Thick + Chewy Funfetti Cookies

Name: Thick + Chewy Funfetti Cookies
Prep time: 10 min
Cook time: 16 min
Total time: 26 min
Ingredients: 1 1/2 cups organic all-purpose flour; 3/4 cup organic cane sugar; 1/2 cup unsalted butter, softened; 1 large organic egg, room temp.; 1 tsp vanilla extract; 1/4 tsp sea salt; 1 tsp baking powder; 1/2 tsp baking soda; 1 tsp cream of tartar; 1 cup rainbow sprinkles

November 26, 2021

•

Shanika | Orchids + Sweet Tea

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!

Jump to Recipe

Home > Recipes > Cookies > Thick + Chewy Funfetti Cookies

Thick + Chewy Funfetti Cookies

Fun, festive, and bright, my Thick + Chewy Funfetti Cookies are the perfect go-to cookie recipe! I use all organic ingredients in these cookies and the high-quality elements really show in the final cookie. You'll make these tender cookies for every kid's party, birthday, and bake sale from now on!

Pile of Thick and Chewy Funfetti Cookies on four small, stacked plates

We're back with a funfetti recipe! When you see funfetti, you immediately think of a good time. You'll often see funfetti birthday cakes at the best birthday parties or sprinkles at the ice cream social. No matter what, sprinkles are associated with a good time. Oh and these Loaded Lucky Charms Cornflakes Sugar Cookies are the perfect sweet indulge for the entire family regardless of the season.

That's why I developed these Thick + Chewy Funfetti Cookies! These little delights resemble traditional crackle cookies, except that I have omitted the chocolate in favor of rainbow sprinkles. This is a deliciously vanilla-centered flavor that can be made vegan, gluten-free, or dairy-free. The versatility of funfetti is one of the reasons this flavor is so awesome!

To make these cookies extra special, I have a technique that creates the most perfect crinkled top. Keep reading to find out my secrets!

What is Funfetti?

Funfetti is a flavor of cake that includes rainbow sprinkles folded right into the batter. You will also often find this cake batter flavored with vanilla or almond extracts. It's super easy to make any vanilla cake into funfetti; simply add a bunch of sprinkles to the raw batter before baking!

You can make anything funfetti-flavored. Cakes, cookies, blondies, rice crispy treats, cupcakes, or frosting can all easily be made into funfetti. Just use any colorful sprinkles you like and voila! You can even add two different types of sprinkles for varied colors or textures in the cookie.

Crinkle Cookie Technique

The crinkled tops of these Thick + Chewy Funfetti Cookies are not by accident. My cookie recipe calls for lightly banging the half-baked cookie sheet until the tops fall and crack. Without this banging technique, the cookies would not crack in the same way.

To make the crackle top, you'll need to bang the cookie sheet on the counter halfway through baking. This releases the domed top and creates the crackle effect. Do this 2-3 more times so that all cookies become cracked. Without this technique, the cookies would bake and cool like any other cookie.

Some crinkle cookies call for more flour to compensate for the dry, cracked top. My cookies are moist and chewy, so there is no moisture loss. A dry cookie is a sad cookie without a glass of milk to wash it down. These funfetti cookies don't need milk but are certainly delicious when dunked in a glass of it.

Ingredients in Thick + Chewy Funfetti Cookies

All ingredients in these cookies are organic or high-quality, leading to the most perfect cookie.

You'll need:

1 ½ cups organic all-purpose flour
¾ cup organic cane sugar
½ cup unsalted butter, softened
1 large organic egg, at room temperature
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 of your choice

How to Make Thick + Chewy Funfetti Cookies

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 at 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 it from the refrigerator and let it sit at room temperature for a few minutes if it has hardened a lot.

Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.

Using a cookie scoop (or a tablespoon), scoop the dough and roll into a ball (about 1-2 tablespoons). 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 CRINKLED LOOK:

At the 10-minute mark, the cookies should be slightly puffed in the center. Lift the 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 the 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!

Other Recipes You'll Love

Love these Thick + Chewy Funfetti Cookies? You'll also love some of my other favorites below!

Thick and Chewy Funfetti Cookies on a wire rack

Thick + Chewy Funfetti Cookies

November 26, 2021 •

By Shanika

5 from 2 votes

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 Time: 10

Cook Time: 16

Total Time: 26

Serves: dozen

Units:

US Customary|Metric

Pin It Print It

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!

Tips & Tricks

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!