Funfetti Cookies

from

50 Things To Bake Before You Die

Nothings says summer time like dessert! These Funfetti Cookies will be the hit at the cookout! Check out this amazing recipe featured in the 50 Things To Bake Before You Die Cookbook!

I anger-baked these funfetti cookies. That may seem like an odd choice for an anger bake, but hear me out. There were all levels of drama going on at my house, including, but not limited to, refereeing kid fights over snow shovels and hammers. It was either anger-bake or pack a bag and head for the airport. But since my kids need a mother, I chose the funfetti. In return, I got to play with rainbow sprinkles, had a house smelling of vanilla, and achieved (temporary) household peace as my kids set aside their hammer differences to help pour in ingredients.

So yes, I recommend anger-baking Kate Wood’s funfetti cookies, which taste like buttery nostalgia. They lead to happy eating, because sugar and rainbow sprinkles are known for their anger-melting properties.

Ingredients

Makes about 30 cookies
10 tablespoons (11⁄4
sticks) unsalted butter,
room temperature
1 cup sugar
1⁄2 cup brown sugar
21⁄2 teaspoons clear vanilla
1 large egg
2 cups all-purpose flour
1 teaspoon baking soda
3⁄4 teaspoon salt
1⁄2 teaspoon cream of tartar
1 cup rainbow sprinkles

Directions

1. Preheat the oven to 350°F. Prepare baking sheets by lining them with silicone mats or parchment paper.

2. In a large mixing bowl or the bowl of a stand mixer, cream the butter, sugar, and brown sugar on medium speed until light and fluffy, about 2 minutes. Scrape the sides of the bowl and add the vanilla and egg, beating on low until incorporated.

3. Add the flour, baking soda, salt, and cream of tartar and beat on low speed until the dry ingredients are just combined. Scrape the sides of the bowl and add the sprinkles. Beat until just combined.

4. Scoop out 1 to 11⁄2 tablespoon sized scoops and roll each dough ball briefly in your hands to smooth out the edges. Place on prepared baking sheets 2 inches apart. Bake for about 10 minutes, or until the tops of the cookies have just begun to crack and the edges are set. Allow to cool for about 5 minutes before transferring to a rack to complete cooling.