These Funfetti Cookies are perfection – soft, pillowy and sweet.
To celebrate the last weekend of summer I decided to whip up some something fun and colourful, and loaded with sprinkles (cue the picture of sprinkles). 🙂
I couldn’t stop snapping pics of these cookies, they were just so photogenic.
Recipe From: Sally’s Baking Addiction
Below: 2 tbsp sized balls of cookie dough, set on a baking sheet to be chilled in the refrigerator.
I chilled my dough for almost 24 hours but it can be chilled for anywhere between 2 hours and 48 hours.
Soft-Baked Funfetti Sugar Cookies
Yields: 15 medium-sized cookies (double or triple recipe for more)
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cream of tartar (can be found in the spices or baking aisle of your grocery store, comes as a powder)
- ½ cup sprinkles, plus more for sprinkling on top before baking
In a large bowl cream the softened butter until smooth and then add in the sugar until the mixture is fluffy and smooth. (You can use a mixer for this step but I chose not to).
In a medium sized bowl whisk together the flour, salt, baking powder, baking soda and cream of tartar. Once combined mix the dry ingredients into the butter/sugar mixture – the dough will be very thick so at some point you may have to hand mix
Add the sprinkles and fold into the dough.
Scoop 2 tablespoon sized sections of dough and roll into balls, placing onto a baking sheet to chill in the fridge. Add additional sprinkles to the tops of each ball of dough (optional).
Chill the dough for at least 2 hours, up to 48 hours in the refrigerator. This step will prevent spreading in the oven.
Once dough has chilled thoroughly, preheat oven to 350F and line baking sheets with parchment paper or a silicone baking mat.
Bake cookies for 8-9 minutes, depending on your oven. The cookies will appear very undone and soft, but let them cool on the cookie sheets for 3 minutes after taking out of the oven and they will continue to cook.
Keep cookies in an airtight container to prevent drying out.