Canadian Sugar Cook-eh's

Course: Dessert

Cuisine: North American

Prep Time: 30

Cook Time: 12

Total Time: 42

Servings: cookies

Calories: 183kcal

Author: Lord Byron's Kitchen

This recipe consists of a melt-in-your-mouth sugar cookie base, topped with a thin, sugary glaze, and festive sprinkles. Canadian Sugar Cook-eh's are brightly coloured with vivid red and white sweets to keep your Canada Day celebrations full of high energy!

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Ingredients

2 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup butter, softened
1 1/2 cups sugar
2 large eggs
2 teaspoons vanilla extract
4 cups confectioner's sugar
3 tablespoons milk
8-10 drops red food colouring
1/4 cup candy sprinkles

Instructions

Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
In a large bowl, use a hand-held mixer to beat together the butter and sugar until creamy and light yellow in colour. (About 4-5 minutes.)
Add the eggs one at a time and beat into the butter and sugar mixture.
Beat in the vanilla extract.
Sift in the flour, salt, and baking powder. Beat into the wet mixture until well combined.
Portion the cookie dough into heaping tablespoons. Roll into a ball and place onto the prepared baking sheet.
Press down on each ball until ball is flattened to just over 1/4 inch thick. (I used the bottom of a drinking glass.)
Bake for 10 minutes. Remove from oven and allow to cool for 2-3 minutes before transferring to a wire cooling rack to finish cooling.
Once completely cooled, stir the milk into the confectioner's sugar until a thin, smooth glaze is formed.
Transfer half of the glaze to a bowl and add the red food colouring. Stir until the colour is evenly dispersed into the glaze.
Working with one cookie at a time, dip half of the cookies in the white glaze and half in the red glaze. Place them onto a wire cooling rack. Sprinkle with red and white candy sprinkles if desired.
Allow glaze to fully dry before packaging cookies.

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