As you might know, I’m irrationally obsessed with funfetti cakes exhibit “A“, “B” and “C.” They’re super nostalgic and all those sprinkles are just so cheerful! I’ve made a few cakes and thought it was definitely time to branch out into cookies! I could have just made my no-spread sugar cookie with sprinkles in it but I wanted to add a few extra touches. I had made some sugar/gingerbread candy cane cookies for christmas and loved the striped look so I used the same laminating technique for a pink and white striped funfetti cookie! You can definitely make these cookies in all one color but the technique is pretty easy and I love the visual!
I think these cookies are great naked but I decided to give mine a dip in some white candy melt. White chocolate can be used if preferred, I know it’s more natural, but it can be finicky, burning quite easily, and it’s pretty yellow. That arctic white from candy malts really sets pops with the sprinkles. I’ve used candy melts in a few different projects and the taste was driving me crazy, it was so familiar! I KNEW I had tasted it before as a child but it took months to place it. Mother’s Cookies! Mystery solved and I don’t mind saying that I greatly prefer my cookies.
You’re going to end up with a fair amount of scraps after you cut the cookies out of you’re striped dough. I used smaller circle cutters to use as much of the dough as possible, then balled up the rest, rolled it out and had some crazy looking but tasty scrap cookies for snacks. You can make this dough far in advance and keep it in the freezer, provided it’s well-wrapped. When you’re ready to use it just
Cheerful and delicious striped sugar cookies filled with sprinkles.
- 1 cup butter 227g, unsalted, room temp
- 1 cup granulated sugar 234g
- 2 eggs
- 4 cups all-purpose flour 501g, sifted
- 3/4 cup cornstarch 80g, sifted
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla extract
- few drops pink food coloring
- 1/2 cup candy melts
- 1/4 cup sprinkles
- Preheat to 375 degrees F.
In a standing mixer fitted with a paddle attachment, cream butter, vanilla and granulated sugar together.
- Sift flour, cornstarch, salt. Whisk until incorporated.
- Using a kitchen scale, split the 620 gram batch in half, each at 310 grams.
Split 450 gram sugar/butter mixture in half, each at 225 grams.
- Add a few drops of pink food coloring to 1 batch of sugar/butter mixture. Mix until a desired color is reached.
- Add 1 egg to each sugar/butter mixture.
- On low, mix in dry mixtures to each batch.
- Add ¼ cup sprinkles to each. Mix for a few seconds.
- Transfer both to plastic. Give a gentle roll to incorporate sprinkles into the dough.
- Roll into a disk and chill for about 1 hour.
- Roll out to a 1/4 inch thickness.
- Using a ruler and a sharp knife, cut ½ inch strips.
Layer pink and white stripes so that they are touching.
Roll to create a seal. Transfer to the fridge to chill.
- Cut circles with a cookie cutter.
- Place cookies on a baking sheet lined with parchment paper.
- Bake for 12 minutes.
- Let cool.
- Melt about ½ cup candy melts.
- Dip the cookie and add sprinkles.
- Let the cookies harden.