Description
Funfetti Sugar Cookies are soft, chewy treats bursting with colorful sprinkles and a subtle hint of vanilla and almond. A delightful celebration cookie recipe, these are easy to make, perfect for parties, and loved by kids and adults alike.
Ingredients
Units
Scale
Dry Ingredients
- 2 1/4 cups (10.75 ounces) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
Wet Ingredients
- 1 1/2 cups granulated sugar, plus more for rolling
- 6 tablespoons unsalted butter, melted and slightly cooled
- 2 ounces (1/4 cup) full fat cream cheese, at room temperature
- 1/4 cup vegetable oil or light olive oil
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract (optional)
Mix-ins
- 1/2 cup (1 4-ounce bottle) confetti quin sprinkles
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and kosher salt until evenly distributed and free of clumps. Set aside.
- Mix Wet Ingredients: In a large mixing bowl, combine the granulated sugar, melted butter, and cream cheese. Mix until smooth and paste-like. Make sure there are no large chunks of cream cheese, as this means it wasn’t fully softened. Whisk in the vegetable oil, followed by the egg, vanilla extract, and, if using, almond extract. Mix until well blended.
- Combine Wet and Dry Ingredients: Gradually stir the dry mixture into the wet ingredients until just combined and mostly incorporated. Avoid over-mixing, as this can make the cookies tough.
- Add Sprinkles: Gently fold in the confetti sprinkles until evenly distributed and no dry ingredients remain. This helps keep the sprinkles intact and the dough evenly colored.
- Shape Cookies: Using a medium cookie scoop or your hands, portion the dough into 1 1/2-inch balls. Roll each ball in a small dish of granulated sugar until fully coated on all sides for a sugary exterior.
- Arrange and Bake: Place the dough balls on the prepared baking sheet, leaving at least 2 inches of space between each cookie to allow for spreading. Bake in the preheated oven for 10 to 12 minutes, until the tops are set and the edges are just starting to turn golden.
- Cool Cookies: Remove the cookies from the oven and let them cool on the baking sheet for 10 minutes, allowing them to firm up. Then transfer to a wire rack to cool completely.
- Repeat and Store: Repeat baking with any remaining dough. Once completely cool, store cookies in an airtight container for up to 5 days to retain freshness.
Notes
- Ensure cream cheese and egg are at room temperature for the smoothest dough.
- Do not overbake—cookies should still look a bit soft in the center when you remove them from the oven.
- Use high-quality sprinkles for best color and dispersal in the dough.
- Storing the cookies in an airtight container will keep them soft for several days.
- You can use light olive oil as a substitute for vegetable oil.
Nutrition
- Serving Size: 1 cookie (approx. 35g)
- Calories: 125
- Sugar: 9g
- Sodium: 65mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.3g
- Protein: 1.2g
- Cholesterol: 12mg
