A cheerful and easy funfetti cookie made from scratch, bursting with sprinkles and that cake batter-like flavor!
Course Dessert
Cuisine American
Keyword Cookies
Servings 26cookies
Author Tasia ~ twosugarbugs
Ingredients
2 ½cupsall purpose flour
1teaspoonbaking soda
2teaspoonscornstarch
1teaspoonsalt
¾cupunsalted butterroom temperature
¾cupgranulated sugar
¾cupbrown sugar
2large eggs
1teaspoonpure vanilla extract
½teaspoonpure almond extract
1cupwhite chocolate chips
½cupsprinkles
Instructions
In a medium size bowl, whisk flour, baking soda, cornstarch and salt. Set aside.
Cream butter and both sugars on medium high with a stand mixer fitted with the paddle attachment, or a hand mixer, until light and fluffy. Approximately 3-5 minutes.
Scrape down your bowl and add the eggs and vanilla and almond extracts. Mix until well combined.
With the mixer on low, add the flour mixture and blend until just combined.
Fold in the white chocolate chips and sprinkles.
Using a cookie scoop (approximately 1.5-2 tablespoons of dough) portion dough and place cookie dough on a baking sheet. Cover and chill at least one hour and up to 2 days.
Preheat oven to 350°F.
Prepare baking sheets with a silicone baking mat or parchment paper.
Place chilled cookie dough on prepared baking sheets, spacing about 2 inches apart.
Bake 14-18 minutes, until edges are lightly browned. They will look slightly underdone in the centers. Allow to cool on the pan for 5 minutes and then transfer to a cooling rack to cool completely.