Funfetti Cookie Recipe
Soft and chewy sugar cookies speckled with lots of colorful sprinkles!
Ingredients
- 2 ½ (300g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon fine salt
- 1 cup (227 g) unsalted butter, softened to room temperature
- ⅔ cup (130g) granulated sugar
- ¾ cup (85g) powdered sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- ½ cup sprinkles (or up to ⅔ cup)
Instructions
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Preheat oven to 350°F/180°C. Line 2 baking sheets with parchment paper. Set aside.
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In a medium bowl, sift together flour, baking soda, and salt. Set aside.
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In a mixer bowl fitted with the paddle attachment, beat butter, granulated sugar, and powdered sugar on medium-low speed for 4 minutes. Beat in egg and vanilla extract just until combined.
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Add flour mixture and beat just until combined. Mix in sprinkles. Do not overmix.
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Shape dough into balls, the size of 1.5 tablespoons each (I use a small ice cream scoop for portioning), and place on the cookie sheets, spacing them 2-inches apart.
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Bake for 11-12 minutes until cookies just begin to brown at the edges, but the center is still soft (you don't want to overbake them). Note: Baking time varies per oven and size of cookie dough balls.
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Allow cookies to cool on baking sheet for 5-10 minutes, then gently transfer to a wire rack to cool completely.
Recipe Notes
Storing Instructions
Store cookies at room temperature in an airtight container for up to 3 days. Cookies, baked or in dough form, can also be frozen for up to 2 months in an airtight container.