Description
Chewy, caramelly funfetti cookie coated in colorful sprinkles. Makes 2 dozen cookies
Ingredients
Units
Scale
- 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
Instructions
- 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.
- 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.
- Pre-heat your oven to 350°F/180°C. Line a baking sheet with parchment paper.
- 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.
- 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
