Crushed sugar cookies

Ingredients:

• 1 cup granulated sugar
• 165g unsalted butter, diced, at room temperature
• 2 tsp vanilla extract
• 2 large eggs, lightly beaten
• 2.5 cups premium flour + more as needed
• 1/4 tsp baking powder
• 1/4 teaspoon coarse salt
• 3/4 cup red, green, and white sprinkles
• 3/4 cup powdered sugar
• 1 tbsp. whole milk

Preparation:

1. In a large bowl, beat the butter and sugar with a mixer on medium-high speed until light and fluffy, about 5 minutes. Add the vanilla extract and eggs and continue mixing until fully incorporated (it's okay if the mixture looks slightly separated). If necessary, scrape down the sides of the bowl with a spatula.
2. Meanwhile, in a medium bowl, whisk together the flour, baking powder, and salt until smooth. Reduce mixer speed to medium-low and gradually add the flour mixture. Knead until smooth.
3. Divide the dough into 18 portions (about 2.5 tablespoons each), roll into balls between your palms, and place on a parchment-lined baking sheet. Pour the crumb topping into a shallow bowl or baking dish. Roll the dough balls in the crumb topping, coating them completely, then return them to the baking sheet. Refrigerate until completely set, about 1 hour.
4. Position oven racks in the upper and lower thirds of the oven and preheat to 350°F (175°C). Line another baking sheet with parchment paper.
5. Place 9 chilled dough balls on each prepared baking sheet. Using the bottom of a measuring cup, flatten the balls to a width of 7.5-8 cm, cracking the edges. Leave about 1 cm between the flattened cookies. If the dough starts to stick to the bottom of the measuring cup, dust it with flour.
6. Bake, rotating the baking sheets and rotating them halfway through, until the cookies are slightly puffed, the centers are soft, and the bottoms are golden brown, 14 to 17 minutes. Let cool on the baking sheets for 5 minutes, then transfer to a wire rack and let cool completely.
7. Once the cookies have cooled, combine the powdered sugar and milk in a small bowl until smooth (the icing should be thick but pourable). Transfer to a small pastry bag or zip-lock bag, snip off a corner, and drizzle the icing over the cookies. Alternatively, drizzle it with a spoon. Return to a wire rack to set completely, about 30 minutes. Cookies can be stored in an airtight container at room temperature for up to 5 days..