Hello, my name is Jen and I have a cookie-baking problem. My long list of cookie blog posts can attest to this. While Jacob and I do eat some of them, we force ourselves to get the majority of them out of the house. Otherwise, I'd probably just be rolling to work at this point.
As I've said before, I love it when I have an excuse to bake. Last Friday big event gave me the perfect opportunity. Aggie Ring Day takes a lot of help from staff in all different offices at work. With this past Ring Day being a little bit more hectic than the usual with the mid-day downpour, Kellie and I decided we'd bust out some Pinterest recipes to say 'thank you' to those that made the event possible. So, in addition to taking some of the Snickerdoodle Bread to work, I'll also be taking these bad boys: Soft Funfetti Cookies.
Funfetti cookies first came into my life when I was in high school. One of my friends, Megan, introduced me to the fact that you could turn funfetti cake mix into cookies. And, hello new world! I've never made them from scratch though, so this was a fun adventure. They're a nice mix between funfetti cookies and the really soft sugar cookies that you buy in the bakery section at the grocery store.
Funfetti Sugar Cookies
Makes about 20 medium-sized cookies.
Ingredients
1 stick unsalted butter, softened
3/4 cup granulated sugar
1 large egg, room temperature
1 & 1/2 teaspoons vanilla (I used vanilla bean paste)
2 teaspoons corn starch
3/4 teaspoon baking soda
3/4 cup colorful sprinkles
The "How-To"
Beat together butter, sugar, egg, and vanilla extract. Beat on medium high for about 5 minutes until mixture is light and fluffy.
Scrape mixture down to bottom of the bowl and add cornstarch, baking soda, and flour. Mix until just combined (about 1 minute).
Add the sprinkles. I've never used so many sprinkles in a recipe in my life! Hah!
Using a spoon scoop out dough and roll into 1.5-2" balls. Place on parchment paper on plate or cookie sheet and place in fridge for 2 hours so the dough has plenty of time to firm up.
When you're ready to bake the cookies, pre-heat the oven to 350 degrees. Place dough balls 2 inches apart on cookie sheet with parchment paper or silicone mat (I use a silpat). Bake the dough when it's COLD- this will ensure that the dough doesn't spread much when they're baking.
Bake for 8 minutes. Don't overcook- the edges should NOT turn brown. Don't stress if cookies seem really soft when you remove them from the oven- they'll firm up as they cool and set.
Can't wait to share these at work! :)
Original recipe found here.
As I've said before, I love it when I have an excuse to bake. Last Friday big event gave me the perfect opportunity. Aggie Ring Day takes a lot of help from staff in all different offices at work. With this past Ring Day being a little bit more hectic than the usual with the mid-day downpour, Kellie and I decided we'd bust out some Pinterest recipes to say 'thank you' to those that made the event possible. So, in addition to taking some of the Snickerdoodle Bread to work, I'll also be taking these bad boys: Soft Funfetti Cookies.
Funfetti cookies first came into my life when I was in high school. One of my friends, Megan, introduced me to the fact that you could turn funfetti cake mix into cookies. And, hello new world! I've never made them from scratch though, so this was a fun adventure. They're a nice mix between funfetti cookies and the really soft sugar cookies that you buy in the bakery section at the grocery store.
Funfetti Sugar Cookies
Makes about 20 medium-sized cookies.
Ingredients
1 stick unsalted butter, softened
3/4 cup granulated sugar
1 large egg, room temperature
1 & 1/2 teaspoons vanilla (I used vanilla bean paste)
2 teaspoons corn starch
3/4 teaspoon baking soda
3/4 cup colorful sprinkles
The "How-To"
Beat together butter, sugar, egg, and vanilla extract. Beat on medium high for about 5 minutes until mixture is light and fluffy.
Scrape mixture down to bottom of the bowl and add cornstarch, baking soda, and flour. Mix until just combined (about 1 minute).
Add the sprinkles. I've never used so many sprinkles in a recipe in my life! Hah!
Using a spoon scoop out dough and roll into 1.5-2" balls. Place on parchment paper on plate or cookie sheet and place in fridge for 2 hours so the dough has plenty of time to firm up.
When you're ready to bake the cookies, pre-heat the oven to 350 degrees. Place dough balls 2 inches apart on cookie sheet with parchment paper or silicone mat (I use a silpat). Bake the dough when it's COLD- this will ensure that the dough doesn't spread much when they're baking.
Bake for 8 minutes. Don't overcook- the edges should NOT turn brown. Don't stress if cookies seem really soft when you remove them from the oven- they'll firm up as they cool and set.
Original recipe found here.
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