These funfetti cookies are unbelievably soft and packed with chocolate chips and sprinkles. I dare you to just have one!
There’s something about thick and cakey cookies that I simply can’t resist. I wanted to make some fun cookies for Spring/Easter, and I thought… why not make them extra big, extra soft, and extra colorful?! Enter: funfetti cookies.
You can choose to incorporate any type of sprinkles you’d like here. I used this blend of Spring sprinkles because I loved the pastel colors. I only used the jimmies, nonpareils, and the little bunny-shaped sprinkles — and they all worked great in this dough! You’ll just want to be gentle when stirring the sprinkles in.
And of course I couldn’t just stop at the sprinkles. I added white chocolate chips, a) because they’re delicious and b) they just work so well in this soft, cakey cookie dough.
The Greek yogurt is my secret weapon here and the key to extra soft cookies, so I definitely wouldn’t recommend omitting or substituting that. You may be able to use sour cream instead, but I haven’t tried that myself yet so I’m not sure if it will work out the same.
Why I Love These Funfetti Cookies…
- I’m going to say this one more time: they’re extra soft and extra cakey. The texture of these cookies is insane.
- Just look at them! They’re so festive. I mean, who doesn’t love colorful sprinkles mixed right into their cookie dough?
How To Make…
The process here is pretty standard. Cream your butter and sugar, then add in egg replacer and Greek yogurt. In a separate bowl, combine the dry ingredients. Add the dry ingredients into your wet ingredients and mix until it’s all nicely incorporated. Turn off your mixer, and gently mix in your chocolate chips and sprinkles.
This is the part that you really don’t want to rush/overlook: chilling your dough. This will keep them from spreading while baking, which is important since we want these cookies to be thick and cakey. It’s much easier to scoop out your dough before it’s cold, so line them all up on your baking sheet (I use a cookie scoop to get nice, even-sized cookies) and pop the whole baking sheet into the refrigerator for at least 2 hours.
After that, into the oven they go! Bake on 350ºF for about 12 minutes. If they seem too soft, don’t worry — they’ll continue to cook a bit on the sheet after you take them out of the oven.
IF you happen to end up with any leftovers, be sure to store these in an airtight container so that they stay nice and soft.
Funfetti Cookies – Gluten Free, Eggless
- 1 ½ cups gluten free flour (I use Bob's Red Mill 1 to 1)
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup butter room temperature
- ½ cup sugar
- 1 tablespoon Bob's Red Mill Egg Replacer mixed with 2 tbsp water
- ½ cup Greek yogurt room temperature
- ¼ cup white chocolate chips
- ¼ cup sprinkles
- In a small bowl, whisk the flour, baking powder, baking soda, and salt. Set aside.
- Using a stand mixer with the paddle attachment, cream butter and sugar. Add egg replacer and yogurt, mix until combined.
- Add dry ingredients to wet ingredients and mix on low speed until just incorporated. Gently stir in the chocolate chips and sprinkles.
- Scoop dough onto a baking sheet lined with parchment paper. Chill in the refrigerator for 2 hours.
- Pre-heat oven to 350°F. Bake for 12-14 minutes. Allow to cool completely on the baking sheet before serving.
- Be sure to follow the instructions on the package of Bob’s Red Mill Egg Replacer. Once mixed with water, the egg replacer must sit for just a few minutes to thicken.
- If you are not looking to replace eggs, you should be able to use 1 egg instead of the egg replacer.
- The finished cookies will be soft and cakey.
Did you make my funfetti cookies? Tag me on Instagram @justastastyblog and #justastastyblog.