Tag Archives: sprinkles

Super Sprinkle Sugar Cookies

It’s gotten a little quiet around here over the last week, but for a good reason.

My little sister, Eliot (E3), moved to Cambridge, Massachusetts, to begin her masters degree at Harvard. Yes, that Harvard. I literally cannot stop bragging about her–so proud. 

In true Davenport style, we couldn’t let her do a cross-country move alone. Nope. My parents flew in and I took the bus up from New York, and we all set to work cleaning, painting, and organizing until we could barely move. <–Thank goodness Eliot is a yoga teacher.

After all the unpacking was done, we took a couple of days to enjoy Boston. On Saturday, our parents went to the airport, and Eliot and I packed up and hopped a bus to New York so she could have a mini-vacation before orientation starts.

When Eliot comes to New York, we don’t go sightseeing or do anything special beyond eat and make bad jokes. We ate tacos and watched Humphrey Bogart movies with my friend, VJ. We ate fancy pastries at Bien Cuit. We walked through Central Park and dropped a small fortune on hair products at Lush. She had never made pizza before, so we tested my pizza dough recipe (coming soon!). We watched all of New Girl season 2, even though we’ve seen it enough times to quote it beginning-to-end. Eliot and I don’t need to be entertained to have a great time together. We think we’re hilarious.

In all the chaos of Eliot’s move and visit, my responsibility to this little blog isn’t the only thing that went by the wayside. I woke up Monday morning remembering that I owed my roommate, Ed, some cookies. He did me a favor two weeks ago–he went to the post office to retrieve my new blender–and all he’d asked in return was that I make him some Super Sprinkle Sugar Cookies. Once Eliot and I were good and caffeinated, we hopped over to Sahadi’s for rainbow sprinkles and came home to make dough. A few hours later, we were all biting into soft, buttery sugar cookies coated in crunchy rainbow sprinkles 😊

Super Sprinkle Sugar Cookies are simple to put together. There are no unusual ingredients, save for a little light brown sugar to keep the finished cookies extra-soft. The dough is chilled before being scooped, rolled in a bowl of sprinkles, and baked until puffy. The middles are chewy, and the sprinkle coating gives every bite a bit of crunch. And of course, they are just about the most cheerful, colorful cookies in the world. Aren’t they adorable?!

These cookies are perfect for popping into school lunches, taking to parties, or saying “thanks” after sending your roommate into the doom-zone that is the post office. I ate two after putting Eliot on the bus back to Boston this morning–I needed a little pick-me-up after sending my sidekick home. Thank goodness she only lives four hours away now, so I can show up at her door with Super Sprinkle Sugar Cookies whenever the mood strikes.


Super Sprinkle Sugar Cookies

makes about 2.5 dozen cookies

2 3/4 cups all-purpose flour
1 tablespoon cornstarch
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon Kosher or sea salt
1 cup (2 sticks) unsalted butter, softened to room temperature
1 cup granulated sugar
1/4 cup light brown sugar, packed
1 large egg + 1 large egg yolk, room temperature
1 tablespoon pure vanilla extract
1/2 cup sprinkles,* for coating

In a medium mixing bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, use an electric mixer to cream butter until fluffy and lighter in color. Beat in granulated and light brown sugar, followed by egg and yolk. Mix in vanilla. Add dry ingredients in two installments, beating until combined. Cover dough with plastic wrap and chill for at least two hours, or up to three days.

Preheat oven to 350F. Line two baking sheets with parchment. Set aside.

Place sprinkles in a small bowl. Scoop chilled dough in 1 1/2 tablespoon* (1 tablespoon + 1 1/2 teaspoons) increments, and roll into balls. Roll dough balls in sprinkles until fully coated. Place coated dough balls at least two inches apart on prepared baking sheets. Bake cookies 10-11 minutes, until puffy. Let cool on baking sheets for five minutes before removing to a rack to cool completely.

Cookies will keep in an airtight container at room temperature for up to a week.

Notes:

1.  I used nonpareils for the sprinkles in this recipe. Jimmies may be substituted. For information on the differences between the two, see this post.

