Description
These Homemade Funfetti Cookies are soft, chewy, and bursting with colorful sprinkles, making them perfect for celebrations or any fun treat. Made from scratch with simple ingredients like melted butter, sugars, vanilla, and all-purpose flour, these cookies bake quickly into delightful little bites that are both visually appealing and deliciously sweet.
Ingredients
Units
Scale
Wet Ingredients
- 1/2 cup butter
- 1 tablespoon vanilla extract
- 1 large egg
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
Sweeteners & Add-ins
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/2 cup sprinkles (Betty Crocker Rainbow Sprinkles recommended)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready when your dough is mixed.
- Melt Butter: Microwave the butter for about 40 seconds until completely melted but not hot to touch, which helps with proper mixing.
- Mix Sugars and Butter: In a large bowl, combine the melted butter with granulated and brown sugars, stirring until well blended and creamy.
- Add Vanilla and Egg: Stir in the vanilla extract and egg until the mixture is fully incorporated and smooth.
- Combine Dry Ingredients: Add the flour, baking soda, and kosher salt to the wet mixture. Mix until just combined; the dough should be soft and slightly sticky but not overly so.
- Fold in Sprinkles: Gently fold the sprinkles into the dough to distribute them evenly without melting or bleeding.
- Scoop Dough: Using a medium cookie scoop or about 1.5 tablespoons, scoop dough portions onto a prepared baking sheet, spacing them apart.
- Bake Cookies: Bake for 7-10 minutes until cookies are set, puffy, and look slightly underbaked in the center to maintain softness.
- Cool and Serve: Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Flour Measurement: Stir or sift flour before scooping and use the scoop and sweep method to avoid adding too much flour, which can dry out the cookies.
- Sprinkles: Use non-bleeding sprinkles like Betty Crocker Rainbow Sprinkles to keep the colors vibrant.
- Baking Tips: Do not overbake the cookies; removing them while still slightly underbaked in the center yields the best soft texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 9g
- Sodium: 108mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 16mg
