I bake the cookies for 12-14 minutes, one sheet at a time in the center of the oven. They are done when the bottoms are a very light golden brown and the tops are set and puffed but still pale. They should not brown on top. I let them cool on the baking sheet for 5 minutes before transferring them to a wire rack. While they are still slightly warm (not hot), I make the glaze. I whisk the sifted powdered sugar with milk (or lemon juice) and vanilla until smooth. I dip the top of each warm cookie into the glaze, let the excess drip off, and immediately shower it with sprinkles before the glaze sets. The warm cookie helps the glaze soak in just a little, creating a perfect, sweet coat.
Pro Tips for Best Results
Room temperature ingredients are crucial for a smooth, emulsified dough. Cold eggs or milk can cause the creamed butter to seize up, resulting in a curdled-looking mixture. I take my eggs, milk, and butter out about an hour before I start. If I forget, I place the eggs in a bowl of warm water for 10 minutes.
Glaze the cookies while they are still warm, not hot. If they’re too hot, the glaze will slide right off. If they’re cold, the glaze will just sit on top and can chip off. That warm, 5-minute-cooled stage is the sweet spot. The residual heat sets the glaze beautifully and gives it a slight shine.
Have your sprinkles ready in a shallow bowl before you start glazing. The glaze sets quickly once it’s on the cookie. I dip, let it drip, then immediately roll the glazed top in the sprinkles or hold it over the bowl to sprinkle. This ensures the sprinkles stick perfectly every time.
Common Mistakes to Avoid
My first-time error was over-measuring the flour by scooping it directly from the bag with the measuring cup. This packs in too much flour, leading to a dry, dense dough that’s hard to shape and yields a crumbly cookie. Always spoon the flour lightly into your measuring cup and level it off with a knife.(See the next page below to continue…)