Funfetti Cookies
I typically get requests to make cookies for all special events, including Birthdays! So I got to thinking, what is something that screams birthday in the form of a cookie… and instantly thought of Funfetti Cookies.
These cookies don’t only have the color and fun from the funfetti, they also have the distinct almond flavoring that you get from classic birthday cake. So they look and taste amazing!
To Make the Dough:
In the bowl of an electric mixer, cream together the room temperature butter and sugars on medium speed until the mixture is light and fluffy. This will take 4-5 minutes!
After scraping down the sides of the bowl, add in the vanilla extract, almond extract, eggs, baking soda, and salt. I’d recommend scraping down the sides of the bowl a couple of times to make sure that the ingredients are all combined fully.
Slowly mix in the all purpose flour, until the mixture is just combined. Be sure not to overmix at this point!
Remove the paddle attachment, and using a spatula, mix in the sprinkles. The more, the merrier!
Using a small ice cream scoop, measure out equal amounts of the cookie dough and place on a greased cookie pan. Put the pan with the cookie dough into the fridge for 45 minutes to an hour, or until they are chilled all the way through.
Preheat the oven to 350 degrees F when the cookie dough is ready, and bake for 9-10 minutes.
You’ll see the edges just barely start to turn golden brown, and be sure to remove from the oven.
Allow the cookies to start cooling on the cookie pan, then after 4-5 minutes, transfer to a wire cooling rack. This will allow the cookies to cool without overcooking from the heat of the pan.
After the cookies cool a little more, eat them warm! Or store in an airtight container after they are fully cooled.
The cookies will remain fresh for up to one week, so share what you have left… or don’t 😛
Funfetti Cookies
In the bowl of an electric mixer, cream together the butter, sugar, and brown sugar until the mixture is light and fluffy. This process could take 3-5 minutes depending on your mixer!
Once the mixture starts to turn a lighter color, add in the eggs, vanilla extract, almond extract, salt, and baking soda. Scrape down the edges of the bowl a couple of times to ensure that everything is mixed together.
Slowly add in the all purpose flour, scraping the sides of the bowl as needed.
Remove the paddle from the mixer, and stir in the sprinkles using a spatula.
Using a small ice cream scoop, measure out the cookie dough and place onto a greased cookie pan. Place the pan with the cookie dough into the fridge for 30 minutes to an hour so the cookie dough can chill.
Once ready to bake the cookies, heat the oven to 350 degrees F and place the pan in the oven. Cook for 9-10 minutes, or until you see the edges of the cookies slightly turn golden brown.
Remove from the baking pan after 4-5 minutes after taking them from the oven, transfer to a wire rack to finish cooling, then enjoy!
Ingredients
Directions
In the bowl of an electric mixer, cream together the butter, sugar, and brown sugar until the mixture is light and fluffy. This process could take 3-5 minutes depending on your mixer!
Once the mixture starts to turn a lighter color, add in the eggs, vanilla extract, almond extract, salt, and baking soda. Scrape down the edges of the bowl a couple of times to ensure that everything is mixed together.
Slowly add in the all purpose flour, scraping the sides of the bowl as needed.
Remove the paddle from the mixer, and stir in the sprinkles using a spatula.
Using a small ice cream scoop, measure out the cookie dough and place onto a greased cookie pan. Place the pan with the cookie dough into the fridge for 30 minutes to an hour so the cookie dough can chill.
Once ready to bake the cookies, heat the oven to 350 degrees F and place the pan in the oven. Cook for 9-10 minutes, or until you see the edges of the cookies slightly turn golden brown.
Remove from the baking pan after 4-5 minutes after taking them from the oven, transfer to a wire rack to finish cooling, then enjoy!
Notes
1 Comment
dublaj
Very interesting suggestions you have mentioned, a big heads up for setting up. Shirleen Francisco Tengdin