Doughbies funfetti cookies

Ingredienser

3 ¼ cups of all purpose flour (400g) (Half: 200g)

2 teaspoons of baking powder (Half: 1 tsp)

1/2 teaspoon of salt (Half: ¼ tsp)

1 ⅓ cups (300g) granulated sugar (Half: 150g)

3/4 cup unsalted butter, softened(Half: 3/8 cup)

(For vegans use Myokos Butter)

2 large eggs(Half: 1 egg)

(For vegans use Bob's Red Mill Egg Replacer and use the equivalent of 2 whole eggs, as instructed on packaging)

1 teaspoon of vanilla extract(Half: 1/2 tsp.)

1/2 cup of rainbow ‘tube’ sprinkles(Half: 1/4 cup)

2 cups of rainbow ‘nonpareil’ sprinkles(Half: 1 cup)

Vejledning

Dough prep: 24-36 hours in advance

Cream together the following ingredients using a stand mixer (or mix by hand in a large bowl), until light and fluffy :

1 ⅓ cups (300g) granulated sugar

3/4 cup butter, softened [For vegans use Myokos Butter]

Add the following ingredients to the butter mixture and mix together:

2 large eggs [For vegans use Bob's Red Mill Egg Replacer and use the equivalent of 2 whole eggs, as instructed on packaging]

1 teaspoon of vanilla extract

In a medium-sized bowl, stir together the following dry ingredients:

3 ¼ cups of all purpose flour (400g)

2 teaspoons of baking powder

1/2 teaspoon of salt

Slowly add the dry ingredients to the butter mixture and mix just until all dry ingredients are incorporated.

Stir in the 1/2 cup of rainbow ‘tube’ sprinkles. Add more if you’d like! :)

Cover the bowl tightly and refrigerate until firm, ideally for 24 hours (but no more than 36 hours).

Preheat the oven to 350 degrees (after removing the dough from the fridge - see step #6).

(If using a convection oven, bake at 345 degrees.)

Remove from the fridge and scoop onto a parchment-lined baking sheet while the dough is still cold.

(Use a size 40 metal scoop - an about 1 ½ inch scoop).

Once scooped, sprinkle each cookie with nonpareil sprinkles.

Alternatively, you can lightly roll the top of each dough ball in sprinkles before placing on the sheet to bake.

Use a LOT of sprinkles to get coverage

Bake at 350 degrees for around 12 minutes or until cookies are just set in the center.

Under bake the cookies slightly to keep a cake-y flavor and texture.

(For vegans you may want to under bake even more because the vegan version tends to get very crispy.)

After removing from the oven, allow cookies to sit on the cookie sheet for 1 minute before transferring to the cooling rack.

Share with friends and family! Enjoy.