Mini Funfetti Cookies (Soft & Chewy) Recipe
Introduction
These Mini Funfetti Cookies are soft, chewy, and loaded with colorful rainbow sprinkles for a fun, festive treat. Perfectly sized for snacking or sharing, they bring a joyful twist to classic sugar cookies.
Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt (or table salt)
- ½ cup unsalted butter, melted and cooled
- ½ cup granulated sugar
- ¼ cup light or dark brown sugar, packed
- 1 tablespoon vanilla extract or paste
- 1 egg, room temperature
- ½ cup rainbow sprinkles
Instructions
- Step 1: In a large bowl, mix the melted and cooled butter with the granulated sugar and brown sugar using a silicone spatula until smooth and combined.
- Step 2: Add the egg and vanilla extract to the butter and sugar mixture, stirring until smooth.
- Step 3: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Step 4: Gradually add the dry ingredients to the wet mixture, stirring until mostly combined. Fold in the rainbow sprinkles carefully to avoid melting the colors.
- Step 5: Cover the dough with plastic wrap and refrigerate for at least 30 minutes, up to 2 days for better flavor and easier handling.
- Step 6: Preheat the oven to 350°F (177°C) and line two baking trays with parchment paper.
- Step 7: Use a cookie scoop to form 1 teaspoon-sized balls of dough and place them on the baking trays about 3 inches apart.
- Step 8: Bake one tray at a time for 9-11 minutes, or until the edges are slightly golden and the centers are mostly set.
- Step 9: For a perfectly round cookie, optionally press a large circular cutter or mug gently on a warm cookie and move in a circular motion.
- Step 10: Let the cookies cool on the baking tray for 5 minutes before transferring to a wire rack to cool completely.
Tips & Variations
- Chilling the dough helps prevent cookies from spreading too much and enhances the flavors.
- Use high-quality vanilla extract for a richer taste.
- Swap rainbow sprinkles for chocolate chips or holiday-themed sprinkles for different occasions.
- For extra soft cookies, slightly underbake and allow them to finish cooking on the hot tray after removing from the oven.
Storage
Store cooled cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 3 months—thaw at room temperature before serving. To refresh softness, warm briefly in the microwave for 10-15 seconds.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use salted butter instead of unsalted?
Yes, but omit or reduce the added salt in the recipe to avoid overly salty cookies.
Why should the egg be at room temperature?
Room temperature eggs mix more evenly into the dough, helping to create a smooth texture and consistent bake.
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Mini Funfetti Cookies (Soft & Chewy) Recipe
- Total Time: 44 minutes
- Yield: 50 mini cookies 1x
Description
These Mini Funfetti Cookies are soft, chewy, and bursting with colorful rainbow sprinkles, making them perfect bite-sized treats for any occasion. With a tender texture and a rich vanilla flavor, these cookies are easy to make and delightfully festive.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt (or table salt)
Wet Ingredients
- ½ cup unsalted butter, melted and cooled
- ½ cup granulated sugar
- ¼ cup light or dark brown sugar, packed
- 1 tablespoon vanilla extract or paste
- 1 egg, room temperature
Mix-ins
- ½ cup rainbow sprinkles
Instructions
- Mix Butter and Sugars: In a large bowl, use a silicone spatula to combine the melted and cooled unsalted butter with the granulated sugar and brown sugar until the mixture is smooth and well blended.
- Add Egg and Vanilla: Stir in the room temperature egg and vanilla extract or paste until the wet mixture is smooth and uniform.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and fine sea salt. Gradually add these dry ingredients to the wet mixture, mixing until mostly combined.
- Fold in Sprinkles: Gently fold in the rainbow sprinkles into the dough to evenly distribute the colors without overmixing.
- Chill Dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes, or up to 2 days, to let the dough firm up and enhance the flavors.
- Preheat Oven and Prepare Trays: When ready to bake, preheat your oven to 350°F (177°C). Line two baking trays with parchment paper for easy cleanup and non-stick baking.
- Scoop and Shape Cookies: Use a cookie dough scoop or teaspoon to portion out small dough balls (about 1 teaspoon each). Place them on the lined trays spaced approximately 3 inches apart to allow for spreading.
- Bake Cookies: Bake one tray at a time for 9-11 minutes, or until the edges are slightly golden and the centers are mostly set but still soft. For perfectly round cookies, optionally press a large circular cutter or mug on the warm cookie and move it around gently to shape.
- Cool and Serve: Let the cookies cool on the baking tray for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your soft and chewy mini funfetti cookies!
Notes
- Refrigerating the dough helps prevent excessive spreading and enhances flavor development.
- Using a cookie scoop ensures uniform cookie sizes for even baking.
- For more vibrant cookies, use high-quality rainbow sprinkles that do not bleed color.
- These cookies store well in an airtight container at room temperature for up to 5 days.
- You can freeze the dough balls on a baking sheet, then transfer to a bag for longer storage. Bake directly from frozen, adding a couple of extra minutes to baking time.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Mini Funfetti Cookies, Soft Cookies, Chewy Cookies, Rainbow Sprinkles, Bite-sized Cookies, Easy Cookie Recipe, Vanilla Cookies
