Funfetti cookies are cookies with sprinkles in the batter and on top. And they are called funfetti just because of this reason. We actually have a funfetti cake recipe you will love too!
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These are one of those cookies that are crunchy on the outside, but very soft and chewy on the inside. The kind you find in coffee shops that we all love. You know what I am talking about. They are large in size, but not too thick, so they are the perfect portion size.
When it comes to making cookies, you have to be careful not to overcook them, because this happens a lot, which is what makes the cookies too hard, stiff, or sometimes even dry and they turn out like a stone. To get cookies that are soft and chewy, don’t leave them too long in the oven. A minute or two more in and they can easily overcook, and then the texture is no longer right. You have to be very careful about that. If you ever check them to see if they are ready and you are not sure, it is better to take them out a little earlier, and let them continue cooking with their own heat and that of the baking sheet where they are cooking on, than to take them out when they are already overcooked.
For these cookies, you can use sprinkles of any kind. They can be the ones you like the most, or using the colors that you find to be the prettiest.
These cookies can be stored for a week in a container with a lid, but it must be said that they lose that texture that we like so much after about two days.
When making them, you have to refrigerate the dough (already in balls), before putting the cookies in the oven, for at least 30 minutes. But you can refrigerate them for a whole night, and take them out some time before to be able to then bake them. This way, you can make the cookie dough a day before baking if you want to.
If you like this recipe, then you have to check out our orange mexican cookies, you are going to love them!
Funfetti cookies
Ingredients
- 3/4 C (5.99 oz) (170 gr) unsalted butter, at room temperature
- 1 C (7 oz) (200 gr) white sugar
- 1/4 C (1.76 oz) (50 gr) brown sugar
- 1 egg, big
- 2 tsp (0.33 fl oz) (10 ml) vanilla extract
- 2 1/4 C (10.3 oz) (292 gr) all purpouse flour
- 3/4 tsp (0.13oz) (3.7 gr) baking soda
- 1/2 tsp (0.088 oz) (2.5 gr) salt
- 1/2 C colorful sprinkles
Instructions
- Place baking paper in two large baking sheets. In a medium bowl, sift the flour with the baking soda and salt.
- In another bowl, add the butter with the two types of sugar and cream with an electric mixer or hand whisk for 3 minutes until light and fluffy.
- Add in the egg with the vanilla extract and beat for 1 more until smooth. Add the flour mixture in two separate additions and integrate with a rubber spatula until a very smooth dough is obtained.
- Add the colored sprinkles (leave some aside for baking) and integrate with the same spatula until they are incorporated throughout the dough. It is important not to over beat as the sprinkles could break.
- Using your hands, portion the dough into 18 balls about the size of 2 tablespoons each and place them on the baking sheets, placing them at least 5 cm apart from each other as they will spread a lot during baking. Cover the sheets with plastic wrap or a kitchen towel and refrigerate the dough balls for at least 30 minutes.
- In the meantime, preheat the oven to 356º F (180° C). Once the refrigeration time is over, sprinkle each dough ball with more sprinkles (the ones left aside) so that they are all over the surface of the cookies and noticeable.
- Bake the cookies for 11 minutes until they are firm and lightly browned on the edges but not quite in the center. Remove them from the oven and let them cool down completely on a wire rack. The cookies can be stored in a well-sealed tupperware container for up to 1 week.
