Monday, July 25, 2016

Funfetti Sugar Cookies

S P R I N K L E S!!! We all know my love and affinity for anything covered in waxy jimmie sprinkles. Even our wedding cake was encapsulated in the things. And I spent the better portion of my Friday night binge watching the Great British Baking Show...So what better way to spend my weekend, than baking up a large batch of ooey gooey cookies, with sprinkles in, on, and around every crevice of sugary dough. I also love the mixed use of extracts between almond and vanilla. Both pack a flavorful punch, but compliment each other really well. Just a forewarning, give yourself plenty of time to chill the dough before baking, so plan accordingly. 

Funfetti Sugar Cookies


  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg, room temperature
  • 1 tsp. vanilla extract
  • 1 tsp. almond extract
  • 1 1/2 cups all-purpose flour
  • 2 tsp. corn starch
  • 3/4 tsp. baking soda
  • pinch of salt
  • 3/4 cup jimmie sprinkles

In a large bowl, or stand mixer, cream together the butter and sugar for 5 or so minutes until light and fluffy. It should be a pale yellow color.

Whisk in the egg, vanilla, and almond extract.

Add in the flour, corn starch, baking soda and salt. Mix until combined, about 1 minute. Then fold in the sprinkles, careful not to overmix.

Using a large cookie scoop or spoon, scoop the dough onto a baking sheet or into a tupperware container. Cover and place in the friegde for at least 2 hours, and up to 4 days. It is important not to cook these cookies while the batter is warm, or they will not hold shape.

When ready to bake, preheat oven to 350 degrees F. Line a baking sheet with silpat or parchment paper. Place the prepared cookie dough rounds about 2 inches apart on the baking sheet. I baked only about 6-8 cookies at a time. Bake in the middle rack for 9 minutes. Remove from the heat immediately.

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