Sunday, September 14, 2014

Soft-Baked Funfetti Sugar Cookies

Sister #2 of Sisters Do Food And Fitness has a birthday coming up this week! I asked Amy what she wanted me to bake her for her special day, and she said "anything FUNFETTI"! She really loves her sprinkles...

We have made plenty of funfetti cakes and cupcakes, but I hadn't tried a funfetti cookie recipe yet... 

I searched Pinterest and found a delicious-looking Soft-Baked Funfetti Sugar Cookie recipe from Sally's Baking Addiction. If you are searching for a new cookie recipe to try, go check out her blog! So many great ideas...

Let me tell you, these Soft-Baked Funfetti Sugar Cookies are AMAZING!!! They are so soft and chewy... just the way I like my cookies. The sprinkles add a colorful, festive and fun look! These funfetti cookies are a buttery, sugary, little piece of heaven. Wow.

Add a candle and a side of vanilla ice cream and you have the perfect birthday dessert. Who needs cake when you can have Birthday Cookies!

Soft-Baked Funfetti Sugar Cookies
recipe via
makes 24 cookies

1/2 cup unsalted butter, softened to room temperature*
3/4 cup granulated sugar
1 large egg, at room temperature*
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cream of tartar (cannot be omitted)
1/2 cup sprinkles, plus more for sprinkle on top before baking

In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the softened butter for about 1 minute on medium speed. Get it nice and smooth, then add the sugar on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides as needed. Set aside.

In a medium size bowl, whisk together the flour, salt, baking powder, baking soda, and cream of tartar. With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients in 3 different parts. The dough is quite thick and you may have to stir the rest by hand. Once combined, fold in 1/2 cup sprinkles.

Chill the dough for at least 2 hours and up to 48 hours in the refrigerator (this step will prevent spreading in the oven). 

Preheat oven to 350F. Line two large baking sheets with parchment paper or a silicone baking mat. Scoop sections of dough (about 1 Tablespoons of dough each) and roll into balls. Make sure the balls are taller, rather than wide. Place balls on baking sheet, then add a few more sprinkles on top of each ball dough.

Bake chilled cookie dough for 8 minutes, no more. The cookies will appear undone and very soft. Allow the cookies to cool on the cookie sheets for 3 minutes and move to wire rack to cool completely.

Note: Cookies stay soft & fresh for up to 1 week at room temperature. Cookies freeze well. Cookies may be rolled into balls and frozen up to 3 months to bake at a later date. Recipe can easily be doubled or tripled!

I think this is the perfect base cookie dough recipe to use for all sorts of recipes; chocolate chip cookies, snickerdoodles, etc. These ingredients make the softest and chewiest cookies EVER! So good.


- Janel

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