Funfetti Cookies


Funfetti! What comes to mind when you hear that word? For me, I think of many of my childhood birthday parties and special occasions.  I always loved when my mom would whip up a Funfetti cake, they were fun, fluffy and absolutely delicious! But nowadays it doesn’t have to be a birthday to enjoy Funfetti — in fact, it doesn’t even have to be a cake!

These made from scratch festive cookies taste just like the classic boxed recipe! They’re perfect for special occasions or a random Wednesday afternoon. ;)

You want to make sure that you use multi-colored ”jimmies” in these cookies. They keep their vibrant colors once baked, unlike some of the other types of sprinkles I have tried. So what are you waiting for? Grab some sprinkles and let’s get baking!

Funfetti Cookies

Sugar cookies exploding with colorful sprinkles.

Yield: 3 dozen cookies

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 25 minutes

Ingredients:

2 cups cake flour
2/3 all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 1/4 cups granulated sugar
1 large egg
2 teaspoons vanilla extract
1 teaspoon almond extract
1/2 cup plus 2 tablespoons rainbow jimmie sprinkles (the long thin sprinkles)

Directions:

Adjust the oven racks to the upper-and lower-middle positions and heat the oven to 375 degrees F. Line two baking sheets with parchment paper; set aside.
In a medium bowl, sift together the flours, baking soda, salt; set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar at medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the egg, vanilla extract and almond extract and beat at medium speed until combined, about 30 seconds. Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed. Fold in sprinkles.
Roll a heaping tablespoon of dough into a 1½-inch ball and place it on the prepared baking sheet. Repeat with the remaining dough, spacing the balls about 2 inches apart.
Bake the cookies, one sheet at a time, until the edges are set and cookies look cracked, 10 to 12 minutes, rotating the baking sheet halfway through baking. Cool the cookies on the baking sheets about 3 minutes; using a wide metal spatula, transfer the cookies to a wire rack and cool to room temperature.

Source: adapted from Fat Girl Trapped in a Skinny Body, originally adapted from Yammie's Noshery

One Year Ago: Pflaumenkuchen (Plum Cake) 

Two Years Ago: Beer Bread