I’ve been dying for an excuse to make these cookies ever since Joy the Baker posted them last month. Luckily, one of my favorite ladies turns the big 3-0 today, which means….
I slightly modified the recipe (replacing half the butter with unsweetened applesauce, and adding almond extract) but let me remind you, these are celebration cookies, not everyday cookies. Get it? Heads up – the sprinkles are a tad out of control. But in a good way!
So my question to you is this. Is it possible to have too many sprinkles in one cookie?
I think no….
Soft. Chewy. Full of sprinkles. Yeah, they rock.
Funfetti Celebration Cookies
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup (1/2 stick) unsalted butter, at room temperature
- 1/4 cup unsweetened applesauce
- 3/4 cup granulated sugar
- 1 vanilla bean
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond exract
- 1/2 – 1 cup sprinkles
- In a medium bowl whisk together flour, baking powder, cream of tartar, baking soda, and salt.
- In a large bowl, mix the butter and sugar. Split the vanilla bean and scrape the seeds into the bowl. Add the egg and vanilla extract, and beat until thoroughly combined.
- Slowly add the dry ingredients into the wet ingredients. Fold in 1/4 cup of the sprinkles.
- Place the remaining 1/4 cup sprinkles in a bowl. Scoop up 3 tablespoons of dough and roll into a ball. Dip the ball in the bowl of sprinkles to cover lightly. Put the balls on a plate. Repeat with the remaining sprinkles and dough. Chill the dough for at least 2 hours.
- Place racks in the center and upper third of the oven and preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- Transfer the chilled dough balls to the prepared baking sheets, leaving about 2 inches of space in between each ball.
- Bake until the cookies have spread and are just beginning to brown around the edges, but are mostly pale and soft, 10 to 12 minutes. Let cool on the cookie sheets for 5 minutes before transferring to wire racks to cool completely. The cookies will keep in an airtight container for up to 4 days.