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This is an easy, basic egg-free sprinkle cookie. Since there’s no leavener either - the cookies come out as perfect and even as they are when they’re sliced.


2 ¼ cups flour

¾ cup Confectioner’s sugar

2 sticks butter or margarine, chopped

1 teaspoon vanilla extract

Lots of nonpareils


  1. Preheat oven to 350ºF.
  2. In the bowl of an electric mixer, combine flour and sugar. Add butter and vanilla and mix until a dough forms, scraping the sides to incorporate all the flour into the dough. The dough will seem dry, but keep mixing and it will come together nicely.
  3. Using a rolling pin, roll out the dough on a piece of parchment into a rectangle (to roughly a 9x13 size), then transfer the parchment paper to 9 x 13-inch Pyrex. Press the dough until it evenly fills the entire pan.
  4. Add nonpareils and press with a piece of parchment so they stick to the dough.
  5. Lift parchment out of the Pyrex. Using a pizza slicer, slice into small squares.
  6. Transfer squares to a parchment lined baking sheet. You don’t have to place them far apart because they won’t rise significantly. Bake for 10-12 minutes. They won’t turn golden, so you can remove from oven when they’re slightly firm to the touch. They’ll continue to firm up as they cool.

Yield:A whole lot

Want to make a variation of these? Switch up the topping or add a little lemon juice and lemon zest for a grown-up version.


How to Make Square Cookies

First, just press the dough into a parchment-lined Pyrex. You can first roll the dough out a little with a rolling pin to give it a head start. And while you can technically use a 9x13, a Pyrex or any stiff baking pan will work better because of its stiff sides.

Make sure to press the dough all the way to the edge. You want to have straight sides.

If your cookie has sprinkles or a topping, sprinkle the topping on now and press it into the dough using a piece of parchment.

Lift the dough out of the Pyrex using the parchment paper.

Using a pizza slicer, neatly slice the dough into little squares.

Transfer each square to the parchment-lined baking sheet. How much room you leave between them depends on the cookie dough you’re using. These cookies don’t have egg or leaveners, so I can place them fairly close together.

Ta da! Adorable little perfect square cookies.