Recipe: Funfetti Cookies

 Somehow sprinkles makes everything more delicious. 

Funfetti Cookies:
2 1/2 cups (310g) flour
1/2 tsp salt
3/4 tsp baking soda
1 cup (250g) butter
1 1/4 cup (250g) sugar
2 eggs
1 1/2 tsp vanilla extract or 1 1/2 tbsp vanilla sugar
4 tbsp rainbow sprinkles


Cream butter. 


Beat in sugar, eggs and vanilla. 


Add flour, salt and baking soda. 


Gently fold in sprinkles. 



Roll into balls and flatten. Place on a lined cookie sheet.


Bake at 350°F or 180°C for about 10 minutes.



Watch me make this lovely recipe on my YouTube channel here: https://youtu.be/WEx2Oc19YP0
Schaut zu wie ich dieses schöne Rezept auf meinem YouTube Kanal mache hier: https://youtu.be/fcBDrKVIdlk

Comments

Post a Comment

Popular posts from this blog

Dress up a Sheet Cake: White on White Wedding Cake

Image
I've been thinking about all the things that have been cancelled because of Covid19 and I think the saddest is the weddings. So much expense, planning, excitement... gone. Now, I know most of you who had to reschedule your wedding will eventually have them. But I don't know how much money you would have lost because of the cancellation of your first planned wedding. So, I thought some of you might need to save money on your future wedding. So, I thought I would share with you a way you could make your own wedding cake out of a regular, plain sheet cake. I started out with a frosted sheet cake. You can frost it yourself or buy it frosted.  Then I thought I would use all of these tips, but I only ended up using the small round tip and the medium star tip. The petal tip and leaf tip weren't needed for this design.  Using a skewer, I traced two interlocking hearts as well as the monograms of the couple. In this case, T and C.  Then I traced over the letters with ...
Read more

Dairy-Free Swiss Meringue Buttercream

Image
After going through the effort of making my vanilla cake gluten free, dairy free and soy free, I needed a dairy free frosting. American buttercream is easy to make dairy free. But the family I'm making the cake for prefers Swiss meringue buttercream. I googled how to make dairy free Swiss meringue buttercream, and basically every blog I found said that it wasn't possible. They all said you have to use butter. I am not willing to accept that answer. So, I decided to experiment a bit until I found a ratio that works. So, first off, here's the recipe: Dairy-free Swiss Meringue Buttercream: 7 egg whites 2 cups sugar 1 1/2 cups dairy-free margarine 1/2 cup shortening pinch of salt 1 tsp vanilla extract or 1 tbsp vanilla sugar 1 tsp butter vanilla flavoring (optional, if omitting, double amount of vanilla flavoring)  I'm using a stand mixer today with a whisk attachment.  I first whisk the egg whites, sugar and vanilla sugar, if using vanilla sugar. Then I h...
Read more

Recipe: Homemade Fig Newtons from Fresh Figs

Image
 Funny story: when I was pregnant with my second child I craved fruit in all shapes and sizes really badly. I really wanted fig newtons at one point, and guess what you can't find anywhere in Germany? You guessed it. Fig newtons. So, when the opportunity arose, I knew I had to try to make them myself from scratch.  Fig Newtons: For the Fig Jam: 500g (about 8) fresh figs 1/2 cup (100g) brown sugar 1/4 tsp salt 1 tsp vanilla extract or 1 tbsp vanilla sugar 1 tbsp lemon juice For the shortbread crust: 1 1/2 cups (190g) flour 1/2 cup (60g) powdered sugar 2/3 cup (170g) butter 1/2 tsp vanilla extract or 1/2 tbsp vanilla sugar 1/4 tsp salt Start out making the fig jam. Cut the tips off the figs and quarter them.  Put them into a small saucepan. Add the brown sugar, salt, vanilla and lemon juice.  Stir well.  Heat over medium heat until mixture comes to a boil. Then reduce heat to low and simmer the figs, stirring occasionally for 45 minutes to an hour.  The outsi...
Read more