Funfetti Cookies (Sprinkle Cookies Recipe!)
These simple to make Funfetti Cookies are deliciously soft and tender with light, crisp edges. Featuring plenty of vanilla flavoring, a plethora of colorful, customizable sprinkles, and a dollop of silky buttercream frosting, this drop-style sprinkle cookies recipe is ideal anytime - from birthday parties and baby showers celebrations, to brown bag lunches, snack-time and dessert!Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
Equipment
- 1 Medium Mixing Bowl
- 1 Stand Mixer OR Large Bowl with Hand Mixer
- 1 Large Cookie Sheet
- 1 Wire Cooling Rack
Ingredients
- 1 ½ Cups All-Purpose Flour – spooned & leveled (175 grams)
- 1 ½ Cups Cake Flour – spooned & leveled (156 grams) (sub: all-purpose) (SEE NOTES)
- ¾ tsp Baking Soda
- ½ tsp Kosher Salt
- 1 Cup Unsalted Butter – softened to room temp
- 1 Cup Granulated Sugar (205 grams)
- 1 Cup Light Brown Sugar – lightly packed (175 grams)
- 2 large Eggs – 1 whole egg + 1 egg yolk; at room temp
- 2 tsp Pure Vanilla Extract (optional: add ½ tsp Cake Batter Extract)
- Sprinkles – to taste (SEE NOTES)
- Optional topping: Buttercream Icing / Buttercream Frosting
Instructions
- Combine dry ingredients: Add the all-purpose flour to a medium bowl. Sift in the cake flour. Add the baking soda and salt. Whisk together and set aside.
- Cream butter and sugar: In a large bowl with a hand mixer or stand mixer with a paddle attachment, beat the butter and both sugars together on medium-high speed until well creamed, about 1-2 minutes.
- Add egg, egg yolk and vanilla: Add the whole egg, egg yolk, and vanilla extract to the bowl. Beat on high speed until combined, about 1 minute. Stop and scrape down the sides and bottom of the bowl with a rubber spatula. Beat on high again for 30 seconds.
- Add dry ingredients: Add the dry ingredients to the wet ingredients in the bowl. Mix on low until almost combined. Be careful not to over mix the dough. (Tip: I simply pulse the ingredients together to ensure I don’t over-mix.)
- Add sprinkles: Add sprinkles (to taste) to the bowl. Stir together to just combine. (Note: The measurement of sprinkles will depend upon the type. I typically add anywhere from 2-4 TBS nonpareils’ sprinkles and a ¼ to heaping 1/3 cup jimmies.)
- Scoop and roll: Line a large baking sheet with parchment paper. Scoop 2-tablespoons of dough and roll into a ball. Transfer the cookie ball to the baking sheet. Repeat scooping and rolling remaining dough.
- Optional - Roll in sprinkles: Add ½ cup mixed variety sprinkles to a small bowl just large enough to hold a cookie dough ball. Working with one dough ball at a time, roll the top and sides of the ball in the sprinkles. Use your hands as needed to gently press the sprinkles into the dough to help them adhere. Transfer sprinkle coated cookie ball back to the parchment lined baking sheet, bare cookie dough side down. Repeat rolling all the cookie dough balls in sprinkles. (SEE NOTES) (Optional, if topping cookies with icing or frosting, use your fingers to gently press on the top of each mound of dough to flatten it ever-so-slightly – this helps hold the buttercream.)
- Chill: Cover the sheet pan with plastic wrap and transfer to the refrigerator. Let the dough chill for at least 2 hours, or up to 4 days.
- Preheat oven to 350 degrees Fahrenheit (170 C). Line a large baking sheet with a silicone baking mat or parchment paper.
- Arrange dough balls: Place chilled cookie dough balls 3 inches apart, staggering the rows as you place the cookie balls.
- Bake: Transfer to the center rack of the oven and bake accordingly: For soft cookies, bake for 9-11 minutes, or until cookies are pale in color and before cookies start browning. (Note: cookies will appear under-done.)For regular cookies, bake for 11-12 minutes, or until the edges of the cookies are light golden brown in color.
- Cool: Remove cookies from the oven and place the baking sheet on a wire rack. Let the cookies cool on the pan for 3-5 minutes before transferring to the wire rack to cool completely. (Note: 3 minutes for softer cookies.)
- Enjoy! Enjoy cookies as they are or spread/pipe frosting onto completely cool cookies. Top with more sprinkles and enjoy!
Notes
- You can use all-purpose flour instead of cake flour. However, you will need to use the cake flour weight (156 grams). If you don’t have a scale, simply measure 1 ½ cups all-purpose flour and remove 3 tablespoons of flour before adding it to the recipe.
- Sprinkles: Any sprinkles are great, but I recommend using a variety for the most fun-fetti. As far as styles, confetti, rainbow, jimmies, ball sprinkles and nonpareils are all great options. However, please note that nonpareils tend to bleed their color into your cookie dough. I typically add nonpareils to my dough and then roll the cookie dough balls in a variety of sprinkles.
- Coating in sprinkles: You can cover as much or as little of the cookie ball in sprinkles as you like. However, if you coat the bottom of the cookie in sprinkles you run the risk of burning the sprinkles.
- Cookie storage:
- Unfrosted cookies: airtight container at room temperature for up to 1 week.
- Frosted cookies: airtight container in the fridge up to 5 days.
Nutrition
Calories: 217kcal Carbohydrates: 32g Protein: 3g Fat: 9g Saturated Fat: 5g Polyunsaturated Fat: 0.5g Monounsaturated Fat: 2g Trans Fat: 0.3g Cholesterol: 39mg Sodium: 101mg Potassium: 40mg Fiber: 0.4g Sugar: 19g Vitamin A: 283IU Calcium: 16mg Iron: 1mg