Description
Soft and chewy Funfetti cookies filled with colorful sprinkles, perfect for celebrations or everyday treats.
Ingredients
- 2 ⅛ cups (300g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon fine salt
- 1 cup (227g) 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
- Preheat the oven to 350°F (180°C) and line 2 baking sheets with parchment paper. Set aside.
- In a medium bowl, sift together the flour, baking soda, and salt. Set aside.
- In a mixer bowl fitted with the paddle attachment, beat butter, granulated sugar, and powdered sugar on medium-low speed for 4 minutes until fluffy.
- Beat in the egg and vanilla extract just until combined. Add the flour mixture and beat until just combined. Stir in the sprinkles. Do not overmix.
- Shape the dough into balls about 1.5 tablespoons each (using an ice cream scoop makes this easy). Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 11-12 minutes, or until the edges are just beginning to brown, but the center is still soft. Be careful not to overbake.
- Let the cookies cool on the baking sheet for 5-10 minutes, then transfer them to a wire rack to cool completely.
- Store cookies at room temperature in an airtight container for up to 3 days, or freeze for up to 2 months.
Notes
- Use softened butter at room temperature for the best texture.
- Do not overmix the dough to maintain soft and chewy cookies.
- Adjust the amount of sprinkles to your preference to add more or less color to the cookies.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg