During my minimalism escapade (that is, of course, ongoing) I came across a lot of the various food decoration paraphernalia I’ve collected over the years, one of which was, of course, sprinkles (or “jimmies” if you’re from the northeast).
A lot of sprinkles. >.>
What’s more is that they were 90% seasonal sprinkles for Halloween and Christmas; they mostly weren’t sprinkles you could use just any old time. I was poised to throw many of them out, when I realized that for the final 10% non-holiday. It was clearly time to jump on the funfetti train.
Funfetti baked goods are something that periodically come across my radar, and I usually ignore them since they rarely contain chocolate. They do look lovely, though, and since I had all the necessary ingredients, I went for it. And added a little white chocolate, to ensure deliciousness.
There’s nothing too special about these cookies, though they are very tasty and easy to make (my favorite combination). They’re also a great way to get rid of an abundance of sprinkles.
The only mistake I made was in being careless with my mixing; if you over-mix the batter when adding the sprinkles the color start to bleed, giving your cookies a color reminiscent of when you mixed together all the water colors in art class. All in all, though, an excellent baking experience!
Funfetti Cookie Recipe
From Food for the Soul.
I added about a 1/2 cup of white chocolate chips because chocolate. They tasted great!