Description
Delight in these Homemade Funfetti Cookies made from scratch, featuring a soft, slightly chewy texture with colorful sprinkles baked right in. Perfect for celebrations or anytime you crave a sweet, festive treat with a classic vanilla flavor.
Ingredients
Scale
Wet Ingredients
- 1/2 cup butter
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 tablespoon vanilla extract
- 1 large egg
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
Add-ins
- 1/2 cup sprinkles
Instructions
- Preheat and prepare. Preheat your oven to 350 F to ensure it reaches the perfect baking temperature by the time your dough is ready.
- Melt the butter. Microwave the butter for about 40 seconds until completely melted but not hot, creating a smooth base for your cookie dough.
- Mix sugars and butter. In a large bowl, combine the melted butter with granulated and brown sugar, mixing until well incorporated and creamy.
- Add vanilla and egg. Stir in the vanilla extract and the large egg until the mixture is fully incorporated and smooth.
- Combine dry ingredients. In a separate bowl, whisk together the all-purpose flour, baking soda, and kosher salt to ensure even distribution.
- Mix dry with wet. Gradually add the dry ingredients to the wet mixture, stirring until just combined. The dough should be soft and slightly sticky but not overly sticky.
- Fold in sprinkles. Gently fold in the sprinkles to evenly distribute color and sweetness without bleeding the dyes.
- Scoop the dough. Using a medium cookie scoop or measuring about 1.5 tablespoons each, place dough balls spaced on a prepared baking sheet.
- Bake the cookies. Bake in the preheated oven for 10 minutes or until the edges are set and the centers appear puffy and slightly underbaked for a soft texture.
- Cool and serve. Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Flour measurement: Stir or sift the flour before measuring with scoop and sweep method to avoid excess flour that leads to dry cookies.
- Sprinkles choice: Use non-bleeding sprinkles like Betty Crocker Rainbow Sprinkles to maintain vibrant colors without bleeding into dough.
- Do not overbake: Remove cookies when centers still look slightly underbaked to keep them soft and chewy.
- Cooling: Let cookies cool adequately to firm up and finish baking from residual heat.
Nutrition
- Serving Size: 1 cookie
- Calories: 110 kcal
- Sugar: 9 g
- Sodium: 108 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 16 mg
