Funfetti Cookies: Sprinkled with Chewy Flavor
Funfetti Cookies: Sprinkled with Chewy Flavor requires approximately 1 hour and 44 minutes from start to finish. This hor d'oeuvre has 130 calories, 1g of protein, and 6g of fat per serving. For 22 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. This recipe serves 36. This recipe is liked by 327 foodies and cooks. If you have kosher salt, eggs, flour, and a few other ingredients on hand, you can make it. It is brought to you by Food Fanatic. With a spoonacular score of 6%, this dish is improvable. Try Soft and Chewy Oreo Funfetti Cookies, Double Chocolate Almond Sprinkled Cookies, and Chewy Lemon Blueberry Cookies (both cakey and chewy versions listed) for similar recipes.
Servings: 36
Preparation duration: 90 minutes
Cooking duration: 14 minutes
Ingredients:
1 teaspoon baking powder
2 eggs
2 3/4 cups all-purpose flour
1 1/2 cups granulated sugar
1/4 teaspoon kosher salt
3/4 cup sprinkles
1 cup unsalted butter
Equipment:
mixing bowl
plastic wrap
bowl
baking paper
baking sheet
oven
Cooking instruction summary:
Beat butter and sugar in mixing bowl for 2-3 minutes, until fully combined and smooth. Beat in eggs, one at a time. Add flour, baking powder and salt, beat until combined. Fold in ¼ cup sprinkles.Refrigerate cookie dough for one hour, covered with plastic wrap.Pour remaining ½ cup sprinkles into a small bowl.Use a 1-2 tablespoon cookie scoop to make dough balls. Dip the tops of each dough ball into sprinkles. Place dough on a parchment paper lined cookie sheet, sprinkle side up.Bake in a 350°F oven for 12-14 minutes. Allow to cool completely.Store in an airtight container for up to one week, or freeze for one month.NOTE: I prefer to use the sprinkles that are log-shaped. Sometimes they are called jimmies. These sprinkles tend to bake the best, becoming tender in the cookie (and the colors don’t bleed as much).
Step by step:
1. Beat butter and sugar in mixing bowl for 2-3 minutes, until fully combined and smooth. Beat in eggs, one at a time.
2. Add flour, baking powder and salt, beat until combined. Fold in ¼ cup sprinkles.Refrigerate cookie dough for one hour, covered with plastic wrap.
3. Pour remaining ½ cup sprinkles into a small bowl.Use a 1-2 tablespoon cookie scoop to make dough balls. Dip the tops of each dough ball into sprinkles.
4. Place dough on a parchment paper lined cookie sheet, sprinkle side up.
5. Bake in a 350°F oven for 12-14 minutes. Allow to cool completely.Store in an airtight container for up to one week, or freeze for one month.NOTE: I prefer to use the sprinkles that are log-shaped. Sometimes they are called jimmies. These sprinkles tend to bake the best, becoming tender in the cookie (and the colors don’t bleed as much).
Nutrition Information:
covered percent of daily need
