Combine butter, sugar, egg, extract and beat on medium-high speed until well-creamed, light and fluffy, about 5 minutes. Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, salt and mix until just combined- about 1 minute.
Add the sprinkles and beat momentarily to incorporate, less than 1 minutes, or fold in by hand.
Using a cookie scoop, form heaping 2 tablespoon mounds. Place mounds on a large plate, flatten slightly, cover with plasticwrap, and refrigerate for at least 2 hours before baking.
Preheat over the 350 degrees, bake for 8 minutes- rotating trays at the 4 minute mark. Allow cookies to cool on the baking sheet for about 5 minutes before removing and transferring to a rack to finish cooling.
Originally Submitted
4/14/2014
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You can add this Softbatch Funfetti Sugar Cookies (Susan) recipe to your own private DesktopCookbook.
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