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
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.