Why are my cookies so puffy?

If your cookies baked up thick and puffy, you likely added too much flour to the dough. For best results, use an inexpensive digital scale to weigh your dry ingredients.

What sprinkles can I use if I don't have jimmies?

Rainbow sprinkles, also called jimmies, work best since the color won't bleed into the cookie dough. If you don't have jimmies, you can try using confetti sprinkles. Steer clear of nonpareils since the color will bleed and leave streaks of color in the dough.

I only have salted butter. Will that work?

Yes, I recommend unsalted butter 9 times out of 10 when baking but salted butter will work in a pinch. Be sure to omit the extra salt in the recipe.

Can I make these in advance?

Absolutely! Make the dough and scoop it into balls and then refrigerate for up to 2 days before baking off the cookies. They're the perfect make-ahead treat!

Funfetti Sugar Cookies - Browned Butter Blondie

Description

These easy funfetti sugar cookies bake up in minutes with perfectly crackled edges and soft, chewy centers. Loaded with festive rainbow sprinkles, these cookies are the perfect treat for the kid in all of us!

Ingredients

Units Scale

3/4 cup (170 g) unsalted butter, room temperature
3/4 cup (150 g) plus 1 TBSP granulated sugar
1/2 cup (100 g) light brown sugar, packed
1 large egg, room temperature
1 tsp vanilla (use clear vanilla extract if you have it)
2 1/4 cups (280 g) all-purpose flour, spooned and leveled
3/4 tsp baking soda
1/2 tsp cream of tartar
1/2 tsp kosher salt
1/3 cup rainbow sprinkles *see note

Cook Mode Prevent your screen from going dark

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.
Stop the mixer and scrape down the sides of the bowl.
Add the egg and vanilla. Mix on low speed until fully incorporated.
Scrape down the sides of the bowl as needed.
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, rotating the pan halfway through. 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.
Repeat with remaining cookie dough.

Notes

Use clear imitation vanilla extract if you can. It gives the cookies that classic birthday cake taste. Regular vanilla extract will work too but will have a slighty different flavor.

*For best results, use rainbow jimmies or sprinkles. Non-pareils will bleed into the dough and leave streaks of color.

For best results, chill the dough before baking. You may bake the cookies without chilling but the cookies will spread more.
If cookie dough is previously frozen, allow dough to sit out at room temperature for 15-20 minutes before baking so the cookies spread enough.

Cookies may be frozen tightly wrapped and will keep for up to 3 months.

Recipe is a mash up of several recipes on the interweb including favorites from Sally’s Baking Addiction and Wood & Spoon.