For those of you who don’t obsessively look at pictures of cake on Pinterest, Funfetti is the name Americans give to cake or biscuits with hundreds and thousands (sprinkles) baked into them. I’ve been looking for an excuse to make a Funfetti cake for a while and since one didn’t materialise, I decided to compromise with these Funfetti cookies. Now that I’ve typed Funfetti a few times, I have noticed what a ludicrous word it is. I am going to think up my own, better, name. Anyway, these are delicious, very sweet soft sugar cookies with a buttery vanilla flavour and a very pleasing crunch from the sprinkles. Ingredients
- 115g (1/2 cup) butter, at room temperature
- 150g (3/4 cup) sugar
- 1 egg, at room temperature
- 1tsp vanilla
- 190g (1 1/2 cups) plain flour
- 1/4tsp salt (just use a pinch if you use salted butter)
- 1tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1tsp cream of tartar (do not omit)
- 80g (1/2 cup) sprinkles
Makes approximately 12 good sized cookies. When I make these again, I will double the recipe and freeze half of the cookies at Step 7 (see below) for later frenzied consumption. Method 1. Grease or line a baking sheet. 2. In a medium bowl with a wooden spoon, cream butter until smooth, then add the sugar and continue to mix until lighter in colour and fluffy. 3. Add egg and vanilla and mix until well combined 4. Sift in the dry ingredients and mix until you have an even, thick cookie dough. 5. Add in your sprinkles and mix gently until they are distributed evenly through the dough. 6. Divide your dough and roll into balls, about 2tbsp dough each. Place on prepared baking sheet and press a few more sprinkles into the top of each ball. Three is nowhere near enough, incidentally. 7. Either refrigerate your cookie dough for about two hours (up to 48 hours) or pop into the freezer for a blast chill for about half an hour. This helps to prevent the very soft dough from spreading too much. I think it would be a great idea to double the recipe and pop all of the dough balls into the freezer until solid. I would then bake half and put the other half in a freezer bag, ready to be baked straight from frozen at a moment’s notice. 8. Preheat oven to 180C (350F). 9. Bake chilled cookies for no more than 8 minutes. They may look under-done and soft, but that’s nothing to worry about. My furnace-like oven baked mine a bit more than recommended but it didn’t affect the final taste or texture.
8. Leave to cool on the baking sheet for 3 minutes, then transfer to a wire rack. If your cookies have baked together separate them with a knife or spatula whilst still warm.