Softbatch Funfetti Sugar Cookies

Who can say no to super soft cookies with sprinkles baked in.

I sure can’t.

Softbatch Funfetti Sugar Cookies (from scratch not a mix) - Recipe at averiecooks.com

It’s been on my bucket list to come up with a softbatch-style sugar cookie recipe that’s soft, and not at all cakey, with just hints of chewiness around the edges.

And I wanted to make these from scratch, not from Funfetti cake mix. I have nothing against it, and once upon a time used cake mix a whole lot more, but this recipe is 100% from scratch.

Softbatch Funfetti Sugar Cookies (from scratch not a mix) - Recipe at averiecooks.com

I wanted cookies with less cakiness than Lofthouse Cookies, and I wanted drop rather than rollout cookies recipes. I didn’t want to have to frost them, so baking in sprinkles was my solution.

I definitely didn’t want hard or crispy cookies, which are words don’t belong with cookies.

I know people love sugar cookies and decorated Christmas cookies, but I think they’re tasteless and way too hard. I would never waste my calorie budget on cardboard cookies with frosting that’s crunchy. No way.

fSoftbatch Funfetti Sugar Cookies (from scratch not a mix) - Recipe at averiecooks.com

Earlier this year I made these Chewy Sugar Sprinkles Cookies and while I like them, I felt like I could improve on them, and I did just that.

For these, I worked cornstarch into the dough. It’s my secret weapon for creating softbatch-style cookies.

I’ve written about it before so many times and swear by it.

Softbatch Funfetti Sugar Cookies (from scratch not a mix) - Recipe at averiecooks.com

I included both almond and vanilla extracts in the cookies to really play up the Funfetti cake batter taste.

I used clear imitation vanilla extract rather than real vanilla extract. This is a recipe where using the cheap stuff is preferred to the real thing because imitation provides a classic, bakery-cake, nostalgic flavor. It’s found in the baking aisle next to real vanilla and it’s a fraction of the cost.

Softbatch Funfetti Sugar Cookies (from scratch not a mix) - Recipe at averiecooks.com

You can’t have Funfetti without sprinkles and the abundance of them adds texture and flavor. Everything is better with sprinkles. The more the merrier.

The recipe makes a smaller batch,  just 15 cookies, perfect when you don’t want or need dozens of cookies laying around and tempting you. Feel free to double it if you’d like.

Softbatch Funfetti Sugar Cookies (from scratch not a mix) - Recipe at averiecooks.com

You absolutely must chill this dough before baking, no exceptions. The cookies will spread and bake flat and thin if you don’t chill the dough.

Don’t overbake. The cookies will look quite raw and underdone at 8 minutes, but they firm up while they cool. Don’t be tempted to bake them longer because they’re not meant to be browned, golden, or crisp. They’re meant to be white and soft.

I make the dough, scoop into balls, cover and refrigerate them, for up to 5 days, before baking.

Softbatch Funfetti Sugar Cookies (from scratch not a mix) - Recipe at averiecooks.com

The cookies are pillowy soft and tender with just a tiny bit of chewiness around the edges. They’re lightweight without being airy or dry.

They’re moist with a rich buttery flavor. If you’re a ‘dough’ person, rather than an add-ins person, and can appreciate the simple pleasures of a really good, flavorful dough, this dough will be your new best friend.

Softbatch Funfetti Sugar Cookies (from scratch not a mix) - Recipe at averiecooks.com

I have no willpower around super soft tender cookies like these.

Especially when sprinkles are involved.

Softbatch Funfetti Sugar Cookies (from scratch not a mix) - Recipe at averiecooks.com

Softbatch Funfetti Sugar Cookies - Move over cake mix. These easy, super soft cookies are from scratch & loaded with sprinkles! Recipe at averiecooks.com

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Softbatch Funfetti Sugar Cookies

Move over cake mix. These easy, super soft cookies are from scratch and loaded with sprinkles. They're super soft and tender, with just hints of chewiness, and are my new favorite sugar cookies. They're pillowy soft without turning cakey or crunchy, thanks to a bit of cornstarch. It's my secret weapon for making softbatch-style cookies. The extracts used give the cookies a cake batter-like taste, while the abundance of sprinkles baked in adds texture and flavor to the rich, buttery dough. They're fast, easy, and the recipe makes a small batch size. Feel free to double it. Chilling the dough is imperative before baking and don't be tempted to overbake.

