Funfetti Cookies with Homemade Sprinkles

These fun, happy cookies are deliciously fun, they have a chewy middle with a crisp edge and colorful fun, homemade sprinkles throughout! Simple, fun, and Super Tasty!

We probably changed this recipe 100 times before finally getting it just right and this last time I’m telling you… It got a major upgrade! Can you guess what it is?? We added Homemade sprinkles!!! Y’all these sprinkles are like the most relaxing thing to make, it just released all my stress! Pair them with these dangerously yummy, simple cookies and it’s a match made in heaven.

Tips and Ingredients

To Chill or not to Chill: So why chill the dough before baking? Chilling the dough lets the flavors develop and become deeper the longer it sits. Plus, when you let it chill it stops the cookies from completely melting and flattening out.

Butter: I typically use unsalted butter because it allows me to control how salty I want my cookies. I love salt so I add a little extra ;). It is important that your butter is room temperature so that it will fully incorporate with the sugar to get that nice fluffy texture for your cookies. If it’s melted or too hard it won’t mix well and the texture will be off.

Sugar: Using both granulated sugar and brown sugar helps ensure a nice chewy, robust flavor in your cookies.

Eggs: The egg adds fat to the recipe and helps to bind it. If you forget to leave your egg out to get room temp like I always do, then I got you. Fill a coffee cup or bowl with hot water and leave your (whole) egg in it. Let it sit for like 5 minutes. I always put my egg in the water then do my butter and sugar, by the time I’m ready for the egg it’s ready and room temp!

Leavening: This recipe calls for both baking powder and baking soda. Baking powder already contains an acid, whereas baking soda needs an acidic ingredient added in order for it to rise. Baking soda is more likely to let your cookies kinda flatten out, compared to baking powder that will make them be a little more cakey. Using both gives them that perfect chewiness!

Vanilla: Pure vanilla extract is best for these delicious cookies. I like to use my homemade vanilla or mexican vanilla extract, it has an almost caramel, smooth flavor.

Sprinkles: So we didn’t have any valentines sprinkles at the house so we decided to make our own (Any good quality store bought cookies will work great too though)! They are super easy; here’s how.

• 2 ⅔ cups powdered sugar
• 2 tablespoons of meringue powder
• Pinch of salt
• Just short a ¼ cup of water
• 1 tsp vanilla
• Gel food coloring

Combine all in a mixing bowl and whisk on high until stiff peaks form then add your gel food coloring and mix. Be careful not to add too much food coloring so the mix doesn’t get too wet.

Use a tiny piping tip (we used a zip lock bag and cut a tiny corner off and it worked great!) and pipe lines on a piece of parchment paper. Leave to dry, a few hours or overnight. Once they’re dry they’re ready to use!!

Storage

The best part of funfetti cookies is that you can literally have them anytime! Save the dough in a freezer bag or airtight container for up to 3 months in the freezer; same with baked cookies! Saving your baked cookies in the freezer is the perfect solution if you want to make a huge batch and pull them out whenever you’re on the go! You can also save baked cookies in an airtight container or bag at room temp for up to a week.

Directions

Set the oven to 375 to preheat while you make the dough and line a baking sheet with parchment paper.

Whisk flour, baking soda, baking powder, and salt together and set aside. This way everything is dispersed and will disperse evenly throughout your cookies.

In an electric mixer to cream the butter, brown sugar and granulated sugar together. You want to cream it long enough for it to be well mixed and the color light and kind of fluffy. Generally about 3 minutes.

Add the egg and vanilla. Make sure the egg is room temperature so the batter doesn’t curdle. If you forget to take the egg out ahead of time like I always do, fill a cup with hot water and let your egg sit in it for 5 minutes then use. Beat the egg and vanilla with the butter and sugar until light and creamy. The color will lighten quite a bit and the mix will gain in volume.

In 2 batches fold in the flour, baking soda, baking powder, and salt. When there are still some streaks of flour add the sprinkles and fold in until just combined.