Description
Delight in these colorful and festive Funfetti Cookies, bursting with vibrant sprinkles and boasting a soft, buttery texture. Perfect for celebrations or a fun treat, these cookies combine the fluffiness of cake flours with the richness of butter and a hint of cake batter flavor for an irresistible taste.
Ingredients
Scale
Dry Ingredients
- 2½ cups all-purpose flour
- 1½ cups cake flour
- 2 tsp corn starch
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
Wet Ingredients
- 1 cup cold unsalted butter, cubed
- 1¼ cup sugar
- 2 large eggs
- 2 large egg yolks
- 1 tsp Cake Batter Extract
- 1 tsp vanilla extract
Mix-ins
- 2 cups sprinkles, divided
Instructions
- Preheat and prepare baking sheets: Preheat your oven to 400ºF (200ºC) and line two cookie sheets with parchment paper to ensure the cookies bake evenly and don’t stick.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, cake flour, corn starch, baking soda, baking powder, and salt until well combined. Set this mixture aside.
- Cream butter and sugar: Using a stand mixer fitted with the paddle attachment, beat the cold, cubed unsalted butter until smooth. Gradually add the sugar and continue to cream until the mixture is light and fluffy, which incorporates air for softer cookies.
- Add eggs and flavorings: Mix in the eggs, egg yolks, vanilla extract, and cake batter extract until just combined, ensuring an even distribution of flavors throughout the dough.
- Combine dry and wet ingredients: Slowly add the dry ingredient mixture to the wet ingredients, mixing gently. Then fold in 3/4 cup of the rainbow sprinkles carefully to maintain the dough’s texture and colorful specks.
- Form dough balls: Divide the cookie dough into 8 large balls. Roll each ball generously in the remaining rainbow sprinkles to coat the outside, then place 4 balls on each prepared cookie sheet, spacing them adequately for spreading.
- Bake: Bake the cookies for 9 to 11 minutes until they start to turn a light golden brown around the edges, indicating they are perfectly baked but still soft inside.
- Cool: Allow the cookies to rest on the baking sheet for 15 minutes after removing them from the oven to firm up, then transfer them to a wire cooling rack to cool completely.
Notes
- Using cold butter helps the cookies hold their shape better during baking, resulting in a thicker and softer texture.
- The combination of cake flour and all-purpose flour creates a perfect balance of tenderness and structure.
- Rolling the dough balls in sprinkles before baking enhances the funfetti appearance and adds extra bursts of color.
- Cool cookies on the baking sheet before moving to a rack to avoid breakage, as they are soft when warm.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
