I love Fat Tuesday! I use it as an excuse to find the most butter laden, heavy cream-oozing dish out there. Recently, a family friend commented to David “Anne doesn’t post very healthy recipes.” I beg to differ (sort of)! I give vegetables and salads their proper allotment of blog coverage, but I admit that I do not shy away from dishes which should probably only be consumed once a year – on Fat Tuesday! (for fun, let's review: French Toast Casserole, Hash Brown Quiche, The Luther – Bacon Cheeseburger on a Donut. Wipe the drool off your chin.)
These sprinkle cookies are super easy and make any day a party day. What kid doesn’t love a cookie with tons of sprinkles? Thank you for sharing, Julie K.!
Laissez les bons temps rouler! Let the good times (and your sugar cookies) roll (in a bowl full of sprinkles)!
- Sugar cookie dough (like Pillsbury sugar cookies)
- Container of sprinkles (like Betty Crocker Decorating Decors, Nonpareil)
Preheat oven to 350.
Unwrap a roll of sugar cookie dough. Form dough into balls 1 1/2" diameter (to do this, I sliced the dough into 10 disks, then cut each disk in half. I rolled each half into a ball).
Pour entire container of sprinkles into a shallow bowl. Press each cookie ball into the sprinkles so that ball flattens to a fat pancake and sprinkles totally cover the top.
Place on a cookie sheet. Bake for only 7-8 minutes. Do not bake until edges are brown or cookies will be too crunchy.