Funfetti Snickerdoodles
This recipe was originally from one of my favorite bakeries in Los Angeles, SusieCakes. My boyfriend and I used to go to their Brentwood location and loved getting a slice of their cakes and splitting it for dessert. I highly recommend their cakes if you have never tried them.
I have never seen this cookie on their menu, but they shared it during lockdown and I had to try it. I am not the biggest snickerdoodle fan, but I love the addition of colorful sprinkles and crunchy sugar. This cookie has a soft cakey texture inside and a nice crunch from the demerara sugar on the outside.
Funfetti Snickerdoodles
Adapted from SusieCakes
Ingredients:
1 cup unsalted butter (2 sticks or 16 Tablespoons), at room temperature
1 1/2 cup white granulated sugar
3 1/8 cup all-purpose flour, sifted
1/2 teaspoon baking soda
3/4 teaspoon cream of tartar
Pinch of kosher salt
2 large eggs
1 teaspoon vanilla extract
1/4 cup rainbow sprinkles
1/2 cup demerara sugar or raw turbinado sugar
Directions:
Preheat oven to 350°F.
With an electric mixer, mix unsalted butter and white granulate sugar on medium speed until smooth, about 2-3 minutes.
Add in the eggs one at a time and making sure it is fully combined before adding the second egg.
Add in the vanilla extract and mix until creamy.
In a large mixing bowl, whisk together the all-purpose flour, baking soda, cream of tartar, kosher salt, and rainbow sprinkles.
Add a third of the dry ingredients into the butter mixture and mix on low speed until just combined. Repeat this two more times, scraping down the bowl before each addition of flour.
Using an ice cream scooper or Tablespoon, scoop the cookie dough into balls.
Roll the cookie dough balls in the demerara sugar.
Line a baking sheet with parchment paper and place the demerara sugar coated cookie dough balls on top. Slightly push down on each ball halfway with the palm of your hand.
Bake until the edges are a light golden blonde, about 12-14 minutes.
Let the cookies cool slightly before moving to a wire rack.
Enjoy!