Recipe #6 Funfetti Cookies

Sid is a gem. Last year she tried and succeeded in making me an incredible funfetti birthday cookie cake that was also eggless and inspired by my favorite cookie of all time - Shmackary's Funfetti cookie.

This year, we decided to try a more traditional approach by using a copy cat recipe made by Krish the Baker. The pictures were compelling and it was easy enough to assemble once we converted everything into cups (SMH at the Brits/the rest of the world).

The Review:

Sidra: This recipe made a good sugar cookie that looked nice, but it definitely didn't taste like Funfetti. It was an easy enough recipe (after converting all the measurements) but the end result didn't taste like anything special (and was nowhere close to the Schmackary's cookie). 3210 if i'm judging this as a funfetti cookie and 5/10 if this was intended to just be a fancy looking sugar cookie.

Ekta: It looked like a 7.5 but tasted like a 4. It was a little too dry and crackly. I might have baked it for a tad bit too long? The colors from the sprinkles bled creating a monsterous green color (I liked it but my grandmother was appalled). In the future I might go with a boxed Funfetti cake mix that I convert into a cookie recipe since the artificial flavor is so hard to achieve.

The Recipe:

You can follow the original recipe from Krish here, or use our pre-converted version with a few additional tips and tricks below. This recipe makes ~12 cookies

Ingredients

Cookie:

10 tbsp butter (melted)

3/4 cup and 2 tbsp brown sugar

1/4 cup granulated sugar

1 egg

1 tsp vanilla

2 1/8 c flour

1 tsp baking soda

1 tsp corn starch

1/4 cup and 2 tbsp sprinkles

Frosting:

Buttercream frosting

Rainbow sprinkles

The Recipe:

Mix the melted butter, brown sugar, and granulated sugar together in a large bowl for 2 minutes or until fulling combined

Add egg and vanilla and mix for 2 minutes

Add flour, baking soda, and corn starch and mix for 5 minutes

Fold in the sprinkles until they are fully mixed into the dough

Cover the dough and chill it in the refrigerator for 40 minutes

Preheat over to 325 degrees Fahrenheit

Place spoonfuls of cookie dough on a prepared cookie sheet a few inches apart. (Using an ice cream scoop or melon baller will ensure the balls are the same size and the cookies will cook evenly)

Bake for 10-12 minutes, turning the pans halfway through.

Remove the pan from the oven and carefully drop it on the countertop (this not only relieves a lot of stress, it will also help the cookies become flat and have the perfect cracked top look)

Cool the cookies on a cookie tray for 20 minutes

Frost cookies and top with remaining sprinkles.

Alternative approach: