Funfetti Cookies

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Oh, Funfetti. How I love thee.

I’ve been on a total funfetti kick lately and I can’t stop. All I want to do is bake Funfetti goodies – cookies, cakes, cupcakes, pound cakes! There is no such thing as ‘too many’ sprinkles to me. There’s just something about rainbow coloured sprinkles that instantly makes people smile.

These cookies are insanely delicious. I’m serious guys. My brother even said that they are his favorite cookie yet, (and I bake a lot of cookies!). They taste just like traditional sugar cookies but are much softer and much easier to make. They are loaded with rainbow sprinkles and I just love how they look! Super bright & fun.
I used Easter-ish coloured jimmy sprinkles, but you can use whichever colours you’d like.

Happy Baking!

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Funfetti Cookies
Amazingly soft and easy to make Funfetti Sugar Cookies loaded with sprinkles!
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Ingredients
  1. {yield: 15-20 cookies}
  2. 1/2 cup unsalted butter, softened
  3. 3/4 cup granulated sugar
  4. 1 large egg
  5. 2 teaspoons vanilla extract
  6. 1 teaspoon almond extract
  7. 1 1/2 cups all purpose flour
  8. 2 teaspoons cornstarch
  9. 3/4 teaspoon baking soda
  10. pinch of salt
  11. 3/4 cup sprinkles (jimmies - the long sprinkles)
Instructions
  1. In the bowl of your stand mixer fitted with the paddle attachment, combine the butter, sugar, egg, vanilla and almond extracts and beat on medium-high speed until light and fluffy (approx. 5 minutes).
  2. Scrape down the sides of the bowl as needed. Next add the flour, cornstarch, baking soda, & salt and mix for about 1 minute, until just combined. Gently fold in the sprinkles by hand.
  3. Use a medium-sized (1 1/2 inch - 2 inch cookie scoop) to scoop out dough and place dough mounds onto a large plate. Flatten the balls slightly using your palm, cover the plate with plastic wrap & refrigerate for at least 2 hours before baking.
  4. After refrigerating and when ready to bake - Preheat your oven to 350F.
  5. Line two baking sheets with parchment paper. Place dough balls on baking sheets, making sure to leave at least 2 inches between each cookie. Bake for only 8 minutes. Cookies will look slightly undercooked. There should be no browning. Do not bake any longer than 9 minutes - cookies will firm up as they cool. Allow cookies to cool on the baking sheets for about 5 minutes before transferring cookies to a wire rack to finish cooling completely.
Notes
  1. - This recipe requires chilling the dough for at least 2 hours. (or up to 5 days in the fridge)
  2. - Store cookies in an airtight container at room temperature for up to 1 week.
Rose & Lea http://roseandlea.com/
Natasha xo

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