Colourful funfetti cookies
Funfetti is perfect for birthday parties, anniversaries, weddings, and pretty much every other celebration you can think of. These treats are always so colourful, enough to light up a whole room as a centerpiece. It’s absolutely delicious and one of the most popular go-to desserts for big gatherings. Whether you’re looking for a sweet snack to whip up for yourself or you’re aiming to please a crowd, funfetti cookies are an incredible choice.
What are funfetti cookies?
Funfetti is a type of dessert or snack that has rainbow-coloured sprinkles baked into the mix, generally with a vanilla base as a backdrop which really helps to make them pop, and this recipe results in the crunchy and soft cookie version. These butter-based biscuits are sweet like a sugar cookie yet soft and squishy like cake in the middle, boasting all of the best cookie qualities out there.
Funfetti cookies recipe
These funfetti weed cookies are sweet, but not alarmingly so, just enough to take the edge off of a bitter coffee or tea in a perfect complementary combination. They’re also wonderful dipped in milk once they’re cooled, as the cold, white liquid helps to soften the outer crust, but when these funfetti cookies are fresh, they will melt in your mouth without any assistance at all. Just remember that this particular recipe calls for a large dose of cannabutter, so if you have low tolerance, or you’re just generally unsure of how you’ll react with edibles, it might be best to half that amount, replacing what’s removed with regular butter which will lighten the effects and smooth out the taste.
Preparation time: 2 hours 20 minutes
Cooking time: 12 minutes
Calories: 109 per cookie
- 1 large egg
- 1 ½ cups all-purpose flour
- ¾ cups granulated sugar
- ½ cup cannabutter (softened)
- ½ cup rainbow sprinkles
- 1 ½ teaspoons baking powder
- 1 teaspoon vanilla
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- ¼ teaspoon salt
- Medium mixing bowl
- Large mixing bowl
- Hand mixer
- Silicone spatula
- Small bowl
- Saran wrap
- Parchment paper
- Baking sheets
In a medium bowl, whisk together the cream of tartar, salt, flour, baking soda, and baking powder. Set it aside for now.
Add the granulated sugar and cannabutter to a large mixing bowl before blending the ingredients until smooth with a hand mixer.
Crack the egg into the bowl, and then continue to beat the cookie dough at high speed for another minute or two.
Use a silicone spatula to scrape the side of the bowl before mixing the ingredients for one more minute.
Now, slowly add the dry ingredients to the wet ones, working them in with a hand mixer as you go, maintaining a smooth cookie-like dough texture and consistency the whole way through.
Wash your hands and then use them to work ¾ of the sprinkles into the cookie dough.
Roll all of the dough into small, similar-sized balls, placing them on a plate or lined baking sheet as you go.
Pour the remaining sprinkles into a small bowl, and then dip each of the dough balls into it once before returning them to the tray.
Cover the funfetti dough balls with plastic wrap before transferring them to the fridge to cool for at least 2 hours.
Preheat the oven to 350°F, and while you wait for it to warm up, line baking sheets with parchment paper before transferring the cookie dough rounds.
Bake the funfetti cookies in the oven for 10-12 minutes, or until they turn a light golden brown colour all around the edges.
These weed cookies will be fluffy and soft once they cool, but it won’t take long for them to dry out, especially if they’re exposed to the air for too long. That’s why, once a batch is cool enough to handle safely, it’s best to transfer the desserts into an airtight bag or container, where they will stay fresh safely stashed away at room temperature for up to 7 days.