Soft-Baked Funfetti Cookies

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.

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About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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