Description
These Funfetti sugar cookies are soft, chewy, loaded with sprinkles, and channel all the nostalgia that comes with Funfetti flavor!
Ingredients
- 113 gm (1/2 cup) unsalted butter, softened*
- 200 gm (1 cup) sugar
- 60 gm (1/4 cup packed) light brown sugar
- 1 large egg + 1 large egg yolk, at room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 291 gm (2 1/3 cups, spoon & leveled) all-purpose flour
- 3/4 teaspoon kosher salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cornstarch
- 1/3 cup jimmy sprinkles
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter, sugar, and brown sugar on medium speed until creamy, about 2 minutes. Mix in egg & egg yolk, one at a time, being sure that the first is incorporated before adding the next. Mix in vanilla and almond extract.
- In a separate bowl combine flour, kosher salt, baking soda, baking powder, & cornstarch. Add the flour mixture to the butter mixture and mix on low speed until just combined. Add in sprinkles and fold in by hand.
- Cover the dough & chill in the fridge for 30-45 minutes. Meanwhile, preheat the oven to 350°F and line 2 cookie sheets with parchment paper.
- Scoop dough onto the prepared baking sheets using a #24 cookie scoop, spacing cookies 2-3″ apart. Bake for 11-12 minutes, until edges are set. Remove from the oven & allow to cool on the baking sheet for 10 minutes before transferring cookies to a wire rack to cool completely.
Notes
*Softened butter: The right consistency for softened butter is soft, but still firm. When you press your finger into the butter, it should leave an indentation, but shouldn’t be shiny or greasy. If you really want to get technical, use an instant read thermometer: your butter should be between 65-67°F.
Storage: Store cookies in an airtight container at room temperature for up to 5 days.
Freezing: Be sure to chill the dough as directed prior to freezing, otherwise you’ll lose the benefits of letting the dough rest in the fridge. Once chilled, scoop the dough onto a cookie sheet lined with parchment paper and place in the freezer for about 30 minutes, or until frozen solid. Place frozen dough in a zip-top bag and store for up to 3 months. When you’re ready to bake, just add 1-2 minutes to your bake time.