Sugar Sprinkle Cookies

We’ll prepare the cookies both traditionally and with the Bimby.
I’ve found a way to keep my grandkids entertained.

They have fun getting hands-on with the dough, and at the same time, everyone personalizes them as they like.

This is a way that, besides keeping them busy, pleasantly distracts them.

You can make the decorations and shapes as you like, even using a cookie cutter, and you can decorate them with colorful sprinkles as well as with previously frozen chocolate chips or almond granules.

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Cost: Very cheap
Rest time: 1 Hour
Preparation time: 10 Minutes
Portions: 20
Cooking methods: Oven
Cuisine: Italian
Seasonality: Fall, Winter, and Spring

172.23 Kcal

calories per serving

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Energy 172.23 (Kcal)
Carbohydrates 25.07 (g) of which sugars 12.58 (g)
Proteins 2.83 (g)
Fat 7.17 (g) of which saturated 4.42 (g)of which unsaturated 2.66 (g)
Fibers 0.38 (g)
Sodium 15.39 (mg)

Indicative values for a portion of 1 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Let’s go shopping

2 1/2 cups all-purpose flour
2/3 cup sugar
1 lemon zest
1 egg
2 egg yolks
2/3 cup butter
1 packet vanillin
1 1/2 tsp baking powder
2/3 cup sprinkles (or granules as you like)
3 egg whites
3/4 cup powdered sugar

Tools

What we need to make

1 Worktop or the Bimby
1 Cookie Cutter for cookies
1 Plastic wrap
2 Baking sheets
1 Electric whisk
1 Knife
1 Grater
1 Piping bag
1 Parchment paper

Steps

Traditional shortcrust pastry method.

Grate the zest of one lemon and set aside.
Then on a worktop, make a well with the flour and create a hole in the middle.
Add the zest,
along with the butter, salt, egg, and yolk, and knead quickly.
Form a dough ball, compact it with your hands, and wrap it in plastic wrap, slightly flattening it.
Let it rest in the refrigerator for about 1 hour.
Grind the lemon zest and sugar in the Bimby, pulverize: 10 sec./speed 10. Gather on the bottom with the spatula.
Add all-purpose flour, butter, salt, egg, and yolk, knead: 40 sec./speed 5.
Form a dough ball, compact it with your hands, and wrap it in plastic wrap, slightly flattening it.
Let it rest in the refrigerator for about 1 hour.
After the time has passed, flour a worktop or surface, for your convenience, divide the dough into more pieces, and roll out each one with a rolling pin to a thickness of 1/16 inch.
Have fun with your little ones cutting out cookies using floured cookie cutters, or with round cutters. Alternatively, you can also use an upside-down glass.
Place parchment paper on each baking sheet, and place the cookies next to each other.
Bake in a static oven at 350°F for 10 minutes.
Put the egg whites and powdered sugar in a bowl and whisk, then transfer the bowl to the fridge for at least 1 hour.
Attach the butterfly whisk and place the egg whites in the Bimby, and whisk for 4 min. speed 4.
At this point, add the powdered sugar and continue whisking for another 4 min speed 3.
Pour the icing into a bowl, and transfer to the fridge for at least 1 hour.
As soon as the cookies have cooled, fill a piping bag with a small tip
and decorate your cookies as you prefer.
While the icing is still wet, decorate with sugar sprinkles.
Let the icing solidify, it will take 1 hour and then you can finally enjoy your
Sugar Sprinkle Cookies