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Funfetti Christmas Cookies

Funfetti Cookies

These funfetti christmas cookies combine flour, cornstarch, baking soda, butter, sugar, egg, vanilla, and jimmies into soft sprinkle sugar cookies holiday style. You chill the dough balls for at least 1 hour, bake them at 350°F for 11 to 12 minutes, and cool them on the baking sheet for 5 minutes. Make these funfetti christmas cookies for a class party, cookie exchange, or holiday cookie platter when you need an easy holiday funfetti cookie recipe for kids.
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Prep Time 1 hour 15 minutes
Cook Time 11 minutes
Total Time 1 hour 31 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 158
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all purpose flour ((180g))
  • 1 Tbsp cornstarch
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter (room temperature (113g))
  • 3/4 cup granulated sugar ((150g))
  • 1 large egg (room temperature)
  • 1 tsp vanilla extract
  • 1/2 cup sprinkles (jimmies)

Equipment

  • Stand mixer or hand mixer
  • Baking sheets
  • Cookie scoop
  • Parchment paper or silicone mat

Method
 

  1. Combine the Dry Ingredients
    In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt until evenly combined. Set aside. Whisking the dry ingredients helps distribute the baking soda throughout the flour, preventing concentrated pockets that could affect the texture and flavor of the cookies.
  2. Cream the Butter and Sugar
    In a large mixing bowl, beat the butter and sugar on high speed for 2 to 3 minutes, until the mixture looks light, fluffy, and noticeably paler. Properly creaming the butter and sugar helps create a soft, tender cookie texture. If the mixture still looks grainy or has not increased in volume, continue beating until it becomes lighter and fluffier.
  3. Add the Egg and Vanilla
    Add the egg and vanilla extract to the butter mixture. Beat until well combined, scraping down the sides and bottom of the bowl as needed. Mix again until the mixture looks smooth and evenly incorporated.
  4. Add the Dry Ingredients
    With the mixer running on low speed, gradually add the dry ingredient mixture to the wet ingredients. Mix just until the ingredients are almost combined, leaving a few streaks of flour in the dough. Avoid overmixing, as this can develop too much gluten and result in tougher cookies.
  5. Fold in the Sprinkles
    Add the sprinkles and mix on low speed just until evenly distributed throughout the dough. Alternatively, gently fold them in using a spatula. Avoid excessive mixing, as some sprinkles may release their colors and cause the dough to become streaky.
  6. Roll and Chill the Dough
    Use a cookie scoop or tablespoon to portion the dough into balls, using approximately 2 tablespoons or 40 g of dough per cookie. Roll each portion into a ball and arrange the dough balls on a baking sheet lined with parchment paper or a silicone baking mat, leaving about 2 inches between each cookie. If desired, gently press a few extra sprinkles onto the tops of the dough balls for a more colorful finish.
    Refrigerate the dough balls for at least 1 hour before baking. Chilling helps firm up the butter, which reduces spreading and helps the cookies maintain their shape.
  7. Bake the Cookies
    Preheat the oven to 350°F (175°C). Arrange the chilled dough balls on the prepared baking sheet, spacing them about 2 inches apart if they are not already positioned for baking.
    Bake for 11 to 12 minutes, or until the edges are set and the tops look slightly puffed. The centers should still appear soft when you remove the cookies from the oven, as they will continue to set from the residual heat of the baking sheet. Avoid waiting for the centers to look completely firm, as this can lead to overbaked cookies.
  8. Cool the Cookies
    Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. The cookies will be delicate while hot, so letting them rest briefly helps them firm up and prevents them from breaking when moved. Transfer them carefully to the rack and allow them to cool completely before serving.

Recipe Notes

You don’t want to add the sprinkles too early in the mixing process. Add them at the very end and mix just until combined to help prevent their colors from bleeding into the dough.
Do not skip chilling the cookie dough. Refrigerating the dough for at least 1 hour helps prevent the cookies from spreading too quickly in the oven, allowing them to keep their thick, round, fluffy shape.
Make sure your butter and egg are at room temperature before you begin. This helps the ingredients blend together evenly and promotes consistent baking.
Although it may seem like a small amount, the 1 tablespoon of cornstarch is essential for creating soft, tender cookies. Do not leave it out!
Line your baking sheet with parchment paper or a silicone baking mat to prevent the cookies from sticking and make them easier to remove after baking.
The centers may still look soft when you take the cookies out of the oven, but they will continue to set as they cool. Avoid baking them until the centers look completely firm, as this can cause the cookies to become overbaked and crunchy once they reach room temperature.
If you want to prepare the dough ahead of time, you can refrigerate it overnight. Keep it covered to prevent it from drying out.
Be sure to roll the dough into individual balls before chilling. Once refrigerated, the dough becomes firmer and less pliable, making it more difficult to shape neatly.