My children differ greatly on many accounts, and cookies are no exception. One loves chocolate chip, while the other requests they be left out from a small portion of the chocolate chip cookie dough to gobble up some plain vanilla cookies. Experience has taught me that sprinkles equal smiles on faces young and old, so it’s no wonder rainbow sprinkle-speckled funfetti cookies are a pathway to peace when it comes to baking up a batch of homemade treats.
The recipe for these funfetti cookies is very similar to many chocolate chip cookie recipes with two main differences: the first being that rainbow sprinkles are the star here, adding an explosion of fun to every bite. The second, is another key ingredient that might be considered a bit of a specialty: cream of tartar. But it’s well worth adding to your pantry.
The addition of cream of tartar to this funfetti cookie recipe is fundamental. Adding cream of tartar ensures a super chewy cookie (crisp crumbs need not apply when it comes to funfetti cookies is my feeling). The cream of tartar also allows you to skip chilling the dough after mixing, and bake them straight away. Funfetti cookies even quicker? Yes, please.
The only thing that could make these funfetti cookies even more fun is using them to make ice cream sandwiches.
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon cream of tartar
- 1 stick unsalted butter (softened)
- 1/2 cup light brown sugar (firmly packed)
- 1/3 cup granulated natural cane sugar
- 1 large egg (at room temperature)
- 1 teaspoon vanilla extract
- 1/3 cup rainbow sprinkles
Gather the ingredients.
Preheat the oven to 350 F. Line baking sheets with parchment paper.
Combine flour, baking soda, salt, and cream of tartar in a small bowl.
Add butter to a deep bowl, and beat with a hand mixer, or the paddle attachment of a stand mixer, until creamy, 30 seconds.
Add sugars, and beat until light and creamy, 3 to 5 minutes. Add egg and vanilla. Beat until light and fluffy, 1 minute.
Add flour mixture to bowl. Mix until just incorporated, and there are no visible signs of flour. Stir in the sprinkles.
Drop dough, 1 1/2 tablespoons at a time (a medium cookie scoop is good for this step), onto the prepared baking sheets, spacing the dough 2 inches apart.
Bake, one sheet at a time (important for cookies to cook evenly), until the bottoms and edges are lightly browned and the tops look set but still soft and chewy in the center, 12 to 14 minutes.
Let cookies cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.
- Should you choose to make the dough in advance, though, chilling, or even freezing it is perfectly fine, too. In fact, I often pre-shape cookies by scooping dough onto a parchment paper-lined baking sheet, then flash freezing the balls of dough. Once solid, the frozen cookie dough can be baked directly from the freezer at the same temperature (just add 2 to 3 more minutes to the baking time).