OKAY, before I get into this recipe… HOW CUTE are these cookies?!
Last week I polled on Instagram to see what everyone wanted to see more of on the blog and recipes, more specifically cookie recipes were highly requested. I made mini egg blondies (and brownies which you can make here) last week and they were SO fun to photograph so I knew I had to make a cookie that would be just as exciting! These easy funfetti cookies are not only super cute but they can be changed up a few different ways, super thick and chewy and will definitely cure your sweet craving!
A few things about this recipe:
ONE: these cookies can have a bit of a short shelf life. Be sure to store them in an airtight container lined with paper towel. The paper towel will help to absorb any extra moisture leaving baked goods fresher longer.
TWO: the longer you let the dough chill the thicker your cookies will be! If you bake them right away they will still taste great but are likely to be on the crunchier side.
THREE: you can use a 1 inch cookie scoop for 16-20 cookies or use a 2 inch cookie scoop for 12 oversized cookies. Don’t have a cookie scoop? No prob bob. An ice cream scoop or large spoon will do the trick. You can roll the dough into balls for the same results.
Ally’s Tip:
When scooping the dough into balls, have a small glass of water ready. By dipping the scoop into the water every 2-3 cookies the dough will not stick to the scoop and the dough will slide out easily!
Here are a few ways to change up these funfetti cookies!
ONE: change up the sprinkle colours! I used spring themed ones for this post but you can do red & green for Christmas, black, orange and purple for Halloween and so many more options!
TWO: drizzle white chocolate on top! Or if you want specific colours you can drizzle candy melts on top!
Tap through the slideshow below as you bake if you aren't sure you are on the right track.
White Chocolate FUNfetti Cookies
Equipment
- Cookie Scoop
- Electric Mixer
- Spatula
- Cookie Sheet
- Parchment Paper
Ingredients
- 1/2 cup sprinkles
- 1/2 cup salted butter softened
- 1 cup light brown sugar packed
- 1/3 cup granulated sugar
- 1 egg room temperature
- 1 tsp vanilla
- 1 1/2 cup flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/8 tsp baking soda
- 1 cup white chocolate chips divided
Instructions
- Line cookie sheet with parchment paper.
- Add sugars and butter to mixing bowl, and cream together
- Add vanilla and egg the mix until combined
- Add 2/3 of the chocolate chips, leaving some for the tops of the cookies. Add sprinkles, flour, baking powder & soda, and salt to bowl. Mix until combined. Dough may seem a crumbly but mix 1 minute longer and it will combine.
- Scoop dough into balls on parchment lined paper using 1 or 2 inch cookie scoops. Add remaining white chocolate chips to the top of the cookie dough balls.
- Chill in fridge for 1-24 hours. The longer it chill the thicker the cookies will be. I recommend 5-12 hours for best results.
- Preheat oven to 350 degrees.
- Cook cookies for 9-10 minutes for 1 inch cookies and 11-12 minutes for 2 inch cookies.
- OPTIONAL: after the cookies cool, drizzle with melted white chocolate or melted candy melts. Melt either option in a heat proof bowl in microwave for 30 second intervals and stir in between to avoid over heating and/or burning.
Notes
making this recipe? share it on social media and tag me @bakingwith.ally or use #bakingwithally