Yield: 15 medium cookies

Prep Time: 10 minutes

Cook Time: 8 minutes

Total Time: 2+ hours, for dough chilling

Ingredients:

1/2 cup (1 stick) unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 1/2 teaspoons clear imitation vanilla extract (real vanilla extract may be substituted)
1 1/2 teaspoons almond extract
1 1/2 cups all-purpose flour
2 teaspoons corn starch
3/4 teaspoon baking soda
pinch salt, optional and to taste
3/4 cup sprinkles (jimmies)

Directions:

  1. To the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar, egg, extract, and beat on medium-high speed until well-creamed, light and fluffy, about 5 minutes (or use a hand mixer and beat for at least 7 minutes). Do not shortcut the creaming process; make sure dough is very light in color and fluff, stop to scrape down the sides of the mixer as necessary.
  2. Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, optional salt, and mix until just combined, about 1 minute.
  3. Add the sprinkles and beat momentarily to incorporate, less than 1 minute, or fold in by hand.
  4. Using a medium 2-inch cookie scoop, form heaping two tablespoon mounds (I made 15). Place mounds on a large plate, flatten mounds slightly with your palm, cover with plasticwrap, and refrigerate for at least 2 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.
  5. Preheat oven to 350F, line two baking sheets with Silpats, or spray with cooking spray. Place mounds on baking sheets, spaced at least 2 inches apart (I bake 8 cookies per sheet). Bake for 8 minutes, or until edges have set and tops are just beginning to set, even if undercooked, pale, and glossy in the center. These cookies should not turn golden or brown at all and should stay white. Do not bake longer than 9 minutes for soft cookies because they firm up as they cool (The cookies shown in the photos were baked with dough that had been chilled overnight, allowed to come to room temp for 15 minutes, and were baked for 8 minutes, with trays rotated at the 4-minute mark). Allow cookies to cool on the baking sheet for about 5 minutes before removing and transferring to a rack to finish cooling.
  6. Store cookies airtight at room temperature for up to 1 week, or in the freezer for up to 3 months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Adapted from Chewy Sugar Sprinkles Cookies and Sugar Doodle Vanilla Cookies

Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

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Sugar Doodle Vanilla Cookies

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White Chocolate Snickerdoodle Cookies – The dough is rolled in a cinnamon-sugar coating and white chocolate chips are folded int0 the batter for a fun twist on classic snickerdoodles. Soft, moist, and chewy

White Chocolate Snickerdoodle Cookies - averiecooks.com

Maraschino Cherry White Chocolate Cookies

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No Ice Cream Maker Funfetti Cake Bakker Golden Oreo Ice Cream

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Thanks for the 25 Fast and Easy Recipes In a Snap and Cookbook Giveaway entries

Do you have a favorite sugar cookie recipe?

 

   

173 Responses to “Softbatch Funfetti Sugar Cookies”

  1. #
    51
    Maureen | Orgasmic Chef — July 22, 2013 at 7:36 pm

    What’s not to love about sprinkles and cookies? :)

    Reply

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    Gloria @ Simply Gloria — July 22, 2013 at 9:19 pm

    Super soft baked cookies are my most favorite! And, the kids would have a blast making these this coming weekend…already on the to-bake list! Pinning and printing as I type! (=

    Reply

  3. #
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    Christina @ The Beautiful Balance — July 23, 2013 at 12:31 am

    These look incredible! Seriously, there is nothing better than a soft and warm cookie out of the oven, especially with sprinkles in them! :)

    Reply

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    Fed Up and Drunk — July 23, 2013 at 7:28 am

    Just looking at those is enough to put a smile on your face, let alone eating them – love the colours! And thanks for the tips on making soft cookies – it can be tricky to get the balance right :)

    Reply

    • Averie Sunshine replied: — July 23rd, 2013 at 7:39 am

      Glad you like the tips and I love your blog name!

      Reply

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    Nutmeg Nanny — July 23, 2013 at 5:34 pm

    Yummy! I can’t resist soft cookies :) these are fantastic!

    Reply

  6. #
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    Nessa — July 23, 2013 at 6:30 pm

    So fun!

    Reply

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    Liz (Litte Bitty Bakes) — July 23, 2013 at 6:53 pm

    These look amazing! So soft and chewy, and you’re right, cannot do wrong with rainbow sprinkles. I love anything having to do with “funfetti” and this recipe is no exception.

