These cookies started as an ice cream sandwich experiment and took a very delicious detour. The goal was a soft funfetti cookie thick enough to hold a scoop of ice cream between two of them and what came out of the oven was so big, so thick, and so incredibly good that sandwiching them felt like a crime. So the ice cream sandwich version is coming, I promise, but today we are celebrating these exactly as they are because they are too good to wait for a different purpose.
What I love most about the origin story of these cookies is that the “mistake” is actually the whole point. Big, bakery style funfetti cookies with that thick chewy center and slightly crisp edge that make them feel special every single time you eat one. Sprinkles in every bite, that classic birthday cake flavor that makes everyone in the room a little bit happier just from the smell alone. These are the cookies that do not need a birthday or a party or any occasion at all to justify making them. That is exactly why I am calling them the perfect unbirthday cookie. Too good to make only once a year.
The thickness is everything here and it does not happen by accident. Chilling the dough before baking is non negotiable because cold dough spreads slower in the oven which means your cookies stay thick and tall instead of spreading thin and flat. Big dough balls, plenty of space on the pan, and patience while they chill. Those are the three things standing between you and the thickest, chewiest funfetti cookie you have ever had. The payoff is completely worth the wait.
A batch of these on the counter is genuinely one of the most joyful things you can have in your kitchen on any given week. Sprinkles just make everything better and funfetti cookies make people smile in a way that very few baked goods can. Make them for a birthday, make them for a Tuesday, make them because you have sprinkles in your pantry and that is reason enough. The ice cream sandwich version is coming soon but until then these are standing completely on their own and they are incredible.
Soft and Thick Funfetti Cookies
Ingredients
Wet Ingredients:
- ½ cup 1 stick melted butter, cooled slightly
- ½ cup white sugar
- ¼ cup brown sugar
- 1 egg + 1 egg yolk
- 1 tsp vanilla
- ½ tsp almond extract
Dry Ingredients:
- 2 cups + 2 Tbsp all-purpose flour
- ¾ tsp baking soda
- ½ tsp salt
Mix-ins:
- ½ cup sprinkles rainbow jimmies work best
Instructions
Mix Wet Ingredients:
- In a large mixing bowl or bowl of a stand mixer, combine melted butter with sugar and brown sugar and mix until combined.
- Add egg, egg yolk, vanilla and almond extract and mix until combined.
Whisk Dry Ingredients:
- In a separate medium mixing bowl, whisk together the dry ingredients: flour, baking soda and salt.
Combine Wet and Dry Ingredients:
- Pour dry ingredients into wet ingredients 1 cup at a time and mix slowly until combined. Scrape down sides of the bowl as needed.
- When you see just a few floury spots left, add sprinkles and combine the rest of the way.
Chill & Bake:
- Using a 3 Tbs cookie scoop, scoop balls of dough onto a parchment paper lined baking sheet and chill for 20-30 min.
- Preheat your oven to 350℉.
- Separate the dough balls and bake 4 cookies at a time making sure to leave enough room from them to spread.
- Bake for 12-15 min or until the edges are golden brown and middles are just set. They will continue to bake as they cool.
- Transfer cookies onto a cooling rack and cool completely. Enjoy!
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