2.  I used a medium cookie scoop.

Funfetti Cheesecake Platinum Blondies

 How have I made it this far without posting any kind of cheesecake recipe? I love cheesecake. Smooth, rich, creamy, decadent–it’s everything I love in a dessert. And it gets brownie points for being the Golden Girls’ treat of choice. If it’s good enough for Blanche, Dorothy, Rose, and Sophia, it’s good enough for me.

But for all the things I love about cheesecake, it’s speed of preparation is not one of them. If you’re making a cheesecake today, you’re not going to get to enjoy it until tomorrow. Many recipes require a 24 hour chill after baking and cooling at room temperature. Who really has time for that when it’s not for a special occasion? Definitely not me. But I also refuse to live without cheesecake. My solution? Swirl it into some blondie batter, bake it up, chill, and commence eating in hours, not days. 

I also refuse to live without sprinkles, so today I’m bringing you Funfetti Cheesecake Platinum Blondies. The blondie base is similar to the one I used here, and it can take almost anything I throw at it. Most blondie recipes contain brown sugar, but I use all granulated here–the resulting lighter color is what makes these “platinum.” If you’d like to stick to traditional blondies, you may use all light brown sugar here, but I think Funfetti desserts are best with all granulated. It makes the vanilla flavor shine, and the lighter color means the rainbow sprinkles really pop!

Let’s get to the most important part: the cheesecake. It’s so good here. The creamy, tangy cheesecake is the perfect counter to the sweet, chewy, sugar cookie-like blondie base. The mixture is super simple to make, too. Beat a brick of full-fat cream cheese with an egg yolk and a teaspoon of vanilla. When it’s fluffy, add in two tablespoons of sugar. If you taste this by itself, it won’t seem sweet enough, but trust me–the tanginess will be divine when baked into the sweet blondie batter. 

 Once you’ve made the batter and the cheesecake mixture, it’s time to assemble. Set aside 2/3 cup of the blondie batter, and spread the rest into the bottom of a 9×9″ pan. Drop the cheesecake mixture and reserved batter by the spoonful over the top of the batter in the pan. Use a knife to swirl it all together. I swirled mine a lot (some might say too much). If you want more pronounced swirls, just go back and forth with the knife a few times. Tap the pan on the counter to make sure everything is evenly distributed before baking at 350F for 25-30 minutes. I tented mine with foil after ten minutes to keep everything from browning too quickly. 

 

Once the blondies just barely (and I do mean barely) jiggle in the center when the pan is jostled, they’re done. Let them cool on a rack for an hour before chilling for three hours. Yes, three hours seems like eternity, but it’s nothing compared to the 24 hours you’d wait for a traditional cheesecake! Once everything is good and cold, slice it into bars and serve. 

The Funfetti blondie base and cheesecake are a match made in dessert heaven! These bars are sweet, chewy, dense, creamy, tangy, and full of vanilla flavor. Oh, and look how colorful they are! I mean, who can resist a dessert studded with sprinkles and filled with cheesecake? Not many people I know, that’s for sure. 

Do you love sprinkles as much as I do? Check out these Funfetti Sandwich Cookies and Funfetti Cookie Dough Truffles!

Funfetti Cheesecake Platinum Blondies
makes one 9×9″ pan,* about 12-16 bars

Cheesecake:
8 ounces brick-style full-fat cream cheese, softened to room temperature
2 tablespoons granulated sugar
1 large egg yolk, room temperature
1 teaspoon pure vanilla extract

Blondies:
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled slightly
1 1/2 cups granulated sugar
2 large eggs, room temperature
1 tablespoon pure vanilla extract
1/8 teaspoon imitation butter extract (optional)
1 1/2 cups all purpose flour
1/2 teaspoon Kosher or sea salt
1/2 cup rainbow sprinkles (jimmies)*

Preheat oven to 350F. Grease a 9-inch square pan and line with parchment, leaving overhang for bar-removal. Set aside.

Make the cheesecake. In a medium-large mixing bowl, use an electric mixer to beat cream cheese until light and fluffy, about two minutes. Add sugar, and beat to combine. Mix in egg yolk and vanilla. Set aside.

