Funfetti Cookies

The party is on with these soft and chewy Birthday Cake Cookies with the fresh taste of butter and vanilla made with ten simple ingredients. Bake some up for National Cookie Day.

Course Dessert

Cuisine American

Keyword funfetti cookie recipe, how to make funfetti cookies, sprinkle cookies

Prep Time 15

Cook Time 13

Servings cookies

Calories 155kcal

Author Beth Pierce

Ingredients

3 cups all-purpose flour
1 teaspoon cream of tartar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter softened to room temperature
1 ½ cups granulated sugar
2 large eggs at room temperature
1 ½ teaspoons vanilla extract
½ cup sprinkles jimmies, or nonpareils plus more for topping

Instructions

In a medium bowl, whisk together the flour, cream of tartar, baking powder, baking soda, and salt.
Using a stand mixer or hand mixer on medium speed, beat the butter and sugar together until light and fluffy. Reduce the speed to low and add the eggs one at a time, mixing just until incorporated. Add the vanilla extract and mix just until incorporated. Add the dry ingredients in several increments mixing just until combined. Scrap down the bowl and beaters as needed. Add the sprinkles and mix just until incorporated.
Roll the dough into 1-inch balls and place on parchment-covered baking sheets. Refrigerate for 30 minutes.
Bake at 350 degrees for 11-13 minutes or until lightly browned on the edges. Cool for 5 minutes before carefully removing to cookie cooling racks.

Notes

Soften the butter at room temperature until slight pressure leaves an indentation.
Cream the sugar and butter until light and fluffy. A stand mixer at level 4 will take about 3 minutes.
Warm the eggs to room temperature. This will take about 30-40 minutes.
Cover your baking sheets with parchment paper or silicone baking mats. They help the cookies bake evenly, brown better, and lift off the cookie sheet without breaking.
Pro-Tip – Make the first batch a test run. Bake one or two cookies. This allows you to ensure the dough will not spread too much and test the baking time. If the cookies spread too much, cover the bowl and refrigerate for 30 minutes or so.
Allow the cookies to cool for 5 minutes before transferring them to a wire rack to cool completely.
Store completely cooled cookies on the counter in an airtight container for up to 4 days or freeze them in a freezer-safe container for up to 2 months.

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