I work for a company that likes to show employee appreciation by celebrating certain sports events so from time to time, the company will buy us lunch and we get to wear our favorite sports apparel. Not long ago, we celebrated MLB opening day and shortly thereafter celebrated the NHL and NBA playoffs. Because they happened about a week apart, the powers that be decided not to have a second lunch but to surprise us with a sundae bar with tons of ice cream and all kinds of fun toppings. Since then, each time I go into the kitchen cabinet for a bowl or plate at lunch, I see a little plastic container holding the leftover rainbow sprinkles from that ice cream party. I finally asked one day if I could take them home so I could make Funfetti Cookies which I would share with people at work. The answer was “Um…cookies?! YES!!”
The result are these colorful, chewy, perfect little cookies. A basic sugar cookie dough with both vanilla and almond highlights is made fantastic with the addition of both rainbow sprinkles and nonpareils. These cookies didn’t last long at the office and it was everything I could do to keep my paws off of them before I set them out for everyone to enjoy. You don’t have to be a kid to like funfetti, ask my co-workers. It looks like I’m going to have to make these again.
Good thing there are more sprinkles left.
Preheat the oven to 375ºF. Cream the butter and sugar until fluffy.
Add the vanilla, almond extract, and egg. Beat until well combined.
In a separate bowl, sift in the flour, cornstarch, baking soda, and salt.
Slowly add the flour mixture to the butter mixture, and continue on low speed until it’s all added and combined. (The dough will be thick).
Mix in the sprinkles until just combined.
Roll the dough into equal sized balls and place on a cookie sheet.
Bake for 12 minutes in a 375ºF oven.
Overall Rating: Love It