RED AND GREEN SUGAR CRYSTALS RECIPES

Steps:

• In a small resealable plastic bag, combine sugar and a few drops of food coloring. Seal bag and shake to tint the sugar. Allow sugar to dry on flat surface for 15-20 minutes before using.

Steps:

• Whisk together flour, baking powder, baking soda, and salt . Set aside.
• Place sugar and cream cheese in a large mixing bowl. Pour warm melted butter over them and whisk to combine (don't worry if there are a few small lumps of cream cheese after whisking).
• Whisk in oil until just incorporated. Add egg, milk, and vanilla extract. Whisk until mixture is smooth.
• Add flour mixture. By hand with a rubber spatula, mix until well combined to form a soft dough.
• Place the sprinkles for rolling in a small shallow bowl.
• Scoop 2 tablespoons dough at a time and roll into balls. -- Don't worry about making them perfect balls; rough and dimply is just fine.
• Roll each dough ball in sprinkles to coat and set on cookie sheet, placing no more than 8 cookies per sheet (to allow space for cookies to spread).
• With the bottom of a drinking glass or measuring cup, very slightly flatten dough balls (making sure they are NO MORE than 2-inches in diameter).
• Bake at 350℉, one sheet at a time, for 11-13 minutes, until cookie edges are set.
• Allow cookies to cool on baking sheet for 3-5 minutes, then transfer to a wire rack to cool completely.
• If you're having difficulty getting the sprinkles to stick well to the cookie dough balls, moisten your fingertips with a little water. Then use your fingertips to just barely moisten the entire surface of the cookie dough ball, immediately rolling the dampened cookie dough ball in the sprinkles.
• Jimmies-type sprinkles work best for making Sprinkle Sugar Cookies. Sanding sugar and sugar crystals also work. Other types can be difficult to get to stick to the dough, or create an unpleasant crunch on the baked cookies. -- For these reasons, we do not recommend using non-pareils, sugar pearls/dragees, or confetti sprinkles/quins for the unpleasant texture they create as a coating.
• When pressing the dough balls down to flatten them, just flatten them a very little bit. Make sure they end up NO MORE than 2-inches in diameter. Flattening them too much causes them to bake up too thin, which also makes them crisp instead of soft and chewy.