Buttery soft, melt in your mouth funfetti cookies studded with multi-colored sprinkles are an incredibly fun-tastic treat the whole family can enjoy!
Author:Winnie Reeves
Prep Time:75 Minutes (Including Chill Time)
Cook Time:9 Minutes
Total Time:1 hour 24 minutes
Yield:20 Cookies 1x
Ingredients
Scale
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.