Striped funfetti sugar cookies
Preppy Kitchen · ♥ 1.9K likes · 69.7K views · 5 min video
Read about cookies in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 stick butter
- 1 cup granulated sugar
Cream two sticks of butter with a cup of granulated sugar in a stand mixer with the paddle, on low for a few minutes, until light and fluffy.
- 4 cup all-purpose flour
- ¾ cup cornstarch
- ¾ tsp kosher salt
Sift four cups of all-purpose flour with three quarters of a cup of cornstarch and three quarters of a teaspoon of kosher salt; whisk to combine.
Weigh and split both the dry mix (621 g into two of 310 g) and the butter-sugar mixture (450 g) into two batches.
Splitting into two batches by weight
- soft pink gel food coloring
To one batch of butter-sugar, add a few drops of soft pink gel food coloring and whip.
Colouring the pink batch
- 1 whole egg
- ½ tsp vanilla
Add one egg and half a teaspoon of vanilla and whip; add the flour mixture and mix on low a few minutes, scraping the bowl. It will be dry and crumbly.
Turn the dough onto plastic with a few more sprinkles, knead just a little to distribute them, cover with plastic, roll gently and chill.
- 1 whole egg
- vanilla
Repeat with the white batch: one egg, a little vanilla, the dry mix and about a quarter cup of sprinkles; knead briefly and chill about half an hour.
Making the white batch
Roll the chilled doughs, cut strips just under half an inch wide with a ruler, press the colours together, roll again and cut circles.
Rolling the stripes and cutting circles