Pat and I spent 3 years of high school sitting in the same math class. While I meticulously wrote out the assigned book problems every night, Pat decided to do other things and copied other people’s homework during lunch the following day instead. Somehow, we still earned similar grades on all of the exams… (Not fair!)
But on the first day of Calculus our senior year, Pat turned to me and whispered, “If I do my homework every day this semester, will you bake me a cake?”
“Yes!” I whispered back. “What kind?”
“Funfetti. With vanilla frosting.”
“Okay, it’s a deal.”
For the next 4½ months, Pat showed me his homework each morning before passing it up the row for Mr. Dixon to collect. Since we had Calc before lunch, I knew it wasn’t copied—he didn’t have time before school because of his early morning swim practices!
On the day of the final, I presented him with an extra large cardboard shoebox. Inside lay the cake: funfetti, vanilla frosting, and even more sprinkles on top! (The deal only lasted for that semester though… His senioritis kicked in during the spring!)
So… When Pat invited me to see a Giants game last weekend, I knew I had to bake something to thank him and his family. (Especially because baseball is my favorite sport!) Since cake doesn’t travel too well to a stadium, I went with super soft funfetti cookies instead!
These cookies are incredibly soft and thick! They’ll stay soft if kept in an airtight container for a few days—if they last that long!
- Lightly spoon the flour into measuring cups, and level with a knife. Whisk together with the baking powder, cornstarch, and salt in a medium bowl. In a large bowl, whisk together the butter, yogurt, and egg whites. Stir in the vanilla extract. Mix in the brown sugar, smearing any clumps along the side of the bowl. Add in the flour mixture, stirring just until incorporated. Fold in 5 tablespoons of sprinkles. Cover the cookie dough with plastic wrap, and chill for 1 hour.
- Preheat the oven to 350°, and line two baking sheets with parchment paper.
- Divide the cookie dough into 24 pieces, and shape each into a ball. Place on the prepared baking sheets. Press the remaining 1 tablespoon of sprinkles into the tops of the cookie dough balls. Bake at 350° for 11 minutes. Cool on the pan for 5 minutes before turning out onto a wire rack to cool completely.
Note: Cornstarch helps keep the cookies soft! See this post for more information.
P.S. I taught Pat and his roommate to bake this apple pie last spring. It was their first time baking something from scratch!
What a cute story!! And those look super pillowy and soft… the way a cookie should be!
They are Andrea, I promise! I still can’t get myself to love crunchy cookies… Oreos are about as close as I’ll come. And even then, I peel off the cream filling and crumble the cookies over yogurt or ice cream!
Love that story!! I would do math for weeks if it meant getting cakes!! What a deal! These cookies look so yum, anything with sprinkles tastes better. 😉
I’d even bake yours into cupcakes since you love them so much, Brittany! 🙂 And I definitely agree — anything with color always makes desserts better!
I love a soft cookie, no hard cookies for me, no sir! Pinning 🙂
Our readers would love this recipe too, please link at our SUPER SUNDAY Link Party:
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Lori
Whoneedsacape.com
Not Your Average Super Moms!
Thank you Lori; you’re so sweet! 🙂
Hi, I just discovered your blog and I love it. I am a 12 year old who loves to bake but I’m trying to be healthy so this is perfect for me. I’ve made this kind of cookie before but not a low fat kind so I’m excited to try it! Thanks!!
I’m so happy you found my blog Mia! I can’t wait to hear what you think of these cookies! 🙂
Hi Amy, do you know is these can be frozen? Thanks for the recipe, it looks great!
Yes, these cookies freeze really well! I can’t wait to hear what you think of them Sadhana! 🙂