In honor of Pride Month, we're sharing a Funfetti Sugar Cookie recipe!
Recipe by Mimi Council.
Funfetti Sugar Cookies
Makes 24
Dough
1/2 cup (113 grams) organic salted butter, softened
113 grams (1/2 cup) organic cane sugar
71 grams (1/2 cup) organic powdered sugar, sifted
2 teaspoons organic vanilla extract
2 organic large eggs
2 cups (255 grams) organic all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon fine sea salt
85 grams (1/2 cup) India Tree's Nature's Colors Rainbow Sprinkles
Icing
1/4 cup (57 grams) organic salted butter, softened
284 grams (2 cups) organic powdered sugar, sifted
1/4 cup milk
Rainbow sprinkles for topping
Method
Preheat the oven to 375°F. Line 2 cookie sheets with parchment paper.
To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, powdered sugar, and vanilla extract. Mix on low until combined and there are no chunks of butter. Add the eggs and mix just slightly, enough to break the yolks.
In a separate bowl, add the flour, baking powder, and sea salt and whisk together. Add to the butter mixture and mix on low until combined. Then add in the rainbow sprinkles and mix again to combine.
Using your hands, form the dough into 24 balls and place on prepared cookie sheets, spacing them at least 1-inch apart. Flatten them slightly so they are about 1 3/4-inches to 2-inches in diameter.
Bake for 11 minutes or until cracked and dry around the edges. Allow to cool completely on the cookie sheets.
To make the icing: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, and milk. Mix on low until combined, then speed mixer up to high and whip for 1 minute.
Using a butter knife or spatula, frost each cookie and sprinkle with rainbow sprinkles.
Store in an airtight container for up to 7 days.
Gluten Free - Replace the all purpose flour with 269 grams (1 3/4 cups) organic gluten free flour blend.
High Altitude – Bake at 375°F for 8 minutes or until cracked and dry around the edges.
Did you make this recipe? Make sure to tag @dessertdorganic on Instagram!