Funfetti Cookies
Soft sugar cookies rolled in Funfetti sprinkles makes the perfect soft and chewy Funfetti Cookies Recipe. Bright rainbow sprinkles for fun
Servings: 24
Ingredients
- ½ Cup Butter Softened
- ½ Cup Granulated Sugar 100g
- ¼ Cup Vegetable Oil
- 1 Egg Large
- ½ Cup Powdered Sugar 65g
- 2 Cup All Purpose Flour 240g
- ½ teaspoon Vanilla Extract
- ½ teaspoon Cream of Tartar
- ½ teaspoon Baking Soda
- ¾ Cup Sprinkles Divided
Instructions
- In a large bowl or stand mixer cream together softened butter and granulated sugar for 2-3 minutes making sure to scrape down sides of bowl as needed.
- Add Egg and vanilla extract and continue to cream until everything is throughly combined. Scrape down sides of bowl
- Drizzle vegetable oil in a little at a time followed by confectioners sugar.
- Allow mixture to cream another 2-3 minutes.
- Gradually add flour and cream of tartar and baking soda a little at a time until it's all added
- Hand stir in ½ Cup Sprinkles into cookie dough
- Scoop the dough using a small cookie scoop and roll tops of dough into remaining ¼ cup sprinkles
- Place cookie dough on prepared baking sheet with a parchment paper 2 inches apart.
- Bake in a preheated oven of 350 degrees for 7-9 mins
- Cookies will turn a very light golden around edges. Do not over bake
- Allow cookies to cool on cookie sheet for a minute before moving to cooling racks or wire racks to cool completely.
- Store cookies in a sealed container for up to a week. Cookies best if enjoyed within 2-3 days.
Notes
Store cookies in sealed container in refrigerator for up to 1 week. Best if enjoyed within 2-3 days.
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