Small Batch Funfetti Cookies
Ditch the box cake mix and try a from-scratch batch of Funfetti Cookies. Made with pantry staples and colorful rainbow sprinkles, these pillowy soft sugar cookies will bring a smile to your face and your stomach.
Ingredients
- 1 1/2 cups all-purpose flour unbleached
- 1 tsp baking powder
- 1/4 tsp sea salt fine
- 1/2 cup unsalted butter room temperature
- 3/4 cup granulated sugar
- 1 large egg room temperature
- 1 1/2 tsp vanilla extract pure
- 1/2 cup funfetti sprinkles
- 2 Tbsp funfetti sprinkles for topping
Instructions
- In a large mixing bowl, whisk together flour, baking powder and salt. Set aside.
- In a separate bowl, cream butter and sugar with an electric mixer for 1 minute.
- Add egg and vanilla then beat until light and fluffy--approximately 5 minutes. Scrape down the sides of the bowl with a spatula as needed.
- Reduce mixer speed to low. Add dry ingredients to wet then beat until just combined. Do not overmix batter or cookies will be dry.
- Add 1/2 cup of funfetti sprinkles. Using a spoon, stir sprinkles into the dough until evenly distributed.
- Use a large 2.5 tablespoon cookie scoop to scoop dough into 12 cookie balls.
- Place cookie balls on a large parchment-lined cookie sheet spaced 2 inches apart.
- Gently level cookie balls with your fingertips then top each with more funfetti sprinkles.
- Cover baking sheet with plastic wrap and chill for a minimum of 2 hours (or up to 3 days).
- Preheat oven to 350 degrees.
- Bake cookies for 9 - 11 minutes or until edges begin to set but the centers are still soft. Avoid overbaking or cookies will be hard.
- Cool cookies on the baking sheet for 5 minutes then transfer cookies to a wire rack to cool completely.
- Store cookies in an airtight container at room temperature up to 1 week.