sprinkles | Follow the Ruels

Guys! It’s been so long since I have written a blog post! Anything posted in the last 3 weeks was written before we left for Germany. Honestly, the break was nice. Especially last week, when I took a legitimate break and didn’t post anything. But the timing couldn’t have been better because work was crazy and I had so many extracurricular activities. I would have had a break down if I had made myself post anything.

But now I am back and so excited to share this funfetti sugar cookie recipe with you!

This past weekend I spent pretty much every free minute in the kitchen making cookies for a friend who’s company is turning 1! Very exciting, right? Her company, SkillPop, hosts pop-up classes for adults on any number of subjects from personal finances to water coloring. I am actually teaching a cookie decorating SkillPop class this week!

But instead of just making any old sugar cookie, I decided to make funfetti sugar cookies. Because to me, a it isn’t a birthday without funfetti!

The recipe is essentially my sugar cookie recipe with sprinkles added. I also added lemon zest to the dough and lemon juice to the icing to really make the flavor pop.

While I did end up covering these cookies with icing, they little bits of sprinkles still made an appearance. They are like a little fun surprise when you bite into the cookie.

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Funfetti Sugar Cookies

Yield: 18 cookies

Ingredients

1 cup (2 sticks) unsalted butter, softened
1/2 cup granulated sugar
1/3 cup powdered sugar
1 egg
2 tsp vanilla extract
zest of 1/2 lemon
2 1/2 cups all purpose flour
pinch of salt
1/4 cup sprinkles

Instructions

Preheat the oven to 330 degrees.
Place the butter and sugars in the bowl of a stand mixer. With the paddle attachment, beat the butter and sugar until soft and fluffy, about 1 minute.
Mix in the egg, vanilla, and lemon zest until just combined.
Mix in the flour 1 cup at a time until all flour is combined. Fold in sprinkles.
Turn dough out on to a sheet of plastic wrap. Wrap up and place in the fridge until ready to use. (Dough can be rolled out right away if your in a pinch.)
Place a piece of parchment paper down on the counter top. Roll dough out on the parchment paper, using minimal flour to keep the rolling pin from sticking.
Cut dough out to the desired shapes. Bake for 10-15 minutes until just barely brown around the edge.

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Are there any two things that are more popular than cake batter-flavored sweets and macarons? They might be the two things I see most when browsing Pinterest. And with all the Pinterest browsing I do, it was only a matter of time before I combined the two things to create cake batter macarons.

I turned to my favorite macaron recipe (by Martha Stewart of course) and just jazzed it up a bit so that they would pass as cake-batter-esq. The first key to any cake batter treat is the sprinkles. I sprinkled on a few to the tops of freshly piped macarons before they hardened (you have to leave macaroons out for at least 15 minutes so that they harden slightly).

The next key to get that cake batter flavor is the filling. Macarons by themselves don’t have a ton of flavor. I did add vanilla, but most of the flavor in macarons comes from the filling. I altered a basic butter cream recipe by adding in actual cake mix. I happen to have some left over Trader Joes French Vanilla cake mix (which is the best, btw!). I whipped up the cake mix with butter and some additional powdered sugar. I also threw in some sprinkles for good measure (they are being shy in these pictures).

I loved how these turned out. They are so stinkin’ cute, aren’t they? I found these baking cups in the pantry that are the perfect size for the little cookie. These would be perfect to make for a birthday party instead of cupcakes or cake, don’t cha think?

Cake Batter Macarons

2014-09-14 17:10:45

Yields 30

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Prep Time

45 min

Cook Time

15 min

Total Time

1 hr

Prep Time

45 min

Cook Time

15 min

Total Time

1 hr

Macarons

1 cup confectioners sugar
3/4 cup almond flour, sifted
2 egg whites, at room temperature
pinch of cream of tartar
1/4 cup fine sugar
1 tsp vanilla

Filling

1/2 butter, room temperature
1 cup dry vanilla cake mix
1 cup confectioners sugar
sprinkles (optional)

Instructions

In a large bowl, whisk together the confectioners sugar and sifted almond meal to get rid of any clumps.
In the bowl of a stand mixer with the whisk attachment, beat the eggs until frothy. Add the cream of tartar and continue to whisk until the egg whites form soft peaks.
Turn down the speed of the mixer and add slowly add the sugar. Turn up the speed to high and whisk the eggs until they form stiff peaks and are glossy. Add the vanilla and whisk a few more times to incorporate.
Remove the bowl from the stand mixer and pour in the almond meal mixture. With a spatula, fold in the almond meal until everything is fully combined and when you lift the spatula, the batter forms a solid, smooth ribbon of batter.
Spoon the batter into a large zip top bag or a piping bag, then pipe out 1 inch circles onto a lined baking sheet.
Tap the bottom of the baking sheet on the counter in order to remove the air bubbles from the macarons. Leave the sheet out on the counter for 10 to 15 minutes until the tops of the macarons are no longer tacky.
Preheat the oven to 375. Once macarons are ready, reduce heat to 325 and bake for 10 minutes. Remove and let cool for a few minutes before removing from sheet.
In a large bowl, whisk together butter, cake mix, and sugar until smooth. Stir in sprinkles.
Spoon into a small zip top bag or piping bag. Pipe filling onto cookie leaving a small margin for spreading.
Top with a similar sized cookie.

By Lindsey Ruel

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