    Reply

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    Maggie @ Sunnyside Up Smile — July 23, 2013 at 10:35 pm

    I love love love softbatch cookies! The softer and fluffier the better. I hate it when the dough is dry and crumbly! Blech! These sound like winners ;)

    Reply

  9. #
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    Rachel — July 24, 2013 at 1:46 am

    Could you omit the almond extract or add extra vanilla instead? I really want to bake these without having to make a trip to the store!

    Reply

    • Averie Sunshine replied: — July 24th, 2013 at 2:06 am

      Yes of course – fine! If you have it, great. If not, don’t make a special trip. LMK how you like them!

      Reply

  10. #
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    Erika — July 24, 2013 at 11:22 am

    Let me just say.. All of your recipes never disappoint.. My daughter and I made these cooks last night and they were amazing.

    Reply

    • Averie Sunshine replied: — July 24th, 2013 at 3:03 pm

      Thanks for telling me you tried them with your daughter and you’re happy! That is awesome, Erika! Thanks!

      Reply

  11. #
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    Carolyn — July 26, 2013 at 5:50 am

    Is anyone having a problem with these flattening? I did the overnight chill and have a thermometer in my oven and they flattened like crazy. I mean like totally flat. My baking soda is fresh, but I still (I left a question on this a few days ago) don’t see how it can work without an acid… especially after seeing what happened to these cookies when they went into the oven. I’m going to try them with baking powder the next time. Love the idea of these, but do not like flat cookies… which is why I love Averie’s recipes :)

    Reply

    • Averie Sunshine replied: — July 26th, 2013 at 6:12 am

      Carolyn you can see from my photos that my cookies were not flat and had nice lift and were quite puffy in the center. There have been others who have written in and have already made them with success, too. I wrote the recipe exactly like I made them and not sure what to say about yours. You could try baking powder, yes; you could add slightly more flour, maybe 1/4 cup or so. And maybe play around with the size of your mounds. You can see from my raw dough balls they are very full and round. Sorry that your cookies flattened. If you try other things, let me know.

      Reply

      • Emily replied: — December 9th, 2013 at 6:44 am

        I love your website and I’m making these cookies for a cookie exchange tomorrow and had the same problem with them flattening. :( have you heard of any tricks to fix this problem?

        • Averie Sunshine replied: — December 9th, 2013 at 7:01 am

          I don’t have any issues with flattening and have remade this recipe as this cookie, too – and have made both versions, many times.
          http://www.averiecooks.com/2013/10/lofthouse-soft-sugar-sprinkles-cookies.html

          Sorry you’re having issues. I would recommend doing any combination of the following: adding 1 tsp baking powder, adding 1/4 cup more flour, using a high quality flour like King Arthur all-pupose (red/white bag) – other brands of flour don’t yield as good of results, ever, in any baking – from bread to muffins to cookies – for me; baking on a Silpat (it’s instrumental for thick cookies and if you’re not, that’s a huge problem right there)….LMK what you do!

      • Emily replied: — July 2nd, 2014 at 8:04 pm

        the first tray i put into the oven came out quite flat. I fluffed the mounds of dough on the second tray i put in instead of slightly flattening the mounds as the recipe says, and those came out lovely!

        • Averie Sunshine replied: — July 3rd, 2014 at 12:15 am

          Glad they came out just right for you on the second tray!

  12. #
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    Loretta | A Finn In The Kitchen — July 26, 2013 at 6:18 am

    Seriously! My mood just picked up looking at all those happy sprinkles! No shortage, that’s for sure.

    Reply

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    Dorothy @ Crazy for Crust — July 26, 2013 at 4:48 pm

    These are like piles of funfetti awesomeness. I’m in love!

    Reply

  14. #
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    Julie — July 27, 2013 at 6:51 pm

    This looks wonderful and homemade, I have to try this! We would love for you to share at our fun Super Summer Saturday. Thanks! Julie

    Reply

  15. #
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    Jess @ Floptimism — July 28, 2013 at 4:32 pm

    Hello! My name is Jess, and I run a food blog called Floptimism where every week I write a post called “Weekend Wrap Up.” Basically, it’s where I highlight some of my favorite web finds from the past week to share with my readers. I loved your recipe so much (I seriously used to LOVE those bakery cookies!) that I featured it on this week’s wrap-up, and wanted to let you know. Thank you for such a great idea and blog post! I’ve included the link below in case you’re interested. I hope you had a great weekend!

    http://floptimism.blogspot.com/2013/07/weekend-wrap-up-short-sweet.html

    Reply

    • Averie Sunshine replied: — July 28th, 2013 at 5:09 pm

      Jess thanks for the feature and I will pop over and check it out!

