Sweet, delicious and easy-to-bake funfetti cookies studded with white chocolate chips!
Funfetti Bakes
Oh hey Funfetti, it’s been a while. Well, not that long really.. 7 months in total. To be honest, the fact that I am posting this recipe is a miracle because you all kept selling out the sprinkles from the last recipe
Funfetti is just a fun theme, and I couldn’t resist doing a cookie-based funfetti bake. These sort of cookies would be ideal for a party because they’re just so colourful, or even because they are just utterly scrumptious.
Funfetti originates more from America as they always have super bright sprinkles, and it is basically just a vanilla bake with sprinkles in but it looks fun and kids tend to love anything funfetti themed.
Cookie dough
For the actual cookies, I’ve used the same recipe as I always do, because I absolutely adore it. My white chocolate & raspberry cookies, my Rolo cookies and so on. All have slight variations of course, but the basics are the same
- Butter – Whether its baking spread, butter, or a margarine – they all work for these cookies.
- Sugar – Because of the fudge theme of these cookies, I used just light brown soft sugar to help the flavour. To make it more fudge like you can do half light brown soft sugar and half dark brown soft sugar.
- Egg – I tend to use medium eggs in my bakes, but you can use one large egg instead of.
- Vanilla – Optional, but adds a delicious flavour.
- Flour – Always use plain flour in your cookies!! You don’t want self raising flour as it will create a cake like cookie. I do also use cornflour as it adds a nice texture, but you can remove it and add 25g more flour.
- Raising agents – For these, I use bicarbonate of soda and it creates the perfect textured cookie
- Salt – I always add sea salt to my cookies because it’s delicious, but you can definitely leave it out, or use salted butter
I decided white chocolate chips would work the best for these, along with a ‘vanilla’ cookie dough, so that you could really see the colours coming through. You can of course do whatever you fancy, but I wanted these to have little rainbow spots of colour and I am OBSESSED.
Funfetti sprinkles
So. Funfetti. Funfetti is typically a vanilla sponge cake, with rainbow-coloured sprinkles dotted throughout! It’s sweet, it’s fun, and delicious. I love a good Funfetti related bake, but in the UK?! Our sprinkles SUCK.
The problem we have over here in the UK, is that a lot of sprinkles just don’t have the same colourings or additives to make the sprinkles bright enough to bake with – a lot of the colours used in the sprinkles in America are in fact banned over here, because there are just TOO many additives!
Therefore, because this is for my funfetti cookie recipe, you still need some gorgeous sprinkles that I whole heartedly recommend, but as they’re not baked for nearly as long as a funfetti cake is, it makes it a tad easier!
So, the sprinkles that I use for these Funfetti recipes? These sprinkles online! These are the only ones I have tried so far… that work! You can try any supermarket ones, and they will either just disappear completely into the bake, or just turn green. I realise that buying some sprinkles online just for a cake seems a bit OTT, but if you want a good funfetti related bake, and you’re in the UK like me and don’t have access to be best sprinkles ever, then it is SO worth it
Tips & tricks
I always use a 5cm scoop when I bake cookies because it makes portioning them super easy. Scoops are often known as ice cream scoops but they’re also great for portioning cupcake mix! I don’t weigh these cookies because of the scoop method.
You can swap the chocolate that you use to milk chocolate, dark chocolate or even a mixture along with the white chocolate, but that’s up to you. I personally think white chocolate looks best as it compliments the colours of the sprinkles really well.
These cookies will last for 4-5 days at room temp, but can freeze for 3+ months. You can also freeze the raw dough and bake from frozen (add 1-2 minutes baking time)
Funfetti Cookies!
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Ingredients
- 300 g plain flour
- 1/2 tsp bicarbonate of soda
- 1/2 tsp salt
- 1 tbsp cornflour
- 115 g unsalted butter
- 100 g light brown sugar
- 100 g granulated sugar
- 1 medium egg
- 1 tsp vanilla extract
- 250 g white chocolate chips
- 75 g Funfetti sprinkles
Instructions
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Preheat the oven to 180ºc/160ºc fan and line two/three large baking trays with parchment paper, leave to the side.
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Whisk the plain flour, bicarbonate of soda, salt, and cornflour together in a bowl and leave to the side.
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Melt your butter carefully, and then add to a bowl. Add in the sugars, and whisk the mixture together for two minutes. (I used my electric whisk, if whisking by hand, whisk for 3 minutes)
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Add in the vanilla and egg and whisk again until combined.
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Add in the flour mixture and beat until everything is evenly distributed and a cookie dough is formed.
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Add in the white chocolate chips and the funfetti sprinkles and beat until distributed well!
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Scoop the cookie dough using a cookie scoop for even portions, then roll into balls. Bake in the oven for 10-13 minutes.
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Leave the cookies to cool on the trays for 5 minutes, then transfer to a rack to cool completely! Enjoy!
Notes
- These cookies can last for 4-5+ days easily, but they rarely do in my house!
- I used white chocolate callebaut chips to make these – but any white chocolate will do!
- I recommend using THESE Funfetti Sprinkles!
- 10 Minutes of baking = soft cookies
- 12 Minutes of baking = crunchy and gooey
- 14 Minutes of baking = crunchy
ENJOY!
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