Vanilla Sparkle Christmas Sugar Cookies

Ingredients

• 2 1/2 cups all-purpose flour (300 g)
• 1 1/2 teaspoons baking powder (6 g)
• 3/4 teaspoon fine salt (4 g)
• 3/4 cup unsalted butter, softened (170 g)
• 1 1/4 cups granulated sugar (250 g)
• 1 large egg (50 g)
• 1 tablespoon vanilla extract (15 g)
• 2 tablespoons whole milk (30 g)
• 2/3 cup coarse sparkling sugar (135 g)
• 1 tablespoon finely grated orange zest, optional (6 g)

Instructions

1. Mix. Heat oven to 350°F (175°C) and line two pans. Beat butter and granulated sugar 2 minutes until smooth. Add egg, vanilla, and milk. Mix in whisked flour, baking powder, and salt.
2. Portion. Scoop level tablespoons and roll briefly into 28 smooth balls. Coat every side in coarse sugar, then space balls 2 inches apart on a cool lined sheet pan.
3. Press. Flatten each ball with the bottom of a glass into a thick, even disk. Stop before the edge splits, keeping all portions at similar thickness for predictable baking.
4. Bake. Bake one sheet at a time for 9 to 11 minutes, until rims set, centers turn matte, and faint cracks appear. Remove before the tops develop broad golden color.
5. Cool. Leave cookies on the pan 5 minutes, then move to a rack. Cool completely before stacking so warmth does not soften the sparkling sugar shell or trap moisture. Check the final texture and color before portioning, using the visual cue from the method rather than the clock alone. Check the final texture and color before portioning, using the visual cue from the method rather than the clock alone.

Notes

• Start every batch on a cool sheet pan to control spreading.
• Remove cookies when centers turn matte and before the pale tops brown.
• Store for 5 days at room temperature or freeze baked cookies for 2 months. Cool or hold the finished dish as directed before packing leftovers.

Nutrition Facts