Description
Soft and chewy funfetti sugar cookies packed with crunchy rainbow sprinkles.
Ingredients
Scale
- 1 C (2 Sticks) Unsalted Butter, melted and cooled slightly
- 1 C All Purpose Flour
- 1 C Bread Flour
- 1 tsp Baking Soda
- 3/4 tsp Salt
- 1 1/4 C Granulated Sugar
- 1/4 C Dark Brown Sugar
- 2 tsp Vanilla Bean Paste
- 1 Lg Egg + 1 Egg Yolk
- 1 C Rainbow Sprinkles, divided
Instructions
- In a medium bowl, whisk together the flours, baking soda, and salt. Set aside.
- In a mixing bowl fitted with the paddle attachment, beat the melted butter and sugars until combined.
- Add in the egg, egg yolk, and vanilla paste. Mix to combine.
- Add in the dry ingredients 1/2 at a time. Stop the mixer just before it’s fully incorporated, when there are a few streaks of flour remaining.
- Add in 3/4 C of the rainbow sprinkles and fold in with a rubber spatula.
- Use a 2 oz cookie scoop to scoop out the dough into your hands and roll into balls. Dunk each dough ball into the remaining rainbow sprinkles and put on a parchment lined cookie sheet.
- Put the scooped cookie dough into the fridge for 30 minutes.
- After 30 minutes, place cookie sheet on counter and preheat oven to 375 degrees.
- Bake the cookies (8 per cookie sheet) for 11-12 minutes.
- Right when you take the cookies out of the oven, bang the cookie sheet on the counter 1-2 times to help them spread and flatten. Let cool on the hot cookie sheet for 2 minutes, then transfer to a cooling rack.
Notes
- I tested this recipe with all AP flour, 1/2 AP & 1/2 cake flour, and 1/2 AP & 1/2 bread flour. I preferred the texture with the bread flour, so that’s how I wrote the recipe. But they turn out great all three ways. They will be more puffy and cakey using cake flour.
- You can sub pure vanilla extract for the vanilla paste if you want.
- Dark brown sugar helps with the chewy factor in these cookies, you can use light brown sugar if that’s all you have! Light brown sugar +1 tsp of molasses would be the best substitution!