Funfetti Sugar Cookies

These were great sugar cookies! I’m always looking for a thick and chewy sugar cookie and am usually disappointed. These did not disappoint! I recommend making them large, this helps them stay big, thick and chewy. And don’t overbake!

Funfetti Cookies
From Kim’s Cravings
Ingredients

• 2¾ cups (385g) all-purpose flour

• 1 teaspoon baking soda

• ½ teaspoon baking powder

• ½ teaspoon salt

• 1 cup (226g) salted butter

• 1½ cups (300g) granulated sugar

• 1 large egg

• 2 teaspoon vanilla extract

• 1/2 cup (80g) sprinkles, plus more for topping

• ¼ cup (50g) granulated sugar for rolling cookies

Directions
Preheat oven to 375ºF. Line baking sheet with parchment paper. In a bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside. Place the butter and sugar in a large mixing bowl. Use a stand mixer fitted with a paddle attachment and cream on medium-high speed until light in color and fluffy, about 3 minutes.

Add egg and vanilla and mix on low for about 30 seconds or until fully incorporated. Slowly add in dry ingredients and mix on low combined.

Scrape down the bowl, then add the sprinkles and mix on low until just combined. Scoop the dough into large balls. Roll the dough ball in sugar if desired.

Place cookie dough balls on your lined baking sheets. Bake the cookies for 12-13 minutes. Cookies are done when the edges are light golden brown and there is some crackling along the top. Do not over bake.

Cool for 5 minutes on the baking sheet. Transfer cookies to a cooling rack to cool completely.

Christmas Cookies 2020

Last week both Lara and I took some time off and decided it was the perfect opportunity to do our yearly Christmas cookie baking. We knew that we had to make our favorite molasses cookies which we’ve made for several years in a row now. It’s the only time I make these deep, rich and chewy cookies, and they are just so good that I can’t pass them by. Along with this we decided on a buttery sprinkle cookie for a visual and flavor contrast; light and buttery, scented with a little almond extract and with a slight tang from some cream cheese. Finally, we went with a chocolate peppermint biscotti. I really like biscotti, and in cookie bags I love the contrast in shape - long and narrow which gives more visual interest to the bags. I have made a lot of biscotti in the past, but never chocolate in the past. I was a big fan of the chocolate version!

Along with this trio, Lara also made one version of her famous decorated sugar cookies. She had seen a new technique for marbling the icing into beautiful swirls so decided to try it out. It turned out great, and was pretty easy which is always a win-win! She finished them off (the next day after the icing had dried) with some luster powder.

We had to balance all that sugar and butter with some kale from the farmer’s market… ;)

I decided to try a variety of sprinkles. As I expected, my favorites were the nonpareils, and the jimmies. I didn’t like the colored sugar as much as the sprinkles. But there is no “right” sprinkle to use!

Whenever I’m making a new cookie, I get a little nervous not knowing exactly how it’s going to spread during baking. These two photos show the before and after of the confetti cookies. They baked up nicely. A little spreading, but still a nice puffy center. I was happy with the final outcome.

Shot a few pictures in natural light the next day, alongside a few loaves of bread I made as well.

Overall, I heard great feedback about all the cookies. More for the molasses and sprinkle cookies which I expected. But all three were great options and worth doing again!

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Chocolate Peppermint Biscotti
Adapted from Allrecipes
Ingredients

• 1/2 cup butter, softened

• 2/3 cup (133 grams) white sugar

• 1/4 cup (20 grams) unsweetened cocoa powder

• 1 1/2 teaspoons baking powder

• 1/2 teaspoon salt

• 2 eggs

• 1/4 teaspoon peppermint extract

• 1 3/4 cups (210 grams) all-purpose flour

• ~1 cup (4 ounces) chopped dark chocolate

Directions
In a large mixing bowl, cream butter and sugar with an electric mixer until light and fluffy. Gradually beat in cocoa, baking powder and salt. Beat for 2 minutes. Beat in the eggs one at a time, followed by the peppermint extract. Stir in flour by hand. Mix in chopped chocolate. Cover dough, and chill for about 1 hour.

Preheat oven to 375 degrees. Divide dough into two parts, and roll each part into a 9 inch long log. Place logs on lightly greased cookie sheet, about 4 inches apart. Flatten slightly.

Bake for 20 to 25 minutes, or until toothpick inserted in center comes out clean. Cool on cookie sheet for 5 minutes, then carefully transfer to a wire rack to cool for one hour.

