Funfetti Crinkle Cookies

These funfetti crinkle cookies put the fun in funfetti. They’re soft and chewy with a dense, fudgy center and loaded up with festive rainbow sprinkles!

Funfetti Crinkle Cookies

Have you ever had Funfetti and not had fun?! I think not. So if you’re looking for a good time, look no further than these funfetti crinkle cookies. They’re perfectly sweet with a dense, fudgy center, studded with rainbow sprinkles, and finished off with that signature powdered sugar exterior of a crinkle cookie! Plus, they come together quickly and stay soft for dayyyyyys.

Ingredients for funfetti crinkle cookies

These homemade funfetti crinkle cookies come together with classic pantry staples like flour, sugar, butter, eggs, and vanilla extract, so you might just have everything on hand for them already. If you do need to make a trip to the store here’s your grocery list:

• Unsalted butter
• Granulated sugar
• Eggs
• Vanilla extract
• Almond extract
• All purpose flour
• Baking powder
• Salt
• Rainbow sprinkles
• Powdered sugar

Our tips for the perfect crinkle cookies

Not to toot our own horns, but we’ve cracked the code to crinkle cookies. They’re not a difficult treat to make, but we have all our tricks here for your crinkle cookie notes:

• Don’t chill your dough: You want these cookies to spread a little bit so you don’t get round snowballs. We found that refrigerating our dough made the cookies keep their shape too much, so if you do prep the dough in advance, give it an hour on the counter to come back to room temp!
• Roll the dough in granulated sugar AND powdered sugar: This will help the powdered sugar stick to the cookie and prevent the powdered sugar from dissolving into the moisture of the cookie so you get that good powdered sugar coated crinkle every time!
• Don’t over bake: If there’s one piece of advice I could give bakers it would be to always underbake your cookies slightly. It makes such a difference in the texture and will leave you with soft, gooey cookies once they’ve cooled! Remember that cookies continue to bake as they cool off on the pan, so if they’re fully baked when you take them out of the oven they will be overbaked by the time they’re cool!

How to store funfetti crinkle cookies

These cookies are so moist and fudgy that they stay soft for dayyyyyyys if stored properly. I like to keep them in an airtight plastic bag or container in the fridge. They’re pretty sturdy cookies so it’s okay to just toss them all in the bag–no need to lay them out in an even layer!

Can you freeze funfetti crinkle cookies?

Yes, and also no. Let me explain. Powdered sugar can get a little funky when it freezes and defrosts because the cookies will emit moisture as they thaw out. They’ll still be delicious, but the moisture from the cookies will soak up some of the powdered sugar, so if you’re looking to prep these ahead of time, I recommend freezing the dough balls, then rolling them in granulated and powdered sugar after you take them out of the freezer and bake off as directed! If it’s more of a “I have too many cookies laying around I want to freeze the leftovers situation”, you can go right ahead and store them in an airtight plastic bag or freezer safe container for up to 3 months–just keep in mind the powdered sugar might dissolve when you defrost them!

Alright, cuties! Go have some fun and whip up these funfetti crinkle cookies!

XXX

• Author: Sofi | Broma Bakery
• Prep Time: 30 minutes
• Cook Time: 12 minutes
• Total Time: 42 minutes
• Yield: 16 cookies
• Category: dessert
• Method: oven
• Cuisine: american

Funfetti Crinkle Cookies

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These funfetti crinkle cookies put the fun in funfetti. They’re soft and chewy with a dense, fudgy center and loaded up with festive rainbow sprinkles!

• Author: Sofi | Broma Bakery
• Prep Time: 30 minutes
• Cook Time: 12 minutes
• Total Time: 42 minutes
• Yield: 16 cookies
• Category: dessert
• Method: oven
• Cuisine: american

Units: USM

Equipment

cookie scoops

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cookie sheet

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parchment paper sheets

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rubber spatula

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stand mixer

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Ingredients

• 1/2 cup unsalted butter, at room temperature
• 1 cup granulated sugar
• 2 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 1/2 teaspoon almond extract
• 2 1/4 cups all purpose flour
• 1 1/4 teaspoons baking powder
• 1/2 teaspoon salt
• 1/3 cup rainbow sprinkles

Instructions

1. Preheat the oven to 350°F and line a cookie sheet with parchment paper. Set aside.
2. In a stand mixer fitted with the paddle attachment, combine the butter and granulated sugar. Beat on medium speed, gradually increasing to high until the butter is light and fluffy, and pale in color; about 2 minutes.
3. Use a rubber spatula to scrape the down the sides of the bowl. Add the eggs, vanilla extract and almond extract. Beat until smooth and completely combined.
4. Scrape down the bowl and add the flour, baking powder, and salt. Stir on low speed until combined and no streaks of flour remain. Do not over mix.
5. Last, use a silicone spatula to fold in the rainbow sprinkles until evenly distributed.
6. Fill one small bowl with granulated sugar and one bowl with powdered sugar. Use a 1.5 ounce cookie scoop to scoop cookies out. Roll the balls first in the granulated sugar and then in the powdered sugar to completely coat the cookie balls.
7. Place the cookies 2 inches apart on your cookie sheet. Bake for 10 to 12 minutes or until the edges are set and the centers have puffed up, but are still gooey. Remember, the cookies will continue to cook as they cool so you want them to be a little under baked when you take them out. Allow the cookies to cool completely.