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Thick and Chewy Funfetti Cookies on a wire rack
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5 from 2 votes

Thick + Chewy Funfetti Cookies

Everyone needs a good cookie recipe for a last-minute treat, and these easy Thick + Chewy Funfetti Cookies are crinkle cookies with amazing chew, texture, and flavor!
Prep Time10 minutes
Cook Time16 minutes
Total Time26 minutes
Course: Dessert
Keyword: baked, cookies, funfetti
Servings: 2 dozen
Calories: 1383kcal
Author: Shanika

Ingredients

  • 1 ½ cups organic all-purpose flour
  • ¾ cup organic cane sugar
  • ½ cup unsalted butter, softened
  • 1 large organic egg, room temp.
  • 1 teaspoon vanilla extract
  • ¼ teaspoon sea salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1 cup rainbow sprinkles

Instructions

  • In a bowl of an electric stand mixer (fitted w/ a paddle attachment), cream together the softened butter on medium-high speed, for about 1 minute or so.
  • Add the pure cane sugar and continue beating on medium-high speed until fluffy.
  • Add in the egg and vanilla extract and reduce the speed to medium, ensuring that everything is well combined. Scrape down the sides as needed.
  • In a separate bowl, whisk together the all-purpose flour, baking powder, sea salt, baking soda, and cream of tartar.
  • Reducing the mixer's speed to low, slowly add the dry ingredients to the butter-sugar mixture and continue mixing until well incorporated.
  • Once combined, fold in the sprinkles, using a rubber spatula.
  • Cover the dough in the bowl and refrigerate for 1-2 hours.
  • Once chilled, remove from the refrigerator and let it sit at room temperature for a few minutes if it has hardened a lot.
  • Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
  • Using a cookie scoop (or Tablespoon), scoop the dough and roll into a ball (about 1-2 Tbsps). Place each ball onto the baking sheet (about 1 inch apart) and repeat until enough cookies can fit on the baking sheet.
  • Place oven rack to the center and bake for 10 minutes. NOTE: Be sure to place unused cookie dough back in the refrigerator to chill until ready to use again.
  • FOR THE CRINKLE LOOK: At the 10 minute mark (cookies should be slightly puffed in the center), lift baking sheet and let it drop against the rack. Repeat about twice if needed. This allows the edges to set and the inside to fall down. NOTE: Do this process for both baking sheets.Then 3 minutes later, repeat the process again, doing so another time after 3 minutes again. NOTE: You should bang baking sheets a total of 3 x’s for baking session.
  • Remove the oven and let them cool for 4-5 minutes before transferring them to a cooling rack to cool completely.
  • Once cooled, cookies will become more hardened, but still soft enough to enjoy!
  • Repeat steps until all of the batter is baked into cookies.
  • Bon Appetit!

Notes

  • STORAGE: Cookies stay soft & fresh for up to 1 week at room temperature once covered well. Can also be frozen and may be rolled into balls and frozen up to 3 months to bake at a later date, if needed. 
  • LARGER BATCHES: To make more cookies, simply double or triple the number of ingredients!

Nutrition

Calories: 1383kcal | Carbohydrates: 224g | Protein: 13g | Fat: 53g | Saturated Fat: 34g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 2g | Cholesterol: 215mg | Sodium: 821mg | Potassium: 424mg | Fiber: 3g | Sugar: 148g | Vitamin A: 1555IU | Calcium: 160mg | Iron: 5mg