Cookie Swap: Nicole's Soft Baked Funfetti Sugar Cookies
With so many different types of holiday cookies to make this December, it's hard to decide which is recipes belong on your Naughty and Nice list, but it's clear these should be a staple in your home!
Baked with love by Liz, Nicole's Soft Baked Sugar Cookies are just the treat you'll want to leave for Santa on Christmas Eve. Just don't forget the glass of ice-cold milk, and a carrot or two for his reindeer!
For those who haven't been following along, we decided to take our holiday traditions virtual this year and transformed our cookie swap into a completely digital experience. All December long, we've been swapping our favorite homemade treats among the FLIK Family. Here are some of the other recipes from this year's swap:
- Day 1: Cookie Swap: Sara's Caramel Heart Chocolate Cookies
- Day 2: Cookie Swap: Peyton's Pecan Caramels
- Day 3: Cookie Swap: Tracy's Puppy Paws
- Day 4: Cookie Swap: Keri's Snickerdoodle
- Day 5: Cookie Swap: Jenna's Maple Peanut Butter Chocolate Chip Cookies
- Day 6: Cookie Swap: Granny's Mini Coconut Pies
- Day 7: Cookie Swap: Daniel's Biscotti Falcona Marittima
- Day 8: Cookie Swap: Michaela's Pistachio Cranberry Shortbread Cookies
- Day 9: Cookie Swap: Sandy's Gingersnaps
- Day 10: Cookie Swap: Danielle's Chocolate Saltine Bar
Nicole's Soft Baked Funfetti Sugar Cookies
These are our family’s favorite cookies. We change the sprinkle colors based on the holiday. Recipes makes 15-16 large cookies
Recipe By: Nicole Feneli
Baked By: Liz Canepari
Ingredients
| 1 1/2 c. all-purpose flour |
| 1 1/2 tsp. baking powder |
| 1/2 tsp. baking soda |
| 1/2 tsp. cream of tartar |
| 1/4 tsp. salt |
| 1/2 c. unsalted butter |
| 3/4 c. granulated sugar |
| 1 egg, at room temperature |
| 1 tsp. vanilla extract |
| 1/2 c. holiday colored sprinkles |
Instructions
- Whisk the flour, baking powder, baking soda, cream of tartar, and salt together in a medium bowl. Set aside.
- In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on medium-high speed until creamed, about 1 minute. Add the egg and vanilla extract and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
- Add the dry ingredients to the wet ingredients and mix on low until combined. Beat in 1/2 cup of sprinkles. Dough will be thick and sticky. Scoop large sections of dough (about 2 Tablespoons of dough each) and roll into balls. If desired, lightly dip the tops of the cookie dough balls in more sprinkles. Place dough balls onto a large plate or lined baking sheet.
- Cover and chill the cookie dough balls in the refrigerator for at least 2 hours (and up to 4 days).
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
- Arrange chilled cookie dough balls 3 inches apart on the baking sheets. Bake for 11-12 minutes or until lightly browned on the sides. The centers will look very soft.
- Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Cookies stay fresh covered at room temperature for up to 1 week.
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