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.
Advertisements

Cake Batter Sugar Cookies

I think I was flipping through the pages of foodgawker when I came across these cake batter sugar cookies.  I love anything cake batter and you already know how I feel about sprinkles.  So, I definitely needed these in my life.  I went to make them a few days ago and as I was scanning through the ingredients, I saw butter extract listed.  Hmmm…I know I don’t have that for sure.  I figured I would just substitute in vanilla, but upon reading further into the recipe, the butter extract is what gives the cookies the cake batter flavor.  While that make sense, damn, I really wanted to make these cookies, but, not so bad that I wanted to take all three kids to the grocery store for just that one item.  So, sadly, they would have to wait.  Instead I made soft frosted sugar cookies, which were absolutely fabulous, but I still had these cookies on my mind.  Last night, my husband came home from work early and I was able to sneak out to the store after we tag teamed dinner, homework, baths, tuck-ins, goodnight kisses and dream rubs. 😀  Honestly, I’ve never seen butter extract, so I was afraid it might be hard to find.  But, Dominick’s came through.  In case you are wondering, it’s right by the vanilla.

Other than the butter extract, the batter is made up of the usual sugar cookie ingredients.  The dough is pretty stiff and I found it difficult to incorporate more than 1/3 cup of the 1/2 cup of sprinkles called for in the recipe. But, this is still a lot of sprinkles, considering they are then rolled in more sprinkles.  Can one have too many sprinkles?  No, the answer is definitely no. The recipe makes only 24 mini adorable cookies which is perfect for a fun after school snack or a lunchbox treat.  The cookies are bit crisp on the outside and soft and rich tasting on the inside.  I was kind of surprised by how much these cookies actually tasted like cake batter.  My kids loved them, but that is no surprise.

Cake Batter Sugar Cookies

Yield: 24 little cookies

4 tbsp (1/4 cup) butter, softened to room temperature

1/2 cup sugar

1 large egg yolk

1/2 tsp butter extract

1/4 tsp baking powder

1/4 tsp salt

3/4 cup all-purpose flour

1/2 cup colorful sprinkles   I used a scant 1/3 cup of jimmies…the dough didn’t seem to be able to hold anymore.

1/4 cup sprinkles, for rolling    I used nonpareils

Preheat oven to 350F. Line your cookie sheet with parchment paper or a Silpat.  Set aside.

In the bowl of a stand mixer fitted with the paddle, cream the butter and sugar together on medium.  Beat in the  yolk, butter extract, baking powder, and salt.  Gradually add in the flour and mix until a thick dough forms.  Fold in the jimmies, up to 1/2 cup, with a spatula.

Roll the dough into teaspoon size balls.  I found that holding the dough ball in my hand for about 5 seconds warmed the butter, making them easier to roll.  You want the ball to be more tall than wide, so the cookie will be thicker. Roll the dough balls into the reserved nonpareils.  Bake for 9-10 minutes, rotating the sheet halfway into the cooking time. Watch them closely at about 8 minutes to make sure they don’t get to brown.  The cookie should stay pretty white, with just a bit of browning on the underside.  If you find they aren’t flattening, you might have to press on them super lightly at the 6 minute mark.

Allow cookies to cool for 2 minutes on the cookie sheets, so they set, before transferring them to a cookie rack to cool completely

Source: very slightly adapted from Sally’s Baking Addiction

A few notes:

  • If you want a softer cookie, you can sub cake flour for all-purpose
  • If you find they aren’t flattening, you might have to press on them very lightly with a spatula halfway through baking.
  • I was only able to get about 1/3 cup of sprinkles into the dough or it didn’t seem like they would roll/hold together.  This was plenty.
  • According to the recipe, butter extract is the key to the cake batter flavor.  If you have to sub, the next closest thing would be almond extract.  Vanilla would still be good, it just wouldn’t taste like cake batter.

