Small Batch Funfetti Cookies
Ditch the box cake mix and make a batch of Funfetti Cookies from scratch. Loaded with rainbow sprinkles, these pillowy soft sugar cookies will bring a smile to your face and your stomach.
Then missed all his frantic calls from the security checkpoint because I had the vacuum on.
Now I’m the not-so-proud owner of a non-refundable ticket and my husband had to pay triple to fly home. It’s highway robbery. Speaking of highways, this whole situation could’ve been avoided if he’d driven. Not to mention 22 hours in a car it would’ve given him time to cool off about the $560 forfeited on a second ticket.
But I’ll just bite my tongue (and a scratch-made funfetti cookie) and enjoy my vacuumed carpets. I’m a baker, not a travel agent so don’t ask me to make reservations. I make recipes. And there’s no better recipe than soft, chewy sugar cookies loaded with rainbow sprinkles. Scratch-made with simple ingredients, these colorful cookies are worth their weight in airline fees.
Before sharing the recipe for Small Batch Funfetti Cookies, here are a few tricks and tips to help you out:
Ingredient Tips and Tricks
Always use the spoon and level method to measure flour. Scooping flour is a no-no. That technique overpacks flour into the measuring cup which will result in dry, dense cookies.
The egg needs to be at room temperature before beginning. If you’ve forgotten to take yours out of the refrigerator ahead of time then speed up the process by placing it in a bowl of warm water. Don’t use hot water; we want to warm the egg, not hatch it.
Butter also needs to be at room temperature so let it sit out for an hour or so before starting the recipe. Resist the temptation to nuke your butter in the microwave because it will get melty in spots. Melted butter is perfect for hot buttered rum, but not funfetti cookies.
Preparation Tips and Tricks
Chilling dough for a minimum of 2 hours is mandatory, therefore, do not skip this step! I prepare mine in the evening then refrigerate overnight, but dough can be chilled up to 3 days before baking.
Storage and Freezing Tips for Small Batch Funfetti Cookies
Cookies will keep at room temperature for up to a week. Cover with plastic wrap or keep in an airtight container.
Baked cookies can be frozen in an airtight container up to 3 months.
Unbaked cookie dough can stored in an airtight container then frozen for up to 3 months. Shape dough into balls before freezing. There’s no need to thaw before baking, just add an additional minute to the baking time.
I hope you enjoy this recipe for Small Batch Funfetti Cookies. Please leave a comment and rating at the bottom of this blog when you try it for yourself. Don’t forget to tag @whiskingwolf on social media so I can drool over your pics on Instagram.
Small Batch Funfetti Cookies
- 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
- In a large mixing bowl, whisk together flour, baking powder and salt. Set aside.
- In a separate bowl, beat butter and sugar with an electric mixer on medium-high speed until creamy–approximately 1 minute.
- Add egg and vanilla and beat on medium-high speed until light and fluffy–approximately 5 minutes. Scrape down the sides of the bowl with a rubber spatula as needed.
- Add dry ingredients to wet and mix on low speed until just combined–approximately 1 minute.
- Add 1/2 cup of funfetti sprinkles then stir them into the dough with a wooden spoon until just combined. Do not overmix.
- Usinging a large cookie scoop, 2 Tablespoons in size, divide batter into 14 balls. Gently flatten dough with your fingertips then top each with remaining funfetti sprinkles.
- Place cookies on a plate, cover with plastic wrap and chill for a minimum of 2 hours or up to 3 days. (Mine chilled overnight.)
- Preheat oven to 350 degrees. Remove cookie dough from the refrigerator and allow it to sit at room temperature while the oven heats up.
- Line 2 baking sheets with parchment paper and arrange cookies on the sheets, spaced 2 inches apart.
- Bake for 10 minutes or until edges begin to set and centers are still soft. Avoid overbaking.
- Allow cookies to cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely.
- Cookies can be stored in an airtight container at room temperature up to 1 week.