Funfetti Cookies
Soft, chewy, and bursting with colourful sprinkles, these funfetti cookies are a party in every bite! Easy to make and perfect for any celebration.
Servings: 16 cookies
Calories: 284kcal
Ingredients
- 2 ½ cups (312g) plain/all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 tablespoon cornflour/cornstarch
- ¼ teaspoon salt
- ½ cup (115g) unsalted butter partially melted
- ¾ cup (150g) light brown sugar
- 1 large egg + 1 large egg yolk
- 2 teaspoons vanilla extract
- ½ cup (80g) rainbow sprinkles
Instructions
- Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper or a silicone mat. Set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cornflour, and salt. Set aside.
- In a separate large bowl, whisk together the butter and sugar. Add the egg, egg yolk and vanilla, and whisk until combined.
- Add the dry ingredients and mix until just combined. Fold in the sprinkles.
- Roll the dough into 1.25-oz/37g balls (or use a medium cookie scoop), and place onto the prepared baking tray. Bake for 10 minutes.
- Allow to cool on the baking tray for 5 - 10 minutes before transferring them to a wire rack to cool completely.
Notes
Storage: Cookies stay fresh kept in an airtight container at room temperature for up to 1 week.
Make ahead: Cookie dough balls can be kept in the fridge for up to 2 - 3 days, or frozen for up to 3 months. Bake straight from frozen.
Nutrition
Serving: 1cookie | Calories: 284kcal | Carbohydrates: 41g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 116mg | Fiber: 0g | Sugar: 13g