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
  1. 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.
  2. Mix in egg and vanilla. Scrape down the sides as needed. Set aside.
  3. In a medium size bowl, whisk together the flour, salt, baking powder, baking soda, and cream of tartar.
  4. 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.
  5. Once combined, fold in 1 cup sprinkles.
  6. 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.
  7. 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.)
  8. Preheat oven to 350F, preferably on convection.
  9. Line two large baking sheets with parchment paper or a silicone baking mats.
  10. 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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Soft Baked Snickerdoodles

I am drawn to recipes promising soft-baked and perfectly puffy cookies because I love the texture. BUT… I think it’s me… My soft-baked cookies are soft and delicious, but never as puffy. It’s weird! (and disappointing…) I’m blaming every oven I’ve ever had. 🙂 It just can’t be me! 😉

Snickerdoodles just seem like the perfect autumn cookie. The cinnamon sugar topping is really season-less, but it just speaks to me this time of year. Most recipes seem to include shortening which is an ingredient that I completely avoid. This wonderful shortening-free recipe is from Buttercup Baking. Her cookies were SO puffy!! Mine were a little flatter (as you now know!) but super tasty.

Yield: 3 dozen cookies

For the Cookie Dough:

  • 1 cup unsalted butter
  • 1 ½ cups granulated sugar
  • 2 large eggs
  • 2 ¾ cups all-purpose flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • ½ tsp coarse salt
  • 1 tsp ground cinnamon

For the Cinnamon Sugar Topping:

  • 2 T granulated sugar
  • 2 tsp ground cinnamon
  1. Preheat oven to 400 degrees, preferably on convection.
  2. Beat butter and sugar together until light and fluffy.
  3. Add the eggs one at a time and mix.
  4. Whisk together the flour, cream of tartar, cinnamon, and baking soda.
  5. Add the salt after sifting and add the flour mixture slowly to the butter mixture. Mix until just incorporated.
  6. To Make the Topping: In a small shallow bowl, mix 2 T of sugar and 2 tsp of cinnamon.
  7. Using a large cookie scoop, make equally portioned balls of dough, about 3 dozen.
  8. Roll the balls of dough into the cinnamon sugar topping and place on baking sheet lined with a silicone baking sheet or parchment paper.
  9. Bake in oven for 8 minutes on convection or up to 10 minutes in a standard oven (do not overbake). Let sit on baking sheet for 3 minutes before moving to cooling rack. The cookies will continue to cook on the baking sheet (so do not be tempted to put them back in the oven).

Note: These cookies are best eaten within a few days. For best taste, store in an air-tight container with a slice of white bread to absorb excess moisture.

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