I know, you're thinking, "Wait, Baker Mandy is still alive?!"
Yes, indeed I am! And don't worry, I certainly haven't stopped baking in the past two years.
After a little hiatus... okay, a long hiatus, I have decided to make a come back! I have been feeling particularly inspired to make more recipes and just up my baking and business recently.
So with that, let's talk about these sugar cookies. As you've probably figured out from my past recipes, I tend to be a chocoholic and always add chocolate to any recipe I can. So today for my comeback recipe, I decided to try something a little different. Sugar cookies. I know, doesn't sound too exciting but let me tell you, these sugar cookies are approximately 10x better than the ordinary sugar cookie. I took this batch to my best friend and within the hour after opening the bag, she had downed three of them.
So if you're like me and tend to add chocolate to everything, put down the chocolate for a second, grab the sprinkles, and try these sugar cookies out.
Funfetti Sugar Cookies
(makes 12 cookies)
Adapted from The Baker Upstairs
1/2 cup butter, softened
3/4 cup sugar
1 1/4 teaspoons vanilla
1 1/2 cups flour
1/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1 teaspoon corn starch
1/4 to 1/2 cup sprinkles
Preheat oven to 350. Line a baking sheet with parchment paper or spray with pam. In a large bowl cream together butter and sugar until light and fluffy. Beat in egg and vanilla until well blended. Add flour, salt, baking powder, baking soda, corn starch, and cream of tartar, and mix until a dough forms. Fold in sprinkles. Shape into 12 equal sized balls. Bake in the preheated oven for 8-10 minutes. Remove and let cool.