Soft and Chewy Funfetti Sugar Cookies
There’s just something about the little pops of colour and crunch in these cookies that screams “Springtime” to me. It might be that the sun is shining and the birds are chirping while I write this, but it definitely feels like Spring has (finally) sprung around here!
If you know me you know that I’m never one to turn down a good sugar cookie. I’d argue, however, that these are great. They’re chewy and buttery with just that little bit of tang and they bake up big and so pretty! Something about sneaking in a little corn starch always seems to do that to cookies. The happy accident of my not having enough of one kind of sprinkles to make them results in a delicious textural difference that somehow makes a great cookie even better.
I think these would look perfect in a sweet little box or basket for Easter. Pair them with some Peeps and a cute pastel ribbon and you’re pretty much good to go (at least in my opinion).
There’s not a lot to say about these ones other than if you’re looking for a beautiful bakery style sugar cookie then give these a go. It’s almost not fair how easy they are to throw together, especially when you consider how perfect they always turn out!
I’m not going to go on and on about them, because there’s still a few hours of sunshine left right now and the beautiful weather is calling me!
Soft and Chewy Funfetti Sugar Cookies
*Requires Chilling Time
Makes 12 large size Cookies
Tools:
Ingredients:
1/2 cup unsalted butter, melted and cooled slightly
1/2 cup + 1/3 cup white sugar (weird I know, but go with it!)
1 large egg, room temperature
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon corn starch
1/2 teaspoon salt
1 1/2 tablespoon sprinkles of your choice
1 tablespoon nonpareils of your choice (these are the little crunchy ball sprinkles, for texture)
Line your baking sheets with parchment paper and set aside.
Melt your butter in a large microwave safe bowl in 15 second increments, and allow to cool slightly while measuring your other ingredients.
Stir the sugar into the butter and then add the eggs and vanilla extract and mix well until smooth.
In a separate medium sized bowl whisk together your flour, baking powder and soda, cornstarch and salt. Add your dry ingredients to the egg and butter mixture, stirring by hand until just combined. Add in the sprinkles and nonpareils, stirring until just combined. Transfer the bowl into the fridge for 30 minutes of chilling time.
About ten minutes before your chilling time is up, preheat your oven to 350 degrees. Scoop the dough in 2 tablespoon sized balls (roll if you want them to all turn out nice and round after baking) placing them at least 2 inches apart on your baking sheets.
Bake the cookies in your preheated oven for 11-12 minutes. They will seem a little underdone but will continue cooking while cooling on the baking sheet. Leave the cookies for 5-7 minutes on the trays before transferring to a wire rack to cool completely.
Store the cookies in an airtight container. They will keep for 5 days at room temperature.
Happy eating! Xo
