Glazed Butter Cookies with Fruit Sprinkles!
Prep time
Cook time
Total time
Serves: 20 cookies-depending on cookie cutter size
  • 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
  1. Preheat oven to 320 F.
  2. Line 2 cookie sheets with parchment paper and set aside.
  3. 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.
  4. 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.
  5. Bake cookies for 12-15 minutes or until lightly golden brown. (Baking time will depend on the size and thickness of the cookie.)
  6. Cool for 5 minutes and transfer to a wire rack to cool completely.
  7. 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.
Recipe by My Fair Hostess at