Sprinkle Fault Line Cookies

by Taryn Camp Sep 04, 2019

Sprinkle Fault Line Cookies

Fault line cakes may be all the rage right now, but who says cookies can't get in on the fun?

If you've been anywhere near a computer, the internet or Instagram, I'm sure you've come across the fault line cake trend sweeping the interwebs. While there have been many variations of this trend, from fault lines filled with macarons, fresh fruits or flowers, the most popular seems to be the sprinkle fault line.

And for good reason!

Who can resist a thick layer of frosting filled with bright, glittery sprinkles and painted with a wide strip of gold?

I can't, that's for sure!

But if there's anything I love more than a rich cake living its best sprinkle-covered life, it's cookies covered in an equal amount of sprinkly goodness.

Why cookies? Despite the dry time, cookies are often easier, certainly more portable and perfectly portioned for all your entertaining needs.

And what better way to bring a touch of elegance and summer vibes to your cookies than with a fault line filled with Sprinkle Pop's Piña Colada Sprinkle Mix?

You will need:

1 stick unsalted butter, at room temperature
1/2 cup granulated sugar
1 egg
1 tsp vanilla extract
1 1/2 cups all purpose flour
2 tbsp meringue powder or powdered egg whites
1/4 cup lukewarm water
1/2 lb powdered sugar
1 tsp vanilla extract
Gold powdered food coloring
Piña Colada Sprinkle Mix

Step 1: Make your sugar cookies

In the bowl of a stand mixer, beat the butter until smooth. Add the sugar and continue beating until thoroughly combined. Add the egg and vanilla extract and repeat.

Scrape down the sides of the bowl and add the flour one half cup at a time, mixing between each new addition. The dough should be firm, should easily peel away from the bowl and should no longer feel sticky.

Flatten the dough into a disc, wrap in plastic wrap and chill in the refrigerator for at least 1 hour. Once the dough is chilled, knead it on a lightly floured surface until malleable.

Roll the dough out to 1/4″ thick and cut out with a hexagon cookie cutter (or another cutter of your preference). Bake the dough at 350F for 8-10 minutes, depending on the size of the cookies. The cookies are done when they’re no longer shiny on top.

Step 2: Make your royal icing

In the bowl of a stand mixer, combine the meringue powder/powdered egg whites and lukewarm water. In this context, “lukewarm” means just slightly warm to the touch.

Use a whip attachment to whip the mixture on high until frothy. Scrap down the sides as you go to make sure there’s no residual powder. Sift the powdered sugar and add it to bowl. Continue whipping the icing, this time on medium speed.

Once the powdered sugar is incorporated, add the vanilla extract. Stop the machine every 2-3 minutes to scrape down the sides. Whip the royal icing until you’ve reached a 20 second consistency.

In this case, a "20 second consistency" means that a spoonful of icing dropped into the bowl will take roughly 20 seconds to fully reabsorb.

Step 3: Add the sprinkles, ice and decorate

Using a small, food-only brush, brush royal icing onto a cookie where you want the sprinkles to be. Be generous with the amount of icing you use (this will help the sprinkles stay in place).

Pour your sprinkles onto a small plate. Press the cookie royal-icing-side-down into the sprinkles. Use your fingers to press sprinkles into any bare spots. Turn the cookie upside down and shake off any loose sprinkles. Repeat with all the cookies.

Once all of the cookies have sprinkles, it's time to ice them. Spoon your royal icing into a piping bag, clip the tip to create a small opening and pipe the royal icing onto your cookies around the area with sprinkles. Allow the royal icing to harden completely before proceeding (about 6-8 hours).

Combine your gold powered food coloring with a little vodka and mix. Using a small, food-only paint brush, paint the royal icing around the sprinkles gold. Thin the gold food coloring until thin, pick some up with your paint brush, and tap over the cookies to create a mottled effect. Allow to dry completely before packaging.

A few quick tips for cookie-making success:

  • To prevent butter bleed, cool your cookies on a cooling rack rather than the pan, make sure they’re completely cool before working with them (I like to leave them out over night so they cool and dry as much as possible).
  • If your sprinkle mix has large sprinkles, remove them before dipping your cookies into the sprinkles. Large sprinkles can offset your cookies making it difficult to get a good coating of sprinkles. Large sprinkles are better added by hand with a little extra icing.
  • For easy loading, place the piping bag into a tall glass and pull the top down around the sides of the glass. This will hold the bag in place while you pour.
  • Use a toothpick or a quilling tool to work the icing into place. A gentle tap or two will help the icing settle.
  • If you end up with any little air bubbles, you can pop those with your toothpick or quilling tool.
  • Storage: These cookies can be stored in a cool, dry, airtight container for up to 3 weeks.

Happy baking!

Taryn Camp
Taryn Camp


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