Salty Vanilla Funfetti Sugar Cookies
I love chocolate, but sometimes my sweet tooth directs me in another direction. I decided to tinker with my Vanilla Bean Sugar Cookie as I thought some Funfetti would brighten everyone’s (my) spirits. I also only had the bandwidth for a simple bake. I wasn’t in the mood to pull any equipment out of the cupboard, let alone clean it up afterwards. These were a one bowl, one fork effort. I added some whole wheat bread flour to give these some “heft” and to help temper their sweetness. They are still very sweet. My family is split and I’ve been asked to create a Funfetti shortbread- a less sweet cookie that still has a strong “sprinkle” flavor. So, we know what my next baking project will be!
Recipe
notes-
•You may use a hand or stand mixer, but it’s not necessary. I made this batch with one fork and one bowl and a moderate amount of elbow grease.
•I like to bake these off as we need and keep the remaining dough balls in the freezer In an airtight container for later use (which we like to call “cookie emergencies”).
•While these are delicious slightly warm from the oven, we found they taste even better then next day
•if you don’t have whole wheat bread flour, regular bread flour should be fine. Next bake I’ll double check.
•when baking up frozen cookie dough balls, you will need to extend cooking time by almost 5 minutes.
•taste your rainbow sprinkles before baking to make sure you like them!
ingredients-
Salty Vanilla Funfetti Sugar Cookie
226g (2 sticks) unsalted butter, at room temperature
300g (1 ½ cups) granulated organic cane sugar
1 egg, at room temperature
1 1/2 tsp vanilla bean paste
200g (1 2/3 cups) AP flour
100g (7/8 cup) Whole Wheat Bread Flour
½ tsp baking soda
1 tsp kosher salt (yes)
Approx 1/3-1/2 cup rainbow sprinkles
method-
1- cream or mix butter and sugar until creamy. Add egg and vanilla and continue until fully incorporated (if mixing by hand, mix 10 more times).
2- measure dry ingredients and add to bowl beating until just combined or hand mixing until fully incorporated. Stir in sprinkles.
3- using a #30 scoop (exactly .1 more than 2Tbs), make your cookie balls and freeze for 1 hour or overnight.
4- preheat oven to 350F and line a baking sheet with parchment.
5- space cookies allowing 2” between each and bake for 13-15 minutes. Allow to cool on baking sheet for about 10 minutes then transfer to a cooling rack. Enjoy with a cold glass of milk/mylk or a hot cup of coffee.
