Funfetti Cookies Supreme


These cookies were one of the desserts I prepared for my SIL’s baby shower. Obviously, she is having a boy…


I baked a similar recipe last year for my GIL’s birthday, but I had better success this time around given that experience. This time, I baked dough right from the refrigerator and used my Silpat mat to try to prevent spreading. It appears to have worked, as the cookies spread to a nice shape. I baked the cookies in three batches to ensure the most consistency, too, which also helped.


These cookies were baked for 12-13 minutes. I think this was just a tad too long since they were not quite as soft as I wanted them to be. I need to be more comfortable pulling them out when they look soft. The cookies were still very good, though, especially covered with frosting (duh).


I think the previous recipe was the better tasting cookie, but I’m not sure that I would use that recipe if I were to use frosting. The cookies in this recipe are less sweet and more sturdy than that recipe, which is ideal for the soft and sweet frosting.


Based on this recipe.


3 cups (360 g) all-purpose flour
1 1/4 tsp. baking soda
1/2 tsp. cream of tartar
1 tsp. cornstarch
1/2 tsp. salt
1 cup unsalted butter, room temperature
1 1/2 cups (300 g) granulated sugar
1 egg + 1 egg yolk, room temperature
2 tsp. vanilla extract
1 cup sprinkles

3/4 cup unsalted butter, room temperature
2 1/4 cups (270 g) powdered sugar
3 tbsp. heavy cream or half-and-half
1 tsp. vanilla extract
1/8 tsp. salt


  1. For the cookies: In a medium bowl, whisk together flour, baking soda, cream of tartar, cornstarch, and salt.
  2. In the bowl of a stand mixer with paddle attachment, beat butter on medium speed for 1 minute.
  3. Add the sugar and continue beating until light and fluffy.
  4. Beat in egg, egg yolk, and vanilla, scraping the sides as needed.
  5. Reduce speed to low, then slowly add dry ingredients in three parts, followed by the sprinkles.
  6. Scoop 1 1/2 tablespoon balls of dough onto cookie sheet, cover, and chill for at least 3 hours.
  7. Bake chilled cookies for 11-12 minutes or until edges are slightly browned and centers are still soft. Cool cookies on baking pans for 3-5 minutes, then transfer to a wire rack to cool completely.
  8. For the frosting: In a large bowl using a hand held mixer, beat the butter on medium speed about 2 minutes.
  9. Add powdered sugar, cream, vanilla extract, and salt with the mixer on low speed, then, once added, increase to high speed for 3 minutes.
  10. Frost and decorate cookies as desired.