The Sweet Perspective: Funfetti Sugar Cookies

There's more you can do with the word "funfetti" then just turn it into a cake. You all have probably heard of the legendary Pillsbury funfetti cake that's an easy scrambler when desperate times call for easy baking. These funfettti cakes are what started my baking addiction when I was around 8 or so; in the kitchen, whipping together this box-of-heaven. Let's just say I've made a lot of Pillsbury funfetti cakes in my lifetime.

My mom's all time favorite cookies are sugar cookies, so she was happy to find out I was putting together a batch of these cookies. And why not add some color for a little fun? I have a real obsession with funfetti. All the colors and sprinkles make me smile!

A few more funfetti ideas here, here, and here.

This soft, gooey, oh-so-chewy funfetti sugar cookie recipe is so simple! Just your basic butter, flour, egg, sugar, leaveners, etc. The only thing you may need to run to the store for is cream of tartar. And need I mention that this cannot and must not be omitted, believe me! Sugar cookies can be a little hard to bake sometimes, but I have this recipe down pat.

Chilling the dough is a very important step that you should not skip. I've noticed that chilling the dough helped prevent browning around the edges. After putting the batch in the oven, I had a little bit more cookie dough left to make 2 more cookies, but I let the dough sit out on the counter until the others were done. Then, I placed the other 2 cookies in the oven, and by that time, the dough was at room temperature. I noticed a huge difference in how the two batches baked. The first batch turned out absolutely perfect, I'm not kidding! They were the perfect size, a little crinkly, and cooked evenly throughout. The second batch expanded way too much, lacked crinkles, and were brown around the edges.

Anyways, you have to try these guys. My family loved them, and I'm sure all of you will!

FUNFETTI SUGAR COOKIES

Ingredients:

1 ½ cups all-purpose flour

¼ teaspoon salt

1 teaspoon baking powder

½ teaspoon baking soda

1 teaspoon cream of tartar

½ cup {1 stick} butter, room temperature

¾ cup granulated sugar

1 egg

1 teaspoon vanilla extract

5 tablespoons rainbow sprinkles

¼ cup granulated sugar, for rolling

Directions:

Combine the flour, salt, baking powder, baking soda, and cream of tartar in a small bowl. Set aside.

In a medium bowl, cream the butter with an electric mixer at medium speed, about 1 minute. To this, add the sugar, egg, and vanilla extract and continue to mix until nice and fluffy. Add the flour mixture in small parts and mix until well combined. Stir in the sprinkles by hand.

Chill the cookie dough for at least 1 hour, or up to 48 hours.

Preheat oven to 350°F and prepare a baking sheet with parchment paper. Roll tablespoon-sized drops of dough into balls and slightly flatten. Roll each dough ball into the granulated sugar then line the baking sheet. Bake for 8-9 minutes then transfer cookies to a wire rack and cool for 5 minutes.

Store cookies in an airtight container at room temperature for up to 1 week, or freeze.