Funfetti Cookies
Soft, chewy, and bursting with rainbow sprinkles, these Funfetti Cookies are like sugar cookies and Funfetti cake rolled into one irresistible treat!
Servings: 22 cookies
Cost: $3.92
Equipment
- Parchment paper or silicone baking mat
Ingredients
- 8 tablespoons unsalted butter
- 1/3 cup light brown sugar firmly packed
- 1/3 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 tablespoon honey
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1-3/4 cups all-purpose flour see note 1
- 1/3 cup jimmies-style sprinkles see note 2
Instructions
- Melt the butter in a very large, microwave-safe bowl. Once melted, set aside for 5–10 minutes to cool to room temperature. Hot butter will melt the sugar and make the cookies greasy.
- Once butter is cooled to room temperature, stir in the light brown sugar and granulated sugar. Whisk until smooth, about 1–2 minutes (the butter and sugars should fully incorporate). Take your time; it may seem like they won’t come together, but keep mixing until completely integrated. Stir in the egg, vanilla extract, and honey. Mix until smooth.
- Add the salt, baking soda, and baking powder. Stir to integrate. Add the correctly measured flour (see note 1) and mix until just combined (don’t overmix). Gently stir in the sprinkles. Cover the bowl tightly and chill for 90 minutes.
- Preheat oven to 350°F. Line a sheet pan with parchment paper or use a nonstick liner. Roll dough balls (1.5 tablespoons (30g) in size) into tall, cylindrical balls (see picture above for shape and size). Place 6 cookie balls on the pan to give the cookies plenty of room to spread. Place the pan with the cookie balls in the freezer for 10 minutes (dough gets warm from being handled). Repeat with the rest of the cookie dough—you should get around 20–21 cookies from this dough.
- After 10 minutes in the freezer, bake for 8–12 minutes, erring on the side of underbaking to keep them soft and chewy. (I like them right at 10 minutes.) The cookies will bake a little more out of the oven, so take them out as soon as the edges start to lightly brown. Remove from oven and immediately press any edges that have strayed out a bit inward with the back of a metal spatula. Let cool on the pan for 5 minutes before transferring to a cooling rack. Repeat with the remaining dough until all the cookies are baked—or freeze some of the dough if you prefer (see below).
Video
Notes
Note 1: If you press a measuring cup into a bag of flour and scoop, you will pack in way too much flour, resulting in the wrong texture of cookie. To accurately measure the flour, spoon the flour into the measuring cup until it’s overfilled. Then use the back of a table knife to level the measuring cup at the top.
Note 2: Use sprinkle jimmies, not nonpareils—jimmies won’t dye the cookie dough, while nonpareils likely will bleed into the dough and may leave you with some funky-colored cookies.
Storage: Store cookies in an airtight container at room temperature. They’re best enjoyed within 3–4 days.
Freezing Dough: Instead of freezing the baked cookies, freeze the dough! Place dough balls on a sheet pan, freeze until solid, then transfer to an airtight container for up to 3 months. Bake straight from frozen, adding a few extra minutes until edges are browned and centers are soft.
Nutrition
Serving: 1serving | Calories: 97kcal | Carbohydrates: 13g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 118mg | Potassium: 12mg | Fiber: 1g | Sugar: 11g | Vitamin A: 145IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg