(MARINA) Summer is over, Fall is here, but in my mind, summer is never going to pack its bags, leave the hotel and hear the hotel person say, “Fall, room nine is ready for you!”
A little bit of summer sunshine can sometimes just make our day and remind us that we CAN wear shorts in winter, just as long as we carry homemade Funfetti Cookies in our pockets.
Summer is best friends with crayon hues and vanilla. Everything the Funfetti Cookie has – the punch of vanilla and the brightness of the colors – make her dazzling in her vanilla bean and sprinkle dress. Just looking at these bundles of fun makes your mouth water.
May I tell you about the load of sprinkles you put in this recipe?! Get your rain jacket, it’s rainin’ sprinkles, halalooya!
Fall is in the air but don’t worry, summer is still in our hearts (and our mouths)!
Funfetti Cookies – adapted a tad from Joy the Baker
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 vanilla bean
- 1 large egg
- 1 1/2 teaspoons pure vanilla extract
- 1/2 cup multi-colored sprinkles/Jimmies
- In a medium bowl whisk together flour, baking powder, cream of tartar, baking soda, and salt.
- In the bowl of an electric mixer, beat the butter and sugar at medium-high speed until light and fluffy, about 2-3 minutes. Split the vanilla bean down the middle and scrape the seeds into the bowl.
- Add the egg and vanilla extract, and beat until well combined.
- Turn down the mixer speed, and slowly add the dry ingredients into the wet ingredients. Fold in 1/4 cup of the sprinkles.
- Place the remaining 1/4 cup sprinkles in a bowl. Roll 2 tablespoons of dough into a ball, then roll the ball in the bowl of sprinkles to cover lightly all over with magical color. Put the balls on a plate. Repeat with the remaining sprinkles and dough. Chill the dough for at least 2 hours.
- Place rack in the center of the oven and preheat to 350 degrees F. Line baking sheet with parchment paper.
- Transfer the chilled dough balls to the prepared baking sheets, leaving about 2 inches of space in between each ball. You’ll get 9 on the sheet.
- Bake until the cookies have spread and are just beginning to brown around the edges, but are mostly pale and soft, about 10 minutes. Let cool on the sheet for 5 minutes before transferring to wire racks to cool completely.