Week 10: Funfetti Cookies!

This week, I was in the mood for something fun and colorful, and there’s no way to get more colorful than Funfetti.

These are pretty simple to make, but they’re not something you want to start very late in the day, as they require a minimum of 2 hours for the dough balls to be refrigerated. These are not cookies you impulsively make, unlike some other ones that don’t require any waiting.

For putting the wet ingredients together, be aware that there will be a strong smell of almond extract, which is completely normal.

Like for the other recipes, I recommend whisking all the dry ingredients together. For this recipe, whisk the flour, baking soda, corn starch, and salt together in a bowl.

Also, one thing to note is the amount of sprinkles required for this recipe. You’ll need to get one of those large plastic containers of sprinkles from the grocery store to make sure you get the necessary 3/4 cup needed if you’re only doing the single batch. Double everything if you want to do a double batch.

The recipe calls for putting dough balls on plates and covering them up. This is for easier cleanup afterwards.

INGREDIENTS

•  1/2 cup (1 stick) unsalted butter, softened
•  3/4 cup granulated sugar
•  1 large egg
•  1 1/2 teaspoons vanilla extract
•  1 1/2 teaspoons almond extract
•  1 1/2 cups all-purpose flour
•  2 teaspoons corn starch
•  3/4 teaspoon baking soda
•  pinch salt, optional and to taste
•  3/4 cup rainbow sprinkles

Instructions:

1. To the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar, egg, extract, and beat on medium-high speed until well-creamed, light and fluffy, about 5 minutes (or use a hand mixer and beat for at least 7 minutes). Do not shortcut the creaming process; make sure dough is very light in color and fluff, stop to scrape down the sides of the mixer as necessary.
2. Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, optional salt, and mix until just combined, about 1 minute.
3. Add the sprinkles and beat momentarily to incorporate, less than 1 minute, or fold in by hand.
4. Using a medium 2-inch cookie scoop, form heaping two tablespoon mounds (I made 15). Place mounds on a large plate, flatten mounds slightly with your palm, cover with plastic wrap, and refrigerate for at least 2 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.
5. Preheat oven to 350F, line two baking sheets with Silpats, spray with cooking spray, or parchment paper. Place mounds on baking sheets, spaced at least 2 inches apart (I bake 8 cookies per sheet). Bake for 8 minutes, or until edges have set and tops are just beginning to set, even if undercooked, pale, and glossy in the center. These cookies should not turn golden or brown at all and should stay white. Do not bake longer than 9 minutes for soft cookies because they firm up as they cool. Allow cookies to cool on the baking sheet for about 5 minutes before removing and transferring to a rack to finish cooling.
6. Store cookies airtight at room temperature for up to 1 week, or in the freezer for up to 3 months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

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