Sprinkle-Splosion Sugar Cookies Recipe on Food52 (2024)

FAQs

Should you put sprinkles on before or after baking? ›

If you want to add sprinkles to cookies, cupcakes, breads, or cakes before baking, that is totally and completely ok. Add sprinkles to the tops of these baked goods right before they go into the oven. Adding sprinkles to “wet” batter is the only way to get them to stick without an additional “glue” like frosting.

Make an egg wash—add pasteurized egg whites and a splash of water to a small bowl and mix with a fork until combined. Brush the tops of the cooled cookies with the egg wash and immediately add sprinkles.

To avoid this, try using as little flour as possible while preparing to roll your dough. Dry – “Dry” or “Crumbly” dough is a product of over-mixing or using too much of any ingredient during the mixing process. This can be reversed by adding one to two tablespoons of liquid (water, milk or softened butter) to your mix.

You can add it both ways, if you add it before baking the sugars will caramelize during baking. If you add them after baking make sure to add the sugar right after taking them out of the oven, this way they will attach to the cookie.

Dip cookie dough rounds in sprinkles or sugar before baking. On ungreased cookie sheet, place cookie dough rounds about 2 inches apart. Bake 12 to 16 minutes or until golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack.

The easiest thing to do is to brush the tops of the cookies with a little bit of water or milk, using just enough to dampen the cookie dough and no more. This will help the sprinkles stick and won't change the finished appearance of the cookie when you're done baking.

Most sprinkles do not have an expiration date. They can be stored in a dry place and used for a long time. However, some varieties, like jimmies, may harden when stored for too long. These types of sprinkles can sometimes be softened by using heat from an oven.

There are a couple of simple ways that you can do to help those sprinkles stick. The easiest thing to do is to brush the tops of the cookies with a little bit of water or milk, to dampen the cookie dough. This will help the sprinkles stick without changing the appearance of the cookie.

So if you want to bake sprinkles into a funfetti batter or dough, you'll want to use jimmies or confetti sprinkles for the best results. These sprinkles will hold their shape and colour the best when baked. Cachous, sugar pearls and rods are the show-stoppers in the decorating world.

Pour sprinkles in their own plate or bowl. Paint corn syrup on around the outer edge of the glass. Alternatively, you can also dip or roll the edge of the glass in the corn syrup bowl for a minimal layer of sprinkles. Painting around the edge will give you a wider rim for more sprinkles which is the method we chose.

What happens if you forget to put brown sugar in cookies? ›

What happens when you bake without brown sugar? To be succinct, the resulting baked good could be slightly drier or more crisp. Without the excess moisture from the molasses in the brown sugar, the final cookie won't be as chewy and the final bread might be drier.

Almond Extract: For a twist on the traditional sugar cookie flavor, try adding a small amount of almond extract. Start with 1/2 teaspoon and adjust according to your preference. Citrus Zest: Incorporate the zest of citrus fruits like lemon, orange, or lime into the dough. The zest adds a bright and refreshing flavor.

Over-working the dough yields a tough cookie, which is not at all what you want. The very best sugar cookies are soft and tender. → Follow this tip: One of the keys to great sugar cookies is mixing the dry ingredients only until they're just incorporated, and not a second longer.

If you wanted to use it on baked cookies, either sprinkle it on freshly frosted cookies or brush cooled cookies with an egg white-wash before applying so the sugar will stay put.

My favorite way to decorate sugar cookies—especially for holidays and special occasions—is by using royal icing. The secret to getting precise lines, dots, and other details with royal icing is using a squeeze bottle.

Royal icing is what professional bakers typically use for this kind of cookie decorating. It's made with either whipped egg whites or whipped meringue powder along with powdered sugar and water, and it tends to be a little more stable and thicker than straight powdered sugar icing.