Funfetti Cookies
Funfetti Cookies
I'm one of those people who loves sugar cookies and sprinkles. Treats that are "birthday cake" flavour look delicious to me. So I've made these Funfetti Cookies a few times when I have a particularly extra sweet craving.
Also - these cookies are peanut and nut free, which is useful if you are bringing them to an event in a nut free facility.
INGREDIENTS
½ cup butter, softened
¾ cup granulated sugar
1 large egg
2 tsp. vanilla extract
1 ½ cups all-purpose flour
2 tsp. corn starch
¾ tsp. baking soda
A pinch of salt
¾ cup rainbow sprinkles (jimmies)
YIELD
15 cookies
TIME
Prep - 10 minutes
Chill - 2 hours
Bake - 8 minutes
TOOLS
2 medium bowls
Electric mixer
Baking sheets and cooling racks
DIRECTIONS
In a medium bowl, combine the butter, sugar, egg, and vanilla. With an electric mixer, beat on medium speed until light and fluffy (about 5 minutes). Set aside.
In a separate bowl, mix flour, cornstarch, baking soda, and salt.
Add the dry ingredients to the wet, adding about a third at a time. Beat until just combined.
Add the sprinkles and mix by hand.
Wrap dough in saran wrap and chill for at least 2 hours. You can make dough ahead to cool up to 5 days before you plan on baking them.
Preheat oven to 350F, line two baking sheets with parchment paper. Roll dough into balls (about the size of 2 tablespoons). Place well spaced on the baking sheets and flatten with your hands.
Bake for 8 minutes, they will still be white and not fully set but will firm up as they cool. In my photos I baked them slightly longer than I would have liked and they were a bit hard. Take them out of the oven before they begin to brown.
Recipe adapted from Averie Cooks.
