Tender, buttery, cut-out sugar cookies dipped in chocolate and covered with sparkly, sugar sprinkles.

I have been in the crafting mood lately. From making Christmas ornaments to baby shower decorations, I just can’t stop.

So I figured I would channel some of this artistic energy into my recipes! And what better way to do so than with glitter cookies?!

It’s already New Years (WOW)! As amazing as 2015 was, I for one am uber excited for 2016. Mostly because of our baby but I’m also real excited about these cookies.

These glitzy goodies are perfect for your New Years Eve Bash or just making to start January off on a good foot.

I made sure that everything I used to make these cookies was easy to find. Because there is absolutely nothing worse than going to do a diy project and not being able to find the proper supplies! This just happened to me with some Christmas decorations…

I chose to use triangles and squares because I am all about the geometrics right now. These particular cutters came in a 30-pack made by Wilton that sells for $14.99 at Bed Bath and Beyond. I know Michaels also sells square cutters made by Cake Boss and I’m sure other stores do too. Don’t have time to go to the store and need to make these for New Years? No problem! Simply use circles instead or you can use a sharp knife and a ruler to cut out squares, triangles, diamonds, etc.

For the cookies I used a sugar cookie dough with added cornstarch so they hold their shape (and those corners) better. Chilling the dough and accurate measuring (preferably by using a kitchen scale) will also ensure that not a lot of spreading action goes on.

When making the cookies, roll out the dough immediately on a floured work surface (it shouldn’t be sticky). Next cut out your shapes. THEN chill them for 1-2 hours.

Once your cookies are baked and cooled you are ready to bedazzle ‘em! I used Wilton’s candy melts in white and black. These little guys are available at Michaels and Walmart so they shouldn’t be hard to find. If for some reason you can’t track them down or just don’t want to, white chocolate and dark chocolate would work beautifully as well.

For the sprinkles I used Wilton’s sugar sprinkles in black, silver, white, and gold. You can find these at most of the major stores (Walmart, Michaels, Kmart, etc.).

Now that you have all your supplies you are ready to rock and roll! Dip each cookie halfway into the melted candy allowing excess to drip off before dousing them with sprinkles.

I am kind of/ really obsessed with how these cookies turned out. I may be baking them again for my baby shower in a couple weeks using soft, girly colors.

Happy New Years Friends! See you in 2016 with more exciting recipes and crafts!

The Recipe

*Yields 2-2 1/2 dozen cookies (Note: amount may vary depending on how you roll out dough and what size cookie cutters you use)

3/4 cup (6 oz) unsalted butter, at room temperature
1 cup (200 g) granulated sugar
3 cups (375 g) all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 cup (30 g) cornstarch
1 large egg, at room temperature
1 tablespoon evaporated milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract

Wilton Candy Melts in ‘Bright White’ and ‘Black’ (Can substitute white chocolate and dark chocolate)
-You will use about 12-14 oz in total

Sugar sprinkles for decorating (I used gold, silver, white, and black)

1. In a stand mixer fitted with the paddle attachment cream butter and sugar on medium speed until light and fluffy, approximately 3-4 minutes.

2. Meanwhile, in a medium bowl, sift together flour, salt, baking powder, and cornstarch.

3. Add egg to butter-sugar mixture, mixing until incorporated (about 30 seconds). Add extracts and milk, mixing well.

4. Reduce speed to low and gradually stir in flour mixture until dough comes together.

5. Roll out dough on a floured work surface until about 1/4 inch thick (if anything go a tad bit thicker). Cut dough into shapes and place on cookie sheet.

6. Chill dough until firm (1-2 hours).

7. Preheat oven to 350 degrees F.

8. Line another cookie sheet with parchment paper. Transfer chilled cookies to this cookie sheet. Bake cookies for 9-11 minutes until “set” and tops and edges are lightly colored. Let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

9. Melt candy as directed. Dip cookies half-way into melted candy, letting excess drip off (I used a knife to scrape off excess). Douse with sugar sprinkles. (Use the black candy melts for the black sprinkles and the white candy melts for all of the other color sprinkles.)

10. Return decorated cookies to wire rack until chocolate hardens.