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!