Nonpareils give these cookies an added crunch.



Ingredient Checklist


Instructions Checklist
  • Mix butter and sugar on medium-high speed until pale and fluffy. Mix in 2 eggs and vanilla. Reduce speed. Gradually mix in flour, baking powder, and salt. Divide dough in half; wrap in plastic. Refrigerate until firm, at least 1 hour.

  • Preheat oven to 325 degrees. Roll out dough on a lightly floured surface to 1/4 inch thick. Cut out rounds with a 3 1/2-inch cutter; transfer cookies to parchment-lined baking sheets. Freeze 15 minutes.

  • Brush egg white over cookies; top with nonpareils. Bake until edges turn golden, 16 to 18 minutes. Let cool on wire racks.

Reviews (1)

47 Ratings
  • 5 star values: 4
  • 4 star values: 10
  • 3 star values: 17
  • 2 star values: 14
  • 1 star values: 2
Rating: 4 stars
As is, these don't consistently keep their shape. Nonetheless these are a good base recipe for sugar cookies that are on the sweeter side. I omit the leavening (baking powder in this case) which results in a cookie that keeps its shape - important when using detailed cookie cutters. I also bake these at a slightly hotter temp (350 vs 325) for a shorter duration - 10 to 12 minutes, they shouldn't color much otherwise they'll be crisp rather than chewy. With these revisions they're great!