Funfetti Cookies Baked Until the Edges Set

Funfetti Cookies Baked Until the Edges Set keeps the shopping list focused on granulated sugar, unsalted butter cool but pliable, and egg. It serves 22 cookies.

Count on 15 minutes of prep, 10 minutes of cooking, 30 minutes of resting, about 55 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 1 ⅓ cups granulated sugar
• ½ cup unsalted butter cool but pliable
• 1 large egg
• 1 tablespoon whole milk
• ½ teaspoon vanilla extract
• 2 cups all-purpose flour
• ¼ teaspoon baking powder
• ¼ teaspoon kosher salt
• ½ cup sprinkles

How the cooking goes

1. Beat together flour, baking powder, and salt in a medium mixing bowl. Keep it to one side.
2. In a electric mixer bowl fitted with a paddle attachment, cream the butter and sugar until light and fluffy.
3. Put the egg and beat until there are no visible streaks of egg.
4. Put the milk and vanilla extract. Mix until the mix just comes together.
5. Reduce the mixer to low then add the dry ingredients in three additions, waiting until almost all the flour has been incorporated before adding the next. Add the sprinkles after the last of the flour mixture has been incorporated.
6. Scoop with a 2-tablespoon cookie scoop or roll into balls about golf ball size. Chill the dough before baking. Bonus points for freezing!
7. Warm the oven to 325°F convection.
8. Set the cookie dough balls on a sheet pan lined with baking paper and bake in the preheated oven for 10-12 minutes until the edges are a nice deep gold, the centers have puffed, and the surface looks matte, not shiny. Cool completely. You can cool them on a cooling rack or on the sheet pan.

After it comes off the heat

Cool the sheet on a rack before the pieces are stacked. A covered tin keeps them for a few days.

If you want another plate from Cookies, open Chocolate Chip Cookies without Brown Sugar Baked Until the Edges Set and Thumbprint Cookies Baked Until the Edges Set.