Funfetti Sugar Cookies

So I’ll admit, we’re having a bit of a funfetti craze over here and we won’t apologize for it!

You will make the dough ahead of time, and refrigerate for 2 hours, so be sure to plan ahead. As for the sprinkles, I used nonpareils this time, but you can jimmies in the same amount.

Funfetti Sugar Cookies – about 20 cookies
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/2 cup unsalted butter, at room temperature
3/4 cup granulated sugar
1 vanilla bean
1 large egg
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
3/4 cup nonpareils (about 6 ounces)

In a medium bowl, whisk together the flour, baking powder, cream of tartar, baking soda, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 3 minutes. Split the vanilla bean and scrape the seeds into the bowl. Add the egg and vanilla and almond extracts, and beat on medium until thoroughly combined.

Reduce the mixer speed to low, and slowly add the dry ingredients to the wet ingredients. Once combined, add 1/4 cup sprinkles, and incorporate.

Put the remaining 1/2 cup sprinkles in a bowl. Scoop up 2 tablespoons dough and roll it into a ball. Dip the ball into the bowl of sprinkles to cover lightly and then place the ball a parchment lined large baking sheet. Repeat with the remaining dough and sprinkles and chill for at least 2 hours.

Preheat the oven to 350 degrees F. Transfer the chilled dough balls rearrange the dough balls, leaving about 2 inches of space between them. (If you don’t have enough space, put the remainder on a plate and return to the fridge until you are ready to bake that batch.)

Bake until the cookies have spread and are just beginning to brown around the edges, but are mostly pale and soft, about 10 minutes. Let cool on the baking sheets for 5 minutes before transferring the cookies to wire racks to cool completely.

You can store the cookies for up to 4 days in an airtight container.

Happy Cooking! Bon Appetit!