funfetti cookie for one.

funfetti milocookie

After dinner tonight, we decided we needed something sweet. Dj suggested a chocolate chip skillet cookie, but since it was just three of us, I thought that would do TOO much damage (doesn’t mean it wont be coming in the near future…), So i opted for this funfetti cookie for one – in our case…three.

It totally satisfied the sugar craving, and we were able to whip it up in no time. We each got a little taste, and I’m not left with two dozen cookies calling my name all weekend….Probably not the healthiest habit to get into, but it sure was tasty!

Ingredients
  • 2 Tbsp earth balance
  • 4 Tbsp sugar
  • 1 1/2 tspn egg replacer, plus 2 T warm water, combined
  • 1/2 tsp vanilla extract
  • 6 Tbsp all-purpose flour
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 2 Tbsp sprinkles
Instructions
  1. Preheat oven to 350 degrees. Spray cookie sheet with nonstick spray.
  2. In a medium-sized mixing bowl, stir the earth balance and sugar together until creamed. Mix in the egg replacer and vanilla.
  3. Stir in flour, baking soda, salt, and sprinkles until just combined. Do NOT overmix.
  4. Place the dough in the center of the prepared cookie sheet into a big ball. flatten a little bit –  Bake for 14-16 minutes until the edges are browned. The center may appear undone but that’s what you want. It will firm up. Allow to cool completely ON the baking sheet. Enjoy!

41. funfetti sandwich cookies.

I saw these cookies a few days ago on a blog and thought they were so cute and perfect for valentines day. I’m not normally a fan of roll out and cut kind of cookies, but I know a 2 year old who is, so I figured these would be a good treat. And I’m a fan of anything sprinkles. They actually weren’t very stressful to make. And they are super delicious.

Original recipe found here; here is my adapted version.

1 cup sugar
½ cup Earth Balance margarine, softened
¼ cup Earth Balance Coconut Spread, softened
1 teaspoon vanilla
2 egg replacers
2 ½ cups all purpose unbleached flour
2 tablespoons corn starch
¾ teaspoon salt
1 teaspoon baking powder
⅓ cup multi-colored candy sprinkles

Directions:

Begin by adding the sugar margarine and shortening into a large bowl. Using your mixer, beat until smooth. Add the vanilla and 2 egg replacers* and give it a good beating. Set aside so the ingredients can settle down a bit.

Combine flour, corn starch, baking powder and salt and stir until the ingredients are all peacefully combined.

Add the wet ingredients to the dry and stir well. Stir in sprinkles Form the dough into a ball and cover with plastic wrap and refrigerate for at least 1 hour. This will make the dough easier to handle.

Preheat your oven to 350 F and lining your cookie pan with parchment paper.

Roll out your dough to 1/8 inch thickness. Bake for 5-1/2 to 6 minutes or until they are a light golden brown. Cool completely.

Strawberry Cream Filling

1/4 cup Earth Balance margarine, softened
1/2 cup coconut earth balance spread (or a combination of regular and coconut)*
2 cups powdered sugar
1 teaspoon vanilla
1 fresh strawberry

Directions:

In medium bowl, beat the margarine until softened. Gradually add powdered sugar; blend well. Add 1 teaspoon vanilla and the mashed strawberry. Beat until light and fluffy.

*This is the combination of “butter” that I had on hand. It made the frosting kind of runny when I put it on the cookie,  but it we refrigerated after wards and everything was fine. The combination of the coconut-y flavor and the strawberry was so so yummy. It made them feel light and summery.