      Reply

  16. #
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    Marie — August 1, 2013 at 7:40 pm

    Hey Averie! Your cookies always turn out so beautifully, it got me wondering – what brand of butter do you use?

    Reply

    • Averie Sunshine replied: — August 1st, 2013 at 7:44 pm

      Trader Joe’s unsalted 95% of the time. Otherwise Kerrygold unsalted on rare occasion. I think it has more to do with chilling the dough and baking on a Silpat than the butter to be honest though!

      Reply

  17. #
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    Monica M — August 4, 2013 at 3:23 pm

    Hi Averie, I just made these into one big cookie, I have divided the amount of ingredients of course and it turned out amazing!!!! I looooove the after taste of almonds, that’s possibly one of my favourite flavours! Next time I will make them into normal cookies though cause they are more easy to control how much you eat! lol :)

    Reply

    • Averie Sunshine replied: — August 4th, 2013 at 3:42 pm

      Almond extract is just so heavenly – I love the stuff, too! And I like your idea of a biggie cookie. Makes it easier/faster, actually :) So glad you loved these and had amazing results! You’re the best for trying almost every single recipe I post! xo

      Reply

  18. #
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    Monica M — August 4, 2013 at 3:48 pm

    Yeah because of that I now go to the gym basicly every day lol :) There;s no way I can give up all these goodies!!! It’s a pleasure to try all you recipes! :) x x

    Reply

  19. #
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    Becky — August 8, 2013 at 7:43 pm

    I threw a batch of these together this evening, and man, are they ever good. And a great homemade version of the Funfetti cookies I love so much :)

    Reply

    • Averie Sunshine replied: — August 8th, 2013 at 7:53 pm

      Thanks for trying them and so glad you’re loving them! Thanks for coming back to LMK!

      Reply

  20. #
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    Melissa @ No. 2 Pencil — August 13, 2013 at 7:57 am

    These cookies are absolutely gorgeous! Love!!!!

    Reply

    • Averie Sunshine replied: — August 13th, 2013 at 9:17 am

      Thanks Melissa! And I love all your EASY fun recipes!

      Reply

  21. #
    71
    Farnaz — August 14, 2013 at 11:19 am

    Hi,
    I’m making these my 4 year old daughter today and just wondering……can I freeze the raw cookie dough? I was thinking of baking some today and then freezing some to bake later.
    Thx!

    Reply

    • Averie Sunshine replied: — August 15th, 2013 at 2:53 am

      Yes you can do that – with these, or any of my cookie recipes. Just cook about 1-2 mins longer, if necessary. No need to even thaw it. Just put on baking sheets while oven preheats and bake as directed. LMK how you like the cookies!

      Reply

      • Farnaz replied: — August 20th, 2013 at 4:03 pm

        These cookies were amazing! I made them for my daughter but couldn’t resist eating them myself as well!!! Can’t wait to try more recipes!

        • Averie Sunshine replied: — August 20th, 2013 at 6:09 pm

          So glad both you and your daughter found them irresistible and that they turned out amazing for you! Wonderful!

  22. #
    72
    Nic — August 18, 2013 at 3:42 pm

    I just made these today for my kids’ UnBirthday party, and they flattened. (Definitely my error. I flattened them too much before cooling and didn’t reshape. Not to mention the fact that I’m lucky if my baking attempts just TASTE good, much less look as GORGEOUS as yours do.) They’re super cute and delicious anyway. Not to mention my first use of almond extract. (I’m in love.)

    Adorable recipe, and I’ll definitely re-try with a more careful hand.
    <3

    PS. These were a bit of a surprise for my daughter, and she FLIPPED out. Loves them. Thanks so much for this recipe.

    Reply

  23. #
    73
    krista — August 22, 2013 at 4:44 am

    Can you refrigerate the dough and then .use the refrigerated dough or do tjey have to be refeigorates as cookies?

    Reply

    • Averie Sunshine replied: — August 22nd, 2013 at 4:45 am

      Refrigerating the dough cookie ball shapes is easier than refrigerating a big hunk of dough b/c then you have to chisel out rock hard dough.

      Reply

  24. #
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    Jen — September 8, 2013 at 9:20 pm

    Beautiful cookies that look yummy! I plan on making these this week to surprise my kids. Just wondering, is there a certain brand of sprinkles you use or do you just get whatever the store has? Our stores don’t seem to have the lively colors, maybe Amazon will have some?

    Thanks!