Make the blondie base. In a large mixing bowl, whisk together melted butter and sugar. Mix in eggs, vanilla, and imitation butter extract. Whisk in flour and salt. Use a silicone spatula or wooden spoon to fold in jimmies. Set aside 2/3 cup batter.

Spread the remaining blondie batter in prepared pan. Drop in cheesecake mixture and leftover batter by the spoonful. Use a knife to swirl it all together. Bake 25-30 minutes, tenting with foil if anything starts browning too quickly. Blondies are done when the middle jiggles just barely when the pan is jostled. Let pan cool on a rack at room temperature for one hour. Refrigerate pan for three hours, until cold. Slice into squares and serve.

Funfetti Cheesecake Platinum Blondies will keep covered in the refrigerator for up to five days.

Notes:

1. An 8×8″ square pan may be used here, but it may affect the bake time.
2. Jimmies are the cylindrical sprinkles, and they are ideal for this recipe. Do not use non-pareils (the little ball-shaped sprinkles)–they will bleed their color and give you an unappetizing purplish batter. Have more questions about sprinkles? I go into more detail here.

Funfetti Cookie Dough Truffles

 The only thing better than freshly baked cookies is the dough itself, am I right?!

I’m still making my way through the No-Churn Mint Chocolate Chip Cookie Dough Ice Cream I made last week, and while I love the ice cream itself, it’s the edible mint chocolate chip cookie dough that’s the real star of the show. It’s got me totally obsessed with edible cookie dough! It’s so simple and quick, and it can be made in literally any flavor. I’ve thought of so many variations already! Chocolate chip, peanut butter, ginger spice–the possibilities are endless! It can be a dessert dip, cake filling (<–doing that ASAP), or thrown into ice cream. But my favorite way to eat it at the moment? In truffle form! And Funfetti, because sprinkles. 

These Funfetti Cookie Dough Truffles are a breeze to make. There’s no baking, and the candy coating is melted in the microwave, so you don’t even need to turn on a burner! If you manage your time wisely, these little truffles can be made start-to-finish in less than two hours.

But for all the ease of preparation, there are a few guidelines that make these little rainbow-colored confections both adorable and delicious.

First off, the flavor. How do we get that classic Funfetti cake flavor without using a boxed mix? With a combination of extracts! Here, we use a hefty dose of pure vanilla extract. Some Funfetti recipes use clear imitation vanilla, but to me it just tastes like chemicals. Really sweet chemicals. No, thanks. So use the real stuff. The other extract we use here is imitation butter extract. I know, I know. I just said how clear imitation vanilla tastes artificial to me. But hear me out. Imitation butter extract is used here in a very small dose–1/8 teaspoon. It serves as a background flavor to the vanilla, and gives the finished truffles that classic cake mix flavor. If you don’t have or don’t want to use imitation butter extract, you may leave it out without any negative effect on the flavor. 

Now, for the main event: sprinkles! On the left, you see nonpareils, the little ball-shaped ones. On the right, you see jimmies, the chewier cylindrical variety. Both are super fun, but they are not interchangeable in this recipe (or most Funfetti recipes). Once the eggless cookie dough base is prepared, mix in 1/3 cup of jimmies. These leave the dough speckled with cute pops of color! 

Do not use nonpareils in the dough. If you do, they will bleed their color into the dough, leaving everything a murky purple color. Even if you are really careful folding them in, this will happen. There’s no way around it. So, only use jimmies in the edible cookie dough. Use the nonpareils (or more jimmies) to decorate the coated truffles. 

Love those little clusters of colorπŸ’—πŸ’—πŸ’—

As for the coating, these truffles require candy melts, which can be found at your local kitchen supply or craft store. They look a whole lot like big white chocolate chips, but the two are not interchangeable. If you use white chocolate chips to coat these, you will probably have issues. White chocolate (particularly in chip form) does not melt easily. In a double-boiler it can scorch in a second, leaving behind unattractive brown bits. I’ve done it many times–it’s very disheartening to waste perfectly good ingredients. If you put it in the microwave, it may not melt evenly, and look a little like cottage cheese. I tried it while testing this recipe because I didn’t want to make a trip to the kitchen supply for one thing. While I got the truffles coated, they weren’t smooth and pretty, and the white chocolate seized every time I dipped a ball of cookie dough. 

