Funfetti Cookies From Scratch Recipes

FUNFETTI COOKIES FROM SCRATCH

Steps:

• Preheat oven to 350°F.
• Mix together with a whisk the flour, salt and baking soda.
• Using an electric mixer, cream butter and sugar in a large bowl until light and fluffy. Beat in vanilla and egg.
• Add flour mixture and beat until smooth. Blend in milk. Mix in sprinkles until evenly distributed.
• Drop by teaspoon about 3 inches apart onto greased baking sheets. Flatten with bottom of glass that has been dipped in sugar.
• Bake for about 8 minutes or until edges are lightly browned. Cool on rack.

FUNFETTI CAKE RECIPE FROM SCRATCH

Steps:

• Preheat oven to 350 degrees Grease and flour three 8 inch round baking pans
• In medium bowl whisk for 30 seconds the flour, baking powder and salt. Set aside
• In a separate bowl, combine milk, sour cream, vanilla. Stir with a fork to blend. Set Aside
• In the bowl of your mixer, beat the butter until softened. Add the sugar and beat 3 to 4 minutes until lightened in color and fluffy. Scrape the bottom and sides of bowl midway through.
• Add the eggs one at a time, beating after each one until yellow streaks disappear.
• Add dry ingredients alternately with wet ingredients, mixing until dry ingredients are blended in. Begin and end with dry ingredients (3 additions of dry and 2 of wet).
• Fold in sprinkles just until evenly distributed.
• Bake at 350 degrees for 30 to 35 minutes or until a toothpick inserted in the center comes out clean or with only a few crumbs attached. Let cool in pans 10 - 15 minutes then turn out. Makes 7 cups batter Will hold up to fondant. Works well for cupcakes - cupcakes bake without dome

FUNFETTI COOKIE RECIPE

Steps:

• Preheat oven to 350F/180C. Line 2 baking sheets with parchment paper. Set aside.
• In a medium bowl, sift together flour, baking soda, and salt. Set aside.
• In a mixer bowl fitted with the paddle attachment, beat butter, granulated sugar, and powdered sugar on medium-low speed for 4 minutes. Beat in egg and vanilla extract just until combined. Add flour mixture and beat just until combined. Mix in sprinkles. Do not overmix.
• Shape dough into balls, the size of 1.5 tablespoons each (I use this ice cream scoop for that), and place on the cookie sheets, spacing them 2-inches apart. Bake for 11-12 minutes until cookies just begin to brown at the edges, but the center is still soft (you don't want to overbake them). Allow cookies to cool on baking sheet for 5-10 minutes, then gently transfer to a wire rack to cool completely.
• Store cookies at room temperature in an airtight container for up to 3 days. Cookies can also be frozen for up to 2 months.

FUNFETTI COOKIES FROM SCRATCH

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
• Cream sugar and butter together in a large bowl until fluffy. Beat in egg and vanilla and almond extracts. Fold in flour, cornstarch, baking soda, and salt until well combined. Fold in sprinkles until evenly distributed.
• Roll dough into 1-inch balls and place on the prepared baking sheet.
• Bake in the preheated oven for 8 to 10 minutes.

VEGAN FUNFETTI COOKIES

Steps:

• Preheat the oven to 350ºF / 180ºC. Line a baking sheet with parchment paper, don't grease it. You can also use a silicone baking mat to line the baking sheet.
• In a bowl, whisk together the butter and sugar until soft and fluffy.
• Add the vanilla, apple juice, agave syrup and mix until almost combined. Scrape down the bowl.
• Then, sift in the flour, baking powder, baking soda and salt. Mix until no streaks of flour remain. Scrape down the bowl again.
• Fold in the sprinkles. If using an electric mixer, mix on low.
• With a cookie scoop, scoop the dough into balls and top with some more sprinkles. Place 2 inches apart on the prepared cookie sheet.
• Bake for 12 minutes, until just set on the edges but still underdone in the centre.
• Allow the funfetti cookies to cool on the baking sheet before transferring to a cooling rack to cool completely. Enjoy!