Description

These enchanting fairy cookies are thick, soft-baked delights featuring a classic almond and vanilla profile. Topped with a creamy buttercream frosting and vibrant natural sprinkles, they are the perfect whimsical treat for tea parties and afternoon gatherings.

Ingredients

1 cup unsalted butter, room temperature
1 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract
1 teaspoon baking powder
1/2 teaspoon salt
3 cups all-purpose flour
1/2 cup unsalted butter, room temperature (for frosting)
2 cups powdered sugar
Natural sprinkles

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Instructions

Preheat your oven to 350°F (175°C) and prepare a baking sheet with parchment paper.
In the bowl of a stand mixer, beat the room temperature butter and granulated sugar until light, fluffy, and creamy.
Add the egg, vanilla extract, almond extract, baking powder, and salt, beating until beautifully combined.
Turn the mixer to low speed and gradually add the flour, mixing just until a soft dough forms.
Transfer the dough to a lightly floured surface and roll it out to a 1/2-inch thickness.
Using a sharp knife or pizza cutter, slice the dough into triangle shapes approximately 3.5 inches long.
Place the triangles on the baking sheet and bake for exactly 8 minutes until the edges are just barely golden.
Remove from the oven and allow the cookies to cool completely on a wire rack.
To make the frosting, beat the remaining butter until smooth, then slowly add powdered sugar until it reaches a spreadable consistency.
Frost each cooled cookie with buttercream and finish with a heavy shower of natural sprinkles.

Notes

To ensure your cookies maintain their thick, clean edges, avoid over-mixing the dough once the flour is added. If your kitchen is warm and the dough feels too soft to cut into triangles, simply chill it in the refrigerator for ten minutes before rolling to help the cookies hold their shape perfectly during baking.

Prep Time: 20 mins
Cook Time: 8 mins
Category: Dessert
Method: Baking
Cuisine: American