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Funfetti Sugar Cookies
Funfetti Sugar Cookies are sugar cookies with colorful sprinkles that bake up soft, sweet, and delicious.
Ingredients
4 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
Pinch of salt
1 cup (2 sticks,) unsalted butter, softened
1 cup oil (vegetable or canola)
1 cup granulated sugar
1 cup confectioner’s sugar
2 eggs, at room temperature
2 teaspoons vanilla extract
1/2 teaspoon butter extract
1 cup colored sprinkles
Instructions
- In a bowl, whisk together flour, baking soda, cream of tartar, and a pinch of salt. Set aside.
- In the bowl of a stand mixer with the paddle attachment, beat butter on high speed until light and fluffy, about two minutes. Add oil and both sugars and beat to mix well. Scrape sides of the bowl, then add eggs, vanilla extract and butter extract. Beat again until well combined.
- Add half of the flour mixture to the mixing bowl, then mix on low speed just until combined. Add the other half of the flour mixture plus the colored sprinkles, and on low speed, mix again just until combined. Avoid over-mixing.
- Cover and chill the cookie dough for at least an hour, or overnight.
- When ready to bake, preheat oven to 375 degrees F. Position the oven rack in the upper third of the oven.
- If baking with thin cookie sheets, double up the pans to avoid scorching the bottom of the cookies. Line the top pan with parchment. If baking with heavy or insulated cookie sheets, no need to double up. Use a one-ounce cookie scoop (this one is approximately 1.5 tablespoons) and place 12 scoops of cookie dough on the baking sheet, lined up 3X4.
- Bake for 12 to 14 minutes (depending on the pan you are using and your oven)- turning halfway through the baking time – until the edges of the cookies are very lightly golden brown. Remove from the oven and cool on the baking sheet for 2 to 3 minutes, then remove the cookies to a wire rack to finish cooling completely. They will be very soft when they first come out so let them set up on the parchment before attempting to move them to a cooking rack.
- Let the oven recover back to 375 degrees F. before starting the next pan. We kept two pans ahead and kept them refrigerated between batches. Also keep the bulk cookie dough refrigerated as you work.
- Repeat this process until you have baked all 54 cookies (five trays).
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