Funfett sugar cookies on a parchment-lined cookie sheet.
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Snacks & Treats

Soft Funfetti Sugar Cookies

Apr 12, 2017

Sprinkles are all the rage these days, and when they’re used as an ingredient, stirred into doughs and batters rather than just sprinkled over cookies and cupcakes, they’re often referred to as funfetti, adding a shower of confetti colours inside. It’s perfect for parties, but particularly well suited to Easter when multi-coloured treats tend to be the theme of the weekend.


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All you need is a stash of coloured sprinkles — the long-shaped ones tend to hold up in batters better than the tiny balls, but either will do — and you can experiment with white doughs and batters. If you can find white artificial vanilla extract, it adds that birthday cake flavour everyone is into these days, otherwise you can use a double dose of regular vanilla extract.

 

Pancake mix with rainbow sprinkles mixed in.

If you’re in the mood for sprinkles over the Easter weekend, try stirring a small handful into vanilla cake, cupcake batter, sugar cookies or biscotti dough, but be sure to add it after the batter is mixed to minimize bleed from the sprinkles. Wet cake batter will cause the colour to run more than stiff cookie dough; if you’re making pancakes, try sprinkling the sprinkles over the wet batter in the pan, then cover with another small ladle of batter and spread to cover/combine them. (You could also stir them directly into the batter, but expect some colourful swirls — don’t overmix, or the colours could become muddy.)

Funfetti pancake getting cooked in frying pan.

Soft sugar cookies make an easy Easter treat — spread them with frosting and make sandwiches, if you like. Or try stirring sprinkles into chewy marshmallow squares or meringues. Part of the fun of funfetti is experimenting and on Easter weekend there’s more time to spend in the kitchen!

Cookie mix with sprinkles added.

Soft Funfetti Sugar Cookies

If you like, roll the balls of dough in sprinkles before baking for an extra layer of fun.

  • 1/4 cup butter, softened
  • 2 tbsp canola oil
  • 1 cup sugar
  • 1 large egg
  • 1 tsp vanilla
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup (or more) coloured sprinkles

Preheat the oven to 350°F.

In a medium bowl, beat the butter, oil and sugar until pale and creamy. Beat in the egg and vanilla. Beat or stir in the flour, baking soda and salt until you have a soft dough, then knead in the sprinkles.

Cookie dough balls on parchment-lined cookie sheet waiting to be put in oven.

Roll the dough into walnut-sized balls and place on a greased or parchment-lined baking sheet. Bake for 15 minutes, or until spread out and pale golden around the edges. Makes about 1 1/2 dozen cookies.

Plate of soft funfetti cookies with open cookie.

Article Author Julie Van Rosendaal
Julie Van Rosendaal

Read more from Julie here.

Julie Van Rosendaal is the author of six best-selling cookbooks (with a seventh due out this fall), the food editor of Parents Canada magazine and the food and nutrition columnist on the Calgary Eyeopener on CBC Radio One. She is a recipe developer, TV personality, food stylist and writes about food for local, national and international publications. She is perhaps best known as the voice behind her popular food blog, Dinner with Julie, where she documents real life at home in Calgary with her husband and nine-year-old son. Connect on twitter @dinnerwithjulie.

 

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