Funfetti Cookies. Did someone say sprinkles in cookies? This is my favorite recipe for funfetti cookies. They are super soft and chewy sugar cookies dotted I've been testing recipes for months to find this ultimate funfetti cookie recipe!
Funfetti cookies are FUN to make! The cookies taste like sugar cookies, they are soft, sweet, crisp around the edges. Funfetti® Cookies. this link is to an external site that may or may not meet accessibility guidelines. You can cook Funfetti Cookies using 11 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Funfetti Cookies
- It’s 1 cup of unsalted butter, softened to room temperature.
- Prepare 1 1/2 cups of granulated sugar.
- Prepare 1 of large egg, at room temperature.
- It’s 1 of yolk from 1 large egg, at room temperature.
- You need 2 tsp. of vanilla extract.
- Prepare 3 cups of all purpose flour.
- You need 1 1/4 tsp. of baking soda.
- You need 1/2 tsp. of cream of tartar.
- Prepare 1 tsp. of cornstarch.
- Prepare 1/2 tsp. of salt.
- You need 1 cup of sprinkles (not nonpareils. You want the longer jimmies so the color won't bleed).
These funfetti cookies are made from scratch and way more delicious than using cake mix. This post may contain affiliate links. These striped funfetti cookies are almost too. Everything is way more fun with sprinkles!
Funfetti Cookies step by step
- In a large bowl, using wither a hand held mixer or a stand mixer with a paddle attachment, cream the butter on medium speed for a minute or so, until it's smooth. Then add the sugar and beat until it's fluffy and light in color. Beat in the egg, egg yolk and vanilla, scraping down the sides of the bowl as needed. Set aside..
- In a medium bowl, whisk the flour, baking soda, cream of tartar, cornstarch and salt together until combined. With your mixer on low speed, slowly add the dry ingredients to the wet ingredients in 3 different parts. The dough will be thick and very crumbly at first, but if you keep mixing, the dough will come together. Once it does, beat in the sprinkles on low speed until they are evenly disbursed..
- Cover the dough tightly and chill in the fridge for at least 3 hours and for up to 3 days. Chilling the dough is mandatory, otherwise the cookies will not hold their shape once baked..
- Once dough has chilled, remove it from the fridge and let it sit out at room temperature for around 15 minutes. This will make it easier to handle, while still having a firm texture from the chilling process..
- Preheat the oven to 325°F and line a couple of large baking sheets with parchment paper. Roll the dough into balls, about 1 1/2 tbsp. of dough per ball, and place them on the cookie sheets with space between them..
- Bake for 9-12 minutes, until the cookie edges are just barely beginning to brown. They will still appear very soft in the centers, which is how you want them, as they will continue to firm up as they cool. If you cook them any longer, they will be hard and crunchy once they cool. Allow the cookies to cool on the baking sheets for 3 minutes, then move them to a wire rack to cool completely..
- Store the cookies covered at room temperature for 3-4 days. As long as they weren't overcooked, they will stay soft and chewy for days. You could also roll the dough into balls and freeze the dough balls for up to 3 months. No need to thaw them before baking, just add an additional minute or two onto the bake time..
I have been getting requests all over the place to create a funfetti cookie with sprinkles. Excelentes diseños, un trabajo realmente realizado. These funfetti cookies bake into perfect little rounds. The cream of tartar helps to achieve those pretty little Give these funfetti cookies a try this weekend. Bake them with your kids, your bestie, or even.