Funfetti Cookies Recipe
These bright Funfetti Cookies are sweet, chewy, and of course, covered in sprinkles! Everyone will keep coming back for more!
Nutrition Facts
Ingredients
Instructions
Preheat oven to 350 degrees. Line one baking sheet with parchment paper or a Silpat mat, set aside.
In the bowl of a stand mixer, combine sugar, butter, vanilla and almond extracts. Beat on high until fluffy and light in color, about 2-3 minutes. With mixing speed on low, add egg and mix until just combined.
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Continue Reading at Lifemadesimplebakes →Chef's Notes
*Make Your Own Cake Flour: Cake flour is key to making these cookies nice and fluffy. If you don’t have any cake flour on hand you can make your own by measuring out 1 cup of all purpose flour and then removing 2 Tablespoons and add in 2 Tablespoons of cornstarch in its place and whisk it all together.
You can store these cookies in an airtight container at room temperature for 3-4 days, or in your fridge for up to 1 week. If you want to freeze these cookies you can do so in your freezer for up to 2 months.
Storing Cookie Dough: You can make dough ahead of time and roll it into balls (do not roll into sprinkles yet) and store them in an airtight container in the fridge for up to 4 days, or in the freezer for up to 3 months. If you are baking from frozen dough balls, just add an extra minute or so to your cooking time.
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