Funfetti Cookies that are classic sugar cookies packed with lots of sprinkles. They are soft, chewy and will be one of your favorite holiday sweet treats!
The holiday season is officially here and cookies are the treats that is never absent from my family table. When it comes to traditional holidays like Christmas my mom and I will plan ahead for when we can bake together as we have different work schedules. However, since I moved to the US for my study I need to get used to a new reality: holiday baking by myself. Just to make it fun and less homesick, I baked a bunch of cookies that were totally reminiscent of mother-daughter memories: Funfetti Cookies.
SOFT AND CHEWY FUNFETTI COOKIES
These cookies are very chewy in the center and crispy on the outside. When I remove them from the oven they are so fresh and full of buttery smell that I cannot resist having a bite right away! Melt-in-your-mouth texture is exactly how I will describe about these babies.
There is a secret to make them soft. I will share it with you.
I use one tablespoon of cornstarch in this recipe. Cornstarch is known for making cookies extra fluffy and chewy. You can also substitute cornstarch with brown sugar to keep the soft texture of cookies, but the final product’s color will not be as bright.
I use baking soda. Like my other cookie recipes that yield a soft and chewy texture such as Chocolate Chip Cookies, baking soda will help leaven the dough, spreading the cookie and creating soft and fluffy cookies
I avoid over-baking. Instead, to keep them soft in the middle, I usually under-bake the cookies. Put them in the oven and watch them bake until their edges turn golden brown. Then, it’s time to remove the cookies from the oven. My total time for baking is 11 minutes but bear in mind, every oven is not the same and we should probably understand our own oven.
The name says it all. Funfetti Cookies will bring more fun to everyone and lift the spirits up. These cookies are loaded with sprinkles that combine various colors. For Christmas theme, you can pick red, green and white, make sure that they would stand out against the color of the cookies. The more colorful, the merrier! 🙂 However, sprinkles can bleed their colors into cookies and create streaks. To prevent this, my tip is to gently mix the dough with sprinkles until combined, do not over-mix. You can also add sprinkles as the last step in mixing the dough to get color throughout and bake the cookies after adding sprinkles. If you love to add more sprinkles on top of cookies, brush the cookie dough balls (after scooping them out or shape them by hand) with some water or milk. This layer of liquid will help to make the dough become sticky enough to keep the extra sprinkles you want to add.
Craving more? Other Cookies Recipes:
- 2 1/2 cups (325 g all-purpose flour
- 1/2 teaspoon (2.5 g) baking soda
- 1 teaspoon (2.5 g) cornstarch
- 1/2 teaspoon (3g) salt
- 1 cup (2 sticks/227 g) unsalted butter softened to room temperature
- 3/4 cup (150 g) granulated sugar
- 2 large eggs room temperature
- 1 teaspoon (5ml) vanilla extract
- 2 tablespoons water or milk to brush on top optional
- 1/2 cup sprinkles, plus more to top optional
- Preheat oven to 350° F/175° C. Line baking sheets with parchment paper.
- In a medium bowl, sift together flour, baking soda, and salt. Set aside.
- In a large bowl of a mixer with paddle attachment, beat butter with granulated sugar on medium speed until creamy and light. Add 2 eggs, one at a time and keep beating until combined. Scrape down the bowl as needed. Add in vanilla and beat until combined. Add the flour mixture to the butter mixture. Mix until incorporated. Fold in sprinkles. Avoid overmixing.
- Use an ice cream scoop to make even balls and place them on the prepared baking sheets (you can make balls from the dough by hand, preferably 2-2.5 inch round balls). Roll the ball with your hand to make it round. Brush the top of cookie dough with milk or water then add more sprinkles on top.
- Bake immediately for 10-12 minutes. I baked these cookies for around 11 minutes until the edges turn golden and the center is still soft. Allow the cookies to cool on the baking sheet then transfer to a rack to cool completely.
- Store cookies in an airtight container for up to 3 days. The leftovers can be frozen for up to 2 months.