Frosted Funfetti Cookies

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yields: 12 cookies
Calories: 352 kcal

Soft, thick and chewy cookies loaded with sprinkles, topped with vanilla frosting, and even more sprinkles!

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Ingredients

For the Cookies

  • 1/2 cup unsalted butter 115g
  • 1/2 cup caster/granulated sugar 100g
  • 1/4 cup light brown sugar 50g
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups plain/all-purpose flour 250g
  • 1 teaspoon baking powder
  • 1 teaspoon cornflour/cornstarch
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup sprinkles 80g

For the Frosting

  • 6 tablespoons unsalted butter 85g, softened
  • 1 and 1/4 cups icing/powdered sugar 156g
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Sprinkles

Instructions

For the Cookies

  1. Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper, or a silicone mat. Set aside.
  2. Whisk together the flour, baking powder, cornflour, baking soda, and salt. Set aside.
  3. Microwave the butter for 40 seconds, to just barely melt it. Whisk in the sugars until combined. Add the egg, and vanilla, and mix until combined. Add the dry ingredients, and mix until just combined. Fold in the sprinkles.
  4. Using a medium cookie scoop, scoop out 11 - 12 dough balls, then place on the prepared baking tray. Bake for 8 - 10 minutes. Allow to cool on the baking tray for 5 minutes before transferring to a wire rack to cool completely.

For the Frosting

  1. Using a handheld or stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and creamy. Add the icing sugar, heavy cream, vanilla extract, and salt. Beat on high speed for 3 minutes. Add more cream for a thinner frosting, or more icing sugar for a thicker frosting.
  2. Frost the tops of each cooled cookie, and decorate with sprinkles.

Notes

Cookies stay fresh, kept in an airtight container, at room temperature for up to 1 week. Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake from frozen for an extra minute.

The calories are an estimate only.