    Reply

    • Averie Sunshine replied: — September 8th, 2013 at 10:21 pm

      I use storebrand but here’s the thing…I stalk 3 different groc stores plus Target for them. Albertson’s in CA is my best bet, Vons is so-so, and Ralph’s is bad for selection. Target is hit and miss. Spring time, pre-Easter and Mother’s Day, etc it’s awesome. They have big tubs of really pretty sprinkles in their dollar bins! I know, crazy right, that I know this – but it’s HARD to actually find cute sprinkles! I agree! Wilton brand is sold at Bed Bath & Beyond and sometimes you can get lucky there, too. LMK what you end up with!

      Reply

  25. #
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    Kelsi Medina — October 4, 2013 at 9:12 am

    I was wondering if I could substitute the rainbow sprinkles for the black and orange ones they have out for Halloween cookies?

    Reply

    • Averie Sunshine replied: — October 4th, 2013 at 9:18 am

      Sounds fun! Try it and I’m sure they’ll be a hit! I kind of want to, too :)

      Reply

  26. #
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    karenb — October 11, 2013 at 11:36 pm

    I made these cookies tonight and they came out very flat. I refrigerated them overnight in 2″ balls and baked them as stated. In fact, the 1st batch I baked right out of the refrig. and the 2nd batch I let sit at room temp. for 15 min. before baking. Both versions came out of the oven slightly mounded but flattened immediately as they cooled. The centers of the cookies did not firm up and look like the photo of your cookies.

    I am at a loss to why these did not stay puffy. I am a very experienced baker(40+ years). The ONLY thing I can think of is the measuring of the ingredients. I measured all my dry ingredients by spooning the ingredient into the measuring cup and leveling off. Is this how you measured your ingredients or did you use the “scoop and sweep” method?

    PLease comment. Thanks!!!

    Reply

    • Averie Sunshine replied: — October 12th, 2013 at 10:43 am

      Hi Karen
      Ok thanks for trying these and I honestly don’t know why things didn’t turn out for you with these. I use King Arthur brand flour (all purpose) and I swear by it as ‘insurance’ because it has a slightly higher protein content than others, which will give anything a better rise and better structure from collapsing or falling. Maybe try with King Arthur. You could also try adding about 1/2 tsp baking powder to the recipe; I personally did not need it but sounds like you need something to help give them some puff.

      I measure my flour like you do, rather than the scoop & sweep (the later will tend to add more flour to a recipe than the former). If I am ever on the fence about calling for flour in a recipe, like 1 3/4 cups plus 2 tbsp for example, I will always round up for readers and just say 2 cups. The pitfalls of not adding enough are worse. You could also try adding up to maybe 1/4 cup or so of flour.

      I have another cookie recipe similar to these that I am posting tomorrow. Stay tuned and LMK what you try with this recipe & your results.

      Reply

  27. #
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    Nikki — October 18, 2013 at 5:27 pm

    Dearest kitchen genius,

    I have made these cookies and am most thrilled with the results!! I gave the link to a friend. I also got to thinking that multi-coloured chocolate chips might just be fantastic in these. I did use less sprinkles as that was all I had, but it was plenty!! I love how huge these cookies are!!

    Reply

  28. #
    78
    KayleneP @ The Links Site — October 29, 2013 at 12:10 am

    These look so good – I can’t wait to give them a try! I also love the fact that you can make these so far ahead of time and have them ready to bake in the fridge!

    Reply

    • Averie Sunshine replied: — October 29th, 2013 at 12:15 am

      Enjoy – glad you like the recipe!

      Reply

  29. #
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    Colleen — December 4, 2013 at 9:40 am

    For those who are experiencing flattening….

    you may want to try substituting half the butter with an equal amount of butter flavor crisco. This will stop the spreading and flattening, and does NOT change the flavor of the final product.

    Reply

  30. #
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    Logan — December 9, 2013 at 10:20 am

    Do you have any recommendations for baking these in high altitude?

    Reply

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    Stacie — December 12, 2013 at 9:54 pm

    I have made these twice now and they are very yummy. The few I did spread but I wasn’t keeping track of time and I let them sit out at room temp too long before baking. I didnt let the rest sit out and they turned out lovely. I like just to do a few cookies at first because i have seen you mention in replies to posts that oven temps can vary. I just got a new oven so I am still getting the hang of it.

    My husband doesn’t like almond extract so I used only a teeny bit and used vanilla for the rest. I used Christmas colored jimmies and they look so pretty for the holidays. Thanks for the recipe! I love that you don’t overbake your recipes. The cookies are always such a great texture. I can’t wait to try you m&m cookies tomorrow.

