Funfetti Cookies
When you really want funfetti but can't justify baking a whole ass cake.
Just make sure you use "QUIN SPRINKLES" (flat circular) and feel free to throw in some extra regular rainbow sprinkles for good luck.
2 cups white flour
1 1/2 cups white sugar
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 tsp vanilla
1/2 tsp almond extract
1/2 cup quin sprinkles
1 cup cream cheese chips
3/4 cup unsalted butter at room temp
1 egg at room temp
Pre Recipe Prep
If you need to quickly bring your ingredients to room temp:
Butter - fill a large class with hot water for 1 minute. Empty glass and place it upside down over the butter and let stand for about 5 minutes.
Egg - add egg to a cup or bowl with slightly warm water. Let sit for 5 minutes.
Cream your butter
Turn your oven on to 350F.
To your mixing bowl, add 3/4 cup room temp butter, and 1 1/2 cup white sugar. Beat for 3-4 minutes. The butter should be slightly lighter in color.
Add 1 room temp egg, 2 tsp vanilla, 1/2 tsp almond extract and mix until well incorporated, 30 seconds - 1 minute.
Add your dry ingredients
To the same bowl, add 2 cups flour, 1/2 tsp each of baking soda, baking powder, and salt. Mix until just combined and you can't see flour anymore.
Add 1/2 cup quin sprinkles, and 1 cup cream cheese chips. Mix with a big spoon until just incorporated.
Bake
Line a large baking sheet with parchment paper. Drop balls of dough, slightly larger than a golf ball, onto the sheet leaving about 2 inches between cookies.
Bake for 10-12 minutes until the edges are ever so slightly golden. The tops should still feel soft - you want them slightly undercooked.
Let cool on the sheet for 10 minutes and then move to a cooling rack.
Great warm but even better fully cooled as you get the full effects of the chunks of chips and sprinkles.
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