Growing Chefs! Ontario Glitter Ball Cookies

Glitter Ball Cookies

These cookies are a delicious combination of disco balls and sandwich cookies!
24 cookies
1 cup unsalted butter, softened1/2 cup icing sugar, sifted1/4 teaspoon salt1 teaspoon pure vanilla extract2 cups plus 2 tbsp flour sanding sugar, in assorted colours Creamy Ginger Filling

Creamy Ginger Filling

4 tablespoons unsalted butter, softened2 teaspoons finely grated peeled fresh ginger1 cup icing sugar1 tablespoon honey
Bowls, various sizesMeasuring spoonsMeasuring cupsWooden spoonBaking sheetParchment paperSpatulaRaspHand mixer

Get Organized

Gather all of your ingredients and equipment before you get started!

Get Prepped!

Preheat the oven to 350°F.

Put sanding sugar into bowls. 

Measure out the butter, confectioners’ sugar and salt into a bowl. Beat with an electric mixer on medium high-speed until pale and fluffy, about 3 to 4 minutes. Scrape down the sides of the bowl. 

Beat in vanilla. Reduce speed to low; add flour, and mix just until combined. 

Shape dough into 2 centimetre balls. If dough is too sticky, chill it for about 15 minutes. Roll each ball in sanding sugar, and place on parchment-lined baking sheets, spacing 1 inch apart. 

For the icing, measure out the butter and sugar into a bowl. Peel the ginger using a spoon, and grate finely using a rasp. Add to the bowl with the honey. 

Get Cooking!

Bake, rotating sheets halfway through, until edges are lightly golden, 15 to 18 minutes. Let cookies cool completely on a wire rack.

While the cookies cool, make the icing. Beat all the ingredients together until smooth. Store in an airtight container in the fridge for up to 3 days. 

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.