    Reply

    • Averie Sunshine replied: — December 12th, 2013 at 10:16 pm

      Oh gosh, great comment! Not overbaking, using more vanilla than almond b/c it’s the right choice for your family/hubs (good, always bake to taste; yours!), the xmas jimmies, realizing that room temp dough does and will spread more than chilled (wish all people clued into that), new oven and testing things out in batches – I am so happy that you’re baking smart! And thanks for trying this recipe!

      The M&M cookies are great! It’s my fave all-around dough base for choc chip cookies, twix/snickers/milky way/M&M cookies, and LMK how they go for you!

      Reply

      • Stacie replied: — January 10th, 2014 at 12:10 am

        I made those m&m cookies and they were soooooo good. They spread a bit more than in your photos. Not sure where I went wrong. I was careful about chilling them and such. Only thing I could think is maybe I am not creaming the butter enough AND I used salted butter. Regardless though they are delicious and I will try again possibly doing a better job of creaming the butter.

        Perhaps I should have put this on the actual m&m cookie review!

        Thanks for your replies and comments! My family (Dad especially) loves your soft cookies.

        • Averie Sunshine replied: — January 10th, 2014 at 12:36 am

          Feel free to just paste this on the M&M cookies if you’d like! That way others know what’s up :)
          http://www.averiecooks.com/2013/03/soft-and-chewy-mms-cookies.html

          The softbatch funfetti cookies are prone to spreading more so than some of the other cookies, like the M&M Cookies which are based on my fave choc chip cookie base. Cookies made with that base, just don’t spread. But it doesn’t translate to a white, pale cookie like the funfetti. I would say cream better, continue with the chilling, but also using a higher quality flour, like king arthur brand, will really help you. It has a slightly higher protein content and in baking that means cookies, cakes, etc rise better, get better oven spring with muffins and breads, and just all around, it will help you!

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    Stephanie — December 18, 2013 at 12:06 pm

    “Do not overbake.”

    I have had to put my cookies in the oven four times (total of at least 15 minutes) and they are still basically raw in the center. The only deviation I made from the recipe is baking them on stoneware instead of a regular baking sheet. Any ideas where I may have gone wring, or anyone else experience their cookies not actually cooking?
    Thanks.

    Reply

    • Averie Sunshine replied: — December 18th, 2013 at 1:02 pm

      baking them on stoneware instead of a regular baking sheet = YES THAT’S where you went wrong!!! Stonewear heats/cooks/conducts heat totally differently than regular cookies sheets and they share none of the same properties. Bake cookies on a regular cookie baking sheet. Save your stonewear for your pizzas and pita breads and such.

      Reply

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    Farnaz — December 22, 2013 at 6:21 am

    Made these again for Christmas using red and green sprinkles!!! So good.

    Reply

    • Averie Sunshine replied: — December 22nd, 2013 at 7:14 am

      Awesome that you made them again and went red and green! Festive and great idea! :)

      Reply

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    MJB86 — January 22, 2014 at 5:39 pm

    These are the first Pinterest cookies that I have made (out of several recipes) that have turned out just as pictured! They are delicious! Didn’t have any almond extract on hand so just used vanilla but going to make them again in the future with the correct extracts! Still delicious and so so cute! Thank you for a great recipe!!

    Reply

    • Averie Sunshine replied: — January 22nd, 2014 at 9:18 pm

      Glad to hear that my recipe broke your spell and that they turned out for you just as pictured! Thanks for trying them & glad you’re a fan!

      Reply

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    Amber Davis — January 23, 2014 at 8:35 pm

    Thank you so much for this recipe!! It was very clear, concise, and thorough. This is exactly how every recipe should be! Mine turned out great, but I thought the almond flavor was a little heavy and toned it down for my second batch. My man LOVES soft cookies, so these were just his speed!

    Reply

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    Cindy Adams — January 24, 2014 at 8:10 pm

    Okay, I made these today and they were an absolute hit! I followed the directions to a “t”, other than that I didn’t have any almond extract (we’ve been snowed in the last few days), but I did have rum extract. I made another nutty, shortbread cookie over the holidays with it, so I figured I’d might as well use it up in this recipe. I don’t think I’d do it any differently! For those of you who aren’t familiar with rum extract, the cookies won’t taste like alcohol at all, even though the extract smells JUST LIKE the liquor. The rum extract just enhances the vanilla in the recipe. I will also say that although I chilled the dough for almost 4 hours, the cookies I made did flatten quite a bit, too. I didn’t have a scoop, so I just used a Tablespoon measuring spoon and made slightly rounded Tablespoons of dough. That ended up making 46 cookies from a double batch of the recipe. I cooked them at 350 for 4 minutes, turned the cookie sheets (baked two sheets at a time), and then baked them for 4 more minutes. They turned out perfect! This recipe will be a keeper. Thank you Averie for posting it. I will definitely be trying more of your recipes in coming weeks.

