Funfetti cookies
Food
Audio By Carbonatix
By Aimee McCullough, editor in chief
Funfetti cookies
ingredients:
- 1 Cup all-purpose flour
- 1/2 Cup cake flour
- 3/4 Cup sugar
- 8 Tbsp (1 stick) butter, room temperature
- 1 egg
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cream of tartar
- 1 tsp cornstarch
- 2 tsp vanilla extract
- 1/4 tsp almond extract
- 1/2 Cup colorful sprinkles
- 2/3 Cup white chocolate chips
A few notes on making these:
- These are a perfect birthday cookie—they bake up looking just like funfetti cake we all ate as kids.
- Don’t skip the almond extract—it adds a delicate flavor that enhances the cookies.
- Use a scoop to get evenly sized cookies.
- You can use either confetti quins or jimmies—I prefer the quins because they don’t bleed into the dough.
directions:
- Preheat oven to 350 degrees.
- Prep cookie sheet with parchment paper or cooking spray, set aside.
- In the bowl of a stand mixer fitted with paddle attachment, cream together butter, sugar, and both extracts. Beat on high until light in color – about 2-3 minutes. Reduce mixing speed to low, and add egg until just combined.
- In a separate medium bowl, combine dry ingredients: both flours, baking powder, baking soda, cream of tartar, and cornstarch. Whisk together until combined. With the mixing speed on low, gradually add the dry ingredients until flour is fully incorporated.
- Toss in chocolate chips and sprinkles. Mix about 10 seconds more.
- Scoop & roll dough into 1 inch balls and place on a baking sheet about 1-2 inches away from each other.
- Bake for 8-10 minutes.
- Remove from oven before edges are golden – cookies will look slightly undercooked, but that’s perfect. Allow to cool on cookie sheet for a minute, then transfer to a wire rack to finish cooling completely.
