Prep 20 mins
Cook 9 mins
Ditch the goo-ey icings/frosting and simply, color your cookie dough. Traditional sprinkles adds a classic & retro look to these beloved cookies.
- 6 eggs
- 32 ounces williams sonoma sugar cookie mix
- 1 tablespoon almond extract
- 1 tablespoon pure vanilla extract
- 12 tablespoons shortening
- 5 tablespoons red food coloring
- 5 tablespoons green food coloring
- 12 ounces solid color red candy sprinkles
- 12 ounces solid color green sprinkles
- 5 ounces flour
- In a large mixing bowl, add 12 tablespoons shortening to cookie mix. Use a knife to level off. Then add 2 beaten eggs, then add the vanilla and almond extracts. With a pastry cutter, cut in all the added ingredients till well-incorporated. You want the egg and shortening to merge into little crumbs with the mix. Try to pull the dough together enough to form 3 disks. Wrap each disk of dough in plastic wrap and refrigerate them for at least 6 hours. The dough must rest before doing anything else to it!
- Take a disk of dough out from the refrigerator, and set on some waxed paper. Roll it out between two pieces of waxed paper till it reaches a thickness of 1/3 inch and reasonably smooth. Fold it back up in the waxed paper and let rest in the refrigerator for 3 hours more.
- Take another disk of dough out of the refrigerator and start with the red food color. Working on the plastic wrap, start by adding a few drops of red food color and use the plastic wrap to blot and knead in the color. Hands really should never touch the dough, you knead and blot it in through the plastic wrap. Keep adding food color till all areas of the dough are well shaded. Once the desired shade is reached, re-wrap the colored dough in the plastic and let rest in the refrigerator for at least 3 hours more.
- Follow the same instructions above to knead and blot in the green food color with the second disk of dough. Then wrap the green dough back up in the plastic wrap and let rest for 3 hours more.
- Pre-heat the oven to 325°F Cut some parchment paper to line the bottom of two cookie sheets, then sprinkle some loose flour to line the parchment paper. Remove the uncolored dough from the refrigerator and again, in between two sheets of waxed paper, re-roll out to about 1/3 inch thickness. Take Holiday cookie cutters dipped in flour and cut into decorative shapes, laying shaped cookies on the floured parchment-paper cookie sheet. Once a cookie sheet has been filled with shaped cookies, pop in the refrigerator, while you prepare the next cookie sheet with shaped cookies.
- Beat 4 eggs, and with a pastry brush, brush on the egg wash to the tops of the cookies. Now, with a spoon, spoon on red and green sprinkles over the tops of shaped cookies. Bake the cookies at 325F for 9 minutes. When done, carefully remove with spatula and let cool on a wire rack.
- > Repeat the same 3 paragraphs above with the green-colored dough, except the green dough utilizes only the red sprinkles. With the red dough, you use only green sprinkles.
- These cookies freeze wonderfully in an airtight container in the freezer, for up to 2 months before use.