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100s & 1000s Sugar Cookies

These soft cut out sugar cookies with a hard set icing and loads of 100s & 1000s sprinkles will take you back to your childhood as they not only taste incredible but will also bring joy to those who eat them. 
Course Dessert
Prep Time 30 minutes
Cook Time 20 minutes
chilling 1 hour
Total Time 50 minutes
Author Sally

Ingredients

  • ¾ cup dairy-free butter*
  • ¾ cup sugar
  • 1 egg
  • 2 teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • 2 ¼ cups plain flour
  • ½ teaspoon baking powder

Royal Icing

Instructions

  • Preheat oven to 180°C and line 2 baking sheets with baking paper.
  • Make the cookies. Using a handheld or stand mixer with the paddle attachment fitted, cream dairy-free spread* and sugar in a large bowl. Add egg, vanilla and almond extracts and continue mixing on high for 2-3 mins until fully combined.
  • Mix in sifted flour and baking powder slowly until the mixture just comes together. If the dough is too soft add a little more flour until it is a better consistency for rolling.
  • Divide dough evenly into 2 parts and roll each out onto baking paper. Place into fridge for at least 1 hour to chill. This step ensures the cookies hold their shape in the oven.
  • Remove the dough from the fridge and use a cookie cutter to make shapes, rolling out again until all the dough is used. Anytime you are not actively using the cookies dough, such as while waiting for a batch to cook, cover dough with baking paper and place back in the fridge. You want to always be working with cold dough.
  • Place cut out shapes onto the baking sheet and bake for 8 minutes or until cookies start to turn a light golden colour around the edges. They may still be a bit soft but will firm up as they cool. Let cool completely on a wire rack before icing.
  • Decorate the cookies.
    Make a batch of the homemade royal icing and tint it a light pink using a gel food colouring. Pipe an outline around the edges of the cookies. Once complete let dry for 30-60 minutes until the outlines have formed a crust. Squeeze remaining icing back into the bowl and add about 2 tablespoons more water to thin out the mixture. Place icing back into the piping bag and fill in the outlines of the cookies. Once the area is covered, sprinkle over 100s & 1000s and set aside on a wire rack to dry.
  • Icing will crust after a couple of hours but needs to be left overnight to harden completely. The cookies themselves will remain soft and in the morning they will be fine to stack and store in an airtight container for up to 5 days.

Notes

*I use Nuttelex Buttery to replace butter in most of my recipes as it is dairy-free and gives a 'buttery' flavour without being greasy. As this is an Australian product, the closest US alternative I believe is Earth Balance. Otherwise any dairy-free spread will work.
 
** This is the royal icing mixture I use which can be found in the baking isle of the supermarket.