Rainbow jimmies - I recommend using rainbow jimmies instead of nonpareils or sugar sprinkles. Nonpareils like to bleed when mixed into a batter. Jimmies hold up well to baking and look great in the finished product!

Cream the butter and sugars. Creaming the butter and sugars seems like such a simple task, but it is so important to do it right. Beat the butter and sugar until light and fluffy and fully incorporated. This will take about 2-4 minutes. Don't skimp on this step!In a second bowl, stir together the flour, cornstarch, baking soda, and salt. Add the dry ingredients to the wet in 2-3 additions, mixing on low speed after each addition until just combined. In a separate bowl, sift or whisk together your dry ingredients to remove clumps.Then, add the dry ingredients to the wet ingredients and slowly incorporate, mixing until just combined (do not overmix, this overworks the gluten and makes a tough cookie). Funfetti Rice Krispie Treats, Edible Sugar Cookie Dough or Funfetti Dip. Life is more fun with sprinkles! Recipe Ingredients: So easy to make. There isn't a whole lot to whipping up the cookie dough. Grab the mixer and whip these up in under 15 minutes!

Use any color variety of sprinkles to suit your celebration! I love making these with special sprinkles based on occasion. You can adjust the color of the sprinkles for whatever you may be celebrating: red and green for Christmas, red/pink/purple for Valentine's Day, your favorite team colors and more. In 2019, Burton’s introduced the ‘Under 100 Cal Club’, a range of reduced-calorie biscuits offering consumers an increased choice of items at under 100 calories.

How Do I Store Birthday Cake Cookies?

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Unwanted Food or Drink Products - Once supply conditions are broken, there are a number of factors outside of our control that can affect the quality of a product. Therefore perishable goods such as food and drink cannot be returned. Fold in the sprinkles. Do this gently to keep sprinkles from breaking up as they can be delicate. After mixed, roll into balls and chill for about 15-30 minutes.Dip half of each cookie into white chocolate or drizzle some extra white chocolate over top of each cookie. In a separate bowl whisk the flour, salt, corn starch and baking soda. This is important to do versus just tossing all of the flour and dry ingredients in separately as you want all of the leavening agents equally dispersed. Use a standard cookie scoop to make rounded dough balls (I got about 16 balls out of a single recipe). Place the balls onto a plate, cover tightly with plastic wrap, and press down ever-so-slightly to flatten the tops of the balls. Chill in the fridge for 1-2 hours.

Place the butter and sugar in a bowl and mix using a stand or hand mixer until pale yellow and fluffy. Don't rush this step - you want to be mixing for 5-7 minutes to make sure butter and sugar are properly creamed. Raw cookie doughcan be refrigerated for 3 daysin a sealed container (or wrapped in plastic). Raw birthday cake cookie dough can be frozen for up to 3 monthsin a sealed, freezer-safe container. Or, form your dough into a disc, wrap in plastic, and place in a freezer-safe plastic bag. sea salt: we prefer sea salt but table salt will work. Also, if using salted butter, half the amount used First, cream together your butter and sugars in a large bowl. I highly recommend using a hand mixer or stand mixer for best success. Then, add your eggs, vanilla extract, and almond extract, beating until light and creamy.

Slowly add in the dry ingredients to the wet ingredients and beat. This should be a small amount at a time, not more than one cup. Take it slow--you don't want flour blowing up in your face, right? It's a proven fact that if you add sprinkles to any treat, it is automatically 100 times more delicious. Not to mention fun to eat too.