Funfetti Cookies

I’m sharing this funfetti cookie recipe for two big reasons. One, my husbands’ favorite flavor in the world is birthday cake/funfetti, and two, it’s almost holi, and what says color more than sprinkles! Holi is the festival of colors and is coming up on March 28th this year. Normally it’s celebrated with people playing with colored powders, but due to COVID this year, I feel like the best way to celebrate is with color full dessert, like these funfetti cookies!

You can make this funfetti cookie recipe by using applesauce instead of eggs. Also the key ingredients to get these cookies to taste like birthday cake is to use imitation vanilla extract (a tip I picked up from Christina Tosi!). For my sprinkles, I used a mix of rainbow sprinkles, nonpareils, and sugar crystals. 

This funfetti cookie recipe makes 2 dozen hefty-sized cookies. If that is too much for you, just wrap the cookie dough in plastic wrap and store in the freezer for up to 4 months. 

If you make these funfetti cookies for Holi, be sure to tag me on social media @milkandcardamom! 

Funfetti Cookies

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• Author: Milk and Cardamom
• Total Time: 24 minutes
• Yield: 12 1x
• Diet: Vegetarian

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Description

Chewy, caramelly funfetti cookie coated in colorful sprinkles. Makes 2 dozen cookies

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Ingredients

Units USM Scale 1x2x3x

• 3 1/4 cups (406 g) all purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup (226 g) unsalted butter, room temperature
• 1 1/2 (220 g) cup dark brown sugar, packed
• 1 cup (200 g) granulated sugar
• 2 eggs OR 1/2 cup (125 g) applesauce
• 1 tsp imitation vanilla extract
• 1/2 cup sprinkles

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Instructions

1. In a bowl, add 3 1/4 cups (406 g) all-purpose flour, 1 tsp baking soda, and 1/2 tsp salt. Whisk until well combined and set aside.
2. In a large bowl, add 1 cup (226 g) unsalted butter, 1 1/2 (220 g) cup dark brown sugar, and 1 cup (200 g) granulated sugar. Mix with a stand mixer or hand mixer for 4 minutes on medium speed, until light and fluffy. Add 2 eggs ( or 1/2 cup (125 g) applesauce) and 1 tsp imitation vanilla extract and mix for 2 minutes. Add the dry ingredients and mix until well combined. Don’t overmix the dough!  Cover the bowl with plastic wrap and chill in the fridge for 1 hour.
3. Pre-heat your oven to 350°F/180°C. Line a baking sheet with parchment paper.
4. Roll 3 tablespoons (44g) worth of cookie dough into a ball. Repeat with the rest of the dough, you should get 2 dozen cookies. Roll each cookie dough ball into a bowl of sprinkles until well coated.
5. Place the cookies on the parchment-lined baking sheet about 2 inches apart. Bake for 10-13 minutes. Cool completely on the tray. Optionally, decorate with edible glitter or silver. Store in an airtight container for up to 4 days.

• Prep Time: 12 mins
• Cook Time: 12 mins
• Category: Dessert
• Cuisine: American

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