Description

Soft, tender, and cakey funfetti cookies topped with a creamy, dreamy frosting. Perfect for after-school snacks that kids and adults will love.

Ingredients

Scale

2 ¼ cups all-purpose flour (280g)
1 teaspoon baking powder
½ teaspoon salt
¾ cup unsalted butter, softened (170g)
1 cup granulated sugar (200g)
1 large egg, room temperature
2 teaspoons vanilla extract
¾ cup rainbow sprinkles (about 120g)
For the frosting:
2 cups powdered sugar, sifted (240g)
6 tablespoons unsalted butter, softened (85g)
2 tablespoons milk (whole or 2%) (30ml)
1 teaspoon vanilla extract
Pinch of salt

Instructions

Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large bowl, whisk together flour, baking powder, and salt.
In a separate bowl, cream softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes. Scrape down sides as needed.
Add egg and vanilla extract to the butter-sugar mixture and beat just until combined. Do not overmix.
Slowly add dry ingredients and mix on low until just combined with no flour streaks.
Fold in sprinkles gently with a spatula to avoid melting their colors.
Using a cookie scoop or tablespoon, drop dough balls onto prepared baking sheets about 2 inches apart. Flatten each slightly with fingers or back of a spoon.
Bake one sheet at a time for 12-14 minutes, until edges are set but centers look soft and slightly underbaked. Do not overbake.
Let cookies cool on baking sheet for 5 minutes before transferring to a cooling rack.
While cookies cool, beat softened butter in a medium bowl until creamy.
Gradually add sifted powdered sugar, mixing on low speed to avoid sugar cloud.
Add milk, vanilla extract, and pinch of salt, then beat on medium-high until smooth and fluffy. Adjust thickness with more milk or powdered sugar as needed.
Once cookies are completely cool, spread a generous dollop of frosting on each cookie using an offset spatula or butter knife.
Optionally, sprinkle a few extra rainbow sprinkles on top.
Serve immediately or store in an airtight container at room temperature for up to 3 days.

Notes

[‘Do not overbake the cookies; remove when centers are still slightly underbaked for soft texture.’, ‘Cream butter and sugar well to trap air and make cookies light.’, ‘Fold sprinkles gently to prevent color bleeding.’, ‘Frost only when cookies are completely cool to prevent melting.’, ‘Use room temperature ingredients for better mixing.’, ‘Store cookies and frosting in airtight containers; frosting can be refrigerated but bring to room temp before serving.’, ‘Cookie dough can be frozen for up to 3 months; baked and frosted cookies do not freeze well.’]

Prep Time: 10 minutes
Cook Time: 12-14 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 16
Sodium: 90
Fat: 7
Saturated Fat: 4
Carbohydrates: 27
Fiber: 0.5
Protein: 2

Keywords: funfetti cookies, soft cookies, frosted cookies, after-school snack, kid-friendly cookies, easy cookie recipe, sprinkles cookies