Funfetti Cookies from 50 Things To Bake Before You Die
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Ready to have your friends and family ask you for the recipe? Learn the best of the best baking recipes in our new release, 50 Things To Bake Before You Die Cookbook! This heavenly collection of dessert recipes—gifted to us from the greatest bakers and chefs from small-town café owners to fancy restaurateurs to TV show hosts—is a call to arms, to action, to revolution! Or, at the very least, a call to turn on the oven.
So, turn the oven on year-round with these magical recipes and let’s get started! Check out this colorful and delicious Funfetti Cookie recipe from the book!
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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.
Serves: Makes about 30 cookies
10 tablespoons (1¼ sticks) unsalted butter, room temperature
1 cup sugar
1½ cups brown sugar
2½ teaspoons clear vanilla
1 large egg
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon cream of tartar
1 cup rainbow sprinkles
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 1½ 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.
Find more delectable recipes in the 50 Things to Bake Before You Die!
50 Things to Bake Before You Die
Turn your home-baking skills into professional-grade desserts with this mouthwatering baking book featuring recipes from some of the most incredible bakers and bakeries—including Tieghan Gerard, Joanne Chang (Flour Bakery), Chelsey White, Allison Kave (Butter & Scotch), Daniel Boulud, and more! This heavenly collection of dessertLearn more