Happy friday friends! I hope you are well and thriving. I am excited for the weekend, if only because its the weekend. I’ve been trying to keep to a fairly regular schedule but sometimes that has been hard. What have you been doing to keep sane over the past weeks? I’ve defintely been working out more, but I’ve also been baking more so I have to work out to keep the Covid “19” at bay. 😛 But you know what I can’t resist? Funfetti Cookies. Yep. These cookies are my kryptonite and I dare you to only eat one.
First off, these funfetti cookies are just so damn happy. I feel joy just looking at them and that’s even before I taste them! With sprinkles inside and rolled on the outside, they are like little rainbows that you can eat. A hit with kids and adults they are just such a happy food.
This recipe is also simple and I bet you have everything you need right in your pantry. The only thing you might need to look for or buy is sprinkles and where I live, I’ve been able to find plenty of sprinkles.
A lot of funfetti cookies call for using jimmies or rainbow sprinkles in my book. The real difference is the distinctive shape of the jimmies (want to know more about the difference between the two? Click here!) They also do not melt or bleed at high heat, which makes them perfect for baking if you want to maintain the colors. I have found over the years that certain brands are better in my opinion than others. Some of the “jimmies” that you find on the market taste — weird. They taste kind of plastic-y which in turn makes whatever you bake them with taste the same way.
But never fear, I have found the perfect jimmies for your funfetti cookies. They are by betty crocker and they are called Parlor Perfect Sprinkles — that’s right, they’re ice cream sundae sprinkles! They are the perfect texture and flavor for these cookies and you can find them in the ice cream aisle at your grocery store or in the baking aisle. I have found them in both locations. So good!
So now that you’ve got your perfect sprinkles, the cookies are a piece of cake. Figuratively of course. I use a cookie scoop to shape the cookie dough before I roll it through the sprinkles, but you could use a tablespoon or two regular spoons. The most important thing is that the cookies be covered in sprinkles before baking, so I usually put the sprinkles in a small bowl and the roll the cookie dough in them, pressing lightly so that they adhere to the dough.
Other than that, this cookie dough is assembled by the creaming method and can be frozen for up to 3 months for your anytime cookie needs. I hope you enjoy these funfetti cookies — and that they bring a little smile to your face! Have a great weekend!
Want to see more cookie recipes? Click here!
These funfetti cookies are perfect for kids and adults alike! Who can resist a buttery cookie wrapped in a colorful cloak of rainbow sprinkles? No one, that's who!
- 1 1/2 Cup All Purpose Flour
- 1 tsp baking powder
- 1 tsp cream of tartar
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 Cup 1 Stick Unsalted Butter
- 3/4 Cup sugar
- 1 tsp vanilla extract
- 1 tsp cake batter extract optional — you can find this in the baking aisle of most grocery stores.
- 1 large egg
- 1/2 Rainbow Sprinkles jimmies, not nonpareils
- In a medium bowl, combine flour, baking powder, cream of tartar, salt, and baking soda. Whisk to combine.
- In the bowl of an electric mixer, with the paddle attachment, beat the butter and sugar together until light yellow and fluffy in texture (about 3 minutes) add the egg, cake batter extract and vanilla extract and mix to combine.
- Reduce the mixer speed to low and slowly add the dry ingredients. mix until combined. Fold in 1/4 cup of the rainbow sprinkles.
- Put the remaining sprinkles, using more as necessary, in a small bowl. Using a cookie scoop, scoop 1.5 tbsp of dough into rounds and roll through rainbow sprinkles ensuring total coverage. Repeat with remaining dough.
- Place cookies in freezer for about 15 minutes and preheat your oven to 350F
- Prep two sheet pans with parchment paper and place cookies 2 inches apart. Bake until the cookies have spread, and are just golden around the edges (10-12 minutes depending on your oven) Let cool on the cookie sheet for 5 minutes before removing to a cooling rack and allowing to cool completely.
- Store in an airtight container for up to 4 days. Enjoy!
Recipe adapted from Joy the Baker Vanilla Bean Funfetti Cookies
You can leave your cookie dough to freeze completely and store in the freezer for up to 3 months. When ready to bake, remove from the freezer and bake as directed.
Leave a Reply