Funfetti Cookie Fries Recipe
User Reviews
5.0
3 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Additional Time
50 mins
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Total Time
1 hr 22 mins
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Servings
26 cookie
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Calories
155 kcal
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Course
Dessert, Snacks, Baked Goods
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Cuisine
American
Funfetti Cookie Fries Recipe
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These funfetti cookie fries will be your new favorite dessert. Dip them in our buttercream frosting, and you'll be sent to cookie heaven!
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Ingredients
For the Funfetti Cookie Fries
- 1½ cups all-purpose flour
- 1 teaspoon cornstarch
- ¼ teaspoon kosher salt
- ½ cup unsalted butter slightly melted (1 stick)
- ¾ cup granulated sugar
- 1 large egg room temperature
- 2 teaspoons pure vanilla extract
- ½ cup Rainbow sprinkles (see note)
For the Buttercream
- 1½ cups powdered sugar
- ½ cup unsalted butter slightly melted (1 stick)
- 1 teaspoon pure vanilla extract
Instructions
- Line 2 large baking sheets with parchment paper. Set aside.
- In a medium bowl, whisk the flour, cornstarch, and salt together. Set aside for now.
- In a large bowl, using a hand mixer, beat the butter and sugar together on high until light and fluffy, about 2 minutes.
- Beat in the egg and vanilla extract until fully combined, about 30 seconds.
- Beat the dry ingredients into the wet ingredients on low just until combined. Do not overmix.
- Fold in the sprinkles. Do not use the electric mixer for this step – you don’t want to overmix the batter or the cookies won’t bake up soft.
- Cover the bowl with plastic wrap and place it in the refrigerator for 30 minutes to chill before rolling out.
- When ready to roll out cookies, lightly dust a clean work surface with flour.
- Place about ⅓ of the dough on the work surface and start to roll it out. Lightly dust the top of the dough with flour if the dough is sticking to the rolling pin. To keep these cookies thick and chewy, they should be rolled out to ⅜-inch thickness.
- Using a crinkle cutter or sharp knife, cut the cookie fries about ½-¾ inch in width and between 4 and 5 inches long. You’ll want to vary the length a bit between 4 and 5 inches long so they aren’t all the exact same length – just like regular French fries.
- Place the raw cookie dough fries about 1½ inches apart on the prepared baking sheets. The cookies shouldn’t spread much during baking but leave a little bit of space between fries for growth.
- Place the cookie fries into the freezer to chill for 20 minutes.
- While the cookies chill, preheat the oven to 350°F.
- Place one tray of cookie fries into the oven on the center rack to bake for 12-13 minutes. The cookies will still look soft and slightly underbaked. This is good! This results in chewy – not crunchy – cookie fries. They’ll continue baking on the hot tray after they’ve been removed from the oven.
- Bake the second sheet of cookie fries following the same steps above.
- For the buttercream dip, beat the powdered sugar, butter, and vanilla extract together on high until light and fluffy, about 5 minutes. Serve the cookies with the buttercream dip.
Notes
- Storage: Store funfetti cookie fries in an airtight container at room temperature for up to 5 days or in the freezer for up to 1 month. Store the buttercream dip in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months.
- Note: For this recipe, you’ll want to use the jimmies style of sprinkles (long oval type) not nonpareils (small ball type), as nonpareils tend to bleed color into the batter.
- For gluten-free cookie fries, swap the all-purpose flour for a gluten-free 1:1 baking flour.
- You can use salted butter instead of unsalted; simply omit the kosher salt.
- These cookie fries are great with any color sprinkles!
- The options for dipping sauces are endless! Try serving these fries with warmed Nutella or peanut butter, strawberry sauce, chocolate sauce, caramel sauce, marshmallow fluff, or a different flavor of frosting!
- Be sure to spoon and level the flour to avoid making these cookies tough.
- Make sure your butter is slightly melted; otherwise, the cookies may come out tough.
- Do NOT skip chilling the dough! It is essential for these cookies to hold their shape!
- Only bake one tray at a time to ensure even baking time for all cookies.
- The tray of cookies should be placed on a middle oven rack. If they’re too close to the bottom of the oven, the bottoms of the cookies may burn. If they’re too close to the top, the tops may burn.
- You don’t want to bake these cookies in the oven for too long or they’ll dry out and won’t be chewy.
- The bottoms of the cookies won’t be brown at all when you take them out, but they should still be firm enough to hold their shape if you were to flip one.
Nutrition Information
Show Details
Serving
1cookie fry
Calories
155kcal
(8%)
Carbohydrates
21g
(7%)
Protein
1g
(2%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
2g
Trans Fat
0.3g
Cholesterol
26mg
(9%)
Sodium
26mg
(1%)
Potassium
13mg
(0%)
Fiber
0.2g
(1%)
Sugar
15g
(30%)
Vitamin A
229IU
(5%)
Calcium
4mg
(0%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 26cookie
Amount Per Serving
Calories 155 kcal
% Daily Value*
| Serving | 1cookie fry | |
| Calories | 155kcal | 8% |
| Carbohydrates | 21g | 7% |
| Protein | 1g | 2% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 26mg | 9% |
| Sodium | 26mg | 1% |
| Potassium | 13mg | 0% |
| Fiber | 0.2g | 1% |
| Sugar | 15g | 30% |
| Vitamin A | 229IU | 5% |
| Calcium | 4mg | 0% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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