Sparkling Blue Ribbon Sugar Cookies

Everyone should have a "go to" SUGAR COOKIE RECIPE and

this is mine! It's buttery, delicious and easy! There's no chilling the

dough, so you can have your cookie jar filled in no time for after

school snacks!

Classic sugar cookies are a go to recipe all year long! 

Because you can decorate using your favorite colors,

they're perfect for school colors, bake sales and holidays!

Use pastel colors for Easter, orange for Halloween, red 

and green for Christmas! They're so versatile! 

Just scoop out as many balls of dough as you can - I got 24 -

then using your hands, roll into a smooth ball then roll in

colored sprinkles.

I couldn't do without my set of cookie scoops!! I bought

them several years ago from Pampered Chef. They are

an excellent way to make your drop cookies look

 professional for that Bake Sale or pretty gift for a

friend!

After rolling in colored sprinkles, flatten slightly with

the bottom of a glass.

Bake for 12-15 minutes, let cool on baking sheet for a

minute or two, then cool completely on a rack. 

Aren't they pretty?!

I had several jars of sprinkles that I bought from 

a store called Homegoods that I put to good use!!

Love the colors!

Land O'Lakes described this cookie as crisp,

but mine turned out a firm but soft cookie. I 

guess if you prefer a more crisp cookie, you

could just bake it longer.

SPARKLING BLUE RIBBON SUGAR COOKIES

Adapted from Land O"Lakes

1 cup butter, softened

1/2 cup powdered sugar

1/2 cup sugar

1 egg

1/2 teaspoon vanilla extract

2 1/4 cups all purpose flour

1/2 teaspoon cream of tartar

1/2 teaspoon baking soda

colored sugars

Heat oven to 375 degrees.

Combine butter, powdered sugar and 1/2

cup sugar in bowl. Beat at medium speed, scraping

bowl often, until creamy. Add egg and vanilla; continue

beating until well mixed. Add flour, cream of tartar and

baking soda; beat at low speed until dough forms a ball.

Using a cookie scoop, (mine is 1 1/4" across) place 

scoops of dough 2" apart onto a parchment lined 

baking sheet.  Then go back and shape scoops into

smooth balls and roll in colored sugar. Replace on

baking sheet and flatten to about 1 1/2 inches with

the bottom of a glass.

Bake 12-15 minutes or until edges are lightly

browned. Let stand 1 minute on baking sheet

then remove to cooling rack. Makes 24 nice sized

cookies.

Thanks so much for stopping by!!

Happy Baking!!