Best Ever Giant Funfetti Cookies
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4.8
432 reviews
Excellent
Best Ever Giant Funfetti Cookies
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Hands down the best funfetti cookie recipe you'll ever make. They're soft, thick, chewy, perfect cookies, studded with rainbow sprinkles, and have an amazing cake batter flavor!
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Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 cups Cake Flour*
- 2 tsp. corn starch
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. salt
- 1 cup cold, unsalted butter, cubed
- 1 1/4 cup sugar
- 2 large eggs
- 2 large egg yolks (no whites, just the yolks)
- 1 tsp. Cake Batter Extract
- 1 cup sprinkles, divided in half
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Instructions
- Preheat the oven to 400°F.
- Whisk together the All-purpose flour, cake flour, cornstarch, baking soda, baking powder, and salt together in a large bowl. Set aside.
- Place the butter into the bowl of a stand mixer and secure the paddle attachement. Turn the mixer on the lowest setting. Let the mixer cream the butter for ~30 seconds, followed by the white sugar for ~1 minute.
- Then add in the eggs, egg yolks and cake batter extract and blend until mixed. If any of the butter gets stuck on the paddle attachment use a rubber spatula to knock it off.
- Gradually add in the flour mixture. I add in about 1/4 cup at a time. Then add in the sprinkles. Start by adding in 1/4 cup sprinkles, and add more as needed (I would recommend no more than 1/2 cup in the dough though since we're rolling them in sprinkles too). Mix until the sprinkles are incorporated. Turn the machine off.
- Measure out ~7, 6 oz. cookies. Roll the dough in more rainbow sprinkles in a bowl or shallow dish. Place 4 cookies on 1 cookie sheet and 3 on another. No need to spray the cookie sheet with baking spray.
- Bake cookies for 9-11 minutes or until cookies appear done (see recipe notes if your cookies are too gooey!) Let them rest on the cookie sheet for 15 minutes and then transfer them to a cooling rack to cool completely. Enjoy!
Equipments used:
Notes
- Let the cookies rest: If your cookies are turning out too gooey, let them rest longer. I recommend at least 15 minutes on the cookie sheet and then transfer to a cooling rack to cool completely. They are even better if you let them sit and enjoy the next day. Your cookies aren't ruined, just let them rest!
- These cookies stay soft for several days when properly stored in an airtight container or baggie.
- You can make cookies smaller. Adjust baking time as needed.
- You can also freeze them in a freezer safe baggie. Let them cool completely before freezing.
- I personally haven't used a hand mixer for this recipe but I would assume they would turn out just fine.
- If your cookies are coming out flat, here are some tips: Make sure you're using cold butter. When forming the dough into balls make sure it's compact. You can also chill the batter in the fridge for 30-60 minutes to see if that helps.
- If you don't have cake flour, you can use All-Purpose Flour. They will turn out just fine!
Nutrition Information
Show Details
Serving
1large cookie
Calories
768kcal
(38%)
Carbohydrates
112g
(37%)
Protein
11g
(22%)
Fat
31g
(48%)
Saturated Fat
19g
(95%)
Cholesterol
176mg
(59%)
Sodium
568mg
(24%)
Potassium
107mg
(3%)
Fiber
2g
(8%)
Sugar
57g
(114%)
Vitamin A
958IU
(19%)
Calcium
74mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 7large
Amount Per Serving
Calories 768 kcal
% Daily Value*
| Serving | 1large cookie | |
| Calories | 768kcal | 38% |
| Carbohydrates | 112g | 37% |
| Protein | 11g | 22% |
| Fat | 31g | 48% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 176mg | 59% |
| Sodium | 568mg | 24% |
| Potassium | 107mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 57g | 114% |
| Vitamin A | 958IU | 19% |
| Calcium | 74mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
432 reviews
Excellent
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