 So, I am here to tell you to take the special trip to the store. Candy melts do just that–melt. After about a minute and a half in the microwave and a quick stir with a fork, you’ll have smooth, beautiful candy coating ready for dipping.

And speaking of dipping, I tried two methods with these truffles. First, I tried toothpicks. I inserted a toothpick into a ball of dough, dipped it, let the excess coating drain off, and placed the coated truffle on a sheet of parchment. But when I tried to take the toothpick out, I was left with an annoying little hole. I tried to cover it with more candy coating and some sprinkles, but it was just too inefficient.  

  For dipping these truffles, I prefer to use a fork. I drop a cold ball of dough into the candy coating, and then use a fork to flip it around so it’s completely coated. Then I use the fork to lift the coated truffle out of the candy coating, let it drain for five to fifteen seconds (scraping the bottom of the fork on the side of the bowl seems to help), and turn the fork completely upside down to place the truffle on the parchment. As soon as the truffle is released from the fork, top it with additional sprinkles. Don’t wait–the cookie dough centers are cold, and the coating sets quickly as a result. By the time you finish coating and sprinkling all your truffles, the first few you dipped will be ready to eat! If your candy coating is taking a while to set for some reason, set the truffles in the fridge for a few minutes. That should do the trick. 

 These colorful confections are perfect for birthday parties, gifting, or even Easter! You could use pastel-colored candy melts–how adorable would that be?! No matter where you serve them, these Funfetti Cookie Dough Truffles are simple, delicious, and a whole lot of fun…fetti.

Sorry. Had to. 

 Funfetti Cookie Dough Truffles
makes about four dozen truffles

Edible Cookie Dough:
1/2 cup unsalted butter, softened to room temperature
3/4 cup granulated sugar
2 tablespoons milk of choice (dairy or non-dairy)
1 1/2 teaspoons pure vanilla extract
1/8 teaspoon imitation butter extract*,optional
1 1/4 cup all-purpose flour
1/2 teaspoon Kosher or sea salt
1/3 cup rainbow sprinkles (jimmies)

Coating:
2 cups white candy melts, melted
2 tablespoons rainbow sprinkles (jimmies or nonpareils)

Line a rimmed 9×9″ baking pan with wax paper.

In a medium mixing bowl, use an electric mixer to cream butter and granulated sugar together until light and fluffy. Add milk, vanilla, and optional imitation butter extract, and beat until combined. Mix in flour and salt, followed by jimmies. Scoop dough by the 1/2 tablespoon (1 1/2 teaspoons), and roll into balls. Set rolled dough balls on prepared pan. Freeze for 30 minutes.

Line a rimmed baking sheet with parchment paper. Set aside.

Melt candy melts in the microwave in 30 second increments until a stir with a fork yields a smooth coating. Take dough balls out of the freezer. Use a fork to coat frozen dough balls into melted candy melts. Drain briefly. Set on parchment-lined baking sheet. As soon as the freshly-dipped truffle is on the baking sheet, sprinkle with additional sprinkles. Repeat with all dough balls. Candy melts should set quickly at room temperature, but truffles may be refrigerated for 15 minutes to set.

Truffles are best served at cool room temperature. They keep well covered in the refrigerator for up to five days.

Note:

I use J.R. Watkins Imitation Butter Extract. It’s a huge bottle and will last you forever.

Glazed Cream Cheese Cake Doughnuts

 Nothing says love quite like doughnuts. When my sisters and I were little, my dad would very occasionally drive 45 seconds down the street to Dale’s Donuts #9 and have a dozen fresh doughnuts on the table before we ever got out of bed. He did it because he loved us…and maybe because he wanted a doughnut and knew we’d never stop complaining if we didn’t get some, too.