Soft Frosted Sugar Cookies

If you haven’t noticed already, my family loves soft cookies, frosted, with pretty sprinkles.  So, I tend to make lots of different recipes fitting these three criteria.  I actually made the original recipe for these cookies about a year ago, and while they were good, the frosting was a bit too thin for my taste.  In this house, we like lots of frosting, especially when it is piped on all pretty like.  But, it wasn’t possible with this particular frosting recipe as written.  I suppose I could have added more powdered sugar.  But with the melted butter instead of softened butter in the recipe, I think I would have had to add lots of it, changing the taste of the frosting.  When I saw these soft frosted cookies on my beloved Pinterest (Gosh, sorry, I know I am obsessed), I knew this was exactly the recipe I was looking for.  It uses the same, soft vanilla flavored base but then the cookie is frosted with a thick, pipeable, buttercream frosting.  I mean, you gotta love those perfect swirls of frosting. Okay, maybe not so perfect.  I just realized I need to work on that.

Originally I had something else planned to make this morning, but I decided today was the kind of day that could use some uplifting from sprinkles.  It just isn’t possible to see this bright colored confetti and not smile.  Especially if it is the topping to a big, fat sugar cookie, with so much frosting it is almost too much…Almost. 😀  These are so delicious, they put those always enticing grocery store cookies to shame.  Sorry Lofthouse, we don’t need you anymore.

Soft Frosted Sugar Cookies

For the Cookie:

4 1/2 cups all-purpose flour

4 1/2 tsp baking powder

3/4 tsp salt

3 sticks unsalted butter, at room temperature

1 1/2 cups sugar

3 large eggs

5 tsp vanilla extract

Sift together the dry ingredients: flour, baking powder and salt.   I didn’t sift. Instead I mixed it and fluffed it well with a whisk. 

Add the butter and sugar in the bowl of an electric mixer.  Beat them together with the paddle on medium-high speed until soft and fluffy, ~ 2-3 minutes

Add the eggs one at a time, mixing well after each addition. Scrape down the bowl as needed.  Blend in the vanilla.

With the mixer on low, slowly pour in the dry ingredients.  Mix just until incorporated and evenly mixed.

Cover and chill the dough for 1 hour.  Preheat the oven to 350F about 20 minutes before removing the dough from the fridge.

When you are ready to bake the cookies, scoop a scant 1/4 cup of dough (I used a medium cookie scoop) and roll into a ball.

Flatten the ball slightly with your fingers and place on baking sheet lined with parchment.

Repeat with the remaining dough, spacing the cookies at least 2-3 inches apart to allow for some spreading.

Bake at 350°F for about 10-12 minutes or just until set.  Do not overbake!  The edges should be no more than very lightly browned (if at all).  The cookies should stay very white in color on top, with some browning on the underside.

Let cool on the baking sheet for several minutes and then transfer to a wire rack to cool completely before frosting.

For the frosting:

2 1/2 sticks unsalted butter, softened

2 1/2 cups confectioners’ sugar, sifted   I did not and it was fine

1/8 tsp salt

1 tsp vanilla extract

Food coloring   optional

Sprinkles  optional

In a stand mixer, beat the butter on medium-high speed with the whisk attachment, until smooth, ~ about 20 seconds

Add confectioners’ sugar and salt.  Beat on medium-low speed until most of the sugar is moistened, ~ 45 seconds

Scrape down the bowl with a spatula. Beat on medium speed until mixture is fully combined, ~ 15 seconds

Scrape bowl again and add vanilla. Beat on medium speed until incorporated, ~10 seconds.  Increase the speed to medium-high and beat until light and fluffy, ~ 4 minutes, scraping down bowl once or twice as needed.

If you want too add in the food coloring do so now.  Mix until it is well combined and one solid color.  I find it easiest to put the frosting in a Ziplock bag and pipe it on.  Add the sprinkles and let dry for a few hours for the frosting to set.

Source:  Cookies from Deliciously Declassifed, as seen on Annie’s Eats, originally from Hostess with the Mostess  and the buttercream frosting is from Deliciously Declassified, originally from Cook’s Illustrated.

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

%d bloggers like this: