Glazed butter cookies
These cookies are rich and delicious. A buttery cookie is baked, drizzled with a glaze and sprinkled with sugar strands. Enjoy with a cup of tea or coffee, for elevenses or afternoon tea.
Ingredients
Serves: 6
- 225g unsalted butter
- 200g caster sugar
- 2 teaspoons vanilla extract
- 6 eggs
- 4 teaspoons baking powder
- 625g plain flour
- 50g coloured sugar sprinkles
- 240g icing sugar
- 4 tablespoons milk
Method
Prep:20min ›
Cook:10min ›
Extra time:2hr cooling ›
Ready in:2hr30min
- Preheat oven to 180 C / Gas 4. Line baking trays with baking parchment.
- Cream the butter with the caster sugar until light and fluffy. Beat in the vanilla and eggs and mix well. Stir in the baking powder and flour. Drop dough by heaped spoonfuls onto the prepared baking trays. In a small bowl beat milk into the icing sugar, a tablespoon at a time until it is of a drizzling consistency.
- Bake at 180 C / Gas 4 for about 10 minutes. Let cookies cool then drizzle with glaze then sprinkle with sugar sprinkles.
Cookie how-to
Make perfect cookies every time with our How to make cookies guide!
Similar recipes
Recently viewed
Reviews & ratings
Average global rating:
(28)
Reviews in English (22)
I Loved these cookies I just added a little more butter >Softness< and sugar >sweetness< and they turn out great >Cook time a litle longer 3-6 mins more<. My Result was a cake-like soft, thick, sugar cookie kinda Simple but Not plain. Super easy to make when you need a fast simple cookie >took me 30 min. for the frist batch to be done< and very easy to change. You can add almost anything you want & these cookie will taste great. - 05 Mar 2006 (Review from Allrecipes US | Canada)
These were good and freezed well, too. I think they may be even better if you substituted almond extract for the vanilla. - 09 Dec 2000 (Review from Allrecipes US | Canada)
I needed a recipe for a bridal shower I was catering and the only thing they said they wanted was "Italian cookies" - so I hunted and tried this one - it's amazing! The cookies are nice and moist and if you add some flavoring to the icing, they are even better! I used a dual-handled ice cream scoop and they came out in perfect mounds! - 14 Jun 2003 (Review from Allrecipes US | Canada)