The Party Cookie

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Here they are. The famous Small Kitchen Sweets Funfetti cookies. Let me take you back to where these started. I have always loved cookies, and my grandma makes the BEST chocolate chip cookies. I know everyone says that, but I genuinely think she does. She doesn’t make those new fancy kind with artisan chocolate and lots of salt and ooey-gooey moments, but frankly, I feel like the market is too saturated with that right now anyway. Hers are always fluffy, chewy, and almost scone-like.   

PartyCookie/Funfetti/Ingredients
PartyCookie/Funfetti/Ingredients

Since I grew up with this recipe, I always thought I really knew the ins and outs of it. Turns out, I was very wrong! It’s funny how making something becomes second nature, especially when it is a family recipe. One day, I decided to break down each step and see if there was any way to update or even improve on each of them. I wanted to make these incredible cookies slightly more elevated while respecting my Grandma’s original recipe.

PartyCookie/Funfetti/Ingredients
PartyCookie/Funfetti/Ingredients

While this was all happening, the world had just fallen in love with Funfetti. I wasn’t sure how I felt about it yet… But I decided to throw caution to the wind and try my hand at my own version. (Turns out, that was a very good decision!) I used Grandma’s recipe as a jumping-off point, and the testing began. 

As I experimented, I really focused on the texture of the dough and how that related to the texture of the baked cookie. After a few attempts, I realized the secret to achieving that fluffy, chewy texture Grandma’s chocolate chip cookies always had. It wasn’t some fancy secret ingredient – rather, it was all about leaving out one cookie ingredient that usually feels like a staple.

No butter was harmed in the making of these cookies. 

Use vegetable shortening.

I know, it sounds absolutely crazy. But shortening was a HUGE thing in recipes from the ’50s and ’60s. Plus, it’s a relatively cheap ingredient that majorly improves the chew factor. So DON’T substitute this one!

Tips for Baking the Best Funfetti Cookies

Here are some other tips that’ll help you bake chewy Funfetti cookies from scratch that taste as great as they look:

  • Use that scale!! For the most accurate recipe possible, you definitely should invest in a scale. They are super inexpensive and so useful in the kitchen. Here is a link to my favorite one. Oxo is my fave for most kitchen tools (I’ve worked in cookware for about 4 years haha so I know my stuff haha). This recipe was developed using a scale, so you will definitely get the best results using that. I try my best to convert the recipes to US measurements, but it won’t be as accurate as using my weight measurements. I use the America’s Test Kitchen Chart to convert my recipes.

  • Cream like crazy. When I cream the shortening and sugars together, I let my mixer run for quite a while – usually 5-7 minutes. It really dissolves the sugar and gives me time to get all of my other ingredients measured out. 

  • Turn your oven on early. Did you know when your oven beeps to let you know it is done preheating, that only means the spot nearest the thermometer is preheated? Turn your oven on 30-40 minutes before you start baking so your cookies can bake more evenly!

  • Hot means hot! This recipe calls for HOT water – not warm water. The heat of the water helps the sugar dissolve into the shortening. I usually turn my faucet on for a full minute before it reaches the temperature needed. If your tap water doesn’t get screaming hot, use a kettle and boil a little water. 

  • Mix REALLY well. After you add your baking soda, baking powder, and salt to the batter, be sure you mix them really well before adding the flour. This allows them to incorporate fully. I also mix the dough really thoroughly after I have added everything in. You don’t want pockets of shortening in there or the baked cookies will be wonky.

  • Use Jimmy Sprinkles! These do not melt in the oven so this part is important.

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See Spencer make Party Cookies in the kitchen!

“The Party Cookie” – Small Kitchen Sweets Funfetti Cookie
https://www.youtube.com/watch?v=Wo6q4TfodDk
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“The Party Cookie” – Small Kitchen Sweets Funfetti Cookie

Yield: About 15 Cookies
Author: Spencer Lawson

Ingredients:

  • 200 g / 1 cup vegetable shortening
  • 200 g / 1 cup brown sugar
  • 200 g / 1 cup white sugar
  • 4 tbsp hot water
  • 1 tsp almond extract
  • 2 tsp vanilla
  • 3 eggs
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 600 g / 4 1/4 cups flour
  • 100 G / About 1 cup white chocolate chips
  • 100 G / About 1/2 cup rainbow Jimmy sprinkles ( I always add more)

Instructions:

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Using a stand mixer fitted with a paddle attachment or a hand mixer, cream shortening and sugars together on medium-high speed for 5-7 minutes. The mixture will be light and fluffy and the sugar should be mostly dissolved. Add hot water and extracts. Mix thoroughly.
  3. Add eggs one at a time. Once mixed, add baking soda, baking powder, and salt. Mix thoroughly. 
  4. With the mixer off, add all of the flour. Pulse the mixer to incorporate. Then let the mixer run on medium-high speed for about 60-90 seconds to ensure the dough has fully come together. Turn mixer off.
  5. Add white chocolate chips and sprinkles. Pulse mixer gently and then mix on high speed for 30 seconds, scraping the sides if needed. 
  6. Portion out large scoops of dough (I use a 3 oz portion scoop). Place the balls of dough on a sheet tray and let them chill in the freezer for at least 20 minutes. You will bake them right out of the freezer which helps them stay fluffy and not spread out too much!
  7. Bake for 12-14 minutes. (I usually rotate the pan halfway through baking.) The cookies will look slightly doughy, but don’t worry – they will continue to bake on the hot tray.
  8. Cool for 10 minutes or until firm, then remove cookies to a cooling rack.
  9. *For extra flair, use a round cookie cutter to scoot each Funfetti cookie into a perfect circle IMMEDIATELY after taking them out of the oven.
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SPENCER LAWSON

I learned to bake in a kitchen the size of a postage stamp. 2 years later and I now love to share tips I learned about efficiency and organization that will make even the novice baker comfortable in the kitchen! Baking should be sweet (but not TOO sweet), fun, and accessible to everyone!

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Spencer Lawson

I learned to bake in a kitchen the size of a postage stamp. 2 years later and I love now to share tips I learned about efficiency and organization that will make even the novice baker comfortable in the kitchen! Baking should be sweet (but not TOO sweet), fun, and accessible to everyone!

https://www.smallkitchensweets.com
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