Lisa's Southern Kitchen

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What You Will Need

• Self Rising Flour

• Unsalted Butter

• Granulated Sugar

• Cornstarch

• Vanilla Extract

• Almond Extract

• Eggs

• Vegetable Oil

• Rainbow Sprinkles

• White Chocolate Chips

How To Make Cookies

• Preheat oven to 350 degrees and greased a cookie sheet with cooking spray.

• In a mixing bowl, combined flour, sugar, cornstarch, vanilla extract, almond extract, mix well.

• Add in the butter, eggs and white chocolate, rainbow sprinkles, stir until combined.

• Use a cookie scoop, scoop the cookie dough onto a cookie sheet.

• Bake for 10 minutes and let it cool for 10 minutes before serving.

How To Store Cookies

• To store at room temperature is to keep the cookies in airtight container that will last up to 4 days.

• To store cookies in fridge in airtight container that will last up to 5 days.

• To store cookies in the freezer is to keep them in airtight container will keep up to 3 months.

Equipment

Cookie Sheet

Cookie Scoop

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Funfetti Cookies

These cookies are soft inside and crispy on the outside.

Ingredients

• 1 cup Self Rising Flour

• 1/2 stick Unsalted Butter, softened

• 1 cup Granulated Sugar

• 1 tbsp. Cornstarch

• 1 tbsp. Vanilla Extract

• 1 tbsp. Almond Extract

• 2 Eggs

• 1/4 tbsp. Vegetable Oil

• 1/4 cup Rainbow Sprinkles

• 1/3 cup White Chocolate Chips

Instructions:

Preheat oven to 350 degrees and greased a cookie sheet with cooking spray.

In a mixing bowl, add in the flour, sugar, cornstarch, vanilla Extract and almond extract, mix well combined.

Add in the butter, eggs and white chocolate and sprinkles, mix well.

Use a cookie scoop, scoop the cookie dough onto a cookie scoop and bake for 12 minutes. Let cool for 10 minutes before serving.