Christmas Funfetti Cookies
Ingredients
- ½ cup 1 stick unsalted butter, softened
- ¾ cup sugar
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/3 cup sprinkles (Christmas colors, plus more for topping the cookie dough)
Instructions
- In a large bowl (stand mixer w/ paddle attachment or use a hand-held mixer,) cream the butter for 1 minute on medium speed. Once smooth, add the sugar on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides as needed. Set aside.
- In a medium-size bowl, whisk together the flour, salt, baking powder, baking soda, and cream of tartar. Slowly add the dry ingredients to the wet ingredients. Once combined, gently fold in the 1/3 cup sprinkles.
- Scoop about 2 Tablespoons of dough each and roll into balls. (Make sure the balls are taller rather than wider.) Add a few more sprinkles on top of each ball of dough.
- Chill the balls of dough on the cookie sheet for at least 2 hours and up to 48 hours in the refrigerator. (This helps it not to spread in the oven.)
- Preheat oven to 350 degrees F. Line two large baking sheets with parchment paper or a silicone baking mat.
- Bake chilled dough for 8 minutes, no longer. The cookies will appear undone and soft. Allow to cool on cookie sheet for 3 minutes and carefully move to a wire rack to cool completely.
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
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