I think I’ve maybe mentioned it in passing, but I want to come clean about something: I love sprinkles. Yes, I know; I’m 5 years old at heart, and bright colors are my favorite. I also love sugar, and baking, as you very well know by now. From these facts, it can be inferred that I love funfetti. It was a magical moment the first time I bit into a fluffy, melt-in-your-mouth piece of yellow cake smothered in sweet (pink) vanilla frosting, to find a plethora of colorful dots awaiting me on the inside. It was love at first bite. ( #loveatfirstbite…yes, I went there. ) I was hooked.
Up until two days ago, every funfetti recipe I had ever made had come from that little Pillsbury Doughboy. But, as I’ve also mentioned in the past, since I began baking from scratch a couple years ago, it just isn’t the same pulling a box of mix off the shelf, adding a few ingredients, and voila! While quick and easy, I bake for therapy, for pleasure, and for love. It’s just over too quickly if I use a box mix. So, this week I ventured into the world of from-scratch funfetti. This adventure took the form of Funfetti Sugar Cookies.
Now, let’s be real here: I love sugar cookies, and I love sprinkles. Why it took me so long to combine the two, I may never know. The point is, they’ve been introduced now and I’m hooked. These cookies are to die for. I mean, if you like sugar cookies, you really can’t go wrong with these. Because these are buttery, fluffy, light and chewy sugar cookies. The sprinkles make them all the more fun, and the possibilities with this recipe are endless. You can make them bigger or smaller, add a frosting or glaze to them, change the sprinkle colors for different occasions, plop a filling in between two and make a sandwich…The list goes on and on. Check out Sally’s Baking Addiction for some of her ideas of how to transform this recipe!
These cookies are super easy and super delicious. I made a triple batch in no time! The only difficult part was trusting Sally when she said bake 8 minutes, no more! They really don’t look done after 8 minutes (like, they seem still raw in the middle), and I reeeaaally wanted to leave them in longer, but don’t! I made these cookies in three batches and the best batch was the final sheet when I trusted the baking gods and took the cookies out after 8 minutes. The bottoms were barely golden, but the cookies turned out impeccable. (Note: All the cookies were delicious, but the last sheet was the softest and chewiest and therefore, the bestest..and still totally baked once it cooled. Promise.) Just trust the baking gods, and don’t press into the middle of them when you first take them out of the oven. They are very soft at this point and you will squish your cookie to nothingness!
Sidenote: I got to try out my new cookie scoop for the first time with these! While not a necessity, it does ensure perfectly-uniform cookies, and you don’t need a second spoon to get the dough off your scoop. All in all, a great purchase. 🙂
…And if Daisy is any judge of delicious cookies, she got the first one out of the oven and let me tell you – she followed me around the entire rest of the evening just hoping for another little taste of the fluffy, colorful, soft cookie heaven. If only she wasn’t colorblind and could appreciate the delightfulness of the speckled wonder that is funfetti….
…Just thought I’d share a little bite of Daisy in all her snowy puppy glory.
Anyway, enjoy the cookies!
Funfetti Sugar Cookies
Recipe from Sally’s Baking Addiction
Prep time: 15 minutes
Bake time: 8 minutes
Yield: 15 cookies
1/2 cup (115g) unsalted butter, softened to room temperature
3/4 cup (150g) granulated sugar
1 large egg, at room temperature*
1 teaspoon vanilla extract
1 and 1/2 cups (190g) all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cream of tartar (cannot be omitted)
1/2 cup (80g) sprinkles, plus more for sprinkle on top before baking
- In a large bowl, cream softened butter for about 1 minute on medium speed. Once smooth, add the sugar on medium speed until light and fluffy. Mix in egg and vanilla. Scrape down the sides as needed. Set aside.
- In a medium bowl, mix the flour, salt, baking powder, baking soda, and cream of tartar.
- On low speed, slowly add the dry ingredients to the wet ingredients in 3 parts. The dough will get quite thick by the last addition, so you may have to stir by hand at the end. Once combined, fold in 1/2 cup sprinkles.
- Scoop about 2 tablespoons of dough each and roll into balls. Make sure the balls are taller, rather than wide. Add a few more sprinkles on top of each ball dough.
- Chill the balls of dough on the cookie sheet for at least 2 hours and up to 48 hours in the refrigerator.**
- Preheat oven to 350°F. Line two large baking sheets with parchment paper or a silicone baking mat.
- Bake chilled cookie dough for 8 minutes, no more. The cookies will appear undone and very soft. Allow the cookies to cool on the cookie sheet for 3 minutes because they will continue baking slightly on cookie sheet during this time. Then move to wire rack to cool completely.
*If you forget to take egg out and need to bring it to room temperature quickly, place in a warm bowl of water for about 10 minutes as you get the other ingredients ready. See my Bakeology post on eggs for more on why this is important!
**Chilling dough is important to prevent spreading in the oven and to keep the cookies plump and fluffy.
~ Cookies stay fresh for up to 1 week at room temperature, and freeze well. Dough can also be rolled into balls and frozen up to 3 months to bake at a later date.
~ This recipe can easily be doubled or tripled. I made a triple batch and got about 45 cookies!