Funfetti is my jam, so I never miss an opportunity to make sprinkly treats. These perfect funfetti cookies in particular are just simply scrumptious. They are baked to perfection - soft on the inside with crisp golden brown edges. They are not too sweet, and of course, they are loaded with sprinkles.
Basically, they are everything I want them to be and more. I mean, just look at 'em!
While you may associate funfetti with a more childish treat, to this day, I still have a funfetti cake every year on my birthday (thx mom!). So for me, funfetti really just brings back happy memories. I mean, with all the vibrant colors how could you think anything but lovely thoughts?
So go ahead and make these perfect funfetti cookies! They will surely put a smile on anyone's face. If you're in the mood for something chocolatey instead, I am also obsessed with these oatmeal chocolate chip cookies.
Perfect Funfetti Cookies
- 1 cup 2 sticks unsalted butter, room temperature
- 1 cup granulated sugar
- 1 large egg room temperature
- 1 ½ teaspoon vanilla extract
- 2 cups + 1 tablespoon flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cream of tartar
- ¾ cup rainbow sprinkles
- Note: This recipe requires chilling for at least 1 hour.
- Using a stand or hand-held mixer with the paddle attachment, beat the butter for about a minute or two until it's light and fluffy. Then add in the granulated sugar and beat for another minute until fully combined. Follow with the egg and vanilla extract, beating for about 2 minutes more.
- In a medium-sized bowl, combine the flour, baking soda, salt, and cream of tartar.
- With the mixer on a low speed, slowly pour the dry mixture into the wet in about 2-3 parts.
- Once it is one homogenous dough mixture, fold in the sprinkles until evenly distributed.
- On a parchment-lined baking sheet, form dough balls about 1 tablespoon in size. Place in the fridge to chill for at least 1 hour, up to overnight.
- When ready to bake, preheat your oven to 350℉, place the cookie dough balls on a baking sheet about 2-3 inches apart, and bake for 12-14 minutes until the edges are golden brown.