And doughnuts were pivotal in what remains one of the most important relationships in my life, the one with my little sister, Eliot (E3). We always loved each other, but like many siblings, we didn’t really get along for the first sixteen years or so. When I was a senior in high school, she was a freshman, so I drove us both to school everyday. And what did we do with our newfound freedom? Get doughnuts for breakfast, of course! Our little fifteen minute drives were spent chatting about the perfection that is John Cusack and eating chocolate sprinkle twists. We became best friends that year. I know the doughnuts weren’t the reason for it, but they sure didn’t hurt 😜

One of the only things I miss about Texas food (apart from Tex-Mex and great barbecue), is Dale’s Donuts #9. I’ve tried to find a good doughnut shop over the last eight years in NYC, but have been mostly unlucky. The Doughnut Plant is too flashy for me. I don’t need my doughnuts to be gourmet. I really love the 7th Avenue Donut Diner in Park Slope (get the Toasted Coconut Doughnut!), but it’s too far from home to be a viable option. There’s always Dunkin’ Donuts, but their doughnuts just aren’t great. They work in a pinch (and there have been many pinches), but they leave me underwhelmed. So what’s a woman to do? Make them at home! 

You might think I’m insane, but trust me, making your own doughnuts is worth it, if only to say “Hey! I made these doughnuts!” to everyone you meet. The doughnuts I’ve been making lately are cake doughnuts, so they take 90 minutes start-to-finish, instead of the 3+ hours that the yeast-raised variety can take. Yes, you can have shop-quality doughnuts on your table in less than two hours! 

And oh, are they ever good. These cake doughnuts are made with cream cheese, which keeps them extra soft. Sour cream is traditional, but cream cheese is just…cream cheese! It makes these doughnuts so light (something difficult to achieve with fried dough), but still rich enough to taste like the real deal. The dough also has a few tablespoons of softened butter and two eggs plus a yolk, just to keep everything really moist and fluffy.

These doughnuts are made with a combination of flour and cornstarch. As I’ve mentioned so many times, cornstarch lightens flour in cakes and cookies, and it does the same thing here. I made one batch with all all-purpose flour, and they were fine, but too dry and crumbly for me to want to make them again. The cornstarch is the “secret” ingredient in this recipe 😊 Also, add a dash of nutmeg. It’s traditional in doughnuts, and adds a little depth without being front-and-center. And of course, since these are cake doughnuts, they are leavened with baking powder instead of yeast, which makes them come together fairly quickly and easily. 

  Once your dough is made, let it rest at room temperature for 30 minutes. The rest allows for the dry ingredients to become fully saturated and for the proteins in the flour to develop properly. Once half an hour is up, flour a surface and roll out the dough, then use graduated cookie cutters (or a doughnut cutter, if you have one) to cut out doughnuts. I used a set of circles (the larger being 2 inches), and also some cute hearts for Valentine’s Day πŸ’—  

Fry the doughnuts in batches of three or four. These cook in 350F oil, and only take 1-2 minutes per side. Once they start to puff and turn golden, they need to be flipped. They will darken a bit more as they cool. 

 
Once your doughnuts are cooked, whisk up the glaze. Confectioner’s sugar, corn syrup, vanilla, salt, and hot tap water ensure that it will set just like the glazes at your favorite doughnut shop! If you are wary of corn syrup, I recommend Lyle’s Golden Syrup as a substitute. Just whisk all the ingredients until smooth. If you want a pink glaze, add a couple of drops of liquid red food coloring. Dip each doughnut individually with your finger or chopsticks before setting it back on the rack to set. If you want to add sprinkles, do it immediately after dipping. The glaze will set after 20 minutes, and then…breakfast time!

This recipe is long and detailed, but trust me when I say that you can make shop-quality doughnuts at home! Soft and cakey with crispy edges, they’re totally irresistible. 

So, this Valentine’s Day (or any day!), invite some of your nearest and dearest for coffee and Glazed Cream Cheese Cake Doughnuts. Have them bring the coffee–you’re frying homemade doughnuts. You’ve done enough.

