Funfetti or Confetti Cookies

Funfetti / Confetti Cookies

Funfetti is FUN - I mean, it's in the name! My Bonus Kids Alison, Rosie, and Emily came to Los Angeles to celebrate their grandmother's 100th birthday recently. Pastry Chef Rosie came to my house to bake the desserts, and she made these fun and delicious cookies. Lucky for me (and you), she left her recipe and I made a batch for work.

   

First, here is Rosie's beautiful grandma and the cookies she made at my house for the party. (If you are in Western Massachusetts, visit Hunt + Hart Cafe + Bakery in Huntington, MA and eat a delicious lunch or dinner made by my friends Helen, Alison, and Rosie!)


Here are the ingredients. In order to soften the butter quickly, chop and lay on a piece of parchment.

 
After making the dough, scoop cookies. My scoops were a bit wonky on this batch so I took a few minutes to round them in my hands before squashing them a bit. (see photo below)


Freeze the squished (yes, I'm sure that is a baking term) cookies for at least 2 hours before baking. I got 47 cookies from one batch of dough.


The cookies spread a bit and have slight cracking on top. These are small cookies. Rosie makes them about double the size.


Spread a thin layer of melted Candy Melts (we bought ours at Michael's) with an off-set spatula. Have sprinkles ready. You need to work fast because the Candy Melts harden quickly (if it does, just re-melt in the microwave).

 
You don't need to cover the bottom of the cookie. Coat half the cookie with reserved sprinkles.


You can adjust the sprinkle colors for baby showers, team sports, holidays, and more. I look forward to making UCLA cookies for a big game!


You can skip the top coating altogether and let the colored sprinkles shine through.

Thanks Rosie for a great recipe! Thanks Alison, Emily, and Rosie for being the best bonus kids ever! Love, your bonus mom!


Funfetti or Confetti Cookies Recipe

Ingredients:
2 sticks (8 ounces) unsalted butter, softened
1 1/2 cup (300 grams) granulated sugar
2 large eggs
1 Tablespoon lemon extract
1 Tablespoon almond extract
3 cups (420 grams) all-purpose flour
1 Tablespoon plus 1 teaspoon cornstarch (that worked out to 10 grams for me)
1 1/2 teaspoons baking soda
1 cup rainbow sprinkles plus more for decoration

Candy Melts ("white" - I think that's vanilla)

Instructions
Prep: In a medium bowl, measure and whisk together flour, cornstarch, and baking soda.
1. In a stand mixer fitted with a paddle, cream butter and sugar.
2. Add egg and extracts until light and fluffy.
3. Scrape down the sides of the bowl.
4. On low speed add in flour, cornstarch, baking soda mixture until just combined, a minute or less.
5. Add sprinkles and beat until just mixed in - or you can do this part my hand.
6. Scoop dough rounds onto parchment paper. Flatten a bit with the palm of your hand.
7. Freeze dough until no longer soft, at least 2 hours. (I froze them overnight).

Baking
8. Preheat oven to 350 degrees F. (I have also baked at 325 F on Convection Bake setting).
9. Place cookies on parchment lined cookie sheets, 2 inches apart as they will spread. Bake straight from the freezer.
10. Bake times depends on size of cookie and frozen state - from 8 minutes to 15 minutes. It's a good idea to bake just one or two to determine the best baking time. Mine took about 13 minutes from frozen solid. The cookie will crack on top and the edges should not be brown - they may look underbaked.
11. Let cook completely before frosting.

Decorating
12. Melt candy melts as directed on package.
13. With an off-set spatula, spread a thin layer of candy melt on half the cookie and sides. Leave the bottom of the cookie bare.
14. Spread sprinkles on the cookie.

Options: You can skip the palm oil in the candy melts and use white chocolate to coat. You can also skip the topping of sprinkles altogether.
Options: Replace almond extract with vanilla extract.

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