Like many kids her age (and no doubt many kids at heart), my niece loves sprinkles. She’ll eat them in pretty much anything. For myself, even when I was her age they never did much for me the foodie in me.
They don’t add much of anything to foods, flavor-wise. But I will admit that they do make them nicer to look at.
One thing I will say I’ve learned from doing a lot of baking for a kid with an affinity for sprinkles is that they’re not all created equal. Certain sprinkles work better for certain baked goodies than others.
The two predominant types of sprinkles are nonpareils (the microscopic little spheres) and jimmies (the narrow, oblong shapes). There’s also sanding sugar, dragees, pearl sugar and quins. As I said, these don’t all ‘work’ the same way. Some work better for baking than others. Some I wouldn’t recommend baking with at all.
For instance, nonpareils and sanding sugar are poor choices for mixing into dough or batter. They’re very tiny, and thus don’t distribute well. That tiny size also gives them a poor ‘bleeding ‘factor when they’re baked. I know from trial and error that it’s just not appealing. They are however good choices for sprinkling or pressing on top of frosting.
There’s a reason why jimmies are one of the more popular types of sprinkles. In the first place, they pop in color. Second, they don’t taste terrible in and of themselves (you’d be surprised how many sprinkles actually aren’t that tasty). Third, they ‘bleed’ well/effectively when baked. That ‘bleeding’ factor is important when it comes to picking out sprinkles, and it also matters in today’s recipe. I wouldn’t recommend using any other type of sprinkles but jimmies in this cookie dough. You’ll be mixing, then rolling and you need a sprinkle that can hold up under that kind of handling.
The cookie itself is simply flavored with vanilla and almond. It’s slightly crisp on the outside, with a tender crumb on the inside. My niece loved them. Plus, they’re pretty; just as a funfetti cookie should be.
Funfetti Sugar Cookies
- 1 cup unsalted butter
- 1 cup confectioners’ sugar
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
- 1 large egg
- 2 ¾ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 cups rainbow colored jimmy sprinkles, divided
- 1/4 cup granulated sugar
In a medium sized bowl combine the flour, salt and baking powder. Stir together with a fork and set aside.
In a medium sized bowl, use a standing or handheld mixer to cream together the butter and confectioner’s sugar until light and fluffy.
Add the egg and extracts and mix just until combined.
Add the flour in two batches, just until combined. Stir in the sprinkles.
Form the dough into a wide, flat disc, wrap in plastic wrap and refrigerate overnight.
Preheat oven to 350 degrees Fahrenheit.
Line 2 baking sheets with parchment paper; set aside.
Using a 3-inch round cutter, cut as many cookies as possible, rerolling scraps until all dough is used.
Place cookies on prepared baking sheets. Sprinkle tops with granulated sugar.
Bake until edges are lightly browned, 10 to 12 minutes. Remove from oven, and let cool on pan for 5 minutes. Remove to wire racks to let cool completely.
Sharing at Fiesta Friday #427.