Buttery soft, melt in your mouth funfetti cookies studded with multi-colored sprinkles are an incredibly fun-tastic treat the whole family can enjoy!
It took me a while to get on the funfetti train. Initially, I was rather skeptical of funfetti bakes as I was never really into the idea of sprinkles baked into treats even as a child. I always saw sprinkles more as a garnish than as an ingredient. I know – complete madness! However, after seeing so many funfetti themed bakes pop up on my social media feeds, I slowly found myself becoming more and more intrigued by the funfetti trend. I mean, how bad could it actually be right? I decided to test out this funfetti sensation in cookie form; and to be completely honest, I was pleasantly surprised! I literally could not stop eating these soft funfetti cookies. My biggest concern was that the sprinkles would give the cookies an unfavorable texture but that was not the case at all. These soft funfetti cookies literally melted in my mouth! After being a funfetti hater for so many years, I must admit that I have been converted to instant lover and foresee more multi-colored treats in my future.
How to Make Funfetti Cookies
Key Ingredients
- Unbleached All-Purpose Flour
- Baking Powder
- Baking Soda
- Salt
- Granulated Sugar
- Brown Sugar
- Egg
- Unsalted Butter
- Multi-colored Sprinkles
- Vanilla Extract
How To Make Funfetti Cookies
- Whisk – In a medium mixing bowl, add and whisk together the flour, baking powder, baking soda and salt.
- Cream – in the bowl of a stand mixer fitted with paddle attachment or with a hand-held electric mixer, cream the butter, granulated and brown sugars together until mixture appears fluffy and pale yellow in appearance at medium high speed, about 4-5 minutes. With a rubber spatula, scrape down the sides and base of bowl.
- Beat – in the egg and vanilla extract into sugar-butter mixture. Using a rubber spatula, scrape down the sides and base of mixing bowl to catch any unmixed ingredients. Resume mixing to combine, about 30 seconds.
- Mix – reduce mixer speed to low and add all of the dry ingredients into bowl with wet mixture. Mix ingredients together just until cookie dough forms. Take cake to not overmix cookie dough.
- Fold – with a rubber spatula, fold sprinkles into cookie dough.
- Refrigerate – cover mixing bowl with plastic wrap and refrigerate soft funfetti cookie dough for a minimum of 1-2 hours or overnight. If refrigerating overnight, allow soft funfetti cookies dough to sit at room temperature for 20-30 minutes. This will soften up the dough making it easier to scoop and bake.
- Preheat – oven to 350F (177C). Line two large baking sheets with parchment paper. Alternatively, soft funfetti cookies maybe baked in batches.
- Scoop – using a 1oz cookie scoop, scoop soft funfetti cookies dough on to prepared baking sheet(s) taking care to place them at least 2 inches apart. Bake scoops of soft funfetti cookies dough for 8-9 minutes, rotating the baking sheets halfway through bake time. Soft funfetti cookies are ready when the edges appear crisp and the center looks puffed. Puffed center will flatten down as the cookies cools to room temperature. For soft, melt in your mouth cookies at room temperature, take cake not to over bake cookies.
- Cool – allow soft funfetti cookies to rest on baking sheet(s) for at least 3-4 minutes before transferring to a cooling rack to cool to room temperature.
How to Store Soft Funfetti Cookies (Baked & Unbaked)
- Unbaked – scoops of soft funfetti cookies dough should be placed on a baking sheet lined with parchment paper and frozen until firm. Transfer frozen scoops of cookie dough into a large dated ziplock bag or airtight container and store in the freezer for up to 1-3 months. Frozen soft funfetti cookies dough maybe baked straight from the freezer. Just increase the bake time from 8-9 minutes to 10-12 minutes.
- Baked – soft funfetti cookies stored in an airtight container will last up to 5 days at room temperature. To help maintain soft texture of cookies, a slice of bread should be place at the base of container that cookies are stored in. The moisture from bread will help keep cookies soft.
Tips for Making Awesome Cookies
- Room Temperature Ingredients – make sure that all ingredients are at room temperature before making cookies. Using room temperature ingredients will make it easier for ingredients to mix together. Specifically, for the butter, you want it to be at room temperature but not overly soft. For example, if you were to press your finger into butter, it should leave an indentation.
- Properly Cream Butter and Sugar – taking time to properly cream the butter and sugar together will help to aerate cookie dough and help prevent ending up with dense cookies. This step is key to achieve cookies that are soft in texture.The butter and sugar should be creamed until mixture appears light and fluffy, about 4-5 minutes. I do not recommend creaming butter and sugar over the 5 minute mark.
