When I visited my parents after Christmas last year, the whole family contributed cookies. My brother made these cookies, and I proceeded to devour all of them over the course of a few days while binging through Making a Murderer. Ever since, I’ve wanted to make them myself.

Two things went wrong, however, when I baked these cookies. The first problem was that I somehow convinced myself that I needed to bring the cookies to room temperature before baking. This resulted in the dough spreading into thinly baked cookies. Fortunately, the cookies were still soft despite being so thin.

The second problem was the baking time. The recipe instructs only 8 minutes of baking at 350 degrees. I don’t think this is enough time. Admittedly, my gas oven varies in temperature throughout the baking process, making cookie baking frustrating at times. But I added at least 5 minutes to the baking process and even placed the cookies back into the oven after cooling 5 minutes because they were raw in some spots. It’s probably easier to stick to the eye test at 8-15 minutes.

I think the flavor of the cookies is good, but I can see how some people could dislike it. They are not exactly the flavor of funfetti cake batter that you may be looking for, but it is a good proxy. After all, they are technically funfetti-flavored sugar cookies, not cake batter cookies.

I’ll definitely make these again, baking directly from chilling next time.

FUNFETTI SUGAR COOKIES
Based on this recipe.

INGREDIENTS

1 1/2 cups (190 g) all-purpose flour
1/4 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cream of tartar
1/2 cup unsalted butter, room temperature
3/4 cup (150 g) granulated sugar
1 large egg, room temperature
1 tsp. vanilla extract
1/2 cup (80 g) sprinkles (plus extra for decoration)

DIRECTIONS:

1. In a medium bowl, whisk together flour, salt, baking powder, baking soda, and cream of tartar. Set aside.
2. Cream butter in a stand mixer with paddle attachment on medium speed for one minute.
3. Beat in sugar for another minute.
4. Beat in egg and vanilla extract, scraping sides as needed.
5. Add the dry ingredients to the wet ingredients, then mix on low speed until incorporated.
6. Fold in 1/2 cup sprinkles.
7. Scoop 2 tablespoons of dough (~14-16 cookies), roll into balls, then add a few sprinkles to the top of each ball.
8. Chill dough balls in refrigerator for at least one hour or overnight.
9. Preheat oven to 350 degrees and line two baking sheets with parchment paper.
10. Bake 8 minutes, remove from oven. Allow cookies to cool for 5 minutes before transferring to a wire rack to cool completely.