Funfetti Cookie Dough Cubes

I know, I had you at funfetti. Is it the spectrum of sugary rainbow colors, or maybe the nostalgia of eating an ice cream cone covered with sprinkles? One thing we can all agree on is funfetti is awesome. You know what's even better than funfetti?...Cookie dough (Not that it ever stopped me, but this recipe is eggless, of course). Combine these two things and you've got yourself one magical treat. A throwback to our youth but fancy enough to serve as a legitimate dessert. My work here is done. (This is where I throw the microphone to the ground and walk away.)

Funfetti Cookie Dough Cubes
MAKES ABOUT 36 CUBES
INGREDIENTS:

1 cup (2 sticks) butter, softened

3/4 cup granulated sugar

3/4 cup packed brown sugar

1 1/2 teaspoon vanilla extract
1/3 cup milk 

2 1/2 cups all purpose flour

1/4 teaspoon baking soda

1 teaspoon salt

1 cup mini chocolate chips

1/2 cup rainbow sprinkles

FOR CRUMB COATING:

Mix 1/2 cup of graham cracker crumbs and 1/4 cup of light brown sugar in a shallow dish. Fill another shallow dish with rainbow sprinkles (I like Nonpareils because they are smaller and cover more surface area.)

DIRECTIONS:

1. Beat butter and sugars in a large bowl with an electric mixer on medium speed for a few minutes or until very light and fluffy. Add milk and vanilla. Mix in flour, baking soda and salt on low speed until incorporated. Stir in chocolate chips and sprinkles. Scoop dough into an 8x8" square dish lined with plastic wrap. Smooth dough with a spatula and cover with plastic wrap. Place dough in the freezer for at least 1 hour.

2. Remove dough from freezer and unwrap the plastic wrap. Use a sharp knife to trim the edges and create 1x1" cubes. Coat all but one side in the graham cracker mixture, then coat the final side in the sprinkles. Store in an airtight container in the refrigerator for up to 1 week.

Confetti Cookies

Whether it's a birthday, holiday or just a cocktail party with friends, every real shindig needs confetti. By now, you probably realize where I'm going with this–Yes, I made edible confetti! Swap the boring old paper confetti for these cookies and you're sure to find a reason to celebrate. Just watch out, they're very easy to eat by the handful! You can use any sugar cookie recipe, but I recommend trying out the lime cookie recipe below. Lime juice adds an unexpected tartness and brightens each little cookie. The only question now is, what should we celebrate today?

Lime Confetti Cookies

INGREDIENTS
1 3/4 cup flour

1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
3/4 cup sugar
1 egg
1/2 teaspoon vanilla extract
2 tablespoons lime juice
1/2 teaspoon lime zest
food coloring

DIRECTIONS
1. Combine flour, baking powder and salt in a small bowl and set aside. In a standing mixer fitted with the paddle attachment, beat the butter and sugar until creamy. Beat in egg and vanilla extract and continue to mix until incorporated. Add lime juice and zest, then add the flour mixture. Beat until dough comes together, then divide into 6 equal balls.

2. Place one ball aside (it will stay that color), then toss another ball back into the mixer (You do not need to clean out the mixing bowl). Add one color and mix on low until the dough is the desired hue. Wrap tightly in plastic wrap and set aside. Repeat the coloring process with another dough ball and food coloring, until all of the dough has been colored and wrapped. Refrigerate the dough for at least 2 hours, or until firm.

2. Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper and set aside. Lightly flour your work surface and remove the dough from the refrigerator. Unwrap one of the colors and roll out to about 1/8" thick, then use the small cookie cutters to create very small cookies. Fill up both cookie sheets, then bake for 6 minutes (or until edges darken just slightly.) Cool completely and store in an airtight container.

With a dab of milk and some sprinkles, this "white" confetti gets an upgrade