Description
These homemade funfetti cookies are soft, chewy, and bursting with colorful sprinkles. Made from scratch with simple pantry ingredients, they are perfect for celebrations or any sweet treat craving. The recipe yields soft cookies that are lightly sweet and delightfully festive.
Ingredients
Scale
Cookie Dough
- 1/2 cup butter
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 tablespoon vanilla extract
- 1 large egg
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup sprinkles
Instructions
- Preheat the oven – Set your oven to 350 degrees Fahrenheit to warm up so it’s ready when your cookie dough is prepared.
- Melt the butter – Microwave the butter for about 40 seconds until completely melted but not hot to the touch.
- Mix sugars and butter – In a large bowl, combine the melted butter with both granulated and brown sugars until the mixture is smooth and evenly blended.
- Add vanilla and egg – Stir in the vanilla extract and crack in the egg, mixing until fully incorporated into the sugar-butter mixture.
- Combine dry ingredients – Add the flour, baking soda, and kosher salt to the wet ingredients. Mix just until combined. The dough should be soft and slightly sticky but not overly wet.
- Fold in sprinkles – Gently fold the 1/2 cup of sprinkles into the dough ensuring they are evenly distributed without overmixing.
- Portion the dough – Using a medium cookie scoop or tablespoon, scoop out about 1.5 tablespoons of dough per cookie and place onto a baking sheet spaced apart.
- Bake the cookies – Place the baking sheet in the preheated oven and bake for 10 minutes or until cookies are set and puffed, but still slightly soft in the center. Avoid overbaking to maintain softness.
Notes
- Measure flour properly by stirring or sifting, then scoop and sweep to avoid adding too much which can dry out the cookies.
- Use quality rainbow sprinkles like Betty Crocker brand as they hold color well without bleeding into the dough.
- Do not overbake; cookies should look slightly underbaked and puffy for the best soft texture.
- You can substitute kosher salt with regular table salt if needed, but reduce slightly for taste.
- The dough can be chilled for 15 minutes if it feels too soft to handle, but it’s not required.
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 g
- Protein: 1 g
- Cholesterol: 16 mg
