Description
These Soft Funfetti Cookies are delightfully tender and filled with colorful rainbow sprinkles, creating a fun and festive treat perfect for any celebration or everyday indulgence. With a buttery, sweet dough and a slight chew, they bake up soft with just a hint of a crisp edge.
Ingredients
Scale
Cookies
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional)
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup rainbow sprinkles
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and allow for easy cleanup.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, about 2 to 3 minutes. This will help incorporate air for a tender texture.
- Add Wet Ingredients: Add the egg, vanilla extract, and almond extract if using, to the butter and sugar mixture. Beat until all ingredients are fully combined and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Slowly add the dry ingredients to the wet ingredients, mixing gently until a soft dough forms without overmixing.
- Fold in Sprinkles: Gently fold in the rainbow sprinkles, being careful not to overmix to avoid the colors bleeding into the dough.
- Shape and Bake: Scoop the dough using a tablespoon measure, roll into balls, and place them 2 inches apart on the prepared baking sheet to allow room for spreading.
- Bake: Bake the cookies in the preheated oven for 9 to 11 minutes, or until the edges are set but the centers remain slightly underbaked for a soft texture.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, ensuring they firm up perfectly without becoming hard.
Notes
- For best results, use room temperature ingredients to ensure even mixing.
- Try not to overbake; the cookies should look slightly underbaked in the center to stay soft.
- You can substitute almond extract with an extra 1/2 teaspoon of vanilla extract if preferred.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Adding sprinkles last and folding gently helps keep their vibrant colors intact.
