Mini Crisp Sugar Cookies with Sprinkles

Mini Crisp Sugar Cookies with Sprinkles

Most great cookies taste even better when morphed into a mini version. I made a batch of Crisp Sugar Cookie dough and make half of them into these cute little one-bite cookies, and the other half into Sugar Cookie and Dove Chocolate Sandwiches. Both are awesome, and both will be made again.
I've been blogging so much about sugar cookies lately that this seems to be all I have to say about this particular variation. Enjoy!

Mini Crisp Sugar Cookies with Sprinkles

Ingredients:

• 1 cup butter, softened, but cool
• 1 cup sugar
• 1 tsp vanilla extract
• 1 egg
• 2 1/2 cups King Arthur Unbleached All-Purpose Flour
• 3/4 teaspoon baking soda
• 1/3 to 1/2 cup rainbow nonpareils

Instructions:

· Preheat oven to 325°F.

· Cream butter and sugar.

· Add vanilla and egg. 

· Sift dry ingredients together and add to mixture.  Mix completely, but take care not to over mix.

· Line a 7x11 inch brownie pan with wax paper or parchment paper. Spread dough evenly into the lined pan. Cover with plastic wrap and refrigerate for 1-2 hours.
· Line a cookie sheet with parchment paper. Set aside.

· After dough is chilled, remove from the refrigerator. Remove dough from pan by the edges of the wax/parchment paper and place on a cutting board. Cut long strips of dough so that you'll be able to cut dough into tiny squares, about 1/2-inch strips. Cut each strip into 1/4 inch slices. (If dough seems to be crumbly, wait about 10 minutes for it to warm up a little bit before completing the cutting.)
· Pour nonpareils onto a plate. Start with just enough to make a single layer on the plate, and be careful when pouring because the little guys bounce off pretty easily.
· Take little dough squares/rectangles one at a time and press gently into the nonpareils. Then place sprinkle side up on parchment lined baking sheet. Repeat with more dough squares, leaving about 1 1/4 to 1 1/2 inches between squares. (You can also place several little squares all over the nonpareils and then transfer to the baking sheet--it's faster that way, working in batches, if that makes sense.) Place unbaked dough back the refrigerator between batches--the dough gets too squishy when it warms up to room temperature.

· Bake at 325°F for 12-13 minutes, or until cookies are a light golden brown almost all over.

· Remove from oven and allow to cool on cookie sheet for 5 minutes before moving to a cooling rack to finish cooling completely.

Makes about 14 dozen mini cookies