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Funfetti Cookies

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Funfetti Cookies are soft and chewy vanilla sugar cookies packed with colorful rainbow sprinkles. Lightly crisp edges, tender centers, and festive pops of color make them perfect for birthdays, holidays, and parties.

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract, optional
  • 3/4 cup rainbow jimmies sprinkles
  • 1/2 cup white chocolate chips, optional

Instructions

  1. Preheat the oven to 350°F (175°C) and line two large baking sheets with parchment paper.
  2. Whisk together the flour, baking soda, baking powder, and salt in a medium bowl. Set aside.
  3. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and creamy.
  4. Add the egg and egg yolk, followed by the vanilla extract and optional almond extract. Mix until smooth and well combined.
  5. Gradually add the dry ingredients to the butter mixture and mix just until a soft cookie dough forms. Avoid overmixing.
  6. Gently fold the rainbow jimmies into the dough. If using white chocolate chips, fold them in at the same time.
  7. Scoop the dough into balls and place them about 2 inches apart on the prepared baking sheets. Press a few additional sprinkles onto each dough ball for extra color, if desired.
  8. Bake for 9–11 minutes, or until the edges are set and the centers still look slightly soft.
  9. Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Jimmies-style sprinkles work best because they hold their color and are less likely to bleed into the cookie dough.
  • For birthday cake cookies, add the optional white chocolate chips and extra rainbow sprinkles.
  • Customize the cookies for holidays by changing the colors of the sprinkles.
  • For cookie sandwiches, spread vanilla buttercream between pairs of completely cooled cookies and roll the frosting edges in additional sprinkles.
  • If the dough is very soft or the cookies spread excessively, chill the dough for 20–30 minutes before baking.
  • Do not overbake. Removing the cookies while the centers still look slightly soft helps keep them chewy.
  • Store cooled cookies in an airtight container at room temperature for up to 4–5 days.
  • Cookie dough can be refrigerated, tightly covered, for up to 2–3 days.
  • Freeze baked cookies or individual cookie dough balls for up to 3 months. Frozen dough balls may require a couple of additional minutes of baking.

Nutrition

Find it online: https://thefamilycooking.com/funfetti-cookies/