Funfetti Cookies

Funfetti Cookies - bethcakes.com
Sprinkle cookies!

I know I’ve mentioned a thousand times on here that I suck at making cookies. I don’t know what it is, but they never ever turn out the way I want them to. You know, with just the right amount of crinkle on the top and soft in the center. Mine always turn out too crunchy and blah.

But a couple of weeks ago I was DETERMINED to make some good ones. I’ve always wanted to make some colorful funfetti cookies since sprinkles are kinda my thing, so I went that route first. I tested this recipe a total of three times before I felt like it was just right and good enough to share with you guys!

Funfetti Cookies - bethcakes.com
You might not be able to tell in the photos, but these cookies are filled with white chocolate chips. And let me tell you, the dough for these cookies is ADDICTIVE. What I’m not going to tell you is how many times I snuck little pieces of dough while I was making these. All. Three. Times. It’s kind of like a cross between chocolate chip cookie dough and sugar cookie dough. There’s 1/3 cup brown sugar in the dough, so it’s somewhere between the two.

I rolled the dough in some of my favorite Sweetapolita sprinkles before popping them in the oven. I just love the colors and the little hearts and stars! You can check out her sprinkle shop here!

Funfetti Cookies - bethcakes.com

5.0 from 1 reviews
FUNFETTI COOKIES
 
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Ingredients
  • 1 cup butter, softened
  • 1¼ cup granulated sugar
  • ⅓ cup brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tsp butter flavoring (optional)
  • 2½ cups all-purpose flour
  • 1 tsp salt
  • 1½ tsp baking soda
  • 1 cup white chocolate chips
  • ¾ cup assorted sprinkles
Instructions
  1. Cream butter on medium speed until smooth. Add both sugars and mix until fluffy.
  2. Add eggs, vanilla, and butter flavoring. (Going for a buttery, cake-like flavor here.) Mix until blended.
  3. Add flour, salt, and baking soda. Mix until completely combined and dough forms.
  4. Add white chocolate chips and mix well.
  5. Chill dough in the refrigerator for at least 1 hour, or overnight.
  6. Preheat oven to 350*F and line a baking sheet with parchment paper. Scoop dough with a cookie scoop (I used a 2-tablespoon scoop!) and roll in sprinkles. Place balls of dough about 2 inches apart on the prepared baking sheet. (You can use two baking sheets, or bake in batches if necessary!)
  7. Bake for 8-9 minutes, or until golden around the edges and still soft in the middle. Let cookies cool for a few minutes on the baking sheet and then remove to a wire rack to cool completely.
  8. Enjoy!

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