Chewy Funfetti Cookies
These funfetti cookies are soft, chewy & made with everyday ingredients. No fancy equipment & a no-chill option when you need them fast.
Servings: 12
Calories: 192kcal
Ingredients
- 150 g caster sugar
- 125 g softened butter
- 1 medium egg
- 1 tsp vanilla extract
- 200 g plain flour
- ½ tsp bicarbonate of soda
- 30 g brightly coloured sprinkles, e.g. Dr. Oetker
Instructions
- Place the sugar and very soft butter into a mixing bowl and beat with an electric hand mixer or wooden spoon until soft and creamy.
- Add the egg and vanilla and beat until combined, then add the flour and mix until it forms soft clumps.
- Reserve 1 tbsp of the sprinkles, then add the rest to the dough and bring it together to form your cookie dough. Roll into small golf-ball-sized balls and place in a container. Refrigerate for at least 1 hour.
- Preheat the oven to 160°C fan, Gas 4 and line 2 baking trays with baking paper.
- Roll into small golf-ball-sized balls and place on the baking tray, spaced well apart. Flatten slightly, then decorate with the remaining sprinkles.
- Bake for 12–13 minutes until browned. Allow to cool on the baking tray — they are quite soft but will harden on cooling.
Notes
- Chilling the dough for an hour makes a noticeable difference to the thickness and chew, so if you've got the time it's worth doing.
- Make sure the butter is properly softened at room temperature rather than melted - it needs to hold air when you cream it with the sugar, and melted butter is usually what causes these funfetti cookies to spread too flat.
- Don't forget to press that reserved tablespoon of sprinkles onto the tops before they go in the oven. It's what gives them that professional look.
- If you want to keep a stash ready to go, freeze the raw dough balls in an airtight bag for up to 3 months and bake from frozen whenever you want one fresh.
Nutrition
Calories: 192kcal | Carbohydrates: 24g | Protein: 4g | Fiber: 1g | Sugar: 13g