    Reply

    • Averie Sunshine replied: — January 25th, 2014 at 12:02 am

      I love rum extract and actually, in so many ways, it’s pretty similar to almond extract and in a pinch, I have subbed rum extract for either almond or vanilla extract. There’s one I can get the storebrand (Ralph’s/Kroger) for like 1.99 super cheap called ‘butter rum extract’ and I really like that one. Anyway, good call!

      The best thing you can do for the flattening issue is go buy a cookie scoop. It’s just impossible to get high/tall yet tightly compacted dough balls by using a tablespoon. You’ll be amazed at the difference & if not baking on a silpat, get one too. A small investment for even better cookie results!

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    Kelsey — February 1, 2014 at 6:59 pm

    YUM – I seriously just discovered this recipe, and made it immediately. Yes, put down my computer, got up off my couch at 9 pm and made it. You had me at homemade funfetti. I will have to let you know just how yummy they turn out after I bake them, at 11 pm. :) I might just wait and have one for breakfast instead. THANKs and I love the “how to grow your blog” and “blogging 101″ posts!

    Reply

    • Averie Sunshine replied: — February 1st, 2014 at 7:17 pm

      I remember this dough as being so good :) Thanks for trying them, asap! And glad you like my blogging how-to posts!

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    Kristen Parks — February 3, 2014 at 4:29 pm

    I just made these tonight (had to use christmas sprinkles as that is what I had handy lol) and these tasted awesome. Trying not to eat more than my calories allow. I used a smaller cookie scoop to yield more and I cannot wait to serve these to my co workers tomorrow. I did not wait two hours to bake and they did not spread too much. Did keep it covered while other batches were baking. These are fun, festive and tasty and the almond extract adds a nice flavor to these. LOVE THESE COOKIES!

    Reply

    • Averie Sunshine replied: — February 3rd, 2014 at 6:32 pm

      Glad they were a big hit for you, even without chilling the dough! You have lucky coworkers :)

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    Erika — February 6, 2014 at 5:41 pm

    These cookies rock. I am a straight up sugar cookie snob and I can’t stop eating them. Thank you so much for the recipe.

    Reply

    • Averie Sunshine replied: — February 6th, 2014 at 5:43 pm

      Well I’m impressed if you’re a self-proclaimed sugar cookie snob that you’re super in love with them – glad to hear that!

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    Jaclyn — March 22, 2014 at 10:25 am

    I see these cookies all the time – they are sheer perfection and so gorgeous!

    Reply

    • Averie Sunshine replied: — March 22nd, 2014 at 11:24 am

      Thanks, Jaclyn! They’ve turned out, almost a year later, to be one of my most popular recipes! Funny how that can happen!

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    Jessica @ Sprinkle Some Sugar — March 30, 2014 at 11:15 am

    You’re definitely right, nobody can ever say no to a soft sugar cookie! These look so yummy.

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    M. Williams — July 9, 2014 at 9:35 am

    I live in Flagstaff Arizona at 7000 ft. what altitude do you cook your funfetti cookie?

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    Amanda @ Diary of a Semi-Health Nut — July 13, 2014 at 5:43 pm

    I was drooling and thinking about these cookies after I pinned them on Pinterest a couple of weeks ago and finally made them today! I altered a couple of things like subbing part almond flour, a little less cornstarch and little more baking powder, but I found it so interesting that you used cornstarch! Does that make it fluffier or since it’s a thickener does that help with the slight crispiness? Or is it the chewiness? (haha I am pretty sure it’s one of those but not sure which!)

    Reply

    • Averie Sunshine replied: — July 13th, 2014 at 9:35 pm

      Cornstarch gives that softbatch-style ultra soft texture. It’s probably the almond flour you subbed with that gave more chewy/crispyness because it’s a nut, and nuts get crunchy/crispy in the oven so I’m thinking that aspect comes from the almond flour.

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    Veronica — July 21, 2014 at 7:54 am

    Made these this past weekend and they turned out perfect!! Soft & puffy, they did not spread or flatten at all!! So happy with this recipe!!!

