Softbatch Funfetti Cookies
User Reviews
4.4
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Prep Time
10 mins
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Cook Time
8 mins
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Chill Time
2 hrs
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Total Time
2 hrs 18 mins
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Servings
15 cookies
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Calories
142 kcal
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Course
Baked Goods
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Cuisine
American
Softbatch Funfetti Cookies
Description
The recipe starts with creaming unsalted butter and granulated sugar together until very light and fluffy, a process taking around 5 minutes with a stand mixer. This aeration contributes to the soft, tender crumb in the final cookies. An egg, vanilla extract, and almond extract are added for flavor complexity and moisture. Dry ingredients including all-purpose flour, cornstarch, baking soda, and a pinch of salt are folded in carefully to avoid overmixing, preserving tenderness.
Sprinkles are folded into the dough, adding color and a fun appearance. The dough is portioned into heaping two-tablespoon mounds, flattened slightly, then refrigerated at least two hours to firm up. This chilling is essential to prevent spreading during baking and to ensure a soft, thick cookie.
Baked at 350°F, these cookies emerge tender with a slight golden edge. The almond extract balances the sweet sprinkles and vanilla, creating an inviting aroma and gentle nutty undertone. Best enjoyed fresh, they pair well with milk or tea as a sweet snack or dessert.
Ingredients
- ½ cup butter unsalted, softened
- ¾ cup granulated sugar
- 1 egg large
- 1 ½ teaspoons vanilla extract real vanilla extract may be substituted, clear imitation
- 1 ½ teaspoons almond extract
- 1 ½ cups all-purpose flour
- 2 teaspoons corn starch
- ¾ teaspoon baking soda
- pinch salt optional and to taste
- ¾ cup Sprinkles jimmies
Instructions
- To the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar, egg, extract, and beat on medium-high speed until well-creamed, light and fluffy, about 5 minutes (or use a hand mixer and beat for at least 7 minutes). Do not shortcut the creaming process; make sure dough is very light in color and fluff, stop to scrape down the sides of the mixer as necessary.
- Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, optional salt, and mix until just combined, about 1 minute.
- Add the sprinkles and beat momentarily to incorporate, less than 1 minute, or fold in by hand.
- Using a medium 2-inch cookie scoop, form heaping two tablespoon mounds (I made 15). Place mounds on a large plate, flatten mounds slightly with your palm, cover with plasticwrap, and refrigerate for at least 2 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.
- Preheat oven to 350F, line two baking sheets with Silpats, or spray with cooking spray. Place mounds on baking sheets, spaced at least 2 inches apart (I bake 8 cookies per sheet). Bake for 8 minutes, or until edges have set and tops are just beginning to set, even if undercooked, pale, and glossy in the center. These cookies should not turn golden or brown at all and should stay white. Do not bake longer than 9 minutes for soft cookies because they firm up as they cool (The cookies shown in the photos were baked with dough that had been chilled overnight, allowed to come to room temp for 15 minutes, and were baked for 8 minutes, with trays rotated at the 4-minute mark). Allow cookies to cool on the baking sheet for about 5 minutes before removing and transferring to a rack to finish cooling.
- Store cookies airtight at room temperature for up to 1 week, or in the freezer for up to 3 months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
Notes
- Do not shortcut the creaming step; it ensures a light, fluffy dough for softer cookies.
- Chill the dough for at least two hours or up to five days to prevent cookies from spreading too thin.
- Form dough mounds with a 2-inch scoop and flatten slightly for even baking.
- Use unsalted butter softened at room temperature for best creaming results.
- This recipe is adapted from Chewy Sugar Sprinkle and Sugardoodle Vanilla Cookies for a tender, festive cookie.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15cookies
Amount Per Serving
Calories 142 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 142kcal | 7% |
| Carbohydrates | 26g | 9% |
| Protein | 2g | 4% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 13mg | 4% |
| Sodium | 80mg | 3% |
| Sugar | 15g | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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