I made these cookies for some sweet teacher friends of mine who started back to school this week and they didn't disappoint! So hurry up and bake these for the teachers in your life...or yourself! :)
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| Funfetti Cookies via Tasty Kitchen Blog |
Funfetti Cookies from Tasty Kitchen Blog
Preparation Instructions
Preheat the oven to 375ºF.
Cream the butter and sugar in your stand mixer (or hand mixer) for about 2 minutes, until fluffy. Add the vanilla, almond, and egg. Beat until well combined.
In a separate bowl, sift in the flour, cornstarch, soda, and salt. Slowly add the flour mixture to the butter mixture, and continue on low speed until it’s all added and combined. Mix in the sprinkles (don’t overmix or the sprinkles will start to bleed into the dough).
Roll cookie dough into small balls and place onto cookie sheets, about 1 1/2 inches apart (fits 12 cookies per sheet). Bake for about 15 minutes. (Note: Only bake until they very slightly start to turn light golden brown just on the edges. You don’t want them to totally turn golden or they’ll be crisp cookies. Check them around 10 minutes, then 12, and so on.)
Cool on a wire rack. Store in an airtight container up to 4 days.
Ingredients
- 1 cup Butter, Room Temperature
- 1-¼ cup Sugar
- 2 teaspoons Vanilla Extract
- 1 teaspoon Almond Extract
- 1 whole Egg
- 2-½ cups Flour
- ¼ cups Cornstarch
- ¾ teaspoons Baking Soda
- ½ teaspoons Salt
- ½-1 cups Rainbow Jimmie Sprinkles (Use as much as you want!)
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