Vanilla Bean Funfetti Cut-out Cookies


 Prep Time : 10 + 20 Minutes | Cook Time : 15 Minutes | Total Time : 3 hours | Difficulty : Easy

Vanilla Bean Funfetti Cut-out Cookies -4

It’s been so grey and wintery around here lately! These fun bright sweet cookies are the perfect antidote to rain and grey skies. I’ve been having a moment with my cookie cutters lately and have been looking for any excuse to use them. I have somewhat of a space issue in my kitchen. It has nothing to do with it having no storage, it’s more about how much kitchen stuff I seem to have accumulated… Lately I have been trying out a few things to get stuff up off surfaces and onto the wall, and one of my faves is my cookie cutter pegboard! It’s simple and decorative at the same time as helping me with my hoarding problem! It also reminds me that I have some cool cutters in there and I really should use them more often.

You will notice that I like to use incongruous cutters when I’m making cookies. For these bright happy cookies I’ve gone with the shark. I also like them in polar bears. I did some stars too, for balance…

First make the dough and set it to chilling. Cream the butter and sugar until very light and fluffy. Add the egg and beat until well incorporated. Split the vanilla bean and scrape out the seeds. Add the vanilla seeds and ground almonds and mix thoroughly. The almonds really are key to the light crunchiness of the cookies and how forgiving they are to roll out.

Vanilla Bean Funfetti Cut-out Cookies -2

Add the flour and baking powder and mix until a dough comes together. Add the sprinkles.

Vanilla Bean Funfetti Cut-out Cookies -3

Mix just until they are distributed through the dough. Agitating the dough too much can make the sprinkles bleed colour faster.

Vanilla Bean Funfetti Cut-out Cookies -4

Press the dough into a flat rectangle and pop it into a zip lock bag or wrap with plastic wrap. Chill for at least 2 hours in the refrigerator.

Once chilling time is up, preheat the oven to 190C (375F). I find it easier to work with half at a time, so cut the block of dough in two and roll out one half on top of a sheet of baking paper.

Vanilla Bean Funfetti Cut-out Cookies -5

This make for super easy clean up and reduces added flour during rolling. The dough should be about 3 to 4 mm thick (1/8 to 1/6 inch). Cut out cookies as desired and place on baking sheets lined with baking paper.

Vanilla Bean Funfetti Cut-out Cookies -7

If it’s warm and you can feel the dough softening as you work, pop the trays of cookies back into the fridge for 5 minutes before baking to chill them off again. Bake for 12 to 15 minutes depending on the size of your cookies. They should be just getting golden at the edges. Let them cool on the tray for 5 minutes before transferring to a wire rack to cool completely.

Vanilla Bean Funfetti Cut-out Cookies -8

I don’t usually ice these because the sprinkles are lovely on their own, but don’t let that stop you going to town on these babies…

Vanilla Bean Funfetti Cut-out Cookies -9

Sigh, one minute you’re the apex predator, next minute…..nomnomnomnom

Vanilla Bean Funfetti Cut-out Cookies


Prep Time : 10 + 20 mins | Cook Time : 15 mins | Total Time : 3 hours | Difficulty : Easy | Makes : 60+ cookies

Crisp colourful cookies to brighten any day!

Ingredients:

  • 9 tablespoons (125 grams) butter
  • 2/3 cup (155 grams) caster (superfine) sugar
  • 1 large egg
  • 1 vanilla bean
  • 1/3 cup (50 grams) ground almonds
  • 2 cups (280 grams) all purpose flour
  • 1 teaspoon baking powder
  • 1/3 cup (75 grams) funfetti/mixed jimmies/sprinkles

– If using metric cups, reduce volume measures by 1 tablespoon for every cup of dry or liquid ingredients – 

Equipment:

  • Standing or hand-held electric mixer
  • Baking sheets lined with baking paper
  • Extra baking paper, rolling pin and cookie cutters

Directions:

First make the dough and set it to chilling. Cream the butter and sugar until very light and fluffy. Add the egg and beat until well incorporated. Split the vanilla bean and scrape out the seeds. Add the vanilla seeds and ground almonds and mix thoroughly. The almonds really are key to the light crunchiness of the cookies and how forgiving they are to roll out.

Add the flour and baking powder and mix until a dough comes together. Add the sprinkles. Mix just until they are distributed through the dough. Agitating the dough too much can make the sprinkles bleed colour faster.

Press the dough into a flat rectangle and pop it into a zip lock bag or wrap with plastic wrap. Chill for at least 2 hours in the refrigerator.

Once chilling time is up, preheat the oven to 190C (375F). I find it easier to work with half at a time, so cut the block of dough in two and roll out one half on top of a sheet of baking paper. This make for super easy clean up and reduces added flour during rolling. The dough should be about 3 to 4 mm thick (1/8 to 1/6 inch). Cut out cookies as desired and place on baking sheets lined with baking paper.

If it’s warm and you can feel the dough softening as you work, pop the trays of cookies back into the fridge for 5 minutes before baking to chill them off again. Bake for 12 to 15 minutes depending on the size of your cookies. They should be just getting golden at the edges.

Let them cool on the tray for 5 minutes before transferring to a wire rack to cool completely.

Cook’s Notes:

  • These cookies are great on their own and the funfetti provides ample decoration, but feel free to ice at will!
  • These cookies can be flavoured with a small amount of spice or flavour extract however you like

 – These cookies stay crisp and delicious in an airtight container at room temperature for a week. The dough can also be frozen for later baking – 

Adapted from Festive Baking.

© 2016 The Winsome Baker. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Advertisements

Penny for your thoughts?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s