June 6, 2022
Who doesn’t love colored sprinkles to liven up a party? Even if it is just a party in your kitchen. Colored sprinkles are no longer just for cake decorating, or just a topping for ice cream. And wouldn’t you know that they show their versatility perfectly in these sugar cookies.
Just so you know, these cookies can hold their own without the sprinkles (add 1/4 cup of sugar to the batter if you leave out the fun in funfetti). They are that good! But I think the sprinkles add some kid-like charm to what is otherwise a very simple cookie. We can all use a bit of juvenile reverie to brighten our day. These cookies are the answer. Guaranteed to bring a smile to your face.
These cookies disappeared from my kitchen quickly. The cookie tin was empty within 2 days. Yes, I gave a few cookies away, but my children chastised me for my generosity and made me promise to make them again soon. Of course I agreed. I’ll do anything to make those kids smile!
Funfetti Sugar Cookies
Adapted from Sarah Kieffer 100 Cookies
2 1/2 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon kosher salt
1/4 teaspoon cream of tarter (you can leave it out if you don’t have it. It just helps with the leavening process.)
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups granulated sugar + 1/2 cup for rolling
3/4 cup colored sprinkles (yay!)
1 large egg and 1 large yolk
1 tablespoon pure vanilla extract
Adjust the oven rack to the center of the oven and preheat to 350º F. (I always say this because that’s what you are supposed to do, but for these cookies I actually left one rack towards the bottom and the second towards the top - shhhh . . . don’t tell anyone.) Line your sheet pans with parchment paper.
In a medium bowl combine the flour, baking soda, salt and cream of tartar (if you are using).
In the bowl of a standing mixer with a paddle attachment, cream the butter for about a minute on medium. Add 1 1/2 cups of granulated sugar and beat on medium for 2-3 minutes, until light and fluffy. Scrape down the bowl with a rubber spatula. Add the egg, the extra yolk, and vanilla and beat until combined. You will need to scrape down the bowl again. Add the flour mixture on low, until just combined. Add the sprinkles and mix on low until combined. Give the batter a few stirs with your rubber spatula to make sure everything is mixed. The batter is very thick so you may need a wooden spoon to make sure the sprinkles are dispersed.
Place the remaining 1/2 cup of granulated sugar in a medium bowl. Take 2 tablespoons of dough and roll into a ball. Roll the ball in the sugar. Place 8 cookies on each sheet pan.
Bake cookies until sides are set, and bottoms are light brown. the centers will look under-baked, 12-14 minutes. Let the cookies sit on the pan for 10 minutes to cool. Next, transfer cookies to a wire cooling rack and let cool completely.
Makes about 20 cookies