Cookies that definitely live up to their name, Funfetti Cookies!! Just as delicious as they are cute! These colorful little cookies are packed with pretty little sprinkles sure to make your next party, weekend, or random Tuesday morning waaaaay better!
Im sure my first time to ever try anything funfetti was probably one of those cake mixes from the grocery store. Can’t recall what I thought of it exactly…(that was way too long ago to remember)… but I obviously liked it enough that I’m here making a cookie recipe in lovely memory of the classic homemade party dessert! AAAAAAnd – good news, you’re only about 30 minutes from perfectly sprinkled deliciousness!
This recipe uses a little cream of tarter for texture. It helps give the cookies a distinctive chew and it also helps create the lovely texture you see across the tops of the cookies.
I also use a bit of both vanilla and almond extracts in these cookies. I love the slight almond flavor in the background to balance them a bit, but if you don’t care for almond extract or have an allergy you can just substitute more vanilla in its place.
Being a big kid in an adult body, I have tried my fair share of sprinkles. And while you might be saying, a sprinkle is a sprinkle… let me stop you right there. All sprinkles are not created equal.
The right sprinkle also depends on the project! For pies I might choose a dot, cupcakes might need a little sanding sugar on the frosting, but my cookies are using a mix of jimmies and non-pareils. They are the most commonly seen sprinkles and are easy to find in most stores when you go to make these!
I do prefer to order my sprinkles for these cookies from layercakeshop.com because they have some of the best sprinkles and decorations I’ve ever used. They legit taste like a much higher quality product (I tried generic sprinkles in this recipe and could easily tell the difference). Also, I’m not being sponsored or paid to say these things, I just truly enjoy their product. (I used the Scrunchie sprinkle blend if you go look at their website.)
These cookies have no chill time in the recipe so you can get to baking and enjoying these immediately. If you don’t need the entire batch you can freeze the cookie dough balls in an airtight container, and just place and bake whenever the party mood strikes you. I would just add a minute or two in the oven if you bake them straight from frozen.
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- 2 cups AP Flour spooned and leveled
- 1/2 tsp Cream of Tarter
- 1 tsp Baking Soda
- 1 tsp Pink or Sea Salt
- 10 Tbsp Unsalted Butter room temp
- 1/2 cup Light Brown Sugar
- 1/2 cup Granular Sugar
- 1 lg Egg room temp
- 1/2 tsp Vanilla Extract
- 1/2 tsp Almond Extract
- 1 cup Sprinkles jimmies or non-pareils prefered
- Start by preheating your oven to 350 degrees F. and line a large baking sheet with parchment paper.
- In a medium bowl, whisk together your flour, cream of tarter, baking soda and salt. Set aside.
- In a large bowl and with a mixer, beat together your butter, brown sugar and granular sugar until well combined, light in color and fluffy – about 3 minutes.
- Scrape your bowl and add your egg and continue beating for another minute until fully combined. Add your extracts and combine.
- Dump your bowl of flour into your butter mixture and mix on low until just combined. Scrape your bowl to make sure the bottom isn't hiding any clumps. Add your sprinkles and fold into your cookie dough making sure you dont overwork the dough.
- Using a small cookie scoop, scoop perfect balls out and roll gently between your palms to smooth over a bit and press any stray sprinkles into the ball of dough. Place on prepped cookie sheet and bake for 10 minutes.
- If you want perfect circle cookies, use a cookie cutter larger than your cookie or a bowl just larger than your cookie and use circular motion around your warm cookies just after they come out of the oven to give them a perfect circle shape. Let cool on pan for 10 minutes and continue to cool completely on a cooling wrack. Enjoy!
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