Funfetti Cookies


  • 2 and 1/8 cup all-purpose unbleached flour

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 cup (1 stick) unsalted butter, softened to room temperature

  • 2/3 cup granulated cane sugar

  • 3/4 cup powdered sugar

  • 1 large egg

  • 1 teaspoon vanilla extract

  • 1/2 cup sprinkles, or up to 2/3 cup


  1. Preheat oven to 350F. Line 2 baking sheets with parchment paper and set aside.

  2. In a medium bowl, sift together the flour, baking soda, and salt. Set aside

  3. In a mixer bowl with a paddle attachment, beat butter, granulated cane sugar, and powdered sugar on medium-low speed for about 4-minutes.

  4. Beat in egg and vanilla until combined.

  5. Slowly add in flour mixture and sprinkles and beat until combined. By this point, the mixture will form a firm dough.

  6. Shape dough into small, golf-sized balls, about the size of 1.5 tablespoons each, and place on the baking sheets, spacing them about 2-inches apart.

  7. Bake for 11 minutes, until cookies begin to brown at the edges, but the center is still soft; you don't want to overbake them for they won't stay soft.

  8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

  9. To store the cookies, place in an airtight container and keep at room temperature for up to 3 days. Cookies can also be frozen for up to 2 months.

#Cookies #Funfetti #baking



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© 2018 by Amanda MacGregor. No animals were harmed in the making of this site since 2013.