Buttery sugar cookies flecked with colorful rainbow sprinkles – the perfect treat for Easter. My youngest requests a funfetti cake for her birthday every year, so this one’s for you Annie! Even better than the box mix…
This dough comes together quickly, but is best baking after being chilled for an hour – otherwise they spread too thin on the baking sheet. Take the time to make ahead, and you can even freeze the unbaked cookies so they’re ready anytime you need a quick treat.
I tested several different recipes for this variation, and this cookie stands out as a simple sugar cookie as well – it would be delicious with a little buttercream on top if you need a reason to dress it up.
Funfetti Sugar Cookies
Buttery sugar cookies flecked with rainbow sprinkles
Ingredients
- 3/4 cup butter room temperature
- 3/4 cup plus 1 TBSP granulated sugar
- 1/2 cup light brown sugar packed
- 1 extra large egg room temperature
- 1 tsp vanilla
- 2 1/4 cups all-purpose flour
- 3/4 tsp baking soda
- 1/2 tsp cream of tartar
- 1/2 tsp kosher salt
- 1/3 cup rainbow sprinkles
Instructions
- Line two baking sheets with parchment paper. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars on medium high speed until light and fluffy, about 2-3 minutes.
- Add the egg and vanilla. Mix on low speed until fully incorporated.
- In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt.
- Add the dry ingredients to the wet ingredients and mix on low speed just until combined. Do not over mix.
- Remove the bowl from the stand mixer and stir in the rainbow sprinkles by hand with a spatula or wooden spoon, being careful not to over mix the dough.
- Using a medium sized cookie scoop, scoop out the dough and place onto one of the prepared baking sheets. Refrigerate uncovered for one hour.
- Once dough is chilled, preheat oven to 350 degrees.
- Place cookie dough onto lined cookie sheet, spacing 2 to 3 inches apart. Bake for 9 to 11 minutes. The cookies are done when the edges just begin to turn golden brown and the centers look slightly under baked. The cookies will continue to bake as they cool.
- Remove the pan from the oven and allow the cookies to cool on the cookie sheet for 5 minutes before transferring to a cooling rack to cool completely.
- Store in an airtight container for several days, or freeze for later.
Notes
This recipe is from the blog Brown Butter Blondie - the dough freezes well and you can also freeze the fully baked cookies - these will make the perfect treat for Easter or Mother's Day!
