Facebook 1

Wednesday, April 19, 2017

Funfetti cookies

It's been a while since you've heard from me.  Like nearly two months.  I blame a lot of things.  There was the absence of me baking during the Whole30 (plus the 10 day reintroduction, which no one really seems to mention until you finish the Whole30 and then go "wait, what?!  I still can't eat most of those foods for the next. ten. days?!").  There are the full weekends devoted to wedding planning.  And there was Passover.  And a weekend away with my girlfriends for my bachelorette party, and one at a conference in Boston.  Oh, and I got strep somewhere in there, too.  Oh, and I have an actual full time job?  Right, there's that, too.  Anyway, I can blame a lot of things.  But the thing I need to blame the most.....is me.  I could've found the time to bake, and share the goodies with you, but I just didn't.  I have no one to blame but myself.


Things are getting festive and celebratory around here in JulieBakes-land.  Like we're getting married in 38 days.  Thirty.  Eight.  Days!!  That's just over a month, people!  And because when things get exciting and festive, I like to bake.  And because I like to bake festive things for celebratory events, I decided to use sprinkles because, well, they're festive, and frankly #sprinklesmakeeverythingbetter.

Enter the funfetti cookie.  Chock full of not only sprinkles but also nonpareils (the recipe called for a total of 5 tablespoons....I rounded up), these cookies scream "PARTY!!!"  Because, we're getting married soon!!!!

** Update: I made these cookies three times.  The first time I was unimpressed with the way they looked, but they tasted great.  I made them a second time, but didn't refrigerate the dough as the recipe stated to.  The third time I made them was for guests we had coming over, three days after the wedding! **

Funfetti Cookies
Recipe from Sugar Spun Run


1 cup unsalted butter, melted and cooled
1 2/3 cups white sugar
2 eggs
2 tsp vanilla extract
3 cups flour
2 tsp cornstarch
1 tsp baking powder
1 tsp baking soda
1 tsp salt
3 Tbsp sprinkles -- I used 4 Tbsp
2 Tbsp nonpareils -- I used 3 Tbsp


Place the butter in a microwave safe bowl.
Microwave in 15-second intervals (stirring between) until butter is completely melted.
If the butter is too hot, allow it to cool for a few minutes before the next step.

Stir in the sugar.
Add eggs and vanilla extract.
Stir well.

In a separate bowl, whisk together the 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 the fridge.
Allow dough to chill for at least 30 minutes.  Once, I skipped this step.  Another time, I chilled the dough but then let it come to room temperature before baking it.

Preheat the oven to 350F.
Line cookie sheets with parchment paper.

Once the dough has chilled, scoop in into 2 Tbsp-sized balls (I rolled them and then slightly flattened them, so they were like a thick disc).
Place at least 2 inches apart on a cookie sheet.
Bake for 1 minutes (I took mine out after 11 minutes, so watch them).  The cookies will still seem slightly underdone; this is OK, they will continue to cook on the cookie sheet as they cool.

Allow cookies to cool completely on the cookie sheet before enjoying.

No comments:

Post a Comment