It’s a great way to let people know you love them πŸ’—πŸ© 

 Glazed Cream Cheese Cake Doughnuts
glaze barely adapted from Handle the Heat
makes about 21 2-inch doughnuts and doughnut holes

Doughnuts:
2 3/4 cups all-purpose flour
1/4 cup cornstarch
1/4 teaspoon ground nutmeg
1 tablespoon baking powder
1/2 teaspoon Kosher or sea salt
4 ounces full-fat cream cheese, softened to room temperature
3 tablespoons unsalted butter, softened to room temperature
2/3 cup granulated sugar
2 large eggs + 1 large egg yolk, room temperature
2 teaspoons pure vanilla extract
vegetable or canola oil, for frying

Glaze:
1 pound confectioner’s sugar
1/2 teaspoon Kosher or sea salt
2 teaspoons light corn syrup*
2 teaspoons pure vanilla extract
5-6 tablespoons hot tap water
2-3 drops liquid food coloring, if desired
sprinkles, if desired

Whisk together flour, cornstarch, nutmeg, baking powder, and salt in a large mixing bowl. Set aside.

In a separate large mixing bowl, use an electric mixer to beat cream cheese and butter together for two minutes, until very light and fluffy. Beat in sugar. Add eggs and egg yolk and beat the mixture for five minutes until the volume is increased, and the mixture is thick, frothy, and light yellow.* Beat in vanilla. Add flour mixture in two installments, stopping frequently to scrape the bowl. Gather dough into a ball and cover it with plastic wrap, leaving it to rest in the mixing bowl for 30 minutes at room temperature.

Line a baking sheet with parchment paper. Set two cooling racks over wax paper.

On a floured surface, use a rolling pin to roll dough to 1/2-inch thickness. Use a doughnut cutter or graduated cookie cutters to cut doughnuts. Re-roll as necessary. Lay cut doughnuts and doughnut holes on prepared baking sheet.

Pour vegetable oil in a large heavy pot, until it is about 1 1/2 inches deep. Heat oil until it reaches 350F. Add cut doughnuts in batches of three or four. Let fry until golden, about 1-2 minutes per side. Remove cooked doughnuts to prepared racks. Continue frying until all doughnuts have been cooked.

Make the glaze. In a large mixing bowl, whisk together confectioner’s sugar and salt. Add corn syrup, vanilla, hot water, and optional food coloring, and continue whisking until smooth. Dip doughnuts one at a time before placing back on the cooling racks. Add sprinkles immediately after dipping, if desired. Let glaze set for twenty minutes before enjoying. Doughnuts are best eaten the day they are made.

Notes:

1. Lyle’s Golden Syrup may be substituted.
2. Mixture may have a few small lumps.

Funfetti Sandwich Cookies

 How is it December 22nd already? I have been so deep in the holiday rush that I just barely remembered to get to the airport this morning! Between the work, the parties, the shopping, and the work (did I mention the work?), I am mostly running on cookies and tinsel. But I am rallying with the eleventh recipe of Twelve Days of Cookies! Over the weekend, I looked through all my holiday cookie recipes thus far and realized I hadn’t used any of the five (yes, five!) jars of Christmas sprinkles that I purchased a month ago. When you love sprinkles as much as I do, that’s a travesty! So today, I am bringing you Funfetti Sandwich Cookies 😊 Two little cookies chock-full of sprinkles, sandwiched with a creamy filling. They are adorable, delicious, and simple as can be–just what we need this close to Christmas!

These cookies start with creaming room temperature butter. Now, I know letting butter come to room temperature can be tedious, especially when you’re short on time, but it’s necessary here to give us the softest, puffiest, chewiest cookies possible. So cream the butter, and then add granulated sugar and just a bit of light brown sugar. These cookies will not turn brown from the molasses, but instead have a little more chew and softness. After that, an egg and an egg yolk. The yolk is–you guessed it!–for chew. What can I say? I live for chewy texture. Then, add some vanilla, for chew. Just kidding! It’s for flavor. Now, beat in a mixture of all purpose flour, cornstarch, baking powder, baking soda, and salt. And finally, turn the mixer to low and add 1/2 cup of sprinkles. Just beat the dough long enough for the sprinkles to be evenly dispersed. Then cover the dough and chill it for 90 minutes while you wrap all your presents or make some artichoke dip or take a nap. Insider tip: choose the nap. Once the dough is good and cold, scoop it by the teaspoon, roll it into balls, and bake for 7-8 minutes. They should be cooked through but not golden brown, and so festive, it’s ridiculous.

