Funfetti Cut-Out Sugar Cookies

The recipe Funfetti Cut-Out Sugar Cookies can be made in about 26 minutes. This hor d'oeuvre has 173 calories, 2g of protein, and 8g of fat per serving. This recipe serves 24 and costs 37 cents per serving. It can be enjoyed any time, but it is especially good for Christmas. It is brought to you by Fresh April Flours. This recipe is liked by 35 foodies and cooks. Head to the store and pick up flour, sprinkles, egg, and a few other things to make it today. With a spoonacular score of 7%, this dish is very bad (but still fixable). Try Funfetti Sugar Cookies, Funfetti Sugar Cookies, and Funfetti Sugar Cookies for similar recipes.

Servings: 24

Preparation duration: 20 minutes

Cooking duration: 6 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

In a medium sized bowl, toss together 2 and cups of flour, baking powder, and salt. Set aside.In a large bowl with a hand mixer or the bowl of a stand mixer with the paddle attachment, cream together butter and powdered sugar until light and fluffy, about 3 minutes. In a measuring cup or small bowl with a spout, beat the egg and flavoring/extract of your choosing. Add egg mixture to creamed butter and sugar and beat on high until completely incorporated, scraping down sides as necessary.With mixer on low, add flour mixture to wet ingredients little by little, allowing dough to come together after each addition. After you have added all 2 and cups of flour (plus baking powder and salt) to the bowl, most of the dough should stick to your beaters or paddle. Add the sprinkles and mix again on low until evenly dispersed.Test dough consistency by touching it with your fingers. It should be slightly tacky, but not sticky. It should remind you of Play-Doh. If it is too sticky, add cup of flour at a time until you reach 3 total cups of flour (two additions). Occasionally, I will need a tad more flour, but do not exceed 3 cups + 2 Tablespoons flour. Too much flour yields denser cookies, and we want these to stay soft. When your dough is the right consistency, gather it into a ball and allow it to rest for 15 minutes. While it is resting, preheat your oven to 400F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.Prepare your rolling surface by dusting it lightly with flour (working too much flour into dough can result in harder, crunchier cookies with a less sweet taste). If you would like, use two wooden dowels, sized at " thickness, on either side of your dough while rolling it out to keep cookies a uniform thickness. When your dough is ready to roll, break off a workable size of dough. I usually break it into 4 pieces. Roll dough with a floured rolling pin and cut into desired shapes with cookie cutters. Because of the candy cane pieces, metal cutters to work much better than plastic. I like to dip my cookie cutter into flour every few cuts to keep my cookie edges clean. Transfer cut dough onto baking sheets. It is best to keep cookies that are the same size and shape together on baking sheets so as to uniformly bake all of your cookies. Re-roll and cut dough as needed until all of the dough is used up. At this point, you may decorate cut cookies with more sprinkles or just leave them plain and decorate them with icing or chocolate later.Bake cookies for 4-6 minutes. You will need to watch them carefully. Bake until cookies are slightly puffed and are no longer shiny. Edges may start to brown, and that's ok, just work quickly to remove them from the oven. I prefer to remove mine before they start to brown. Allow cookies to rest on baking sheet for 3 minutes before transferring to wire rack to cool completely. I prefer to decorate day-old cookies, as they are sturdier, but this is personal preference and only a suggestion. Decorate with white chocolate or this cookie icing, sprinkles, or dip into melted chocolate. Undecorated cookies freeze extremely well (I actually like to eat them frozen!), up to 3 months. Do not freeze decorated cookies. Thaw overnight before decorating previously frozen cookies. Cookies will stay fresh in an airtight container at room temperature well over a week.

 

Step by step:

1. In a medium sized bowl, toss together 2 and cups of flour, baking powder, and salt. Set aside.In a large bowl with a hand mixer or the bowl of a stand mixer with the paddle attachment, cream together butter and powdered sugar until light and fluffy, about 3 minutes. In a measuring cup or small bowl with a spout, beat the egg and flavoring/extract of your choosing.

2. Add egg mixture to creamed butter and sugar and beat on high until completely incorporated, scraping down sides as necessary.With mixer on low, add flour mixture to wet ingredients little by little, allowing dough to come together after each addition. After you have added all 2 and cups of flour (plus baking powder and salt) to the bowl, most of the dough should stick to your beaters or paddle.

3. Add the sprinkles and mix again on low until evenly dispersed.Test dough consistency by touching it with your fingers. It should be slightly tacky, but not sticky. It should remind you of Play-Doh. If it is too sticky, add cup of flour at a time until you reach 3 total cups of flour (two additions). Occasionally, I will need a tad more flour, but do not exceed 3 cups + 2 Tablespoons flour. Too much flour yields denser cookies, and we want these to stay soft. When your dough is the right consistency, gather it into a ball and allow it to rest for 15 minutes. While it is resting, preheat your oven to 400F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.Prepare your rolling surface by dusting it lightly with flour (working too much flour into dough can result in harder, crunchier cookies with a less sweet taste). If you would like, use two wooden dowels, sized at " thickness, on either side of your dough while rolling it out to keep cookies a uniform thickness. When your dough is ready to roll, break off a workable size of dough. I usually break it into 4 pieces.

4. Roll dough with a floured rolling pin and cut into desired shapes with cookie cutters. Because of the candy cane pieces, metal cutters to work much better than plastic. I like to dip my cookie cutter into flour every few cuts to keep my cookie edges clean.

5. Transfer cut dough onto baking sheets. It is best to keep cookies that are the same size and shape together on baking sheets so as to uniformly bake all of your cookies. Re-roll and cut dough as needed until all of the dough is used up. At this point, you may decorate cut cookies with more sprinkles or just leave them plain and decorate them with icing or chocolate later.

6. Bake cookies for 4-6 minutes. You will need to watch them carefully.

7. Bake until cookies are slightly puffed and are no longer shiny. Edges may start to brown, and that's ok, just work quickly to remove them from the oven. I prefer to remove mine before they start to brown. Allow cookies to rest on baking sheet for 3 minutes before transferring to wire rack to cool completely. I prefer to decorate day-old cookies, as they are sturdier, but this is personal preference and only a suggestion. Decorate with white chocolate or this cookie icing, sprinkles, or dip into melted chocolate. Undecorated cookies freeze extremely well (I actually like to eat them frozen!), up to 3 months. Do not freeze decorated cookies. Thaw overnight before decorating previously frozen cookies. Cookies will stay fresh in an airtight container at room temperature well over a week.

Nutrition Information:

covered percent of daily need