Olive Oil Funfetti Sugar Cookies by Jessie Sheehan
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Olive Oil Funfetti Sugar Cookies by Jessie Sheehan
These olive oil funfetti cookies taste as fun as they look! Created by Jessie Sheehan. Best of all, as Jessie says, this recipe is easy peasy! They come together in a flash, and are perfect for a snack or a special occasion.
Makes 32 cookies
Ingredients
Directions
Whisk the flour, salt, soda and sprinkles in a small bowl.
In a large bowl, whisk the oil, sugar and vanilla.
Add the eggs and whisk until fully incorporated and glossy, about 30 seconds.
Add the dry ingredients, and with a flexible spatula, mix until just combined.
Using a 1 1/2 tablespoon scoop (or measuring spoons), scoop the dough onto a parchment lined baking sheet.
Place some granulated sugar in a small, shallow bowl and roll the balls of dough in the sugar. They may be a bit squishy, but don’t worry. Place them back on to the parchment-lined baking sheet, forming them back into balls if they have morphed shapes a bit, sprinkle them with extra sprinkles and place in the freezer until frozen solid, about 1 1/2 to 2 hours. Freezing them will preclude them from spreading when baked.
When ready to bake off the cookies, preheat the oven to 350°F. Place 10 balls of dough on another parchment-lined baking sheet, and bake for about 15 minutes, rotating at the halfway point. Once removed from the oven, slightly flatten each cookie with a spatula and let cool to room temp. Repeat with the remaining dough.
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Ingredients
Directions
Whisk the flour, salt, soda and sprinkles in a small bowl.
In a large bowl, whisk the oil, sugar and vanilla.
Add the eggs and whisk until fully incorporated and glossy, about 30 seconds.
Add the dry ingredients, and with a flexible spatula, mix until just combined.
Using a 1 1/2 tablespoon scoop (or measuring spoons), scoop the dough onto a parchment lined baking sheet.
Place some granulated sugar in a small, shallow bowl and roll the balls of dough in the sugar. They may be a bit squishy, but don’t worry. Place them back on to the parchment-lined baking sheet, forming them back into balls if they have morphed shapes a bit, sprinkle them with extra sprinkles and place in the freezer until frozen solid, about 1 1/2 to 2 hours. Freezing them will preclude them from spreading when baked.
When ready to bake off the cookies, preheat the oven to 350°F. Place 10 balls of dough on another parchment-lined baking sheet, and bake for about 15 minutes, rotating at the halfway point. Once removed from the oven, slightly flatten each cookie with a spatula and let cool to room temp. Repeat with the remaining dough.