You know those Mondays that REALLY feel like Mondays? The ones that call for double your typical intake of coffee and a few deep sighs? For me, the best way to combat an icky Monday* is by baking something fun. And what’s more fun than sprinkles??
With sprinkles in mind, I went on the hunt for a funfetti cookie recipe and knew I’d found a winner when I came across a recipe by Sally’s Baking Addiction. (She never disappoints, and this recipe was no exception.)
(I’d like to interrupt this cookie recipe for a quick plug for the Wet Hot American Summer: First Day of Camp series that was just released on Netflix. Kevin and I started watching it on Sunday night, and knowing that I could come home and take in some more gloriousness also made my Monday better. If you haven’t checked out this series yet, definitely take the time to do so, but only if you’ve seen — and loved — the movie. The writing in the Netflix series is so smart, and the cast, of course, is remarkable. Please do yourself a favor and watch it. Maybe even while eating a funfetti sugar cookie for DOUBLE the excitement.)
Okay. Cookie time, people.
*Even though these were my “let’s make Monday better” cookies, I ended up making just the cookie dough on Monday night, and then headed off to bed to leave them to hang out in the fridge overnight. (After all, for me the act of baking is the cathartic part. Eating the treats is just a bonus!)
Funfetti Sugar Cookies
(makes about 18 cookies)
- 1/2 cup (1 stick) unsalted butter, softened to room temperature
- 3/4 cup granulated sugar
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 cup rainbow sprinkles
- In the bowl of a stand mixer with paddle attachment, cream the softened butter for about one minute on medium speed.
- Add the sugar on medium speed until fluffy and light in color.
- Mix in egg and vanilla, scraping down the sides as needed. Set aside.
- In a medium sized bowl, whisk together the flour, salt, baking powder, baking soda, and cream of tartar.
- With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients in three different phases.
- Once combined, fold in sprinkles.
- Chill the dough for at least two hours or up to 48 hours (I refrigerated mine overnight).
- When you’re ready to bake the cookies, preheat the oven to 350 degrees. Line two baking sheets with parchment paper or a Silpat.
- Roll dough (about two Tablespoons of dough for each cookie) into balls. Make sure the balls are taller, rather than wide to prevent spreading on the baking sheet.
- Add a few more sprinkles on top of each ball dough before baking.
- Bake chilled cookie dough for eight minutes exactly. The cookies will appear undone, but this will make them deliciously soft once they’ve cooled. Allow the cookies to cool on the cookie sheets for three minutes and move to wire rack to cool completely.