Funfetti Sugar Cookies

So, I have a car and it's old and sometimes it does things that give me the impression it's going to die soon. But luckily, I also have a friend who is mechanically savvy and always fixes it. What does this have to do with cookies, you ask? Well, these were a "thank-you-for-saving-my-butt-for-the-nine-millionth-time-this-year" cookies. 

And they turned out great! Two years of using my crappy oven and I've finally (I'm moving out in a week so it's a bit of a delayed solution) figured out how to evenly bake cookies: a silpat sheet on the baking pan! That way they all seem to cook evenly on the bottom and the ones that baked on the left side of the pan aren't charred while the ones on the right are still raw! 

(taken with my iPhone and edited with the vscocam app)

They are a (ridiculously sweet) sugar cookie base with 1/2 cup sprinkles. I bought icing to ice some of them with but I tested one and I'm pretty sure all my teeth suddenly had cavities so the icing was an optional feature. 

I had this vision in my head of how I would photograph these and make it look all ~professional food blog~ but my execution failed. I think it's because I'm rusty behind the lens and need some practice.

Anyway - onto the recipe, shall we! I searched a bunch of recipes but I wanted some simple and that I would have all of the ingredients for. Since I'm moving, the last thing I want to do is have to buy stuff only to pack it in a box a few days later.

Recipe adapted from Tasty Kitchen

  • 1 cup of butter, room temperature
  • 1 and 1/4 cup of sugar
  • 2 teaspoons of vanilla extract
  • 1 teaspoon of almond extract
  • 1 egg
  • 2 and 1/2 cup of flour
  • 1/4 cup of corn starch
  • 3/4 teaspoon of baking soda
  • pinch of salt
  • 1/2 cup of sprinkles
Preheat your oven to 375*F. In a stand mixer (or with a hand mixer), cream together butter and sugar until fluffy. Add vanilla, almond and egg and beat until well combined.

In a separate bowl, whisk together flour, corn starch, baking soda and salt. Slowly add the dry mixture to the wet until combined together. Fold in the sprinkles but don't overmix or the colours will bleed into the dough. 

Use an ice cream scoop to scoop dough into balls and place a centimetre apart on a baking sheet. Cook for 12-15 minutes (depending on the strength of the heat in your oven!) Cool in a wire rack, icing optional.  Deliver to a friend's doorstep and hope they enjoy them!

It is time for me to commence today's packing jobs, so the next post will likely be from my parent's kitchen as that's where I am residing for the next four months until I move to Toronto for school. Keep an eye out for new posts soon and until next time, happy making!

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Maira Gall