Happy Halloween everyone!!! Fun fact about All Hallow’s Eve: my birthday is exactly a week later…SO! The pre-celebration begins with soft chewy funfetti cookies!
Some insight: I’m a big fan of sparkly, glittery, shiny things. The baking equivalent? Sprinkles and sanding sugar!!! Of which these soft chewy funfetti cookies have plenty 😁.
The secret to perfectly soft and chewy cookies? Well, there’s actually three.
First, a little corn starch addition to soften up the batter.
Second, chilling. Once you’ve rolled the dough balls make sure to cool them in the fridge before baking. Otherwise, they’ll spread too thin and get too crispy!
Third, slightly underbake them. Once you pull the cookies out of the oven, they’ll still bake a little more. Over bake and you’ll end up with little rocks instead (gross).
Scroll down for the celebratory soft chewy funfetti cookies recipe!Print
Buttery, sprinkle-filled soft and chewy funfetti cookies perfect for any celebration!
- 1 1/2 cups all purpose unbleached flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 1/2 teaspoons corn starch
- 1/2 cup unsalted butter, room temperature
- 1/2 cup white sugar
- 1/4 cup brown sugar
- 1 egg, room temperature
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup rainbow sprinkles
- 1/4 cup white chocolate chips
- Rainbow sanding sugar, for garnish
- Preheat oven to 350˚F. Prepare a baking sheet with a silpat or parchment paper
- In a medium bowl, mix together flour, baking soda, sea salt, and corn starch until completely combined. Set aside.
- In a large bowl using a hand mixer or a standing mixer with a paddle attachment, cream together butter and sugars on a medium high speed, about 1 minute.
- Add the egg and extracts and beat until light and fluffy, about 1 more minute.
- Stir the flour mixture into the sugar mixture until thoroughly combined.
- Gently fold in white chocolate chips and sprinkles.
- Scoop out balls of dough, about 2 tablespoons each, onto the prepared baking sheet. Chill for 30 minutes.
- Bake 10-15 minutes, being careful not to overcook! Remove from the oven when they look almost but not quite done. They will still be quite soft in the center.*
- Sprinkle cookies with sanding sugar and let pan cool on a wire rack for 5 minutes.
Cooking times strongly depend on how chilled your cookies are and how warm your oven runs. Once your cookies have been baking for 10 minutes, keep an eye on them.