Sprinkled with Love

Thousands of candles can be lighted from a single candle, and the life of the candle will not be shortened. Happiness never decreases by being shared. – Buddha

What better way to make someone happy then to bake cookies with them? I love to bake with friends and family, so when my baby cousin (and aunt and uncle) were visiting I thought it would be a perfect time to make one of my favorite butter cookies. The cookies are both delicious and buttery, and hold their shapes. With the leftover dough from the squirrels, cats, trees, forks, spoons, girls, elephants, and of course speech bubbles stamped with Japanese letter stamps, my friend and I made miniature cookie houses using a tiny cookie cutter set from Japan. It even includes cutters for a tiny chimney and tree outside. One of the best things about these cookies is that there are no eggs so if you just can’t wait to bake them, you can nibble on the dough.

Favorite Butter Cookies
Yield- about 24 cookies (with some dough left over for tasting!)

  • 1 cup (2 sticks) butter, at room temperature
  • 3/4 cups powdered sugar
  • 1 Tbsp vanilla extract
  • 2 cups all purpose flour
  • 1 tsp baking powder

Preheat the oven to 350 F. Line baking sheets with parchment paper or silicone baking mats. Using a mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy. Add the vanilla and beat until combined. In a separate bowl stir together the flour and baking powder. Slowly add the flour mixture to the butter mixture on low speed. Stop beating as soon as the flour is combined. Shape the dough into a ball, plastic wrap, and refrigerate it for 30 minutes before rolling it out to about 1/4″ thickness. Now it’s time to have fun with your cookie cutters! Bake the cookies for 7-12 minutes, or until golden brown around the edges. While the cookies cool, start making the frosting.


  • 1 cup confectioner’s sugar
  • 1/8 cup milk
  • 1/2 tsp vanilla extract (optional)

Sift the sugar into a medium bowl and then whisk in the milk and vanilla, if using, until the glaze is smooth and consistent. Feel free to pour, spoon, drizzle or use any other technique to glaze the cookies- my personal favorite is to carefully dip the tops of the cookies into a bowl of glaze and let it drip off onto a tray under the cooling rack.

Have fun, experiment, and don’t forget the sprinkles!!


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