This week I was looking up recipes to make as a post-finals celebration and I stumbled upon this recipe for funfetti cookies. Even though chocolate cake is my ultimate favorite (you can beat chocolate, really), I’ve always loved funfetti cakes. Funfetti specked foods are just so pretty, and of course, delicious. But mostly pretty.
Anyways I decided to make the cookies, and figured that I could make an extra large batch and give some to my teachers as a ‘thanks for putting up with me the whole year’ sort of deal. So I did. Wednesday. At midnight. (time management isn’t one of my strongpoints, obviously)
I was making the dough – had nearly finished making it actually – when I realized that I didn’t have any sprinkles. Since funfetti cookies without sprinkles are a no-go, I figured that I could just roll them in cinnamon sugar and call them snickerdoodles. Surprisingly, it worked out really well!
These cookies straight out of the ovens were just pillows of warm, soft, cookie goodness. Once they cooled they assumed a more traditional soft, chewy center, crisp edges cookie texture, but that was perfectly delicious as well. The recipe was really simple, and the results were delicious. Try it~
P.S. I’m thinking about incorporating some gifs into my posts. They’re fun to make and way cooler to look at that traditional pictures.
adapted from here
- 1 cup butter, room temperature
- 1 ¾ cup white sugar
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 1 large egg
- 2 ½ cups all purpose flour
- ¼ cups cornstarch
- ¾ teaspoons baking soda
- ½ teaspoons salt
- 1 tablespoon cinnamon
- Cream the butter and 1 ¼ cups of sugar until light and fluffy.
- Beat in the egg and two extracts.
- In another large bowl, sift together the flour, cornstarch, baking soda, and salt.
- Fold the dry ingredients into the wet ones until no streaks of flour are visible.
- Using an ice cream scooper (or just by eyeballing it), make ¼ cup sized balls of dough.
- In a small bowl, stir together the remaining ½ cup of sugar, and the cinnamon.
- Roll the balls of dough in the cinnamon sugar mixture, and place on a greased baking sheet.
- Bake for about 13 minutes at 375 degrees, or until the edges are light golden brown.
- Let cool on a baking rack for several minutes (or be like me and just burn your tongue), and then enjoy with plenty of milk!