My favorite recipe for soft-baked, chewy funfetti sugar cookies.  These cookies are fabulous on their own, but I took it up a notch by making colorful, sandwich cookies.  I tinted my frosting into a variety of colors (pink, purple, turquoise…) and then piped a pretty swirl onto one cookie, topped it with a second cookie and wow!  Easy, delicious and lots of fun.
2 sticks of margarine (230 grams)
1 1/2 cups sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
3 cups of flour
1/2 tsp salt
2 tsp baking powder
1 tsp baking soda
2 tsp cream of tartar (optional, see note)
1 cup sprinkles, plus more for sprinkling on top before baking

 

In a large bowl, cream the softened margarine for about 1 minute on medium speed.  Add the sugar on medium speed until fluffy and light in color.  Mix in eggs and vanilla.  Scrape down the sides of the bowl as needed.  Set aside.

 

In a medium bowl, whisk together the flour, salt, baking powder, baking soda and cream of tartar if using.  With the mixer on low speed, slowly add the dry ingredients to the wet ingredients in 3 different parts.  The dough is quite thick and you may have to stir the rest by hand.  Once combined, fold in 1 cup of the sprinkles.

 

Scoop about 1 to 1 1/2 tablespoon of dough for each cookie and roll into balls.  Add a few more sprinkles to the top of each ball of dough.  Chill the balls of dough in the refrigerator for at least 2 hours and up to 48 hours.

 

Preheat oven to 350F.  Line two large baking sheets with parchment paper and bake chilled cookie dough for 10 to 14 min (depending on your oven), but no more.  The cookies may appear undone and very soft.  Allow the cookies to cool on the cookie sheet for 3 minutes and more to wire rack to cool completely.

 

Cookies stay soft and fresh for up to 1 week at room temperature.  They also freeze well.  What I like to do is roll the dough into balls and freeze.  Then I can pull it out of the freezer at a later date to bake fresh.

 

Enjoy!

 

–note: The original recipe for this said “Don’t leave out the cream of tartar!” but you can’t get that in Israel (or if you can, definately not with a Bedatz Eidah Hachareidit hechsher which I use for all of my baked goods.)  I’ve been making it without the cream of tartar and it comes out great, so if you want to use the cream of tartar, be my guest, but I can say it works fine without it.–
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