Every year starting around October I start thinking about what Christmas cookies I want to bake. I look through my cookbooks and holiday baking issues of magazines to determine which cookies I’ll bake this year. I first spotted the glitter ball cookies five years ago, in Martha Stewart’s holiday cookies magazine. I loved how sparkly and festive the cookies looked, but for some reason I got it in my head that they would be difficult to make. I guess I just thought a cookie this pretty has to be challenging to bake. So, there the recipe sat for five years. Every year I’d look at it then turn the page and move on to something else.
This year, when planning my annual cookie baking day with my friend I decided this was the year. This year I am baking glitter ball cookies, YOLO! To my shock and pleasant surprise glitter ball cookies are really easy to make. If you’re looking for a cookie with a wow factor with little effort this is the cookie for you!
In a mixer we beat together butter sugar and salt until fluffy for 4 minutes
Then add vanilla, and gradually add in the flour and that’s it! The dough is done. See simple!
Now, we just formed the dough into balls and rolled them in sanding sugar.
In the oven the cookies went for fifteen minutes. While the cookies were baking we started work on the ginger filling. The hardest part about the filling is grating the ginger. After that you just throw all the filling ingredients into the mixer and beat until creamy and smooth.
Butter, sugar, honey, and ginger in the mixer.
Once the cookies are done baking it’s very important to let them cool completely. They can’t even be the slightest bit warm because if they are the filling will melt and the cookies will slide apart. Trust me I am speaking from my own experience here, we thought the cookies were cool enough to fill and thirty seconds later the filling was melted and the cookies fell apart. If you need to rush the cooling process, put the cookies in the refrigerator for ten minutes.
Now that the cookies are completely cool, we put the cream filling in a piping bag, fitted with large circle piping tip. Piping the filling is much easier and faster than spreading it on with a spatula. If you do not have a piping bag, no worries use what you’ve got the cookies will still be fabulous.
I seriously still can’t get over how easy these cookies are to make. I can definitely see making them for different special occasions all year. These would be great cookies for baby showers, birthday parties etc… I am so excited that I finally made this cookie and just wished I had made them a lot sooner.
Glitter Ball Cookies
Makes about 2 dozen cookies
1 cup (2 sticks) unsalted butter, softened
1/2 cup confectioners sugar, sifted
1/4 teaspoon salt
1 teaspoon pure vanilla extract
2 cups plus 2 tablespoons all-purpose flour
sanding sugar, in assorted colors
- Preheat oven to 350. Beat butter, confectioners’ sugar, and salt with an electric mixer on medium-high speed until pale and fluffy, 3 to 4 minutes, scraping down side of bowl as necessary. Beat in vanilla. Reduce speed to low; add flour, and mix just until combined. Shape into 3/4 inch balls (chill dough if too sticky). Place sanding sugar in shallow bowls. Roll each ball in sanding sugar. and place on parchment lined baking sheets, spacing 1 inch apart.
- Bake, rotating sheets halfway through, until edges are lightly golden. 15 to 18 minutes. Let cookies cool completely on a wire rack. Spread 2 cookies with just enough filling to allow them to stick together. Cookies can be stored in an airtight container at room temperature up to 3 days.
Creamy Ginger Filling
Makes enough for 2 dozen cookies
4 tablespoons unsalted butter, softened
2 teaspoons finely grated peeled fresh ginger
1 cup confectioners’ sugar, sifted
1 tablespoon honey
Beat all ingredients by hand or with an electric mixer on medium-high speed until smooth. Filling can be stored in an airtight container in the refrigerator up to 3 days.