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).
Sprinkles EVERYWHERE
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.
THEY’RE SO FUN.
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.
Sprinkles!
EVEN MORE SPRINKES
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!
Don’t overmix!
Funfetti Cookie Recipe
From Food for the Soul.
I added about a 1/2 cup of white chocolate chips because chocolate. They tasted great!