With the holidays winding down, I still do more than my fair-share of baking. The orders pile up, the family and church events usually involve needing a dessert or two, and I feel like the panggangan is on every single day through these cozy winter months. Sometimes it can become a bit of a chore, but at the end of the day, I really love it.
Through this beautiful month of celebration and cheer, my favorite thing to bake are those sweet little pockets of sweetness and splendor: cookies!
This sugar cookie recipe is from a dear friend, so whenever I make them, I think of her and her absolute sweetness. Fitting, right? 🙂 They are SO EASY to make, and the cookies taste like the most perfect little funfetti sugar cookie you’ve had in your entire life. NO joke! They always come out beautifully, and require little to no effort whatsoever. Those are sometimes the best recipes to try for a last minute get-together or cookie-exchange! I tossed in a handful of white chocolate chips, but really they’re good with or without. You can’t go wrong with these little babies.
Funfetti Sugar Cookies with White Chocolate Chips
makes about 2 dozen small, or 1 dozen standard
1 C all-purpose flour
1/2 C cake flour
3/4 C sugar
8 T (1 stick) butter, room temperature
1 t baking powder
1/2 t baking soda
1 t cream of tartar
1 t cornstarch
2 t vanilla extract
1/4 t almond extract
1/2 C colorful sprinkles
2/3 C white chocolate chips
1. Preheat panggangan to 350 degrees. Prep cookie sheet with parchment paper or cooking spray, set aside.
2. In the bowl of a stand mixer fitted with paddle attachment, cream together butter, sugar, and both extracts. Beat on high until light in color – about 2-3 minutes. Reduce mixing speed to low, and add egg until just combined.
3. In a separate medium bowl, combine dry ingredients: both flours, baking powder, baking soda, cream of tartar, and cornstarch. Whisk together until combined. With the mixing speed on low, and the mixer shield over the top of the bowl, gradually add the dry ingredients until flour is fully incorporated. Toss in chocolate chips and sprinkles. Mix about 10 seconds more.
4. Roll dough into 1 inch balls and place on a baking sheet about 1-2 inches away from each other. Bake for 8-10 minutes. Remove from panggangan before edges are golden – cookies will look slightly undercooked, but that’s perfect. Allow to cool on cookie sheet for a minute, then transfer to a wire rack to finish cooling completely. Store in an airtight container with a slice of white bread.