funfetti cookies

funfetti-cookies-1Hello and a happy New Year to you! If you’re looking for healthy-eating inspo, you ain’t gonna find it here…funfetti-cookies-4I was lucky enough to win a giveaway on Instagram a little while ago hosted by the awesome Crumbs & Doilies cupcakery in London. They told me they would send me a tea towel, a notebook, and some vouchers. Excitement levels were pretty much through the roof, let me tell ya, because I never win things. {My only proof being that I’ve been entering KitchenAid giveaways for years, with no success 😉 }

funfetti-cookies-3But what they didn’t tell me they were going to send were the SPRINKLES. Proper, hyperactivity-inducing rainbow sprinkles, like the ones that used to come with the rainbow cake packet-mixes {my absolute favourite as a kid}. Getting stuff in the post is always lovely, but this was on a whole other level. The little things, eh?

So what to do with a limited supply of very precious, very pretty sprinkles? It had to be something funfetti. Nothing else could really do them justice!

These cookies are perfect: a slight crunch on the outside that gives way to a soft chewy middle. All you have to do to get the funfetti effect is fold in the sprinkles into the dough before you roll it out. Simple as. 👌

funfetti-cookies-5

This is what January has been missing: a shedload of rainbows 🌈

Funfetti Cookies

  • Servings: makes 15-18
  • Difficulty: easy
  • Print
This recipe is from Sally’s Baking Addiction.

To get the funfetti effect, you need very bright, artificially-coloured sprinkles. You can make your own following my how-to here.

This recipe requires at least two hours of chilling time in the fridge.

Ingredients

  • 115g soft, unsalted butter
  • 150g caster sugar
  • 1 tsp vanilla extract
  • 1 egg {room temp.}
  • 190g plain flour
  • 1 tsp baking powder
  • 1 tsp cream of tartar
  • ½ tsp bicarb. soda
  • ¼ tsp salt
  • 80g sprinkles {see recipe note above}

Method

Cream together the butter and sugar in a mixing bowl, until pale and fluffy. Add the egg and vanilla and beat until well-combined.

In a separate bowl, sieve together the flour, baking powder, cream of tartar, bicarb and salt.

Add these dry ingredients to the other mixture in thirds, folding them in gently with a spatula until you have a sticky dough.

Finally, add the sprinkles and mix through with a spatula. Roll the dough into small balls/cylinders that are slightly taller than they are wide.

Chill them in the fridge for at least two hours.

Preheat your oven to 180*C {fan-forced}. Spread out the dough balls on a non-stick mat or greaseproof paper, arranging them so that they are standing up tall, rather than lying on their sides.

Bake for 8-9 minutes. Leave to cool for a few minutes, then transfer to a wire rack. They will appear very underbaked, but will firm up as they cool.

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