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Fluffy Rolled Sugar Cookies with Pomegranate Sprinkles 🤍

Makes 24 cookies.

For the Cookies:

2 3/4 c flour

1 t baking soda

1/2 t baking powder

1/2 t salt

1 c unsalted butter, softened to room temperature

1 c + 2 T granulated sugar

2 T light brown sugar

1 egg

2 t vanilla extract

1/3 c sugar (for rolling)

For the Glaze:

2 c powdered sugar, sifted

1/4 c milk

3/4 c pomegranate arils

- Preheat oven to 350F and line a baking sheet with parchment paper.

- Combine flour, baking soda, baking powder, and salt in a medium mixing bowl and set aside.

- In the bowl of a stand mixer cream butter and sugars together on medium speed until fluffy, 2-3 minutes.

- Add egg and mix until well combined. Add vanilla and mix until well combined.

- Slowly add in dry ingredients and mix until just combined, being careful to not over-mix.

- Drop by 1 1/2” tablespoons into your hands and roll into balls, then roll in the remaining 1/3 of sugar and place 2” apart on the prepared baking sheet.

- Bake for 8-10 minutes or until the edges are a faint golden brown and the middle is still soft.

- Let cool on the pan for a few minutes, then transfer to a cooling rack to cool completely.

- Once the cookies are completely cool, make the glaze. Whisk the powdered sugar and milk together in a medium mixing bowl.

- Dip each cookie into the glaze, place back on the cooling rack, and quickly sprinkle pomegranate arils on top (you’ll want to do this quickly so they stick into the glaze). Repeat for each cookie.

- Let the cookies set in the fridge until ready to serve, or eat them immediately!

Enjoy!

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