Oh my goodness, if you’re looking for a cookie that screams “party!” and tastes like pure happiness, you’ve found it! Seriously, these Thick Chewy Funfetti Cookies are my go-to whenever I need a serious mood boost or want to bring a smile to someone’s face. They’re my absolute favorite because they deliver on that perfect thick and chewy texture that just melts in your mouth, plus, hello, sprinkles everywhere! I first whipped up a batch of these for my nephew’s surprise birthday party, and everyone went wild. They’re so easy to whip up, and the vibrant colors just make everything feel instantly more festive. Trust me, making these isn’t just baking; it’s spreading a little bit of edible joy!
Why You’ll Love These Thick Chewy Funfetti Cookies
So, why are these cookies such a winner? Let me count the ways!
- They’re incredibly easy to make! Seriously, you can whip up a batch even if you’re a total beginner baker.
- Super speedy! From mixing bowl to cooling rack in under an hour – perfect for those last-minute sweet cravings.
- The texture is EVERYTHING. We’re talking thick, delightfully chewy centers with just a hint of crisp around the edges.
- They look SO happy! The rainbow sprinkles make them incredibly cheerful and perfect for birthdays, holidays, or just a Tuesday.
- They taste amazing! A simple yet perfect balance of buttery sweetness that everyone adores.
Honestly, what’s not to love when you get all that goodness in one little cookie?
Gather Your Ingredients for Thick Chewy Funfetti Cookies
Alright, let’s get our baking station ready! The magic behind these Thick Chewy Funfetti Cookies really comes down to using good ol’ reliable ingredients. You probably have most of this stuff in your pantry already, which makes them even more perfect for a spontaneous baking session! Here’s exactly what you’ll need:
- 1 cup (that’s two of those standard sticks!) unsalted butter, gotta have it softened so it creams up nicely.
- 1 cup of regular granulated sugar – for that classic sweetness.
- 1/2 cup of packed light brown sugar – this is key for the chewy factor, trust me!
- 2 large eggs – make sure they’re room temperature if you can remember!
- 1 teaspoon of good ol’ vanilla extract – don’t skip this, it adds a lovely depth.
- 2 1/2 cups of all-purpose flour – the backbone of our cookies.
- 1 teaspoon of baking soda – for a little lift.
- 1/2 teaspoon of salt – just to balance all that sweetness.
- And the star of the show: 1 full cup of rainbow sprinkles! Go wild, get the jimmies, the nonpareils, whatever makes you happy!
See? Nothing too fancy, just simple things that make for an absolutely delightful cookie.
Ingredient Notes & Substitutions for Chewy Funfetti Cookies
Let’s dive a little deeper into these ingredients because sometimes the little things make a big difference, right? The brown sugar is your secret weapon here for that amazing chewy texture; it has molasses in it, which keeps the cookies soft and moist for days. If you wanted even MORE chew and a slightly deeper flavor, you could totally bump up the brown sugar and cut back a little on the white sugar, just sayin’!
Butter? Gotta be real butter, folks! It truly makes a difference in flavor and texture. Using a good quality unsalted butter lets you control the saltiness, and softened is key – not melty, but soft enough that you can easily press your finger into it. As for the sprinkles, oh, you can have fun with these! You can use all the same kind, mix them up, or even use themed ones for different holidays. Just make sure they’re baking-specific sprinkles if you can find them, as they hold their color and shape better during baking. But honestly, any fun sprinkles will do the trick and bring that festive flair!
Step-by-Step Guide to Making Thick Chewy Funfetti Cookies
Alright, let’s get down to business and make these amazing cookies! It’s really not complicated at all. I love this part because you can totally see the cookie dough coming to life. Just follow these super simple steps, and you’ll have a batch of warm, gooey goodness in no time. It’s almost like magic, but with butter and sugar!
Creaming the Butter and Sugars
First things first, grab your softened butter and both the granulated and light brown sugars. Pop them into a big bowl and get creaming! You want to beat them together until the mixture looks pale yellow and really light and fluffy. It should almost look like delicious, fluffy clouds. This step is super important for getting that perfect chewy texture, so don’t rush it!
