Funfetti Butter Cookies
It's cookie time! These beauties are buttery and slightly crisp with subtle flavoring and a very addictive quality.
I've decided to dedicate this recipe to the man behind my blog, my husband Macky. While Macky has always been supportive of my blog (he is a very willing taste tester), I really wouldn't be able to put out recipes these days without his help. Exciting news: I'm pregnant! I'm in my third trimester and he is so helpful with lifting heavy pans, doing dishes, etc...all the not so fun stuff that comes with recipe development.
If you ask Macky what his favorite desserts are he will likely say strawberry shortcake, ice cream, or anything involving peanut butter, but every Christmas when I make spritz cookies I rediscover his hidden love of a simple butter cookie with almond flavoring. I decided it was about time to create my own recipe and make them more than once a year.
After lots of trial and error, I couldn't be happier with this recipe. The texture is a perfect balance of crisp outsides and tender insides and the flavor really dispels any notion of butter cookies being bland. The amazing flavor is thanks to the orange and almond extracts. The small amount of orange extract brings a touch of citrus that adds an extra layer of flavor, giving them that bakery taste that is so hard to recreate at home. I used the orange extract listed in the Amazon section below the recipe.
Another great aspect to this recipe? They are ridiculously easy to make. Cream some butter and sugar, add an egg and the extracts and then mix in the flour and salt. Mix in those sprinkles, chill, bake and eat. Done!
Funfetti Butter Cookies
Buttery and slightly crisp cookies with subtle flavoring and a very addictive quality
Makes: 16 cookies
- 1/2 cup (113 grams) unsalted butter, softened
- 1/2 cup (100 grams) granulated sugar
- 1/2 teaspoon almond extract
- 2 teaspoons vanilla extract
- 1/4 teaspoon orange extract (see above for type used)
- 1 large egg
- 1 3/4 cups (218.7 grams) all purpose flour
- 1/4 teaspoon salt
- 1/4 cup colored sprinkles (optional)
- In a large bowl attached to a stand mixer, cream together the butter and sugar on medium-high for about 3 minutes
- Turn the mixer to medium-low and add the egg and extracts. Mix for about a minute, until incorporated, scraping down the bowl as necessary
- Add the flour and salt and just mix until the flour is almost incorporated, being sure not to over mix
- With the mixer on low, add the sprinkles and mix until they are evenly throughout and there are no streaks of flour remaining
- Place the dough on a piece of plastic wrap and shape into a log approximately 8 inches log. Fully wrap in plastic and roll on the counter a few times like a rolling pin in order to achieve a circular log
- Let the dough chill in the refrigerator for approximately 3 hours
- After the dough has chilled, preheat the oven to 350 degrees. Place parchment or a baking mat on a cookie sheet
- Cut out 1/2 inch slices of dough from the log and place on the cookie sheet (I use a ruler and mark every 1/2 inch to make it easier)
- Bake for 12 - 14 minutes. A 12 minute bake leaves me with crispy outsides and soft insides while a 14 minute bake gives me a crispy cookie throughout
- Cool completely on a cooling rack before enjoying
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