One of our very best friends had a 40th birthday party and how could we not celebrate without a few sprinkles. I pulled off a quick search and found these delicious funfetti cookies, thanks to Sweet Pea’s Kitchen, I was able to recreate these without any trouble.
Sure I remember this cake as a kid, but putting this idea into a cookie was a marvelous idea.
- 2 cups cake flour
- ⅔ all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1¼ cups granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- ½ cup plus 2 tablespoons rainbow sprinkles
- Preheat oven to 375 degrees, adjusting the oven racks to the upper and lower middle positions. Then line two baking sheets with parchment paper and set aside.
- In a medium bowl, whisk flours, baking soda, and salt.
- Using the bowl of the stand mixer, cream together the butter and sugar until light and fluffy, about two minutes. Add egg, vanilla and almond extracts, beat at medium speed until well combined.
- Add the dry ingredients and beat at a low speed until just combined, fold in sprinkles.
- Using an ice cream scoop, roll dough into a 1½-inch ball and place them on the parchment lined pans, spacing the balls about 2 inches apart.
- Bake the cookies 10 to 12 minutes, rotating the baking sheets halfway through baking. Cool the cookies on the baking sheets for 3 minutes, then transfer to a wire rack and cool to room temperature.