Once the cookies are cooling, start on the filling. The filling is very simple. It only has five ingredients: shortening, confectioner’s sugar, salt, heavy cream, and vanilla. I know, I know, shortening is bad for us. If you are fundamentally opposed to using it, you may use an equal volume of room temperature butter. Beat together the filling, and then pipe or spread it onto the bottoms of half the cookies, and top with another cookie. Repeat until all your cookies are paired up. These Funfetti Sandwich Cookies keep extremely well covered at room temperature. They will still be soft, chewy and delicious a week after you make them (if they last that long)!

And that’s it! You now have some seriously adorable, festive holiday cookies that your family and friends will love! These will definitely be one of the first desserts to disappear off of your cookie trays–I know from experience 😊

Need more holiday cookie recipes? You’ve come to the right blog! Check out Red Velvet Peppermintdoodles, Eggnog Sandwich Cookies, Whipped Shortbread Snowballs, Apple Cider Snaps, Oreo-Stuffed Andes Peppermint Crunch Cookies, Peppermint Mocha Cookies, Salted Caramel Chocolate-Covered Pecan Cookies, Chocolate Crinkles {Gluten Free}, M&Ms Potato Chip Cookies, and Gingerbread Men with Chocolate Buttons! If you make any of my recipes this holiday season, use the hashtag #e2bakes, or find me on Instagram and Twitter @e2bakesbrooklyn!

Funfetti Sandwich Cookies
makes about five dozen sandwich cookies

Cookies:
2 1/2 cups all-purpose flour
1 tablespoon cornstarch
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon Kosher or sea salt
1 cup (2 sticks) unsalted butter, softened to room temperature
1 cup granulated sugar
1/4 cup light brown sugar, packed
1 large egg + 1 large egg yolk, room temperature
2 teaspoons pure vanilla extract
1/2 cup sprinkles*

Filling:
1/2 cup shortening*
2 1/4-2 1/2 cups confectioner’s sugar
pinch of Kosher or sea salt
3 tablespoons heavy cream
2 teaspoons pure vanilla extract

In a large mixing bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. Set aside.

In a separate mixing bowl, beat the butter with a hand mixer until light and fluffy. Beat in granulated and light brown sugars until completely combined. Add egg and egg yolk, followed by vanilla. Turn the hand mixer to low, add in the flour mixture in two installments. Mix in sprinkles. Cover the dough with plastic wrap and chill for 90 minutes or up to three days.

Preheat the oven to 350F. Line two cookie sheets with parchment paper.

Scoop the dough in one teaspoon increments. Roll dough into balls, and set them two inches apart on your prepared pans. Bake cookies for 7-8 minutes, until the tops no longer look doughy. Let cool on the baking sheets for 7-10 minutes before transferring to a rack to cool completely. Repeat process until all dough has been used.

To make the filling, place the shortening in a large mixing bowl, and beat with a hand mixer on low speed. Once it’s smooth, add in 2 1/4 cups confectioner’s sugar and salt in two installments, until smooth. Beat in heavy cream and vanilla. If you’d like the filling to be thicker, add an additional 1/4 cup of confectioner’s sugar. If you would like to pipe the filling, place it in a plastic sandwich bag, and snip off a corner.

There are two options for filling.

1. To assemble a sandwich cookie by piping, apply filling by pipe a circle in the middle of the underside of one cookie, leaving about 1/4″ around the edge. Top with a second plain cookie, with the underside filling-side-in. Repeat until all cookies have been used.
2. To assemble a sandwich cookie by spreading, use an offset frosting knife to spread 1/2-1 teaspoon on the underside of one cookie. Top with a second plain cookie, with the underside filling-side-in. Repeat until all cookies have been used.
Notes:

1. Make sure to use jimmies (the cylindrical sprinkles). Do not use non-pareils (the little ball sprinkles), or they will bleed their color all through the cookie dough.
2. If you do not want to use shortening, you may use 1/2 cup room temperature butter.

Funfetti Sandwich Cookies