I’m headed to San Francisco for a long weekend, so today is my Friday! I figured why not celebrate with some sprinkles. What’s more fun and festive than sprinkles? I really can’t think of anything. These cookies are so fun and colorful! They were really easy to make, and the results were amazing! They are so soft – underbaking them is the key to keeping them very fluffy and tender. And the flavor is great – sweet and buttery, without being greasy. These are a perfect simple sugar cookie, and the colorful sprinkles in the dough (with some extra added on top!) make the cookie look as good as it tastes. I will definitely be making these again around Christmas, with red and green sprinkles! Hope you all have a great weekend!
Funfetti Sugar Cookies
Recipe from Sally’s Baking Addiction
Yield: 15 cookies.
1/2 cup (1 stick) unsalted butter, at room temperature
3/4 cup sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cream of tartar
1/2 cup sprinkles, plus more for sprinkling on top before baking
In a large bowl using a hand-held mixer on medium speed, cream the butter until it is very smooth, about one minute. Add the sugar and cream with the butter until it is light and fluffy, about one minute. Add the egg and vanilla, and mix until thoroughly combined.
In a separate bowl, sift together the flour, salt, baking powder, baking soda, and cream of tarter.
Add the dry ingredients to the wet ingredients in 3 parts, mixing on low speed (or by hand) after each addition. Stir in 1/2 cup of sprinkles.
Roll the dough into balls, about 2 Tablespoons each – make the dough balls a bit taller than they are wide. Place them on a plate lined with parchment paper, and press some extra sprinkles on top of each dough ball. Place the plate of dough balls in the refrigerator for at least 30 minutes and up to overnight (make sure to cover them if you are leaving them in overnight).
Preheat the oven to 350 degrees F. Line two large baking sheets with parchment paper, or use a nonstick baking sheet.
Place the chilled balls of dough on the prepared sheets, about 2 inches apart. Bake the cold dough for 8 minutes. The cookies will look under-baked – that is what keeps them soft. Cool the cookies for a few minutes on the baking sheet, and then transfer to a wire rack to cool completely.