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Homemade Funfetti Cookies from Scratch Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 64 reviews
  • Author: Julia
  • Prep Time: 10 minutes
  • Cook Time: 8 minutes
  • Total Time: 18 minutes
  • Yield: 24 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Homemade Funfetti Cookies are soft, chewy, and bursting with colorful sprinkles in every bite. Made from scratch with simple ingredients like butter, sugars, vanilla, and all-purpose flour, these delightful cookies are perfect for celebrations or any time you want a sweet, festive treat. They bake quickly in the oven and have a tender texture with just the right amount of sweetness.

Ingredients

Units 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 (Betty Crocker Rainbow Sprinkles recommended)

Instructions

  1. Preheat Oven: Set your oven to 350°F (175°C) to warm up while you prepare the dough.
  2. Melt Butter: Microwave the butter for about 40 seconds until completely melted but not hot to the touch to ensure it mixes well with the sugars.
  3. Mix Sugars and Butter: In a large bowl, combine the melted butter with the granulated and brown sugars. Stir until thoroughly combined and smooth.
  4. Add Vanilla and Egg: Incorporate the vanilla extract and the egg into the sugar-butter mixture and stir until fully blended.
  5. Combine Dry Ingredients: In a separate bowl, sift or stir the all-purpose flour, baking soda, and kosher salt to ensure even distribution and prevent lumps.
  6. Add Dry Ingredients to Wet: Gradually add the flour mixture to the wet ingredients and mix until just combined, taking care not to overmix; the dough should be soft and slightly sticky but manageable.
  7. Fold in Sprinkles: Gently fold in the rainbow sprinkles, distributing them evenly through the dough without crushing them or causing color bleed.
  8. Portion Dough: Using a medium cookie scoop or tablespoon (about 1.5 tablespoons), scoop dollops of dough and place them on a lined or greased baking sheet, spacing them to allow for spreading.
  9. Bake: Bake the cookies in the preheated oven for 7 to 10 minutes, watching closely until the cookies are set and puffy but still look slightly underbaked in the center to maintain softness.
  10. Cool and Serve: Remove the baking sheet from the oven and let the cookies cool on the sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy fresh or store in an airtight container.

Notes

  • Measure flour carefully by stirring or sifting, then using the scoop and sweep method to avoid adding too much, which can make cookies dry and crumbly.
  • Use sprinkles like Betty Crocker Rainbow Sprinkles that are specifically made to minimize bleeding of colors.
  • Do not overbake; pulling cookies out while slightly underbaked ensures a soft, chewy texture.
  • For even cookies, use a medium-sized cookie scoop to portion dough uniformly.
  • Store cookies in an airtight container at room temperature for up to 5 days for best freshness.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 110
  • Sugar: 9g
  • Sodium: 108mg
  • Fat: 4g
  • Saturated Fat: 2g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 16g
  • Fiber: 0.5g
  • Protein: 1g
  • Cholesterol: 16mg

Find it online: https://lazydayrecipes.com/homemade-funfetti-cookies-from-scratch-recipe/