It’s Spring and Eastertime… so you know there’s going to be a SPLURGE-worthy recipe up on this blog.
After all, my grandpa NEEDS cookies. He’s earned them. He’s not only a WWII veteran, but he’s also the amazing and beloved patriarch of my family. And, not only does he get cookies… but he also gets a chair in pictures, and extra “squeezes” from his 9 adoring granddaughters…
I always try something new… and this year, I thought spring-like funfetti cookies were just the ticket. The next round will be peanut butter again, Gramps… not to worry.
Oh, and these were good… As you can see by the pics, they’re totally chewy and delicious. I had one break as it came out of the oven. I mean, I had to eat it.
Another thing I liked about this recipe is that it was a small batch recipe. It made 14 cookies… not 41. I sent a dozen to my gramps, and ate two. Much more manageable than the big batches cookie recipes tend to make.
Funfetti Sugar Cookies
Makes 14 soft cookies
1/2 cup unsalted butter, softened to room temperature
3/4 cup granulated sugar
1 large egg, at room temperature
1 tsp. vanilla extract
1 and 1/2 cups all-purpose flour
1/4 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cream of tartar (cannot be omitted)
1/2 cup sprinkles
1. In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the softened butter for about 1 minute on medium speed. Get it nice and smooth, then add the sugar on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides as needed. Set aside.
2. In a medium size bowl, whisk together the flour, salt, baking powder, baking soda, and cream of tartar. With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients in 3 different parts. Note: The dough will become quite thick and you may have to stir the rest by hand.
4. Once combined, fold in 1/2 cup sprinkles.
5. Scoop a large sections of dough (about 2 Tablespoons of dough each) and roll into balls. Make sure the balls are taller, rather than wide. Add a few more sprinkles on top of each ball dough (optional.)
6. Chill the balls of dough on the cookie sheet for at least 2 hours and up to 48 hours in the refrigerator. Note: This step will prevent spreading in the oven.
7. Preheat oven to 350 degrees. Line baking sheet with parchment paper or a silicone baking mat.
8. Bake chilled cookie dough for 8 minutes, no more. The cookies will appear undone and very soft. Allow the cookies to cool on the cookie sheets for 3 minutes and move to wire rack to cool completely.
9. Cookies stay soft & fresh for up to 1 week at room temperature. Cookies freeze well. Cookies may be rolled into balls and frozen up to 3 months to bake at a later date. Recipe can easily be doubled or tripled.
10. Special NTTC Step: Once cooled, pack these cookies up and ship them to the big Guy in Ohio!
CAL 189; CARB 26g; FAT 9g; SAT FAT 4g; PROT 2g; FIB 0g; SUG 14g
WW Points+: 5; WW Smart Points: 8