Best Ever Giant Funfetti Cookies
Hands down the best funfetti cookie recipe you'll ever make. They're soft, thick, chewy, perfect cookies, studded with rainbow sprinkles, and have an amazing cake batter flavor!
Servings 7 large cookies
- 2 1/2 cups All-Purpose Flour
- 1 1/2 cups Cake Flour
- 2 tsp. corn starch
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. salt
- 1 cup cold, unsalted butter, cubed (16 Tbsp.)
- 1 1/4 cup sugar
- 2 large eggs
- 2 large egg yolks (no whites, just the yolks)
- 1 tsp. Cake Batter Extract
- 1 cup sprinkles, divided in half
Preheat the oven to 400°F.
Whisk together the All-purpose flour, cake flour, cornstarch, baking soda, baking powder, and salt together in a large bowl. Set aside.
Place the butter into the bowl of a stand mixer and secure the paddle attachement. Turn the mixer on the lowest setting. Let the mixer cream the butter for ~30 seconds, followed by the white sugar for ~1 minute.
Then add in the eggs, egg yolks and cake batter extract and blend until mixed. If any of the butter gets stuck on the paddle attachment use a rubber spatula to knock it off.
Gradually add in the flour mixture. I add in about 1/4 cup at a time. Then add in the sprinkles. Start by adding in 1/4 cup sprinkles, and add more as needed (I would recommend no more than 1/2 cup in the dough though since we're rolling them in sprinkles too). Mix until the sprinkles are incorporated. Turn the machine off.
Measure out ~7, 6 oz. cookies. Roll the dough in more rainbow sprinkles in a bowl or shallow dish. Place 4 cookies on 1 cookie sheet and 3 on another. No need to spray the cookie sheet with baking spray. Double up your cookie sheet. Meaning, flip one cookie sheet upside down and place the cookie sheet your cookie dough is on on top of that. This ensures the bottoms won’t brown too much. It’s a fun trick!
Bake cookies for 9-11 minutes. The secret is to pull them out before you think they are done. Let them rest on the cookie sheet for 15 minutes and then transfer them to a cooling rack. Enjoy!
These cookies stay soft for several days when properly stored in an airtight container or baggie.
You can also freeze them in a freezer safe baggie. Let them cool completely before freezing.
I personally haven't used a hand mixer for this recipe but I would assume they would turn out just fine.
If your cookies are coming out flat, here are some tips: Make sure you're using cold butter. When forming the dough into balls make sure it's compact. You can also chill the batter in the fridge for 30-60 minutes to see if that helps.
Serving: 1large cookie | Calories: 768kcal | Carbohydrates: 112g | Protein: 11g | Fat: 31g | Saturated Fat: 19g | Cholesterol: 176mg | Sodium: 568mg | Potassium: 107mg | Fiber: 2g | Sugar: 57g | Vitamin A: 958IU | Calcium: 74mg | Iron: 3mg