Friday, June 9, 2017

Funfetti Cookies

Recently, the afternoons have been hot: in the 80s. I prefer much cooler temperatures, so I was looking for something to make. Came across a recipe for Funfetti Cookies that I saw on Pinterest. The pin led to Sugar Spun Run.

These cookies are very colorful and soft. They also a great way to use up sprinkles and nonpareils if you have a lot on hand, like we did.


1 cup unsalted butter melted and cooled
1 2/3 cup white sugar
2 eggs
2 tsp vanilla extract
3 cups all-purpose flour
2 tsp cornstarch
1 tsp baking powder
1 tsp baking soda
1 tsp salt
3 Tbsp sprinkles
2 Tbsp colored nonpareils


Melt butter in a large microwave safe bowl. It doesn't have to get hot (otherwise it will melt the sugar...just soft. (It took about 25 seconds in the microwave.)

Stir in sugar. (I did this by hand rather than using a mixer.) Add eggs and vanilla extract; and stir well.

In a separate bowl, whisk together the next five ingredients: flour, cornstarch, baking powder, baking soda, and salt. Gradually stir the dry ingredients into the wet, until completely combined. Stir in sprinkles and nonpareils.

Transfer bowl of dough to refrigerator and allow to chill for at least 30 minutes. (Alternatively, you can do 15 minutes in the freezer.)

Preheat oven to 350F and line cookie sheet with parchment paper.

Once dough has chilled, scoop, and roll it into 2 tablespoon-sized balls (or smaller).

Place at least 2 inches apart on cookie sheet and bake on 350F for 11-12 minutes. The cookies appear slightly underdone. They continue to cook a bit on the cookie sheet as they cool. 

Allow cookies to cool completely on cookie sheet before removing them to a wire rack. (I didn't do this and they seemed fine. I think because of the smaller size they would have been crunchy cookies if they would have cooled on the cookie sheet.)

1 comment:

Rita said...

Those have a spring-y look to them! :)