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Sunday, July 16, 2017

Funfetti sprinkle cookies

When something isn't broken, you really don't need to fix it.  But play around with it a little, make some modifications, and make something different-but-similar?  That's totally OK!

See, I loved the flavor and texture of those heavenly chocolate chip cookies I made a week or so ago (and also a few months ago...you can read about it here), but I wanted to make something a little more *festive* for my upcoming birthday (although I'm not so excited about the actual day...you can read about that here).  So I thought FUNFETTI!  But, although I've seen recipes for chocolate chip funfetti things, I didn't want chocolate chips to overpower the flavor or pretty colorful specks of sprinkles.  So I opted for a funfetti/sprinkle cookie, and left the chocolate chips out.

The only question?  How much many sprinkles should I use?  A cup seemed way excessive (but it's only half the volume of the chocolate chips), but I definitely wanted a pop of color!  So I started with 1/3 of a cup of sprinkles and went from there...eventually I ended up with 2/3 cup sprinkles.

Funfetti Cookies
modified from Lauren's Latest


3/4 cup butter, melted
1 cup packed brown sugar
1/2 cup sugar
1 large egg
1 egg yolk
2 tsp vanilla
2 cups all purpose flour
1/2 tsp baking soda
1/2 tsp salt
2/3 cup sprinkles


Stir melted butter, brown sugar, and granulated sugar until well combined.
Add in egg, egg yolk, and vanilla.
Mix until light in color.
Add in the flour, baking soda, and salt.
Scrape the sides of the bowl and the bottom really well to ensure the batter is well mixed.

Hand stir the sprinkles into the batter.
Let dough stand for 20 minutes to let the flour soak into the rest of the batter.

Preheat the oven to 325 while the dough is resting.
Line 2 baking sheets with parchment paper.

Scoop cookie dough onto prepared pans using a 2 tablespoon cookie scoop.

Bake 10-11 minutes, rotating sheets halfway through baking (I totally skip this step.....shhh!).
When you take the cookies out of the oven, they will look cooked around the edges and undercooked in the center.

Leave the cookies on the hot baking pans for 5-7 minutes or until you can remove them without falling apart.  I let mine completely cool on the baking trays.
Place onto cooling racks.
Cool to room temperature before storing in airtight containers.

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