These are THE BEST soft funfetti vanilla cookies! They are truly a delicious treat and am certain you would love them and so would your little ones. Soft, delicious and melt in your mouth kind of cookies.
WHAT YOU WILL NEED.
Let’s delve in baking these delicious treats for all of us to enjoy. Let’s talk about the ingredients needed:
Funfetti sprinkles: These are the multi colored sprinkles that makes the cookies fun for the little ones.
Flour: These cookies call for all purpose flour.
Granulated sweetener: I used the monkfruit sweetener which is way healthier since it has zero calories. Incase you don’t have this, you can substitute it with the regular white sugar or castor sugar.
Baking soda: This is the raising agents in these cookies.
Vanilla extract: If you can get the real deal, go for it! It’s more flavorful and healthy! By the real deal I mean the extract not essence.
Butter: I love using unsalted butter since that way i have control over the salt I add. One can however use salted butter but leave out the salt or add a little less than indicated in the recipe. Its also best to use room temperature butter as it creams easily.
Cornstarch: This is responsible for making the cookies light, soft and melt in your mouth.
Salt: As little as is looks, salt makes the cookies flavorful. Never leave this out unless you want flat-tasting cookies!
Egg: If you can get organic eggs, the better as they are parked with all the nutrients an egg should have.
HOW TO MAKE THE FUNFETTI VANILLA COOKIES:
- In a large bowl whisk the flour, salt, cornstarch and baking soda till well incorporated.
- In another bowl, cream the butter using a stand mixer or a hand mixer on high speed till light in colour and fluffy. (You can use a regular whisk but you will definitely require more elbow grease)
- Add in the egg and vanilla extract and mix till well incorporated. Remember to scrape the sides once in a while to have everything well incorporated.
- Slowly add the dry ingredients into the wet mixture and mix on low to avoid having a mess all over until well incorporated.
- Add the funfetti sprinkles and mix in low speed until just incorporated to avoid breakage. You can use a spatula to fold in any extra unmixed flour on the bowl.
- Using a small ice-cream scoop or tablespoon, roll the dough into small 40g balls. Top them with more sprinkles then place them onto a tray lined with parchment paper or silicon mat. Chill the dough for at least one hour or even upto overnight.
- Preheat your oven to 180° C a few minutes before removing your dough from the fridge.
- Bake for about 12 minutes or until the edges are just set. Remove from the oven and leave them on the baking tray for about 5 minutes as they continue cooking from the heat of the tray.
- Serve warm with a glass of milk or store in an airtight container for upto 4-5 days.
FUNFETTI VANILLA COOKIES RECIPE VIDEO
Here is a quick video showing how I made these soft and delicious funfetti vanilla cookies. You can also subscribe to my YouTube Channel for more recipe videos, kitchen tips & hacks!
MORE AMAZING COOKIES RECIPES!
Looking for more delicious cookies recipes?! Check out some of my other recipes you’re sure to enjoy!
Funfetti Vanilla Cookies
Ingredients
Method
- In a large bowl whisk the flour, salt, cornstarch and baking soda till well incorporated.
- In another bowl, cream the butter using a stand mixer or a hand mixer on high speed till light in colour and fluffy. (You can use a regular whisk but you will definitely require more elbow grease)
- Add in the egg and vanilla extract and mix till well incorporated. Remember to scrape the sides once in a while to have everything well incorporated.
- Slowly add the dry ingredients into the wet mixture and mix on low to avoid having a mess all over until well incorporated.
- Add the funfetti sprinkles and mix in low speed until just incorporated to avoid breakage. You can use a spatula to fold in any extra unmixed flour on the bowl.
- Using a small ice-cream scoop or tablespoon, roll the dough into small 40g balls. Top them with more sprinkles then place them onto a tray lined with parchment paper or silicon mat. Chill the dough for at least one hour or even upto overnight.
- Preheat your oven to 180° C a few minutes before removing your dough from the fridge.
- Bake for about 12 minutes or until the edges are just set. Remove from the oven and leave them on the baking tray for about 5 minutes as they continue cooking from the heat of the tray.
- Serve warm with a glass of milk or store in an airtight container for upto 4-5 days.
Notes
DID YOU MAKE THIS RECIPE?
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