How To Make Funfetti Slice ‘n’ Bake Cookies
Whip up an easy make-ahead treat with these funfetti cookies recipe. These treats are dipped in white chocolate and finished with a sprinkle topping.
Serves:
Ingredients
- ¾cupunsalted butter,softened to room temperature
- ⅔cuplight brown sugar,packed
- 1large egg,at room temperature
- 1½tsppure vanilla extract
- ½tspalmond extract
- 2cupsall purpose flour,spoon & leveled
- ¼tspsalt
- ⅔cupsprinkles,plus more for garnish
- coarse sugar,for rolling, optional
- 8ozwhite chocolate,coarsely chopped
Instructions
-
In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy.
-
Add the brown sugar and beat on medium-high speed until fluffy and creamy. Beat in egg, vanilla, and almond extracts at high speed.
-
Scrape down the sides and bottom of the bowl as needed, and continue to beat until fully combined.
-
Beat in the flour and salt on medium speed until fully combined. The cookie dough will be thick and slightly sticky. Switch to high speed and beat in the sprinkles.
-
Add a little more sprinkles as desired. Turn the dough out onto a floured work surface and, with floured hands, divide into two.
-
Shape each half into an 8-inch log, about 2.5 inches in diameter. The measurements don’t have to be exact.
-
Tightly wrap the logs in plastic wrap and chill in the refrigerator for at least 4 hours and up to 5 days. Chilling is mandatory for this cookie dough.
-
Preheat oven to 350 degrees F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
-
Remove logs from the refrigerator and roll them into coarse sugar, if desired. Slice each log into about 12 equally thick cookies and place on baking sheets about 2 inches apart.
-
Bake the cookies for 12 to 14 minutes or until brown around the edges. Allow to cool for 5 minutes on the cookie sheet, then transfer to cooling rack to cool completely.
-
Melt the chopped white chocolate in a double boiler or (carefully) use the microwave. For the microwave, place the chocolate in a medium heat-proof bowl.
-
Melt in 15-second increments, stirring after each increment until completely melted and smooth. Dip each completely cooled cookie halfway into the chocolate and place onto a parchment or silicone baking mat-lined baking sheet.
-
Top chocolate with extra sprinkles. Place the baking sheet into the refrigerator to help the chocolate set. Once set, enjoy!
Nutrition
- Calories: 182.32kcal
- Fat: 9.09g
- Saturated Fat: 5.56g
- Trans Fat: 0.23g
- Monounsaturated Fat: 2.44g
- Polyunsaturated Fat: 0.39g
- Carbohydrates: 23.58g
- Fiber: 0.30g
- Sugar: 15.58g
- Protein: 1.96g
- Cholesterol: 24.99mg
- Sodium: 37.90mg
- Calcium: 26.69mg
- Potassium: 48.75mg
- Iron: 0.58mg
- Vitamin A: 52.71µg
- Vitamin C: 0.05mg
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!