1.23.2014

soft funfetti sugar cookies


Oh, my, these cookies are wonderful! They're soft and fat little bites of deliciousness. I love sugar cookies, but I'm usually more of the rolled-out-cookie persuasion. These cookies were enough to change my mind on that front, though! The sprinkles throughout make them extra fun, too. I made them a few evenings ago after the kids were in bed, and when Abby came out of her room and saw them in the morning, her jaw dropped open and she squealed, "Sprinkles!!!! In my cookies!!!!" Who wouldn't be excited by that?


These cookies have a delicious buttery flavor and are moist and soft while still holding together well. They're quick and easy to make, and use simple, basic ingredients. I'm a bit of a rebel so I disregarded some of the directions in the original recipe (they're a little fussy) and they still turned out great! I know a lot of people like their very precise methods and measurements, but I like to cook more by feel and intuition. And so far, I would say it works pretty great for me. :) I'll keep using my salted butter and scooping my flour with the measuring cup and refusing to chill dough, thanks. (Please no hate mail.)


Soft Funfetti Sugar Cookies
adapted from Sally's Baking Addiction (go check out her drool-inducing site!)

1/2 cup butter, softened
3/4 cup sugar
1 large egg
1 teaspoon vanilla
1 1/2 cups flour
1/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cream of tartar
1/2 cup sprinkles

Preheat oven to 350. Line a baking sheet with parchment or a silicone baking mat. In a large bowl or the bowl of a stand mixer, cream together butter and sugar until light and fluffy. Beat in egg and vanilla until well blended. Add flour, salt, baking powder, baking soda, and cream of tartar, and mix until a dough forms. Fold in sprinkles until well distributed. Shape into 12 equal sized balls. If your dough is fairly soft, I would recommend chilling it at this point for about 30 minutes. If your dough is thick (like mine was), bake in the preheated oven for exactly 8 minutes. Remove and let cool 5-10 minutes on the baking sheet before removing to a cooling rack. The cookies will look very soft and undercooked when you pull them out, but they will cook more as they cool on the pan. Enjoy!
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7 comments :

  1. When would you put the sprinkles on top of the cookies?

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    Replies
    1. I sprinkled a few extra on top after I rolled the balls and before I baked them. They're totally not necessary but make them look a little more fun!

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  2. I had to laugh when you said you refuse to chill your dough. I typically avoid recipes with chilling times because I really would rather not wait. That being said, I looked at the recipe you adapted from and it says 2 hours chilling while you recommend 30 minutes. Does that mean you chilled the recipe for 30 minutes or you would just recommend it?

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    Replies
    1. I recommended it mostly because I didn't want any hate mail. But I did not chill mine at all and it worked great! I've made this recipe a couple of times since and they have always worked perfectly. I think 30 minutes is a pretty good general guideline for chilling and it's certainly the longest I'm ever willing to wait for cookies. :)

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  3. I made these today. They were AWFUL!! I will never make again. They tasted very very flour-y. They were terrible!!

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  4. Do these really only make 12 cookies?

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    Replies
    1. It depends on how big you want your cookies to be. I like mine huge so I made 12. If you want them smaller you can definitely roll more balls out of the dough. My cookies ended up being about 2 1/2 inches in diameter and fat and puffy.

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