Soft and Thick Funfetti Cookies
Big, thick, and chewy bakery style funfetti cookies packed with sprinkles and that classic birthday cake flavor in every single bite. Chilled before baking to keep them tall and thick with that perfect chewy center. The unbirthday cookie that is too good to make only once a year and absolutely incredible on their own.
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!