I may be a kid at heart, and I’ll admit, there are few flavors I love more than Funfetti. You know what flavor cake I had for my birthday this year? Funfetti. Year before that? Funfetti. You’re probably starting to see a pattern here. But why should cake have all the fun? What about cookies?
Funfetti Cookies with a Vanilla Cream Glaze
Makes about 2 dozen cookies
For the cookies:
2 sticks (226 grams) butter, softened
1 cup granulated sugar
1 tsp. baking powder
1 tsp. vanilla extract
1 tsp. almond extract
2 cups all purpose flour
Brightly colored sprinkles
For the glaze:
2 cup powdered sugar
6 tbsp. heavy cream or whole milk
1 tsp. vanilla extract
Start by creaming your butter in a large bowl until smooth (the dough needs to chill for about an hour so we’ll hold off starting the oven just yet). Add the granulated sugar and mix until grainy clumps form. Add everything but the flour, and mix until all of the ingredients are combined, and there are no longer any clumps. In one cup increments, add your flour, mixing between each new addition until just combined. Throw in some sprinkles, and mix one last time until the sprinkles are more or less evenly distributed. Remove the dough from the bowl, gently roll it out into a log shape, and wrap it in plastic wrap. Allow it to firm up for about an hour in the refrigerator.
Once the dough is firm, you can remove it from the refrigerator, unroll it, and cut it up to bake (at 350* fahrenheit or 175* celsius). Although you can cut it up with a knife, I recommend using thread. Believe it or not, it’s very easy to cut it with thread, and it preserves that round shape (unlike a knife that would squish it down on two sides). To cut it with thread, simply work your thread under the cookie log, bring the thread up around the sides crossing at the top, and keep pulling until it cuts through the dough. Bake the cookie slices for about 8-10 minutes, or until no longer shiny on top.
While your cookies cool, you can whip up your glaze! To make the glaze stir all of your glaze ingredients together in a small bowl until you’ve worked all of the powdered sugar clumps out. Dip each cookie into your glaze, and set aside on wax or parchment paper until the glaze is hard (about 2-3 hours).
Make sure you allow the glaze to completely harden before packaging your cookies.