I made some adorable Fall Decorated Sugar Cookies the other day at Baxter’s and they turned out so cute I just had to share them with you. This sugar cookie recipe is tried & true and I’ve been making these tasty, buttery cookies for about 12 years now. It’s fun & easy to dress them up with different sprinkles for any holiday or special occasions.
These Fall Decorated Sugar Cookies are buttery, soft and chewy with pretty fall sprinkles on top and are perfect for a Halloween party or a fun Thanksgiving dessert!
In a large mixing bowl cream the butter, sugar, and salt.
Add the eggs & vanilla extract. The mixture should be pale yellow and fluffy.
Add the first cup of flour, along with the baking powder and baking soda on low speed until blended. Add the remainder of the flour, continue on low speed until the flour just disappears.
Use a 2-ounce cookie scooper to make the cookie balls, then dip the rounded side of the dough into the fall sprinkles. Put the dough, with the sprinkles side up, on an ungreased nonstick baking sheet about 2″ a part.
Press the dough about half way down, unless you like your cookies puffier.
Bake in a preheated 360 degrees F oven 10-12 minutes, or until the tops are light golden brown and the cookies just start to crackle. We hope you try our Fall Decorated Sugar Cookies and enjoy them as much as we do. If you make them, please snap a picture and tag us on social media @MySweetMission or #MySweetMission. We’d love to see it!
Fall Decorated Sugar Cookies
- 1 cup softened butter
- 1 1/2 cups white sugar
- 1 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 1/4 cups unbleached or all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 cup fall sprinkles
- Preheat an oven to 360 degrees F. I found this temperature to be perfect for many gourmet cookies.
- In a large mixing bowl cream the butter, sugar, and salt. Beat on low speed for about a minute, then on medium speed for an additional minute.
- Add the eggs & vanilla extract. Start on low speed until the eggs are blended in, then mix at medium speed about a minute and then on high speed for another minute. The mixture should be a pale yellow color and fluffy.
- Add the first cup of flour, along with the baking powder and baking soda on low speed. Continuing on low speed, add the remainder of the flour and blend just until the flour disappears.
- Use a 2-ounce cookie scooper to make the cookie balls, then dip the rounded side of the dough into the fall sprinkles. Put the dough, with the sprinkles side up, on an ungreased nonstick baking sheet about 2". Press the dough about half way down, unless you like your cookies puffier.
- Bake in a preheated oven for 10-12 minutes, or until the tops start to crackle and the cookies are a pale golden color.
- Cool on baking sheets for 10 minutes before transferring them to a cooling rack. Then store the cooled cookies in an airtight container.
To be a successful cookie maker check out My Top 10 Tips for Perfect Cookies.
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