Funfetti Cookies are delicious sugar cookies with the fun addition of rainbow sprinkles. They are sure to be a favorite with every child (and adult) you know!
Here is what you need:
I buy large quantities of sprinkles at a time. Between these cookies and Birthday Cake Pancakes (and the occasional bowl of ice cream!), we go through them. My favorite right now is this bag of 1.5 pounds of sprinkles. They fit almost perfectly into a quart-sized mason jar for storage.
In a large mixing bowl, beat together butter and sugars until light and fluffy.
Add the egg and vanilla and mix until incorporated. Add the flour, baking soda, salt, and cream of tartar, and mix just until combined. Err on the side of a little under mixed here, since there is still one ingredient to go.
Add sprinkles and stir. You can use anywhere from 1/2 cup to 1 cup of sprinkles, depending on how “sprinkly” you want them to be. I think 1/2 cup is usually plenty.
Scoop the dough into balls and place on ungreased cookie sheets about 2 inches apart. I use a slightly larger cookie scoop here, about 1.5 tablespoons. You will get about 2 dozen cookies using that size scoop.
Bake for about 10 minutes, until puffy and lightly browned. They might look a little under baked, but that’s OK. Remove from the oven and let the cookies cool on cookie sheets for about 5 minutes. They will be less puffy and firm up.
After they have cooled on the cookie sheets for a bit, you can transfer them to wire racks to cool completely.
Funfetti Cookies
Ingredients
- 10 tablespoons unsalted butter room temperature
- 1 cup white sugar
- 1/2 cup brown sugar
- 2 1/2 teaspoons vanilla extract
- 1 egg room temperature
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cream of tartar
- 1/2 to 1 cup rainbow sprinkles
Instructions
- Preheat oven to 350 degrees F.
- In a large mixing bowl, beat together butter and sugars until light and fluffy. Add the egg and vanilla and mix until incorporated. Add flour, baking soda, salt, and cream of tartar, mix just until combined. Add sprinkles and stir.
- Scoop dough into balls and place on ungreased cookie sheets about 2 inches apart. Bake in preheated oven for about 10 minutes, until puffy and lightly browned. Remove from oven and let cool on cookie sheets for about 5 minutes before removing to wire racks to cool completely.
Notes
adapted from Wood and Spoon
