We decided on a sugar cookie recipe that had a few steps so both kids could help out in ways they were well ready for. Bronwyn helped mix up the dough, Nicholas made sure we had each dough ball sprinkled perfectly with rainbow color.
Again the whole "reading the whole recipe through" idea bit me in the butt - oh we have to chill the dough balls for 3 hours. Um... recipe writers... have you ever tried to bake with a 4 and 7-year-old and then told them - hey sorry - you have to wait 3 more hours until we bake? It's not pretty. But we did it. We waited, and it was worth the wait. These cookies are not super sweet - but a really yummy sugar cookie. Bernard has been trying to get them too but his palette is less decerning - he eats logs in the yard - so we don't really go much on his opinion.
But do make these cookies and spend your sprinkle budget - we even added extra sprinkles - because - why not?
Funfetti Cookies
1 3/4 cups all purpose flour , spooned and leveled
1 3/4 cups all purpose flour , spooned and leveled
1/2 cup cornstarch
1 teaspoon cream of tartar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup unsalted butter, softened to room temperature
1 cup sugar
1 teaspoon vanilla
1 teaspoon almond extract
1 large egg , room temperature
1/2 to 2/3 cup sprinkles
Instructions
In a large bowl whisk together the flour, cornstarch, cream of tartar, baking powder, baking soda & salt. Set aside.
In a large bowl beat together the butter and sugar until light and fluffy.
Add in the vanilla, almond extract and egg and continue beating until well combined.
Turn the mixer down to low. Carefully beat in the flour mixture about 1/2 at a time.
Stir in the sprinkles using a rubber spatula or the mixer on low speed.
Form the dough into balls approximately 1.5 tablespoons in size and optionally place a few sprinkles on the top of each ball. Do not flatten.
Set on a plate, cover with plastic wrap, and refrigerate for at least 3 hours or up to 48 hours. Chilling is absolutely necessary.
When ready to bake, preheat the oven to 350F degrees.
Line cookie sheets with parchment paper or a silicone baking mat and place cookies on the sheet about 2 inches apart.
Bake for 8-10 minutes until the tops of the cookies look just set. Allow to cool for at least 10 minutes on the baking sheet before transferring to a wire rack to continue cooling.
1 teaspoon cream of tartar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup unsalted butter, softened to room temperature
1 cup sugar
1 teaspoon vanilla
1 teaspoon almond extract
1 large egg , room temperature
1/2 to 2/3 cup sprinkles
Instructions
In a large bowl whisk together the flour, cornstarch, cream of tartar, baking powder, baking soda & salt. Set aside.
In a large bowl beat together the butter and sugar until light and fluffy.
Add in the vanilla, almond extract and egg and continue beating until well combined.
Turn the mixer down to low. Carefully beat in the flour mixture about 1/2 at a time.
Stir in the sprinkles using a rubber spatula or the mixer on low speed.
Form the dough into balls approximately 1.5 tablespoons in size and optionally place a few sprinkles on the top of each ball. Do not flatten.
Set on a plate, cover with plastic wrap, and refrigerate for at least 3 hours or up to 48 hours. Chilling is absolutely necessary.
When ready to bake, preheat the oven to 350F degrees.
Line cookie sheets with parchment paper or a silicone baking mat and place cookies on the sheet about 2 inches apart.
Bake for 8-10 minutes until the tops of the cookies look just set. Allow to cool for at least 10 minutes on the baking sheet before transferring to a wire rack to continue cooling.
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