Small Batch Funfetti Cookies
Ditch the box cake mix and try a from-scratch batch of Funfetti Cookies. Made with pantry staples and colorful rainbow sprinkles, these pillowy soft sugar cookies will bring a smile to your face and your stomach.
Like a website, I use cookies to improve performance. And with performance as poor as mine, there aren’t enough cookies in the world. For instance, this weekend I had to book my husband a plane ticket. Twice he told me not to mess up the date. That’s next-level annoying; only an imbecile would book the wrong date. The name, however, was an intellectual oversight. You see, while triple checking the day I forgot to single check the name. And instead of booking it for him, I booked it for myself.
Then missed all his frantic calls from the security checkpoint because I had the vacuum on.
Now I’m the not-so-proud owner of a non-refundable ticket and my husband had to pay triple to fly home. It’s highway robbery. Speaking of highways, this whole situation could’ve been avoided if he’d driven. Not to mention 22 hours in a car it would’ve given him time to cool off about the $560 forfeited on a second ticket.
But I’ll just bite my tongue (and a scratch-made funfetti cookie) and enjoy my vacuumed carpets. I’m a baker, not a travel agent so don’t ask me to make reservations. I make recipes. And there’s no better recipe than soft, chewy sugar cookies loaded with rainbow sprinkles. Scratch-made with simple ingredients, these colorful cookies are worth their weight in airline fees.
Before sharing the Funfetti Cookies recipe, here are a few tricks and tips to help you out:
Ingredient Tips and Tricks
Always use the spoon and level method to measure flour. Scooping flour is a no-no. That technique overpacks flour into the measuring cup which will result in dry, dense cookies.
The egg needs to be at room temperature before beginning. If you’ve forgotten to take yours out of the refrigerator ahead of time, speed up the process by placing the uncracked egg in a bowl of warm water. Don’t use hot water; we want to warm the egg, not hatch it.
Butter also needs to be at room temperature so let it sit on the counter for an hour or so before starting the recipe. Resist the temptation to nuke butter in the microwave because it will get melty in spots. Melted butter is perfect for hot buttered rum, but not funfetti cookies.
Preparation Tips
Chilling dough for a minimum of 2 hours is mandatory, therefore, do not skip this step! I like to make cookie dough in the evening then refrigerate overnight so I can have freshly baked cookies for breakfast.
Can you make sugar cookie dough in advance? Yes, this funfetti sugar cookie dough can be made ahead up to 3 days when covered and stored in the refrigerator.
How to Store Funfetti Cookies
Cover and store rainbow sprinkle cookies in an air tight container at room temperature up to 1 week.
Baked cookies can be frozen in an airtight container up to 3 months. Be sure cookies have cooled completely before freezing.
Unbaked cookie dough balls can stored in an airtight container then frozen for up to 3 months. There’s no need to thaw before baking, just add an additional minute or two to the baking time.
I hope you enjoy these Funfetti Cookies. Please leave a comment and rating at the bottom of this blog when you try it for yourself. And, while you’re at it, sign up for my weekly Recipe Newsletter so you never miss a tempting recipe.
Finally, if you like baking with sprinkles then you’ll love this recipe for Confetti Sprinkle Cupcakes. Scratch-made and incredibly soft, these birthday cupcakes are speckled with rainbow sprinkles and topped with fluffy buttercream frosting.
Small Batch Funfetti Cookies
Ingredients
- 1 1/2 cups all-purpose flour unbleached
- 1 tsp baking powder
- 1/4 tsp sea salt fine
- 1/2 cup unsalted butter room temperature
- 3/4 cup granulated sugar
- 1 large egg room temperature
- 1 1/2 tsp vanilla extract pure
- 1/2 cup funfetti sprinkles
- 2 Tbsp funfetti sprinkles for topping
Instructions
- In a large mixing bowl, whisk together flour, baking powder and salt. Set aside.
- In a separate bowl, cream butter and sugar with an electric mixer for 1 minute.
- Add egg and vanilla then beat until light and fluffy–approximately 5 minutes. Scrape down the sides of the bowl with a spatula as needed.
- Reduce mixer speed to low. Add dry ingredients to wet then beat until just combined. Do not overmix batter or cookies will be dry.
- Add 1/2 cup of funfetti sprinkles. Using a spoon, stir sprinkles into the dough until evenly distributed.
- Use a large 2.5 tablespoon cookie scoop to scoop dough into 12 cookie balls.
- Place cookie balls on a large parchment-lined cookie sheet spaced 2 inches apart.
- Gently level cookie balls with your fingertips then top each with more funfetti sprinkles.
- Cover baking sheet with plastic wrap and chill for a minimum of 2 hours (or up to 3 days).
- Preheat oven to 350 degrees.
- Bake cookies for 9 – 11 minutes or until edges begin to set but the centers are still soft. Avoid overbaking or cookies will be hard.
- Cool cookies on the baking sheet for 5 minutes then transfer cookies to a wire rack to cool completely.
- Store cookies in an airtight container at room temperature up to 1 week.