Brandied Sugar Cookies with Sparkling Glaze
Makes approximately 48
  • 1 cup butter, softened
  • 1¼ cups granulated sugar
  • 2 tablespoons brandy
  • 2 large eggs
  • 3¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • Royal Icing Glaze (recipe follows)
  • White sparkling sugar sprinkles
  1. In a large bowl, beat butter, sugar, and brandy with a mixer at medium-high speed until fluffy. Add eggs, one at a time, beating well after each addition.
  2. In a medium bowl, stir together flour, baking powder, baking soda, and salt. Gradually add flour mixture to butter mixture, beating until combined.
  3. Shape dough into 2 large discs, and wrap in heavy-duty plastic wrap. Refrigerate for at least 2 hours and up to 2 days.
  4. Preheat oven to 350°. Line baking sheets with parchment paper.
  5. On a lightly floured surface, roll out 1 disc to ¼-inch thickness. Using a 3-inch round cutter, cut dough; place on prepared pans, rerolling scraps as necessary. Repeat with remaining disc.
  6. Bake until edges of cookies are very lightly browned, 10 to 12 minutes. Let cool on pans for 2 minutes. Remove from pans, and let cool completely on wire racks.
  7. Drizzle Royal Icing Glaze over cookies, and immediately sprinkle with sparkling sugar; let stand until icing is firm. Store cookies in airtight containers for up to 5 days.
Recipe by Victoria at