Friday, 10 May 2013

Funfetti Sugar Cookies

I whipped up a quadruple batch of these delicious buttery, sugar cookies last night. They are meant to be soft baked and stay moist and delicious for up to a week. Every cookie turned out to be uniform and held up well when I packed them up in a cute plastic bag in stacks of 6. The original recipe called for room temperature eggs and unsalted butter  and yadda, yadda, yadda but I just made them like I make all my cookies and they turned out great.

Funfetti Sugar Cookies
1/2 cup butter, soft
3/4 cup sugar
1 large egg
1 tsp vanilla extract
1 1/4 cups all-purpose flour
1/4 tsp salt
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp, cream of tartar (do not leave this out)
1/2 cup sprinkles plus more to sprinkle on top before baking

Cream butter and sugar. Add egg and vanilla. You can use mixer or mix by hand.
Sift together dry ingredients and mix thoroughly. Dough will be thick. Once combined, fold in 1/2 cup sprinkles
Roll with your hands into balls using about one tablespoon of dough. Add a few more sprinkles on top.
I baked for 9 minutes at 350F. The cookies will appear undone and very soft. Let them cool on the cookie sheet for 10 minutes and they will firm up.