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Funfetti Cookies

Posted by in Baking, Step-by-Step Recipes

Tasty Kitchen Blog: Funfetti Cookies. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Julia of Fat Girl Trapped in a Skinny Body.

 
If I am asked to bring a food item to a party, I always sign up for dessert. I usually choose to make cookies, because they are my life and everyone likes cookies. When I saw these Funfetti Cookies (recipe adapted from Yammie’s Noshery’s Funfetti Whoopie Pies) pop up on Tasty Kitchen from member Julia, I knew they would be perfect cookies for my friend’s baby shower. Funfetti Cookies are perfect for any party and I love that these cookies are made from scratch. No box mix is involved, but they are still easy peasy! 

 
 
 
Tasty Kitchen Blog: Funfetti Cookies. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Julia of Fat Girl Trapped in a Skinny Body.

To make the cookies, you need the following ingredients: butter, sugar, vanilla and almond extract, egg, flour, cornstarch, baking soda, salt, rainbow Jimmie sprinkles, and nonpareil sprinkles. 

 
 
 
Tasty Kitchen Blog: Funfetti Cookies. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Julia of Fat Girl Trapped in a Skinny Body.

Preheat the oven to 375ºF. Using a mixer, cream the butter and sugar together until fluffy. Add the vanilla, almond extract, and egg. Beat until combined. 

 
 
 
Tasty Kitchen Blog: Funfetti Cookies. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Julia of Fat Girl Trapped in a Skinny Body.

In a separate bowl, sift together the flour, cornstarch, baking soda, and salt. 

 
 
 
Tasty Kitchen Blog: Funfetti Cookies. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Julia of Fat Girl Trapped in a Skinny Body.

Whisk to combine.

 
 
 
Tasty Kitchen Blog: Funfetti Cookies. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Julia of Fat Girl Trapped in a Skinny Body.

Slowly add the flour mixture to the butter mixture. Mix on low speed until just combined. 

 
 
 
Tasty Kitchen Blog: Funfetti Cookies. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Julia of Fat Girl Trapped in a Skinny Body.

Add in the sprinkles. 

 
 
 
Tasty Kitchen Blog: Funfetti Cookies. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Julia of Fat Girl Trapped in a Skinny Body.

Carefully stir in the sprinkles, making sure they don’t bleed into the cookie dough. 

 
 
 
Tasty Kitchen Blog: Funfetti Cookies. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Julia of Fat Girl Trapped in a Skinny Body.

Using an ice cream scoop, scoop cookie dough onto cookie sheets, about 1 1/2 inches apart. Bake for about 15 minutes. 

 
 
 
Tasty Kitchen Blog: Funfetti Cookies. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Julia of Fat Girl Trapped in a Skinny Body.

Cool cookies on a wire rack. 

 
 
 
Tasty Kitchen Blog: Funfetti Cookies. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Julia of Fat Girl Trapped in a Skinny Body.

Store cookies in an airtight container.

 
 
 
Tasty Kitchen Blog: Funfetti Cookies. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Julia of Fat Girl Trapped in a Skinny Body.

Funfetti cookies sure are fun to make and eat! The sugar cookies are soft and filled with colorful sprinkles. I loved the slight sweet crunch the sprinkles added. They are delicious right out of the oven, but keep well too. So if you need to make them in advance for a party, you can. They will keep in an airtight container for up to four days. 

 
 
 
Tasty Kitchen Blog: Funfetti Cookies. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Julia of Fat Girl Trapped in a Skinny Body.

These cookies are perfect for any celebration: birthday parties, showers, summer barbecues, etc. Everyone loves them! And if you don’t have a party to go to, don’t worry, you can still bake these cookies. A freshly baked batch of Funfetti Cookies is sure to get a party started!  

Thanks Julia for sharing this recipe. These cookies are my new go-to party cookies! Make sure you visit Julia’s blog, Fat Girl Trapped in a Skinny Body, for other mouthwatering recipes! 

 
 

Printable Recipe

Funfetti Cookies

See post on Julia Mestas’s site!
4.74 Mitt(s) 47 Rating(s)47 votes, average: 4.74 out of 547 votes, average: 4.74 out of 547 votes, average: 4.74 out of 547 votes, average: 4.74 out of 547 votes, average: 4.74 out of 5

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Difficulty: Easy

Servings: 14

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Description

Funfetti Cookies from scratch. No cake mix, and I even made cake flour at home!

Ingredients

  • 1 cup Butter, Room Temperature
  • 1-¼ cup Sugar
  • 2 teaspoons Vanilla Extract
  • 1 teaspoon Almond Extract
  • 1 whole Egg
  • 2-½ cups Flour
  • ¼ cups Cornstarch
  • ¾ teaspoons Baking Soda
  • ½ teaspoons Salt
  • ½ cups Rainbow Jimmie Sprinkles
  • 2 Tablespoons Nonpareil Sprinkles

Preparation Instructions

Preheat the oven to 375ºF.

Cream the butter and sugar in your stand mixer (or hand mixer) for about 2 minutes, until fluffy. Add the vanilla, almond, and egg. Beat until well combined.

In a separate bowl, sift in the flour, cornstarch, soda, and salt. Slowly add the flour mixture to the butter mixture, and continue on low speed until it’s all added and combined. Mix in the sprinkles (don’t overmix or the sprinkles will start to bleed into the dough).

Using an ice cream scoop, scoop cookie dough onto cookie sheets, about 1 1/2 inches apart (fits 8 cookies per sheet). Bake for about 15 minutes. (Note: Only bake until they very slightly start to turn light golden brown just on the edges. You don’t want them to totally turn golden or they’ll be crisp cookies. Check them around 10 minutes, then 12, and so on.)

Cool on a wire rack. Store in an airtight container up to 4 days.

Recipe adapted from Yammie’s Noshery’s Funfetti Whoopie Pies.

 
 
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Maria and her husband Josh (who she affectionately refers to as her “dough boy”) blog at Two Peas and Their Pod. They’ve been featured on Saveur, Eatocracy, Gourmet Live, Glamour, and the Los Angeles Times, to name just a few. They’d also just recently added a little pea to their pod. We’re so glad to have them here!

 

36 Comments

Comments are closed for this recipe.

Elisa on 9.6.2012

My husband and I loved them! They turned out to be moist and chewy. I think, the sweetness of the cookie was perfect! Thank you for the recipe.

Mari on 9.4.2012

These cookies are GREAT. The slightly salty taste combined with that chewiness is just what I’ve been looking for. It’s a good thing that they’re not overly sweet.

The batter was very easy to work with so this recipe is given a huge thumbs up!!

Greetings from a satisfied “customer” all the way from beautiful Denmark.

Jenny on 6.23.2012

These cookies are not sweet AT ALL. You should increase the amount of sugar by at least 1/4 cup. Be careful when making these. The boxed funfetti mix makes better cookies that are actually sweet.

I don't know the muffin man but I do know the Cookie girl on 6.15.2012

I am so looking forward to trying this! I’m new at baking from scratch but cookies are one of my faves to make. And YESSSS funfetti is soooo fun!!

Steph on 6.7.2012

I tried these just now, following the recipe to the letter. The dough was a little dry, but formed into balls just perfectly. The cookies taste great…a tiny bit salty, but I like salty sweets.