Vanilla Sugar Cookies w/SprinklesSoft, buttery, simple, delightful.

Did I get you with that?

I stopped resisting the recipe for “Vanilla Sugar Cookies with Sprinkles,” from the Julia’s Album interpretation of Martha Stewart, because it was too darn simple. The time to make these cookies had come. I halved the recipe and still made about 30 cookies with it. As the recipe instructs, I did indeed aerate/sift the flour before measuring it, and that worked fine.

The zen of cookie making continued, as I calmly assembled the dough in my stand mixer, then formed little balls of dough with my hands. I won’t lie: the best part was then rolling the dough balls in a heap of colored sprinkles. No holding back, no restraint. I froze the sprinkled balls for 30 minutes. After that, I baked the cookie balls for 14 minutes, where they matured into the perfect nuggets pictured here.

The crunchy sprinkle shell makes your teeth ache. The soft cookie makes you sigh.

PREP TIME: allow an hour or so to produce these cookies
crunchy sprinkle shell surrounds a soft, buttery cookie

Alright. Allow me to regain my composure. Next time I will cook a proper meal: the “Roasted Mushrooms on White Bean Purée,” from the May 2014 issue of Cooking Light, along with the “Easy Cheesy Breadsticks,” from Come back to my site next week, to see what happens.