While I’m sharing kid-friendly treats loaded with colorful sprinkles, it seems like the perfect time to post these funfetti cookies! 🙂 I made these for a special annual lunch that I have with friends from my former job. I miss them. ❤ All of our kids have known each other since they were babies- it is also wonderful to get them all together at least a few times a year.
This recipe was adapted from Sally’s Baking Addiction. I doubled the recipe and reduced the baking time. They were a big hit. 🙂
Yield: 42 cookies
- 1 cup (230 g) unsalted butter, softened to room temperature
- 1 1/2 cups (300 g) granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 3 cups (380 g) spoon & leveled all-purpose flour
- 1/2 teaspoon coarse salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- 1 cup (80 g) sprinkles, plus more for sprinkle on top before baking
- In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the softened butter for about 1 minute on medium speed. Get it nice and smooth, then add the sugar on medium speed until fluffy and light in color, 2 to 3 minutes.
- Mix in egg and vanilla. Scrape down the sides as needed. Set aside.
- In a medium size bowl, whisk together the flour, salt, baking powder, baking soda, and cream of tartar.
- With the mixer running on low-speed, slowly add the dry ingredients to the wet ingredients in 3 different parts. The dough is quite thick and you may have to stir the rest by hand.
- Once combined, fold in 1 cup sprinkles.
- Using a large cookie scoop, scoop out dough and roll into balls. Make sure the balls are taller, rather than wide. Add a few more sprinkles on top of each ball dough.
- Chill the balls of dough on the cookie sheet for at least 2 hours and up to 48 hours in the refrigerator. This step will prevent spreading in the oven. (I chilled the balls of dough for 22 hours prior to baking.)
- Preheat oven to 350F, preferably on convection.
- Line two large baking sheets with parchment paper or a silicone baking mats.
- Bake chilled cookie dough for 9 to 10 minutes. The cookies will appear undone and very soft. Allow the cookies to cool on the cookie sheets for 3 to 5 minutes and move to wire rack to cool completely.
Note: Cookies stay soft & fresh for up to 1 week at room temperature. They also freeze well. Cookies may be rolled into balls and frozen up to 3 months to bake at a later date.
One Year Ago:
Two Years Ago:
Three Years Ago:
Four Years Ago:
- Pecan Shortbread Cookies
- Oatmeal Shortbread
- Chocolate & Butterscotch Chip Cookie Ice Cream Sandwiches
Five Years Ago:
Cookies look so beautiful & colourful !
Thank you! Fun, right? 🙂