Funfetti Cookies

Posted on January 1, 2015 in Cookies, Drop Cookies, Recipes | 0 comments - Print This Post Print This Post

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Sprinkles, sprinkles and more sprinkles!  Anytime I see sprinkles I pause to admire the colors.  The little flecks of color lend a certain amount of pizazz to just about anything sweet.  Between the brilliant color assortments and shapes you can jazz up just about anything.  Any dessert can come to life by adding a splash of sprinkle fun.  I just love the pop of colors dancing in this dough.  The sensational butter taste swirled throughout the cookie and the filling will have you licking your lips afterwards.    

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There was a time or two that I’ve made these cookies without the filling because my kids are not big fans of fillings. Say what? I know I know… These crazy kids of mine.  These cookies make a great treat for a bake sale or sporting event.  For the time saving factor, I opt to not fill for some bake sales.  A sprinkle cookie, even without the filling,  offers it’s own festive touch and is always the first to bought and eaten.

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If  you have kids or just a big kid at heart, you have to try these cookies!

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Ingredients

2 sticks (1 cup) softened butter plus 2 Tbs. melted butter

1 1/4 cup sugar

2 tsp. vanilla extract

1 egg plus 1 egg yolk

2 cups cake flour

2/3 cup all-purpose flour

3/4 tsp. baking soda

1/2 tsp. salt

1/2 cup colored sprinkles

Instructions

In a bowl of a stand mixer fit with the paddle attachment, cream the softened butter and the sugar at medium speed until light and fluffy, 3-5 minutes.  Add the vanilla extract, melted butter, egg, and the yolk.  Mix until combined.

Add the cake flour, all-purpose flour, baking soda, and salt.  Mix at low speed until combined.  Use a spatula to fold in the sprinkles.

Transfer to the fridge and allow to chill at least 30 minutes.

Meanwhile, preheat the oven to 375°.  Using a cookie sc00p (mine measures 1 Tbs.), drop the dough onto a silpat or parchment lined cookie sheet, spacing them about 2-inches apart.  Bake 10-12 minutes, rotating the pans halfway through, until they are just beginning to brown on the bottom and barely firm on top.  Allow to cool 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.

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Icing

1 1/4 sticks (10 Tbs,) unsalted butter, softened to room temperature

1 1/4 cups confectioners sugar (powder sugar), sifted

1 tsp. vanilla extract

1 Tbs. heavy cream

1/3 cup colored sprinkles

Instructions

In the bowl of a stand mixer fit with the paddle attachment, beat the butter until cream, about 2 minutes.  Add the sugar and beat at low speed until combined, then increase the speed to medium for about 2 minutes.  Add the vanilla and heavy cream and beat at medium-high speed until light and fluffy, 3-5 minutes.  Stir in the sprinkles.

To assemble the cookies, match pairs based on size and shape.  Pipe or spread icing onto one half, then gently but firmly close the cookie and press lightly to spread the icing to the edges.

Store in an airtight container, zip-lock bag, or plate covered with seran wrap until ready to serve.

 

Recipe from Josie at Pink Parsley

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