Cut each loaf into 1/2 inch wide diagonal slices. Place slices on a baking sheet, and bake at 325 degrees for 25-30 minutes, until completely dried through and crisp.

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Christmas Confetti Cookies
From Smitten Kitchen
Ingredients

• 3 cups (375 grams) all-purpose flour

• 1 teaspoon baking powder

• 1/4 teaspoon baking soda

• 3/4 teaspoon fine sea or table salt

• 1 cup (8 ounces, 225 grams or 2 sticks) unsalted butter

• 1/4 cup (2 ounces, 55 grams) cream cheese

• 1 1/4 cups (250 grams) granulated sugar

• 1 large egg

• 2 teaspoons vanilla extract

• 1/4 teaspoon almond extract

• Sprinkles

Directions
Heat oven to 375 degrees. Line two baking large sheets with parchment paper.

Place flour, baking powder, baking soda and salt in the work bowl and pulse a few times to blend. Add butter and cream cheese in large chunks, plus sugar and blend until mixture is powdery. Add egg, vanilla and almond extracts and run machine until the dough balls together.

Scoop dough into balls, approximately 1 1/2 tablespoons each. Roll them briefly in the palms of your hands before dropping them in a bowl of sprinkles and gently rolling to coat them evenly.

Transfer balls of sprinkle-coated dough to baking sheets at least two inches apart. Use the bottom of a drinking glass to press down on the cookies until they are about 1/2-inch tall. Bake for 9 to 10 minutes until they look underbaked but lightly golden underneath. Let set on the baking sheet on a rack for a few minutes before transferring to cooling racks to cool the rest of the way.

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Molasses Cookies
Ingredients

• 2 cups (260 grams) all-purpose flour

• 2 teaspoons baking soda

• 1 1/2 teaspoon ground cinnamon

• 1 teaspoon ground ginger

• 3/4 teaspoon ground cardamom

• 1⁄2 teaspoon salt

• 1 large egg

• 1⁄2 cup (1 stick) unsalted butter, melted

• 1⁄3 cup granulated sugar

• 1⁄3 cup robust-flavored (dark) molasses

• 1⁄4 cup (packed) dark brown sugar

• Coarse sanding or raw sugar (for rolling)

Directions
Place racks in lower and upper thirds of oven; preheat to 375°. Whisk flour, baking soda, cinnamon, ginger, cardamom, and salt in a small bowl. Whisk egg, butter, granulated sugar, molasses, and brown sugar in a medium bowl. Mix in dry ingredients just to combine.

Place sanding sugar in a shallow bowl. Scoop out dough by the tablespoonful and roll into balls (if dough is sticky, chill 20 minutes). Roll in sugar and place on 2 parchment-lined baking sheets, spacing 2” apart.

Bake cookies, rotating baking sheets halfway through, until cookies are puffed, cracked, and just set around edges (overbaked cookies won’t be chewy), 8–10 minutes. Transfer to wire racks and let cool.

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Vanilla-Almond Sugar Cookies
Ingredients

• 3 cups all-purpose flour

• 2 teaspoons baking powder

• 1 cup sugar

• 2 sticks butter, cold

• 1 egg

• 3/4 teaspoon pure vanilla extract

• 1/2 teaspoon pure almond extract

Directions
Combine the flour and baking powder, set aside. Cream the sugar and butter. Add the egg and extracts and mix. Gradually add the flour mixture and beat just until combined, scraping down the bowl, especially the bottom.

The dough will be crumbly, so knead it together with your hands as you scoop it out of the bowl for rolling 

Roll onto a floured surface and cut into shapes. Place on parchment lined baking sheets and freeze for 5 minutes. Bake chilled cookies for 10-12 minutes at 350. Let sit a few minutes on the sheet, then transfer to a cooling rack to cool completely. 

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Royal Icing
Ingredients

• 6 oz (3/4 cup) warm water

• 5 tablespoons meringue powder

• 1 teaspoon cream of tartar

• 1 kilogram (2.25 pounds) powdered sugar

Directions
Pour the warm water and meringue powder into the bowl of an electric mixer. Mix it with a whisk by hand until it is frothy and thickened, about 30 seconds.Add the cream of tartar and mix for 30 seconds more.

Pour in all of the powdered sugar at once. Using the paddle attachment, mix slowly, on the LOWEST speed, for a full 10 minutes. Icing will get thick and creamy.

Cover the bowl with a dampened towel to prevent crusting and drying.

Tint with food colorings and thin the icing with small amounts of warm water to reach the desired consistency.

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