Jumbo Funfetti Cookies
Delicious, soft, chewy funfetti cookies loaded with sprinkles that are are extra big!
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time10 minutes mins
Course: Cookies
Cuisine: American
Keyword: baking, cookies, dessert, funfetti, sprinkles
Servings: 12 jumbo cookies
Calories: 485kcal
Author: Courtney O'Dell
- 2 ½ cups all purpose flour
- 1 ½ cups Cake Flour
- 2 tsp cornstarch
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 cup cold unsalted butter, cubed
- 1 ¼ cup granulated sugar
- 2 large eggs
- 2 large egg yolks
- 1 tsp almond extract or cake batter extract
- 1 cup rainbow sprinkles divided in half
Preheat the oven to 400ºF. Whisk the flour, cake flour, baking soda, baking powder, and salt together in a large bowl. Set aside.
Using a stand mixer and paddle attachment, cream together the butter and sugar. This should take about 2-3 minutes.
Add in the eggs, egg yolks and almond extract and blend until well mixed. Use a rubber spatula to get anything stuck off the sides.
Turn the mixer on a low setting and gradually add in the flour mixture. About a ½ cup at a time. Add about ¼ to ½ cup of rainbow sprinkles. Mix until well incorporated.
Using your hands, grab the dough to form a ball about an inch thick. Roll the ball into the rainbow sprinkles. Place on the cookie sheet.
Repeat until the dough is gone.
Bake for 9-11 minutes. Let them rest on a cookie sheet for about 15 minutes and then transfer to a cooling rack. Enjoy!
Serving: 1g | Calories: 485kcal | Carbohydrates: 66g | Protein: 7g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 10g | Cholesterol: 119mg | Sodium: 372mg | Fiber: 1g | Sugar: 29g