Confetti Sugar Cookies

Confetti Sugar Cookies

I was scrolling through pins on Pinterest and a photo from Deliciously Sprinkled caught my eye.  While the Funfetti cake looked absolutely delicious, I was really drawn to the color of the sprinkles she used. The colors were just so vibrant, with every color of the rainbow.  Most importantly, they don’t have any brown sprinkles which I don’t like the look or taste of.  In the post, Jenn said she bought them in bulk from Nuts.com. I haven’t heard of Nuts.com before, but I certainly had to check out these sprinkles.  Not only are they beautiful in color but they are only $2.99/pound!  I also like that these jimmies have more of a crunchy texture rather than a waxy texture like other sprinkles. I know they are only sprinkles and it’s probably silly how I talk about them like I am in love or something. But, I can’t help but get excited about new baking product finds and I had to share. I immediately ordered 2 pounds of the rainbow jimmies, a pound of nonpareils, a bunch of dried fruit and nuts. My kids especially loved the dried strawberries, dried berry mix and dark chocolate covered almonds.  There are so many things I still need to try.

So, now that I had 2 pounds of rainbow jimmies, I had to find something to make with them. I really didn’t feel like making cake or cupcakes. Instead, I decided to make these confetti cookies and they were exactly what I was looking for.  I like that there aren’t many ingredients; it’s all stuff you probably have on hand. The dough comes together easily and quickly and in no time, you have about 3 dozen delicious buttery sugar cookies. The texture of these cookies is really soft, which is a nice contrast to the sugar crust on the outside.  Sadly (embarrassingly?), we tore through all these cookies in only 2 days. And in 2 weeks, I went through a whole pound of rainbow jimmies between these confetti cookies and another super delicious frosted sugar cookie recipe that I hope to share soon.

Confetti Sugar Cookies

Yield: ~36 cookies (I got 34)

1 1/3 cup butter @ room temperature

1 1/2 cups sugar

2 eggs

2 teaspoons vanilla extract   I used vanilla bean paste

3 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

3/4 cup sprinkles   Jimmies don’t bleed like nonpareils (the beads)

granulated sugar for the top of the cookies   (optional)

Directions:

Preheat oven to 350F

Line a baking sheet with parchment paper or a Silpat

In the bowl of your KitchenAid mixer, beat together the softened butter and sugar with the paddle attachment. Continue to beat until light and fluffy ~ 3 minutes.

Beat in the 2 eggs and vanilla until completely combined.

In a small bowl, with a whisk, combine the flour, baking powder and salt.

Slowly add the flour mixture to the butter mixture, mixing until combined and the dough comes together.

Gently fold in the sprinkles with a spatula to prevent the colors from bleeding.

With a cookie scoop, drop balls of dough on the prepared baking sheet, about 1-inch apart.

Optional step: Place about a 1/4 cup of granulated sugar in a small bowl. Roll just the top of each dough ball into the sugar  (this makes them sparkle and gives them a sweet crust)

Bake for ~11 minutes or until edges are just starting to turn golden. (Turn the cookie tray around at about 6 min). The tops will look just slightly underdone.

Cool for 5 minutes on the cookie sheet. Transferring to a cooling rack to cool completely.

Source:  Buns In My Oven adapted from allrecipes.com

Note: I don’t have any affiliation with Nuts.com, nor was I paid at all for this post. I just really like their products and wanted to share.

Funfetti mini pancake muffins

My kids love those little Hostess chocolate chip muffins that come 5 packs to a box for over $4.00.  My son will eat 2 packs each morning for breakfast and that gets expensive.  So, I only buy them when they are buy 1 get 1 free and then I buy like 8 boxes.  But, when I run out, these pancake muffins are the perfect replacement.  I think they taste very similar to the Hostess muffins, but better of course because they are homemade.  Usually I make them with mini chocolate chips because they are Jack’s favorite.  But, I thought it would be fun to change things up a bit and replace the chips with sprinkles to make Funfetti mini muffins.

I decided to surprise my daughter with breakfast for lunch with these muffins.  But, of course Sammie didn’t want muffins.  She wanted turkey.  No bread, just turkey.  Okay then.  So the baby and I ate the muffins, dusted with powdered sugar and dipped in maple syrup.  Alex tore them up.  After Sammie finished her turkey, she decided she would try a muffin…then another and another and another.  She had to make sure they were okay, quality control you know. 😀   I love these muffins too.  They are fluffy, a bit sweet from the maple syrup and sugar, and they really taste like pancakes without all the work.  And now, not only do they taste great, but they are super fun, Funfetti.  Sprinkles makes everything better.  Don’t you think?