- Do not overmix cookie dough – overmixing cookie dough will build up the gluten in flour resulting in tough dense cookies. Once the dry ingredients are added to the wet mixture, mix everything together at low speed just until batter starts to clump up and form into cookie dough.
- Chill cookie dough – chilling cookie dough will allow the butter to firm back up and help prevent overspreading of cookies during bake time. I recommend chilling the cookie dough for a minimum of 1-2 hours or overnight. If refrigerating overnight, allow soft funfetti cookies dough to sit at room temperature for 20-30 minutes. This will soften up the dough making it easier to scoop and bake.
Baking Tools/Supplies I Used to Make Soft Funfetti Cookies
- 1 Ounce Cookie Scoop (May used a 1.5 Ounce cookie scoop for larger cookies)
- Electric Hand Mixer (May be used in place of stand mixer)
Looking for More Easy Recipes, Checkout the Links Below:
PrintSoft Funfetti Cookies
Buttery soft, melt in your mouth funfetti cookies studded with multi-colored sprinkles are an incredibly fun-tastic treat the whole family can enjoy!
- Prep Time: 75 Minutes (Including Chill Time)
- Cook Time: 9 Minutes
- Total Time: 1 hour 24 minutes
- Yield: 20 Cookies 1x
Ingredients
- 1 1/2 Cups (188 g) Unbleached All-Purpose Flour
- 1/2 Teaspoon Baking Soda
- 1/4 Teaspoon Baking Powder
- 1/4 Teaspoon Salt
- 1 Large Egg, Room Temperature
- 1/4 Cup + 2 Tablespoons (84 g) Granulated Sugar
- 2 Tablespoons (26 g) Light Brown Sugar, Packed
- 1/2 Cup + 2 Tablespoon (5 oz) Unsalted Butter, Room Temperature
- 1/3 Cup (57 g) Multi-Colored Sprinkles
- 1 Teaspoon Vanilla Extract
Instructions
- In a medium mixing bowl, add and whisk together the flour, baking powder, baking soda and salt.
- In the bowl of a stand mixer fitted with paddle attachment or with a hand-held electric mixer, cream the butter, granulated and brown sugars together until mixture appears fluffy and pale yellow in appearance at medium high speed, about 4-5 minutes. With a rubber spatula, scrape down the sides and base of bowl.
- Beat in the egg and vanilla extract into sugar-butter mixture. Using a rubber spatula, scrape down the sides and base of bowl to catch any unmixed ingredients. Resume mixing to combine, about 30 seconds.
- Reduce mixer speed to low and add all of the dry ingredients into bowl with wet mixture. Mix ingredients together just until cookie dough forms. Take cake to not overmix cookie dough.
- With a rubber spatula, fold sprinkles into cookie dough.
- Cover mixing bowl with plastic wrap and refrigerate soft funfetti cookies dough for a minimum of 1-2 hours or overnight. If refrigerating overnight, allow soft funfetti cookies dough to sit at room temperature for 20-30 minutes. This will soften up the dough making it easier to scoop and bake.
- Preheat oven to 350F (177C). Line two large baking sheet(s) with parchment paper. Alternatively, soft funfetti cookies maybe baked in batches.
- Using a 1oz or 1.5 oz cookie scoop, scoop soft funfetti cookies dough on to prepared baking sheet(s) taking care to place them at least 2 inches apart. Bake scoops of soft funfetti cookies dough for 8-9 minutes, rotating the baking sheet(s) halfway through bake time. Soft funfetti cookies are ready when the edges appear crisp and the center looks puffed. Puffed center will flatten down as the cookies cools to room temperature. For soft, melt in your mouth cookies at room temperature, take care not to over bake cookies.
- Allow soft funfetti cookies to rest on baking sheet(s) for at least 3-4 minutes before transferring to a cooling rack to cool to room temperature.
Notes
- Soft funfetti cookies also make for great soft sugar cookies. Simply omit multi-colored sprinkles and roll in some granulated sugar before baking.
- I used a 1 oz (Two Tablespoons) cookie scoop but may use a larger cookie scoop like a 1.5 oz (3 Tablespoons). If using larger cookie scoop, overall cookie yield will be less than 20.
- It is very important to chill cookie dough for a minimum of 1-2 hours or overnight before baking to allow butter to firm back up and prevent overspreading as cookies bakes.
- For perfectly soft funfetti cookies, take care not to over mix and over bake cookie dough.
- The small portion of brown sugar used in soft funfetti cookies helps in giving cookies its soft texture but adds slight caramel notes making for insanely delicious cookies.
- For egg-free soft funfetti cookies, replace egg with 3 Tablespoons (45 ml) milk.
- To make gluten-free soft funfetti cookies, substitute all-purpose flour with a gluten-free all-purpose flour.
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