Description
These Funfetti Cookies are a delightful treat perfect for celebrations or just because. Soft, buttery, and loaded with colorful sprinkles both inside and on top, they’re sure to brighten up any cookie jar or party platter. The dough is chilled to ensure the perfect texture, then baked to golden perfection, resulting in cookies that are chewy on the inside with a slight crisp on the edges.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- ¾ cup sprinkles (divided; ¼ cup for folding in, ½ cup for topping)
Instructions
- Mix Butter and Sugar: In a mixing bowl, beat the softened butter and granulated sugar together for 2 to 3 minutes until the mixture is fully combined and smooth, creating a creamy base for the cookie dough.
- Add Eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next to maintain a smooth batter.
- Combine Dry Ingredients: Add the all-purpose flour, baking powder, and kosher salt to the wet ingredients, and beat until combined to form the cookie dough.
- Fold in Sprinkles: Gently fold in ¼ cup of the sprinkles to evenly distribute them throughout the dough without breaking them too much.
- Chill Dough: Cover the cookie dough with plastic wrap and refrigerate it for one hour to firm up, which helps prevent excessive spreading during baking.
- Prepare Sprinkles for Topping: Pour the remaining ½ cup of sprinkles into a small bowl for dipping.
- Scoop and Coat Dough Balls: Use a 1 to 2 tablespoon cookie scoop to portion out dough balls. Dip the tops of each dough ball into the sprinkles, pressing gently to adhere the sprinkles on top.
- Arrange and Bake: Place the dough balls on a parchment paper lined baking sheet, sprinkle side up. Bake in a preheated 350°F (175°C) oven for 12 to 14 minutes until edges are lightly golden.
- Cool: Allow the cookies to cool completely on the baking sheet to set their structure before handling.
- Store: Store cooled cookies in an airtight container at room temperature for up to one week, or freeze them for up to one month for longer storage.
Notes
- For best results, ensure your butter is softened but not melted to achieve the right dough consistency.
- Chilling the dough is essential to prevent the cookies from spreading too thin in the oven.
- You can use any type of sprinkles, but avoid those that melt easily or bleed color when baked.
- Cookies can be stored in an airtight container at room temperature or frozen to maintain freshness.
- If desired, slightly underbake the cookies for a softer, chewier texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 13g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 30mg
