Glittery Sugar Plum Cookies

Course: Dessert

Cuisine: Christmas, North American

Prep Time: 15

Cook Time: 12

Chill Time: 30

Total Time: 57

Servings: cookies

Calories: 235kcal

Author: Lord Byron's Kitchen

These beautiful, shimmering, Glittery Sugar Plum Cookies are the epitome of priceless luxury on a dollar store budget. The cookies are baked with a sparkling, sugary coating and sandwiched together with an easy, sweet frosting. One bite and you'll certainly have visions of these sugar plums dancing in your head on Christmas Eve night!

Print Recipe

Ingredients

For the Cookies:

1 1/2 cups unsalted butter, softened
14 ouces sweetened condensed milk
3 cups all-purpose flour
4 1/2 teaspoons baking powder
1/2 cup sanding sugar, (I'm using 1/4 cup white and 1/4 cup pink sanding sugar.)
1 teaspoon edible glitter, (I'm using 1/2 teaspoon silver and 1/2 teaspoon gold.)

For the Frosting:

3/4 cup vegetable shortening or unsalted butter
2 cups confectioner's sugar
2 teaspoons vanilla extract
2 tablespoons milk

Instructions

In a large mixing bowl, beat the butter until light and fluffy.
Add the sweetened condensed milk and beat into the butter until well combined.
Add the flour and baking powder. Mix into the butter mixture until well incorporated.
Cover the bowl with plastic wrap and refrigerate for 30 minutes.
In the meantime, preheat oven to 325 degrees F. Prepare a baking sheet by lining it with parchment paper. Set aside.
Lastly, pour the sprinkles into a shallow bowl for rolling the cookie dough into. (I’m using ¼ cup of white sanding sugar, ¼ cup of pink sanding sugar, and 1/2 teaspoon each of gold and silver edible metallic glitter.)
Remove the cookie dough from the fridge and using a small cookie scoop, portion out 1 tablespoon of the cookie dough.
Roll each portion into a smooth ball and then roll it into the sprinkles.
Place the cookie balls on the baking sheet, leaving 2 inches of space between each one.
Bake for 12 minutes.
Remove them from the oven and allow the, to cool for 2-3 minutes before transferring to a wire cooling rack to finish cooling.
Once fully cooled, prepare the frosting by beating the butter (or vegetable shortening) in a large mixing bowl.
Add the confectioner’s sugar one cup at a time, beating well after each addition.
Next, beat in the vanilla extract and milk.
Now that you have the frosting prepared, it’s time to assemble the cookies. I find the best and easiest way to do this is to transfer the frosting to a piping bag. You could try a resealable Ziploc bag, but on occasion, the bag has burst open when I tried to pipe the frosting because the bags are just too thin for a thick frosting like buttercream. It’s best to stick to a piping bag.
Pipe a dollop of frosting onto the bottom of one cookie. You can really use a little or as much as you want. I found that about two teaspoons of frosting were perfect. (If you don’t have a piping bag, you can spread the frosting on in an even layer with a butter knife or an offset spatula.)
Place another cookie – bottom side down – onto the frosting cookie and press gently to seal.

Nutrition