I was wondering if I could turn my Mom’s sugar cookies into “funfetti” sugar cookies.  And guess what?  I did it!!  I used 1/4 cup of the sprinkles commonly used on an ice cream sundae – they are slightly “longer” sprinkles, rather than the small round non-pariel type sprinkles.  These hold their shape and color best when baked.  You may not even want to add icing to these, as they are pretty already!

Sugar Cookie recipe:  (I almost always DOUBLE this recipe!)  A double recipe for this 3 1/2″ size, made 22 cookies.

1/2 c unsalted butter (VERY IMPORTANT that your butter is completely at room temp)
1 c sugar
1/2 tsp vanilla
1 egg

Combine in a stand mixer, with a paddle attachment.
Then add:

2 c all-purpose flour
1/4 c of multi-colored sprinkles – add this just before adding the last cup of flour to your mixer)
1 tsp baking powder
1/4 tsp salt

Combine til well-blended.  Mixture will be firm, and form into a ball.

Roll out onto a floured surface, to about 1/4 ” thick (or maybe a little more)
Cut out desired cookie shapes, using cookie cutters.  (I used a 3 1/2″ circle for these)

Place onto parchment paper, on a cookie sheet.  Bake at 325 degrees, for about 8 – 10 min.

You DO NOT want to brown these cookies at all!  Keep an eye on them, and remove from oven as soon as they are slightly browned on the bottom only!  This is very important, to achieve the best texture.  This is not a “crisp” cookie, but rather a soft, chewy cookie.  And did I say they are amazing??  Cool completely.

Decorate as you like – I used some confectioners sugar, and water to make a thick icing, colored it pink, then piped it in a swirl pattern on top of each cookie, and sprinkled with tiny, colored non-pariel sprinkles.  They kind of resemble a colorful cinnamon roll!  Sprinkles on top of sprinkles!  A kid’s cookie made in heaven!!