Halloween Funfetti Cookies

Thursday, October 18, 2012

Ever since I saw these cookies on Tasty Kitchen.com I knew had to make them.  They always kept getting put on the back burner for some reason but this past weekend it was time.  These cookies were totally worth the wait.  Soft, slightly chewy with some crispiness around the outside.  The perfect cookie and so adaptable for different seasons.  I'm thinking green for St. Patty's day, rainbow for spring and summer, red and blue for the fourth of July!  The possibilities are endless!  

Mr. Schwartz and I took these cookies to work and they received rave reviews.  My coworker, Roberta, said that they were the best thing that I have brought in to date.  Mind you, she has sampled the Champagne Cupcakes, Shamrock Shake Cupcakes, Pumpkin Cupcakes and probably a few others I can't remember.  When I told her that I was going to say she gave them two thumbs up, she wanted me to add that she "is a total food snob and will throw something away if it's not good."  So, I think I will leave it at that.  
 Start with butter (yeah, this looks like a lot but I was making a double batch).
 And sugar.
 Mix for about two minutes or until fluffy.
 Scrape the sides and add vanilla
 Almond extract (yum)
 And eggs.
 Mix until fully combined.
 Like so
 In a different bowl, combine flour
 Cornstarch.  I hear this is the secret to soft cookies.  It totally worked.
 Baking soda
 And salt
 Stir this just a bit with a fork.
 Slowly add it to the mixer and mix until everything comes together.
 Add in the sprinkles!
 Scoop dough out onto the baking sheet--I like to use my silpat mat.
 Bake for about 10 minutes or until just golden around the edges.
 The perfect sugar cookie with a hint of almond.
Happy Halloween! 

Halloween Funfetti Cookies

1 cup butter
1 1/4 cup white sugar
2 teaspoons vanilla extract
1 teaspoon almond extract
1 egg
2 1/2 cups flour
1/4 cup cornstarch
3/4 teaspoon baking soda
1/2 teaspoon salt 
1/2 cup halloween colored jimmy sprinkles
1/2 cup nonpareil sprinkles

Preheat the oven to 375 degrees.

In the bowl of a stand mixer, combine the butter and sugar.  Mix for about 2 minutes or until fluffy. Add the vanilla, almond and egg.  Mix to combine again.  Scrape the sides down.  

In a different bowl, combine the flour, cornstarch, baking soda and salt.  Stir with a fork.  With the mixer on low, slowly add the flour.  Mix until fully combined.  Add in the sprinkles and stir with a spoon just until incorporated.  If you over mix, they will bleed into the dough.  

Scoop onto a baking sheet or baking sheet lined with a silpat mat.  Be sure to keep space between the cookies as they do spread a bit.  Bake for 10-13 minutes or just until the edges start to turn very light golden brown.  That ensures that the cookies will be soft and not crispy.  



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