Oh-my-gosh! I am soooo excited to share these glazed butter cookies with fruit sprinkles with you guys! They are probably the best cookies I’ve ever made, and eaten. They keep their shape beautifully and have the perfect crunchy/chewy texture (plus they’re full of buttery goodness). You will definitely be seeing this cookie dough recipe on the blog for some adorable themed cookies I have planned for the coming months 😉
Amazing cookie dough recipe aside. How cool is the fruit sprinkle idea??
These “sprinkles” are healthy, really flavorful and soooo easy! I made them using freeze dried fruit. Freeze dried fruit is sold in all sorts of flavors and colors-perfect for decorating cookies.
These are perfect for anyone who wants to indulge while also feeling good about what they’re eating…I mean the sprinkles are made of fruit, right? But seriously, they are great for parents who want to cut out sugar wherever they can for their kids.
For the sprinkles, place just one freeze dried fruit flavor in a food processor at a time. Pulse until it forms small pieces (this will take just a few seconds). Rinse food processor and blade, dry, and repeat process with each fruit flavor.
I love the pretty ridges along the edge of the cookie.
Coat cookies with glaze and top with fruit sprinkles.
Enjoy!
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 egg yolk
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- pinch of kosher salt
- For the Glaze:
- 1½ cups confectionary sugar
- 2 tablespoons milk
- 1 teaspoon pure vanilla extract
- For the Fruit Sprinkles:
- 2 .26oz bags freeze dried strawberries
- 1 .26oz bag freeze dried pineapples
- 1 .26oz bag freeze dried clementines
- Preheat oven to 320 F.
- Line 2 cookie sheets with parchment paper and set aside.
- In an electric mixer fitted with the paddle attachment, beat butter and sugar until light and fluffy. Add in egg yolk and vanilla and mix until combined. In a separate bowl, sift together flour and salt. Add the dry ingredients to the wet ingredients. Mix until dough is formed.
- Place dough onto floured surface and form into a ball. Roll out dough until it’s ¼ inch thick. Cut out desired shapes. Place cookie dough shapes on the prepared baking sheet.
- Bake cookies for 12-15 minutes or until lightly golden brown. (Baking time will depend on the size and thickness of the cookie.)
- Cool for 5 minutes and transfer to a wire rack to cool completely.
- For the glaze, whisk sugar, milk and vanilla until smooth. If too thick, add more milk. If too thin, add more sugar. You want a thick yet runny consistency.
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