By Jeannette Ordas of Everybody likes Sandwiches
When I first spied these cookies, I knew that I had to make them mine. I mean, look at them!! Festive! Fun!! Romantic!?! (Well, they go with any holiday or special occasion or whenever, really).
It's funny because I'm not a sugar cookie fan nor a huge fan of rainbow sprinkles, but one bite of these cookies and I'm a convert. Completely SOLD. After my second bite, I declared them amazing. After my third cookie, I dreamt that if I ever owned my own bakery, this would become my signature cookie.
But be warned, you have to use rainbow sprinkles here. I tried the chic white ball sprinkles for a monochromatic classy cookie and it wasn't as good. I tried rolling the cookies in purple sanding sugar and they looked really weird and depressing. I even tried sprinkles that were shaped like hearts and that was an utter failure - melted ugly hearts made for a nasty looking and tasting cookie. So much so that I'm pleading with you to not try any other fancy shape other than rainbow jimmies (the other, cooler name for sprinkles). Go rainbow sprinkles or go home. I mean it!
These cookies are buttery with a soft centre and nicely crisp edges. And surprisingly, they're not tooth-achingly sweet. The recipe makes quite a bit, so pack a few of them up in a mason jar and give them to your best friend. Wrap them up in parchment paper and tie them with baking twine for a cute package for your Valentine's Day sweetie. Share the rainbow and make someone's day.
Sugar Saucers (recipe adapted from Lottie & Doof)
4 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon kosher salt
1 1/2 cup unsalted butter, at room temperature
1/2 cup melted coconut oil (or canola oil)
1 cup granulated sugar
1 cup confectioners’ sugar
2 large eggs
4 teaspoon vanilla extract
rainbow sprinkles, for decorating (1 or 2 containers)
1 teaspoon baking soda
3/4 teaspoon kosher salt
1 1/2 cup unsalted butter, at room temperature
1/2 cup melted coconut oil (or canola oil)
1 cup granulated sugar
1 cup confectioners’ sugar
2 large eggs
4 teaspoon vanilla extract
rainbow sprinkles, for decorating (1 or 2 containers)
In a medium bowl, whisk together the flour, baking soda, and salt.
In the bowl of an electric mixer, cream the butter on medium speed for about a minute. With the mixer on low, slowly pour in the oil, and then add the two sugars, the eggs, and the vanilla. Make sure to beat well after each addition. Slowly add the flour mixture, about a quarter at a time. Mix just until the flour disappears. The dough will be soft. Refrigerate for at least an hour before proceeding.
Preheat the oven to 350°F. Line two baking sheets with parchment.
Use a tablespoon to grab the dough and use your hands to roll it into a ball. Roll each ball in rainbow sprinkles until thoroughly coated. Place them on baking sheets with enough room for them to spread and flatten each ball slightly.
Bake for 12-15 minutes or until the edges start to turn golden. Cool on baking sheet for a few minutes before transferring to a wire rack. Makes a lot of cookies.