Funfetti mini pancake muffins

Yield: 24 mini muffins

1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sugar
2/3 cup buttermilk
1 egg
2 tablespoons pure maple syrup
2 tablespoons melted butter
1/3 cup of sprinkles- jimmies (you can adjust depending on how many you like)

Preheat oven to 350F.  Spray a mini muffin pan really well with nonstick spray.

Combine flour, baking powder, baking soda, salt and sugar in a medium bowl.  Whisk together the dry ingredients.

In another bowl, stir together the buttermilk, egg, maple syrup and melted butter just until combined.

Pour the wet ingredients into the dry ingredients. Stir with a spatula just until combined.

Stir in the sprinkles.  Bake for 8 to 9 minutes.

Let cool slightly in the pan.  You may need to use a spoon around the edges to separate the pancake muffins from the pan.

Serve immediately dusted with powder sugar or with just maple syrup.

Source:  Bakerella

Homemade Funfetti Sandwich Cookies

I have to say, I am glad summer is almost over. It has been so crazy hot here in Chicago, it was really hard to do anything outdoors.  With the end of summer, of course, comes the kids going back to school.  My daughter Sammie was excited to start kindergarten (okay, excited to ride the bus) and my son Jack, just started 2nd grade.  Jack is not a big fan of hot lunch, probably because he is so darn picky.  Since he won’t eat most of what I make, he sure isn’t going to eat cafeteria food.  So, Jack brings the same plain old turkey sandwich (no cheese, can this really be my son?) everyday, a bag of chips and a dessert. When I saw these cookies on Pink Parsley, I knew it would be a fun dessert that he would love and maybe for a second, know that I was thinking of him as he ate it.

The dough is like the usual sugar cookie recipe, but the addition of cake flour makes these cookies a bit softer.  The dough is pretty sticky, so you’ll have to allow at least one half hour of refrigeration before scooping and baking the cookies.  Once the cookies cool, you make a delicious butter cream that you can either spread on with a knife or pipe on.  Personally, I find piping to be much easier and it’s prettier too. When Jack got home from school, he couldn’t wait until tomorrow. He just had to try a cookie now. I think I counted a dozen Mmmms before I stopped counting.  And, I can’t forget my Sammie. She loved them too, especially the pink frosting.  Since she is in kindergarten, we get to have lunch together everyday, usually Rice-A-Roni at her request.  Well, besides her company, at least now I have dessert to look forward to.

Homemade Funfetti Sandwich Cookies

Yield: I got 48 cookies, 24 sandwiches

The cookie:

2 sticks (1 cup) butter, softened to room temperature

1 1/4 cup sugar

2 tsp vanilla extract

2 Tbsp melted butter

1 egg + 1 egg yolk

2 cups cake flour

2/3 cup all-purpose flour

3/4 tsp baking soda

1/2 tsp salt

1/2 cup colored sprinkles

In the bowl of a stand mixer, fitted with the paddle, cream the butter and the sugar on medium until light and fluffy, about 3-5 minutes.  Add the vanilla, melted butter, whole egg and yolk. Mix until combined, scraping the sides of the bowl with a spatula as necessary.

Combine the cake flour, all-purpose flour, baking soda, and salt in a medium bowl.  Slowly add the flour mixture to the butter mixture, mixing on low until just combined.  Fold in the sprinkles with a spatula.

Cover the bowl and refrigerate for at least 30 minutes.

Meanwhile, preheat the oven to 375F.  Using a small cookie scoop, drop the dough onto parchment-lined cookie sheets, spacing them 2 inches apart to allow for spreading. Bake 10-12 minutes (rotating the pans halfway through) until they are just starting to brown on the bottom and are barely firm on top.  Cool the cookies 5-10 minutes on the baking sheet, and then transfer to a wire rack to cool completely.

Source: Slightly adapted from Pink Parsley, originally from Yammy’s Noshery

The frosting:

1 1/4 sticks (10 Tbsp) unsalted butter, softened to room temperature

1 1/4 cups confectioners’ sugar, sifted   I didn’t sift and it was fine

1 tsp vanilla extract

1 Tbsp heavy cream

1/3 cup colored sprinkles  I omitted and chose to color the frosting pink instead

Food coloring  optional   I used Americolor Deep Pink

In the bowl of a stand mixer fitted with the paddle, beat the butter until creamy, about 2 minutes.  Add the sugar and beat on low until just combined and then increase the speed to medium for about 2 minutes.  Add the vanilla and heavy cream.  Beat on medium-high until light and fluffy, about 3-5 minutes.  Stir in the sprinkles if using and/or the food coloring.

To assemble the cookies, match pairs based on size and shape before frosting.  Pipe or spread icing onto one half, then gently but firmly close the cookie.  Press lightly to spread the icing to the edges so it lo0ks pretty.  Store in an airtight container.

Source: Pink Parsley, originally from Cooks Illustrated.  Frosting color and piping with a star tip inspired by Gingerbread Bagel
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