Funfetti Cookies
These chewy and colorful funfetti cookies definitely put the “fun” in eating dessert! Serve them up at your next birthday party, baby shower, or holiday party-- they are guaranteed crowd-pleasers!
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 150 g Unsalted butter (room temperature)
- 150 g Granulated sugar
- 25 Brown sugar
- 1 Egg (room temperature)
- 1 teasppoon Vanilla extract
- 190 g All purpose flour
- 1 Teaspoon Salt
- 1 Teaspoon Baking soda
- 85 g Rainbow Sprinkles (Jimmies)
Instructions
- 1
Cookies
- 2
With an electric hand mixer cream room temperature butter with the two different kinds of sugar for a few minutes until light and fluffy.
- 3
Mix in the egg and vanilla, just until combined.
- 4
Mix flour, salt, and baking soda together, then add the mixture to the wet ingredients. Fold together with the help of a rubber spatula then add the sprinkles and mix just until combined. Do not overmix.
- 5
Prepare 2 baking pans with parchment paper.
- 6
Divide the dough into 10 equal balls (using a digital scale is handy or use an ice cream scopper) and place them onto the parchment paper, leaving enough space between them to be able to spread. I recommend baking 5 cookies at once.
- 7
Do not soften the surface of the balls. In fact, try to keep it as rough as possible for a nice, crackly surface. Optionally place some more sprinkles on top of the cookie dough balls then let them rest in the fridge for an hour.
- 8
Pre-heat oven to 175 C / 347°F (no fan).
- 9
After one hour of chilling time, bake the cookies for 15 minutes.
- 10
Let the cookies rest for a few minutes, then carefully remove them from the parchment and let them cool on a cooling rack.
- 11
The cookies will further set as they cool.
- 12
Store the cookies in an airtight container at room temperature for up to 5 days.