Vanilla Butter Sprinkle Cookies with Lemon-Almond Drizzle | TastyBits
Do you have an obsession with cookies? I certainly do. Especially bite sized, sugar cookies topped with sprinkles. Often times you can find a variety of home made cookies around my home. In a variety of flavors and colors. My Vanilla Butter Sprinkle Cookies with Lemon-Almond Drizzle are some of my husband’s favorites.
On a lazy Saturday afternoon the last thing I want to do is grocery shop. That leads me to sourcing my pantry for recipe ingredients. Scratch cookies and cakes are pretty simple because the base consists of things like flour, sugar, eggs and baking soda. Items that are typically readily available at my home. Deciding what to make for a sweet snack was a breeze.
My mother would make from scratch breakfast scones when I was a kid. She’s top them with her own special glaze. Typically consisting of powdered sugar, lemon juice and some sort of extract — vanilla, almond and hazelnut are the three I so fondly remember. I use her recipe when making the sauce for my Vanilla Butter Sprinkle Cookies with Lemon-Almond Drizzle.
These cookies would be just as delicious with out the sprinkle, but I love them. There are these sprinkled covered cookies that I love from this Mexican Bakery called El Bolilio. Buttery sugar cookies dipped in sprinkles. They are delicious. They were a hit at my 2015 Blog-a-versary party. The simple recipe will have you in and out of the kitchen in no time.
Vanilla Butter Sprinkle Cookies with Lemon-Almond Drizzle
These are the cutest and tastiest cookies around. The incorporation of lemon zest adds a nice zip to my Vanilla Butter Sprinkle Cookies. This recipe yields 18 bite-sized cookies that are perfect for the family.
One cup softened butter
1 c. sugar
1 large egg
One tablespoon pure vanilla extract
1⁄2 teaspoon almond extract (optional)
2 cups flour
Mix together 1/3 cup of powdered sugar, 1 tsp of lemon zest, 1 tsp of vanilla & almond extract and the juice from half a lemon. Set aside.
Preheat oven to 350°F. Cream butter and sugar. Add egg, vanilla, and almond extract, if using, and beat well.
Mix in flour. Drop by rounded teaspoonfuls onto parchment-lined cookie sheet and bake 10-12 minutes. Once cooled top with lemon – almond drizzle and top with sprinkles.