even more crunch and sweetness.
Biting into one of these golden-brown and crispy cookies takes me back to my childhood. I have fond memories of some of my first cookie baking sessions with my mom. I would sit at the kitchen table while my mother, using her Betty Crocker cookbook (which she still keeps in her kitchen), was busy rolling out and baking cookies. She used the recipe for sugar cookies and the recipe for some type of colored egg wash. I remember using paintbrushes to dip into the colored egg wash and painting my cookies before they went in the oven. I was hooked 🙂
I have a vivid memory of my mother rushing to take out a batch that had baked a little too long. The cookies came out golden-brown and crispy. That was the start of my love for golden-brown baked goods. Till this day, I like my sugar cookies and shortbread a little over-baked. I always take the pancakes that have browned a bit. And the French toast too.
Now, you don’t have to bake these cookies until they’re golden-brown, but if you want them to get crispy, it’s a necessity.
Making the dough is fast and easy and no refrigeration is needed prior to rolling out and cutting. The tricky part is rolling the cookies very thin but keeping the thickness uniform. To do this, I use my thinnest perfection strips…and a lot of arm power.
Once you’ve completed your daily arm workout, grab your cookie cutters and get to work. Mom has this set of cookie cutters that leave impressions on the dough. The set is as old as I am, lol. Since I make a lot of decorated cookies, she gave me her set which I used in these cookies below.
Get your sprinkles out and sprinkle away!
After a brief stay in the refrigerator, the cookies spend 15 minutes in a 325 degree oven. Once you take them out, let them cool down completely. That’s the best way to make sure you get really crispy and crunchy cookies.
I like to store them in a glass jar. However, after a few days in the jars, they tend to soften. I don’t have to worry much about that since they don’t last long around here.
I’ve got to make sure to save some for Santa 😉
He’s getting his cookies in style this year 🙂
Anyone else love crispy and crunchy, golden-brown sugar cookies?
- 2½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼th teaspoon baking soda
- ¼th teaspoon salt
- ¾th cup butter, at room temperature
- 1 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream*
- Preheat oven to 325 degrees
- In a large mixing bowl, combine dry ingredients: flour, baking powder, baking soda, and salt.
- In a mixing bowl, cream the butter and sugar until light in color and fluffy.
- Add the egg and mix well.
- Add the vanilla extract and continue mixing.
- Add the dry ingredients, alternating with the heavy cream. Start with flour and end with flour.
- Stop and scrape down the bowl.
- Mix for a few more seconds.
- Roll dough between two sheets of parchment paper.
- Use perfection strips if available*
- Use cookie cutters of your choice to cut out cookies.
- Add sprinkles and sanding sugars (optional)
- Refrigerate baking sheet for 15 minutes.
- Bake for 15 minutes or until golden brown.
- Cool on racks.