Sunday, September 2, 2012

Funfetti Inspired Sandwich Cookies

For a labor day party yesterday I needed to make some desserts, so I made the standard chocolate chip cookie (post coming soon) and then I felt like I should make another type of cookie, maybe one for the kids? Well, then I remembered around the fourth of July seeing these delightful cookies on the blog Two peas and their Pod. I also then remembered I had some leftover frosting in the fridge, hmmm I had found my next cookie recipe!
These scratch cookies taste just like the box or store bought! The hint of almond extract makes all the difference by giving the cookies a super sweet taste reminiscent of childhood!!


Ingredients For Cookies:
  • 1 cup butter (I used one stick unsalted and the other salted), room temperature 
  • 1 1/4 cups sugar
  • 3 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1 egg
  • 2 1/2 cups all purpose flour
  • 1/4 cup cornstarch
  • 3/4 tsp baking soda
  • 1/2 tsp salt 
  • 3/4 cup rainbow sprinkles/ jimmies/ shots
  • 2 TBS nonpareil sprinkles
  • 3 TBS star decorative sprinkles
Directions for Cookies:
  1. Preheat the oven to 375F and line baking sheets with parchment paper. 
  2. Beat the butter for a few minutes with an electric mixer. Then cream together the butter and sugar until light and fluffy! Beat in the egg, vanilla and almond extracts. 
  3. In a separate bowl, sift the flour, cornstarch, baking soda and salt. Add the flour mixture to the butter and sugar 3 additions.
  4. Lightly stir in the sprinkles, if you over mix the sprinkles will begin to bleed into the batter.
  5. Using a melon baller, scoop the cookie dough and roll the dough in your hands then place on baking sheets. Bake for 8-10 minutes, do not overcook because the cookies will continue to cook while resting on the baking sheet. Cool on cookie sheets for a few minutes, then cool cookie completely on cookie sheets.
Ingredients for Frosting:
  • 3 sticks of unsalted butter, room temperature
  • 5 cups powdered sugar
  • 2 tablespoons whole milk
  • 3 tsp vanilla extract
  • pinch of salt
  • Food Coloring if Desired
Directions for Frosting:
  1. Beat the butter on medium-speed for five minutes, it should become very pale and creamy.
  2. Add all of the other ingredients, and mix on a low speed for about a minute, then for 5 minutes beat on high. 
  3. Add food coloring.
  4. Best if used immediately, but it can be frozen for later use. 

Cookies Adapted from Two Peas and their Pod
Frosting Adapted from Sweetapolita

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