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!
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.
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.
In a separate bowl, sift together the flour, cornstarch, baking soda, and salt.
Whisk to combine.
Slowly add the flour mixture to the butter mixture. Mix on low speed until just combined.
Add in the sprinkles.
Carefully stir in the sprinkles, making sure they don’t bleed into the cookie dough.
Using an ice cream scoop, scoop cookie dough onto cookie sheets, about 1 1/2 inches apart. Bake for about 15 minutes.
Cool cookies on a wire rack.
Store cookies in an airtight container.
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.
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!
Funfetti Cookies from scratch. No cake mix, and I even made cake flour at home!
- 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
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.
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!