#cookies #yummy
Funfetti Cookies
You will fall in love with cheerful and delicious striped Funfetti sugar cakes filled with sprinkles.
INGREDIENTS:
For Cookies:
- 1 cup of 227g butter, without salt, temp room
- 1 cup of 234g sugar
- 2 eggs
- 4 cups of versatile flour 501g, sifted
- 3/4 cup of 80g corn flour, sifted
- 3/4 teaspoon of halal salt
- 1 teaspoon of vanilla extract
- a few drops of pink food coloring
- 1/2 cup of melted candy
- 1/4 cup sprinkles
Instructions
For Cookies:
- Preheat to 375 degrees F.
- In a stand mixer equipped with paddle attachments, cream butter, vanilla and granulated sugar together.
- Sift flour, corn flour, salt. Shake until inserted.
- Using a kitchen scale, separate 620 grams into two, each at 310 grams.
- Separate 450 grams of sugar / butter in two, 225 grams each.
- Add a few drops of pink food coloring to 1 batch of sugar / butter mixture. Mix until the desired color is reached.
- Add 1 egg for each sugar / butter mixture.
- At low, mix in a dry mixture for each batch.
- Add ¼ cup sprinkles for each. Mix for a few seconds.
- Transfer both of them to plastic. Give a soft roll to put the sprinkling into the mixture.
- Roll it into the disk and let it cool for about 1 hour.
- Roll up to 1/4 inch thickness.
- Using a ruler and a sharp knife, cut ½ inch.
- Layers of pink and white stripes so they touch.
- Roll to make a seal. Transfer to the refrigerator to relax.
- Cut the circle with a cake cutter.
- Place the c00kie on a baking sheet lined with parchment paper.
- Bake for 12 minutes.
- Let it cool
- Melt, about ½ cup of melted candy.
- Dip cookies and add sprinkles.
- Allow the cookie to harden.