Tinsel Tree Sugar Cookies
These mod little mini cookies come together easily and are a festive accent to your holiday cookie assortment. Experiment with different kinds of sprinkles for different effects. Tinting the dough is also optional.
Servings
10DOZEN!
Servings
10DOZEN!
Ingredients
Instructions
  1. In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 3 minutes). Add the eggs and vanilla extract and beat until combined. Mix in your food dye, if using. Add the salt and baking soda and beat to combine. Add the flour and beat until you have a smooth dough. Divide the dough in half and wrap each half in plastic wrap. Refrigerate for at least one hour, preferably overnight.
  2. Preheat oven to 350 degrees.
  3. Remove one half of the chilled dough from the refrigerator and, on a lightly floured surface, roll out the dough to a thickness of 1/4 inch (1 cm). (Keep turning the dough as you roll, making sure the dough does not stick to the counter.) Cut out your shapes and transfer cookies to baking sheet. Place the baking sheets with the unbaked cookies in the refrigerator for about 15 minutes to chill the dough which prevents the cookies from spreading and losing their shape while baking.
  4. Bake cookies for about 8 minutes or until the edges are just starting to brown. Remove from oven and let cookies cool on baking sheet for a few minutes before transferring to a wire rack to finish cooling. Frost with cookie icing, place your “ornaments” then sprinkle with sparkling sugar. Tap the cookie to remove excess sugar. Be sure to let the icing dry at least 4 hours before storing.