Sunday, April 12, 2015

I have a sprinkle addiction.

Yes. You are just so smart. A work luncheon is again just another excuse to bake. As one can figure out from the background of this blog I do enjoy some or a lot of funfetti. This is mainly due to the fact that I love rainbow sprinkles. I may be known to completely cover my ice cream with them ....and then continue to do so every time there are no sprinkles left on the outside/ ice cream  left :). Considering this luncheon was also a surprise bridal shower I thought that funfetti and sprinkles were perfect for the occasion. I did not want to make cupcakes or a cake because there is always so much so the result was funfetti shortbread poppers! I have adapted the recipe from but did change a bit around. This is a good recipe if you want a small batch of something! This recipe is good if you want a small batch of something!


(All ingredients are NOT shown in picture)

-1 stick of unsalted butter softened

-2 tbsp of white sugar

-2 tbsp of maple syrup ( I didn't measure just poured a hearty pour)

- 1/2 tsp of vanilla (again didn't measure just poured :))

-3/4 cup of CAKE flour ( the secret to softness)

-1/2 cup of white wheat flour

- a pinch of salt

- the amount of sprinkles/ nonpareils you like ( extra to coat the outside as well)

- optional : colored sugar to coat the outside


1. Make sure butter is softened but not to the point of melted. Needs to be able to mix with other ingredients.

2. Place butter in mixer and add sugar, salt and vanilla.  Beat until mixed and fluffy.

3. Add in both flours and mixed until combined. ( mix will be crumbly that is why I saved maple syrup until the end.) add in the sprinkles after the flour has mixed in.

4. Add in the maple syrup and mix on low until combined (add more sprinkles if you are like me :)). This should allow mix to not be so dry. Be careful not to add too much. Mix should be a little drier than a normal cookie mix.

5. Cover and place in fridge for at least 30 minutes. This step should NOT be skipped (I am guilty of this but trust me) as it allows the dough to be a lot easier to roll into bite sized cookie balls.

6. When ready preheat oven to 325 degrees and line a cookie sheet with parchment paper.

7. Remove dough from fridge and shape/ roll into what your heart desires! I decided to do little bite sized cookie balls because there is always so many great dessert options at the lunches.

8.  I am sure these would be fine without added sprinkles or sugar on the outside but why be boring?! Place extra sprinkles or sugar in a bowl and roll the dough until covered to your liking! ( I rolled half in nonpareils and half in green and pink sugar)


9. Place dough on parchment paper (these do not really spread while baking so no need to space too far apart. Some of mine did attach but easily came apart after baking)

10. Place in oven for 8-10 minutes. You do want to check on them past 6 (depending on the size you make them). The oven is set to a lower than normal temp but you do not want cake flour to turn brown. Brown cake flour means burning and hard cookies :( You want the middle to be cooked (or not :)) but not too hard. If you have a question take the cookie sheet out for a minute or two and then check one. You may need to cook some longer than others.

11. Place on cooling rack when done and try not to eat all of them at once!


That is about (minus a few I just had to taste test right from the oven :)) how many it made and they were VERY bite sized.