Colorful Funfetti Snacks (Print Version)
# Ingredients:
→ Funfetti Sugar Cookies
01 -
¾ cup (170g) unsalted butter, softened
02 -
¼ tsp almond extract (optional)
03 -
1 tsp (5ml) clear vanilla extract (or regular vanilla)
04 -
½ cup (100g) granulated sugar
05 -
1 large egg (57g), room temperature
06 -
¼ tsp baking powder
07 -
1 ½ cups (180g) all-purpose flour
08 -
⅓ cup sprinkles
09 -
⅓ cup (30g) almond flour (swap with ¼ cup all-purpose flour if needed)
10 -
¼ tsp salt
→ Cream Cheese Frosting
11 -
4 oz (112g) cream cheese, softened
12 -
½ cup (113g) unsalted butter, softened
13 -
1-2 tbsp (15-30ml) milk
14 -
½ tsp salt
15 -
2 cups (150g) sifted powdered sugar
16 -
1 tsp (5ml) clear or regular vanilla extract
# Instructions:
01 -
In a bowl, whisk together almond flour, all-purpose flour, salt, and baking powder. Set it aside for later.
02 -
Use a mixer to cream sugar and butter on medium speed. It should be well blended after about 2 minutes. Scrape the bowl as you go.
03 -
Add almond extract, vanilla extract, and the egg one at a time. Run the mixer on a low speed and blend each completely before adding the next.
04 -
Add half of the dry mix to the wet mix and beat until just blended. Scrape the sides, then mix in the second half. Stir in sprinkles at the very end.
05 -
If dough feels sticky, you can toss in more flour, 1 tablespoon at a time, until it’s manageable but still tacky.
06 -
Drop the dough onto parchment paper and divide into two halves. Roll each ball out to about ¼-inch thickness. Don’t worry about perfect shapes.
07 -
Wrap the rolled-out dough completely in plastic wrap and place it on a baking sheet. Refrigerate for a couple of hours or even overnight.
08 -
Get the oven ready by heating it to 350°F (175°C). Prepare two baking trays with parchment paper.
09 -
Dust a cookie cutter in flour and cut shapes from the chilled dough. Gently roll leftover dough and repeat cutting.
10 -
Carefully move cut dough to the parchment-lined baking sheets. Leave about 2 inches between each. Chill briefly in the freezer if they start to soften.
11 -
Pop the cookies into the oven for 8-12 minutes. They should look lightly browned at the edges and soft in the center. Let them cool for 3 minutes on the tray after removing.
12 -
Shift the cookies to a rack and leave them for at least 45 minutes to fully cool. Oven time depends on size, so check smaller cookies sooner.
13 -
Continue rolling, cutting, and baking until all the dough has been used up.
14 -
Blend the cream cheese and butter until smooth, about 4-5 minutes. Gradually add powdered sugar, ½ cup at a time. Then stir in vanilla, salt, and a tablespoon of milk. Add more milk if it seems too thick.
15 -
Use a knife, spoon, or piping bag to spread frosting on the bottom of one cookie. Press another cookie, bottom side down, onto the frosting to make a sandwich.
# Notes:
01 -
Keep them in the fridge in a sealed container for up to 5 days.
02 -
Clear vanilla extract keeps the frosting bright white if that’s important to you.
03 -
Let all your ingredients come to room temperature first for the best results.
04 -
These cookies are great for celebrations or birthdays.