Funfetti Cookies

With the mid-year holidays on our doorstep, we parents are seeking fun activities for our kids. Well here’s my suggestion – get them to make these really simple and delicious funfetti cookies, and best yet…you’ll get some cookies out of it! šŸ™‚

I didn’t have the usually tub of colourful sprinkles so I gathered a bunch of left over sprinkles to make up 3/4 cup and they turned out perfectly colourful. You could also make an activity out of buying the sprinkles, get the kids to choose they favourite colours, etc.

These cookies are soft and chewy, perfect for kids (and me! I have a serious cookie dough obsession), if you’d like them a bit crunchier, just leave them in the oven for another 2minutes.

Funfetti Cookies

Ingredients:

  • 125g unsalted butter, softened
  • 3/4 cup sugar (I used Natura Sugars Golden Caster Sugar)
  • 1 egg
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups flour
  • 2 teaspoons maizena (corn starch)
  • 3/4 teaspoon bicarbonate of soda
  • pinch of salt
  • 3/4 cup sprinkles

Method:

  1. In the bowl of a stand mixer (fitted with the paddle attachment) cream the butter and sugar for 3-4 minutes until light and fluffy. To this butter mixture add the egg and vanilla, and beat on medium-high speed until well incorporated, approximately 2 minutes. Make sure to scrape down the sides of the bowl to ensure it is all well incorporated.
  2. To the mixture, sieve the flour, maizena, bicarb, salt, and mix until it is just combined, approximately 1 minute (don’t overmix).
  3. Here’s the fun part – add the sprinkles and using a spatula fold into the mixture until just incorporated. Again, do not overmix.
  4. Scoop the dough into balls (size according to your preference) – I used a medium sized ice cream scoop. Place them onto a tray, cling wrap and refrigerate for at least 2 hours (or up to 5 days) before baking. By allowing them to rest in the fridge and cool down it will avoid you cookies spreading to thin when baking.
  5. Preheat the oven to 175C and line two baking trays with baking paper or a silpat. Place the cooled cookie dough balls onto the tray ensuring they are spaced out. Bake for 8-10 minutes, or until the edges have set and tops are just beginning to set. These cookies are not meant to turn golden or brown at all and should stay white but if you prefer them that way, by all means do leave them slightly longer in the oven. However do remember that they firm up as they cool.
  6. Allow the cookies to cool on the baking tray for approximately 5 minutes before transferring them to a cooling rack.
  7. If stored in an airtight container at room temperature, they will last up to 1 week, or in the freezer for up to 3 months. Because you can store the cookie dough in the fridge for 5 days – bake them as you need šŸ™‚

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