History in the Making

Funfetti Sugar Cookies, Make-It-Monday

 
If there is a person out there who doesn’t like funfetti cookies, I don’t think that I want to meet them. These cookies are a lot of fun to make and a lot of fun to eat- they would be perfect for any sort of party or potluck, or quite frankly even just to eat whenever it strikes your fancy. I was in the mood for baking because it’s been incredibly grey and rainy as of late in Winnipeg and I just wanted something warm! Just a heads up, these are not made from a cake mix like most funfetti style cookies but rather completely from scratch. Now to the fun part!
Funfetti Sugar Cookies,Make-It-Monday

I spent quite a bit of time looking for a good recipe for Funfetti cookies- if they aren’t made from cake mix, they often have ingredients I don’t have on hand. (Cream of Tartar expires and I rarely use it.) Once I found a recipe with cornstarch, something that is in my kitchen nine times out of ten, I decided it was time to jump on it and get baking finally. I found this recipe from Tasty Kitchen, if you want to read more (linked below)!
Funfetti Sugar Cookie dough
Funfetti Cookies 
Ingredients
-1 cup Butter, Room Temperature
-1-¼ cup Sugar
-2 teaspoons Vanilla Extract
-1 teaspoon Almond Extract
-1 whole Egg
-2-½ cups Flour
-¼ cups Cornstarch
-¾ teaspoons Baking Soda
-½ teaspoons Salt
-½ cups Rainbow Jimmie Sprinkles
-2 Tablespoons Nonpareil Sprinkles
Preparation
1. Preheat the oven to 375ºF.
2. Cream the butter and sugar in your stand mixer (or hand mixer) for about 2 minutes, until fluffy.
3. Add the vanilla, almond, and egg. Beat until well combined.
4. In a separate bowl, sift in the flour, cornstarch, soda, and salt. Slowly add the flour mixture to the butter mixture, and continue on low speed until it’s all added and combined.
5. Mix in the sprinkles (don’t overmix or the sprinkles will start to bleed into the dough).
6. Using an ice cream scoop, scoop cookie dough onto cookie sheets, about 1 1/2 inches apart (fits 8 cookies per sheet).
7. Bake for about 15 minutes. (Note: Only bake until they
very slightly start to turn light golden brown just on the edges. You don’t want them to totally turn golden or they’ll be crisp cookies. Check them around 10 minutes, then 12, and so on.)
8. Cool on a wire rack. Store in an airtight container up to 4 days.
Funfetti Sugar Cookie Prebake
Changes That I Made
– I accidentally dumped three times the almond extract in these, so they very strongly taste of it. I love almonds and quite frankly they may be a little bland without it, so while I might not do quite as much I would still double the almond extract!
-I just used the sprinkles that I had on hand- in total, between 1/2 and 2/3 of cup. If you want to jazz it up, you can go for more but I felt that it looked pretty “funfetti-ish” already!
Funfetti Sugar cookies baked
Next time around, I plan to add some sugar to the top! These are actually a fairly neutral cookie, not overly sweet or overwhelming. I wasn’t sure if I liked these when I first made them, but they have very much grown on me.
What is your favourite cookie recipe?
Until tomorrow,
The Historian!
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