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 cookies options around my home. 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. So I find great pleasure in creating a recipe using items already in my pantry! 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 scratch breakfast scones when I was a kid. She’d 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 lemon-almond drizzle for my Vanilla Butter Sprinkle Cookies.
These cookies would be just as delicious with out the sprinkles, but I love the pop of color they add. El Bolio, my favorite Mexican bakery in Houston sells these sprinkled covered cookies that I love. Buttery sugar cookies dipped in sprinkles. They are delicious. They were a hit at my 2015 Blog-a-versary party.
This simple cookie 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.