A big, bakery style sugar cookie with crisp edges and a chewy, soft center. And of course, sprinkles galore.
A couple of weeks ago, my baby is turning 4. FOUR! Um, how? I can’t possibly have been doing this mom thing for four years. This is not and never will be a mommy blog, but can I just take a minute to get personal and talk about how much I love being this kid’s mom?
In so many ways, he’s a typical, yet completely unique and marvelous 4 year old boy. He can obsess over fire trucks or trains with the best of them. He will walk up to randomly poke you or step on your toes, and when you ask why, give a casual shrug and an “I don’t know.” The exact moment I’m about to lose my ever loving mind over the endless energy, antics, and perpetual motion, he runs up and throws his arms around me, then pulls me down to plant a wet, gooey kiss on my cheek before yelling “I love you Mom!” and running off to continue the shenanigans. And how am I supposed stay frustrated after that?
He uses and mispronounces big words with the best of them. Tsu-nominy (it’s tsunami), popstickle, and elephanant are my current favorites. Strangers are an unknown thing for him, and playing with someone at the park for 30 seconds can earn them the status of friend. He knows far more than I about outer space and pops off with random trivia like “did you know some people call Venus Earth’s sister?” I didn’t know, for the record.
His why never ends. His mind is always asking for more– more information, more experiences, more of life. Some of his questions make me take a deep breath and pray that I answer well, whether it’s “why can’t I see God?” or “Why do people die?” The sass is strong with this one, and the world is his oyster. I hope he always believes that.
But one of the things I love most about being Prentice’s mom is how big he feels. He doesn’t just like something, he LOVES it. And the idea of mild dislike isn’t on his radar– he absolutely, positively hates whatever he doesn’t like. His sadness is genuine and deep, with real tears and the need for lots of hugs, and his joy and excitement overflows contagiously. All of it is also very loud.
Baking is one of the things he LOVES. Already he assumes that if I’m baking, he’s going to be involved. He knows his jobs in the process–he cracks the eggs, and opens them. I scoop the flour into the cup, he dumps it into the bowl. If there is bread dough to be kneaded, he’ll insist on his own portion to work and test, and you’d better believe that little bit of over-handled dough is going to be baked and eaten proudly. I love the time we share together in the kitchen, and I’m learning to let go of the perfectionism that somehow only affects my baking and just enjoy watching him learn and love the process.
These cookies were one of our joint efforts, and mixing the sprinkles in blew his mind in the more amazing, exciting way. It seems that when you’re small, there can’t be too many sprinkles in a cookie. The best part is that we all benefit from the enthusiastic 4 year old excesses.
Funfetti Sugar Cookies are big, bakery style sugar cookie with crisp edges and a chewy, soft center. And of course, sprinkles galore.
- 2 1/4 cups all purpose flour
- 1 tsp. baking soda
- 1/2 tsp. cream of tartar
- 1/4 tsp. salt
- 1 cup unsalted butter, softened
- 1 1/4 cups white sugar
- 3 egg yolks
- 1 tbs. vanilla extract
- 1 tsp. almond extract
- 3/4 cup jimmie sprinkles
Preheat the oven to 350°. Line a large cookie sheet with either parchment paper or a silpat mat.
In a medium mixing bowl, cream the butter and sugar together with a hand mixer until light and fluffy. Beat in the egg yolks and extracts until well combined.
In a small mixing bowl, combine flour, baking soda, cream of tartar, and salt. Whisk together, then add to the wet ingredients. Mix them together, starting with the mixer on low speed then turning it up to medium as the flour is incorporated. Using a rubber spatula, stir in the sprinkles by hand.
Scoop the dough into 3 Tbsp. portions and place 6 on a tray. Flatten gently with the palm of your hand and bake for 11-12 minutes, or until the cookies are barely turning golden around the edges. The tops of the cookies should also be crackled– if they are smooth, the cookies aren’t ready yet. Most importantly, DO NOT overbake. These cookies are meant to be soft and chewy with a slight crisp to the edges, not crunchy.
Remove them from the baking sheet to a cooling rack. Enjoy!