13 October 2017

SOFT FUNFETTI COOKIES

Cookies are always fun to make, but they are even tastier when they have an abundance of sprinkles. These soft and chewy cookies are quick and very easy to make, and you can add as much sprinkles as you like.
Experiment with different sprinkles, to adjust them completely to your taste - I like these fruit-flavoured ones. If you can buy the different flavoured sprinkles, definitely do buy them.
Perfectly soft and chewy, with tiny crunchy sprinkles, they are quite fragile when they come out of the oven, so don't be tempted to overbake them, remove or eat them straight away. Let them cool slightly on the cookie sheet, then enjoy them with a tall glass of milk.


Ingredients
120 grams butter, softened
150 grams granulated sugar
1 large egg
1 teaspoon almond extract
1 teaspoon bourbon vanilla
250 grams plain flour
2 tablespoons cornflour
¾ teaspoon baking powder
200 grams sprinkles

Preparation
Dice the softened butter and place it into a large bowl. Sift together the plain flour with the cornflour and the baking powder and set it aside. Beat the butter with an electric mixer on high for a full minute, until very light and creamy. Add the sugar and continue to mix, on high, until well combined. Add in the egg, almond and vanilla extract and a tablespoon of the flour mix, and blend on high, until completely creamy and light in colour. Scrape down the sides of the bowl with a rubber spatula as you blend. Once it is well blended, add the dry ingredients and beat until incorporated, then add the sprinkles and mix with a rubber spatula to distribute them evenly.
Using a small cookie scoop, scoop out the batter and arrange it on a large baking sheet lined with baking paper. Make sure you leave quite a bit of room between them, because they will spread as they bake. Bake them in a preheated oven, at 170˚C (340˚F), for 8-10 minutes. Do not be tempted to bake them longer, because they will burn on the edges. As they will be quite soft and fragile when you take them out of the oven, let them cool on the baking sheet for at least 5 minutes before transferring them to a cooling rack. Yields 24 cookies.

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