Christmas Funfetti Cookies
I love funfetti flavored anything, and sprinkles really make everything better, so when I was asked to make a bunch of cookies (250+ cookies) for families, I knew I needed something that kids wouldn’t be able to resist. Sprinkles (in Christmas colors) and funfetti flavors were the only real answer.
I love a recipe that is quick to mix up, and then quick to scoop out and bake. This recipe is exactly that, except for the chilling time, which really does make it bake up better and give the flavors time to develop.
Baking these wasn’t as quick as I hoped because my cookie scoop broke! That led me on a quest to find a good cookie scoop. And then I ordered a few different ones to try, and am awaiting them to come in the mail. Watch for a blog post that puts them all to the test. I must be real hard on cookie scoops, because I have gone through quite a few in my day. Or maybe I just make more cookies than most people.
Anyways, these are a fun Christmas cookie that is easy and will be devoured with anyone with any childlike spirit in them.
Christmas Confetti Cookies
(Based on this recipe from Ruth)
Makes 2 dozen cookies
Ingredients:
1 cup butter, at room temperature
3/4 cup granulated sugar
3/4 cup brown sugar
11/2 tsp cream of tartar
1 tsp baking soda
1 tsp salt
2 large eggs
3 tsp vanilla extract (the clear vanilla really gives it that funfetti flavor)
1 tsp almond extract (omit if you don’t have)
2 cups all-purpose flour
150g festive Jimmie sprinkles
Directions:
In a medium-size bowl or the bowl of a stand mixer with the paddle attachment, cream the butter, sugars, cream of tartar, baking soda, and salt. Mix until fluffy, and it has gotten lighter in color.
Scrape down the sides of the bowl and add the vanilla and eggs. On medium speed, mix until it is well incorporated.
Add the flour and mix on low until all the flour is almost mixed in. Add the sprinkles. And mix just a few times.
Cover the dough and chill for at least 2 hours, or overnight.
When ready to bake, preheat the oven to 375° and let dough warm-up for about 10 minutes.
Portion the dough into 1.5 inch balls and space 2 inches apart on a parchment or Silpat lined baking sheet. Bake for 9-12 minutes.
Allow to cool for 5 minutes on the baking sheet and then cool on a wire rack.
CHRISTMAS FUNFETTI COOKIES
Ingredients
- 1 cup butter, at room temperature
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 11/2 tsp cream of tartar
- 1 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 3 tsp vanilla extract (the clear vanilla really gives it that funfetti flavor)
- 1 tsp almond extract (omit if you don’t have)
- 2 cups all-purpose flour
- 150g festive Jimmie sprinkles
Instructions
- In a medium-sized bowl or the bowl of a stand mixer with the paddle attachment, cream the butter, sugars, cream of tartar, baking soda, and salt. Mix until fluffy, and it has gotten lighter in color.
- Scrape down the sides of the bowl and add the vanilla and eggs. On medium speed, mix until it is well incorporated.
- Add the flour and mix on low until all the flour is almost mixed in. Add the sprinkles. And mix just a few times.
- Cover the dough and chill for at least 2 hours, or overnight.
- When ready to bake, preheat the oven to 375° and let dough warm up for about 10 minutes.
- Portion the dough into 1.5-inch balls and space 2 inches apart on a parchment or Silpat lined baking sheet. Bake for 9-12 minutes.
- Allow to cool for 5 minutes on the baking sheet and then cool on a wire rack.
Notes
Based on this recipe from Ruth