    Reply

    • Averie Sunshine replied: — July 21st, 2014 at 9:18 am

      Glad they came out perfectly for you, Veronica! Thanks for trying them!

      Reply

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    Jessica — August 4, 2014 at 7:03 am

    I tried this recipe the other day and was super disappointed as they came out looking nothing like the photo. :( The cookies seemed very dry and way too airy. I am not sure what went wrong. I want to try again as I have enough ingredients for another batch but I don’t understand whats wrong with my first batch! I didnt chill for 2 hours – Maybe 1 hour but the dough wasn’t runny AT ALL so I thought it was fine. Other than that, I cannot think of what the issue was but the photo had me craving them and they came out nothing like it! :(

    Reply

    • Averie Sunshine replied: — August 4th, 2014 at 11:17 am

      I would chill for the recommended amount of time and also way too dry and airy would seem to indicate the dough was over-floured and or over-baked. When you are measuring flour, don’t hard-pack it; use a light hand and loosely put it in the cup, then measure. Don’t compact it or the dough could become too dense. I use King Arthur all-purpose flour and swear by the results. Also, you don’t want to overbake sugar cookies or they will be dry and airy and all ovens vary, so watch them closely (like a hawk) and the minute they look barely even done, they’re done. Let them cool on the tray for 10-15 mins and they will carryover cook and should be perfect.

      Reply

      • Jessica replied: — August 4th, 2014 at 12:23 pm

        Ok ill try again tonight. Im a New Yorker living in England so I’m just using normal flour which should be fine. What about butter? Does it matter what kind? Also with regards to baking soda versus powder – I used baking soda like the recipe indicated – are you certain? Normally baking soda recipes also have an acidic/ citrus ingredient also to “activate” it – are you 10)% its baking soda and not powder? Just making sure I have it all right for my second try because I am desperate to shove this entire batch of cookies into my mouth exactly as they are from the photo :) I am obsessed with amazing sugar/ almond flavored cookies!!!

        • Averie Sunshine replied: — August 4th, 2014 at 1:34 pm

          I’m just using normal flour which should be fine. = not so fast. European flour is very different from American and if there is such a thing as ‘bread’ flour, you may want to try that. It has more gluten and therefore the cookies will have more structural integrity and not be as prone to spreading. But since I live in San Diego, I cannot comment too much on the flours there!

          I was asked this about the baking powder/soda before and I did use baking soda. If you want to add 1/2 tsp baking powder, it can’t hurt; it could make the cookies a little more airy/light and cakey-textured which I personally don’t prefer so I didn’t use it, but it’s ‘insurance’ if you will.

      • Jessica replied: — August 5th, 2014 at 6:37 am

        OK, Tried it again and they’re amaze balls! Thanks! Things I did differently this time:

        - used unsalted plain butter (last time i used whatever my flatmate had)
        - carefully measured the flour (used same basic flour as its all I had)
        - Chilled overnight
        Used a MIXER and NOT my hand to whisk the ingredients.

        I think a potential huge error was the baking soda measurement – I might have accidentally doubled the amount because I doubled the recipe both times and I think I used the TABLEspoon and not TEAspoon measurement the first time around by mistake. These are great! Love the almond and the denseness to them – thats my favorite part – a DENSE, soft sugar cookie! :) :) Thanks girl! xo

        • Averie Sunshine replied: — August 5th, 2014 at 11:59 am

          So glad they came out just right for you this time…and yes using the butter the recipe calls for, carefully measuring the flour, chilling overnight, and using a mixer AND the baking soda (gosh yes that would have totally done them in had you used a tablespoon and not a teaspoon), all these things ALL matter. Baking is precise and you have to do things just like I write in the recipe or that any recipe calls for to get a good result and glad it all worked out!

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    Jen — August 12, 2014 at 10:28 pm

    HOLY AWESOME! These seriously filled this gaping void in my cookie repertoire!!! Thank you for sprinkle sunshine and this fabulous perfectly textured, non cakey recipe!!!

    Reply

    • Averie Sunshine replied: — August 13th, 2014 at 12:17 am

      So glad you liked these, Jen, and that they filled a gap for you! Love it when that happens woot for non-cakey!

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    Sydney Sun — August 22, 2014 at 12:11 pm

    Love these! I made the cake batter version previously but I would love to try these sometime. The sprinkles just make my life better. :)

    Check out my baking blog! http://Www.forloveofbaking.com to see my funfetti cookies!

    Sydney

    Reply

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