FUNFETTI COOKIES (WITH EXTRA SPRINKLES!)
Do you really need a reason to make mid-week funfetti cookies? In my case, I was trying to find something else in my baking drawer (like it all fits in one drawer—ha!) and stumbled across this big container of rainbow sprinkles. It was all over after that.
These are almost too easy. Like, keep-them-on-hands-at-all-times easy. One note on these ingredients: you MUST have cream of tartar. The cookies simply won't bake right without it. Find it in the spice aisle.
Also, you can use jimmies or these longer sprinkles—it's baker's choice. No matter what, make sure you have a wide container like this or pour some into a bowl so you can easily roll the dough balls in EXTRA BONUS SPRINKLES!
You'll mix together your dry and liquid ingredients in separate bowls (liquid in a bigger bowl, because you'll mix the dry ingredients into that!). Use a mixer, but fold in sprinkles with a spatula or your hands.
Don't forget the most important step! Roll the dough balls in sprinkles before chilling at least 2 hours.
1/2 cup unsalted butter, softened to room temperature
3/4 cup granulated sugar
1 large egg, room temperature
1 tsp vanilla extract
1 1/2 cups spooned & leveled all-purpose flour
1/4 tsp salt
1 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1 tsp cream of tartar (DO NOT OMIT)
3/4 cup sprinkles, plus more for rolling
1. In a large bowl, cream butter about 1 minutes on medium speed. Once it's smooth, add sugar on medium speed until the mixture is fluffy and light in color. Add egg and vanilla, then set aside.
2. In a medium bowl, whisk together flour, salt, baking powder, baking soda, and cream of tartar. With the mixer on low, slowly add dry ingredients to wet. By the end of this, the dough will be quite tough to mix, so switch to a spatula or your hands. Fold in sprinkles.
3. Roll dough into balls (about 1/4 cup or 3 tbsp). Make sure they're not flattened too much. Dip in sprinkles, then lay on a cookie sheet and chill at least 2 hours (up to 48).
4. After chilling, preheat oven to 350ºF and line a cookie sheet with parchment paper. I baked 8 at a time (this took 2 rounds of baking). Bake for 8 minutes, NO LONGER. The cookies won't look very done at this point. Allow them to cool for 5 minutes on the cookie sheet, then transfer to a cooling rack.