Funfetti Cookies

What a weekend! My brother & sister in law come over every Friday night for a Bible study and this past weekend, they decided to take my sister and me home with them. We stayed overnight and the next morning they took us out to breakfast (every Saturday morning, they have breakfast at a local diner). I got a omelet with bacon & cheese, toast and orange juice. It was delicious! Then we came back to our house, they left to do a charity bike ride and we babysat my nephew & niece. And my aunt, grandma & cousins came over and spent the day! We played another big baseball game and once again, my team won! I'm kind of competitive when playing sports ... hahaha! We had a huge dinner of fried chicken, potato salad, coleslaw, baked beans, cornbread and fruit salad - all made by my amazing mom & grandma! All of it was incredible! And then my aunt & I baked cookies before she left. It was such a fun weekend, what did all of you do??

After all of that dinner, everyone still had a little room left for dessert! I love funfetti cake so when I saw this recipe for Funfetti Cookies on Maria's blog, I knew I had to try them! They are fun, colorful and so simple! I loved that they were soft and chewy, not at all crisp. These were so much fun to make, photograph and eat! Seriously, don't sprinkles just bring a smile to everyone's face?? I know I love them! My cousins loved the cookies so I packed up a few of them for the ride. Try out these yummy and pretty cookies soon!

Funfetti Cookies (Source: Two Peas and Their Pod)

1 cup butter, room temperature
1-1/4 cups granulated sugar
2 teaspoons vanilla extract
1 teaspoon almond extract
1 egg
2-1/2 cups all-purpose flour
1/4 cup cornstarch
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup rainbow Jimmie sprinkles
2 tablespoons nonpareil sprinkles

Preheat oven to 375 degrees.
Cream butter and sugar in a stand mixer for about 2 minutes, or until fluffy. Add the vanilla, almond and egg. Beat until well combined. In a separate bowl, sift the flour, cornstarch, baking soda and salt. Slowly add to the butter mixture, and continue on low speed until it's all added and combined. Mix in the sprinkles (don't overmix or else the sprinkles will bleed into the dough). Using an ice cream scoop, scoop dough onto cookie sheets about 1-1/2 inches apart (fits 8 cookies per sheet). Bake for 10-12 minutes. (Note: Only bake until they very slightly start to turn light golden brown just on the edges. You don’t want them to totally turn golden or they’ll be crisp cookies. Check them around 10 minutes, then 12, and so on.) Cool on a wire rack. Store in an airtight container up to 4 days. YIELD: about 20 large cookies 

Have a happy Monday! What are you all up to this week?