Christmas Funfetti Cookies
Christmas Funfetti Cookies are a fun twist on a classic cookie recipe, that’s a nod to everyone’s favorite childhood boxed cake mix. These festive confetti cookies have a nice crunchy exterior, a soft interior and are chock full of Christmas-colored sprinkles. They’re perfect for cookie platters, Santa and any occasion this season!
Servings 32 (1T) cookies
Calories 108kcal
Ingredients
- ½ cup unsalted butter softened (1 stick)
- ¼ cup light brown sugar
- 10 tablespoons granulated sugar (this is ½ cup + 2 tablespoons)
- 1 egg
- 2 teaspoons pure vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon kosher salt
- ½ teaspoon baking soda
- 1 cup Christmas sprinkles / jimmies
- ½ cup Christmas confetti sprinkles
Instructions
- In a large mixing bowl, whip the softened butter, brown sugar and granulated sugar with a hand (or stand) mixer until the butter is light yellow and the sugars are well incorporated.
- Add in the egg and vanilla extract, beating until combined.
- Combine the flour, salt and soda in a smaller bowl, and whisk.
- Pour the dry ingredients into the butter mixture, mixing until combined, then add the other half, blending until the batter has come together.
- Measure in the jimmies. Stir them into the batter with a spoon or rubber spatula.
- Chill the dough for at least 2 hours (or overnight.)
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or a nonstick baking mat.
- Toss the confetti sprinkles into a bowl.
- Use a cookie scooper to out rounds of the cookie dough. Roll the cookie dough in your hands until rounded and smooth.
- Roll in the mixture of confetti sprinkles until coated.
- Place the cookie dough on the baking sheet, leaving about 2” between each so the dough can spread as it bakes.
- Bake for 8-10 minutes, or until just golden brown.
- Enjoy warm with a glass of your favorite kind of milk!
Notes
This recipe is adapted from my Classic Funfetti Cookie recipe. You can use this or that one to make whatever holiday-centric variation by simply swapping out the sprinkle colors and shapes.
Makes 32 dozen (1T) cookies. You can double this recipe for more cookies, and you can also make the cookies larger. They will bake for a little longer if they’re larger.
How to store the cookies: Keep them in an airtight food storage container or cookie tin for up to a week.
If the cookies are cooled and you'd like them warm to eat, heat up in the toaster oven OR microwave on a microwave-safe plate for 10-15 seconds, or until the centers of the cookie is just slightly gooey.
This dough freezes very well, so if you’re looking for a cookie that you can make and freeze the batter, this one is excellent.
Nutrition
Serving: 1(1T) cookie | Calories: 108kcal | Carbohydrates: 14g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Cholesterol: 13mg | Sodium: 43mg | Sugar: 9g