Incorporating Wet and Dry Ingredients
Now, let’s add the wet stuff! Beat in those eggs one at a time, giving them a good mix after each one. Then, stir in the vanilla extract. In a separate bowl, just give your flour, baking soda, and salt a quick whisk together. Now, gradually add this dry mix to your wet ingredients. Mix on low speed or by hand until it’s *just* combined. Seriously, stop as soon as you don’t see any more dry streaks – overmixing is the enemy of chewy cookies!
Folding in the Sprinkles
Okay, this is where the fun really begins! Add your cup of rainbow sprinkles to the dough. Gently fold them in with a spatula. You want to distribute them evenly, but be careful not to overmix the dough at this stage. Just a few gentle folds are perfect to get those colorful flecks all through the dough.
Baking and Cooling Your Thick Chewy Funfetti Cookies
Get your oven preheated to 350°F (175°C) and line your baking sheets with parchment paper. Drop rounded tablespoons of dough onto the sheets, leaving about 2 inches between them because they will spread a bit. Bake for about 10 to 12 minutes. You’re looking for edges that are just starting to turn golden and centers that still look a tiny bit soft – that’s the secret to thick chewy cookies! Let them chill on the baking sheet for a few minutes before carefully moving them to a wire rack to cool completely. This resting time on the pan is crucial for setting that perfect chewy texture. Check out these soft and tender sugar cookies recipe for more dough tips!
Tips for the Perfect Thick Chewy Funfetti Cookies
Okay, so you want those cookies to be NEXT LEVEL, right? I’ve got a few little secrets up my sleeve that’ll make sure your Thick Chewy Funfetti Cookies are absolutely perfect every single time. First off, make sure your butter and eggs are at room temperature. It really helps everything blend together smoothly, giving you that wonderfully creamy base. If you forget, you can always cut your butter into small cubes and let it sit for 10-15 minutes while you prep everything else. And when you’re scooping the dough, use a cookie scoop or two spoons to get nice, rounded balls. This helps them bake evenly and stay nice and thick. Don’t flatten them! Let them do their thing in the oven. Oh, and a quick note: avoid overbaking at all costs! The centers should look just a whisper underdone when you pull them out; they’ll finish baking as they cool on the pan and that’s your ticket to ultimate chewiness. It’s all about patience! For more baking tips and tricks, like how to whip up your own heavy cream from scratch, check out this guide.
Frequently Asked Questions About Thick Chewy Funfetti Cookies
Got questions about my favorite Thick Chewy Funfetti Cookies? I’ve got answers! Baking should be fun, and I want to make sure you have all the info you need to bake up a storm.
Can I use margarine sticks instead of butter?
While you *can* use margarine, I really, really recommend sticking with real butter for these cookies. Butter has a higher fat content and different properties that give you that amazing chewiness and rich flavor. Margarine can sometimes make cookies spread more or result in a slightly different texture. For the best thick and chewy results, butter is definitely the way to go!
How do I store these cookies so they stay chewy?
This is key for keeping that perfect texture! Store your cooled cookies in an airtight container at room temperature. If you want to guarantee maximum chewiness, toss a slice of bread in with the cookies. The bread will help keep moisture in the cookies. They’re usually best within 3-4 days, but honestly, they rarely last that long around here!
Can I make the dough ahead of time?
Absolutely! The dough for these chewy funfetti cookies actually gets even better if you chill it for a bit. You can wrap the dough balls in plastic wrap and store them in the fridge for up to 2 days before baking. Just let them sit at room temperature for about 10-15 minutes before you pop them in the oven. It really helps deepen the flavor and improve that chewy texture!
What kind of sprinkles are best for these cookies?
For the best results with these sprinkle-filled cookies, I always reach for “jimmies” or rod-shaped sprinkles. They hold their color and shape really well during baking. You can also use nonpareils (the little balls!), but they can sometimes bleed their color a bit or get a little crunchy. Just make sure whatever sprinkles you use are intended for baking if possible!
Nutritional Information
Just a little heads-up, the nutritional details you see for these Thick Chewy Funfetti Cookies are estimates, okay? Things like the exact brands of ingredients you use, how much you pack your brown sugar, or even where you get your sprinkles can make these numbers wiggle a bit. So, think of them as a helpful guideline rather than a super-strict rule. We’re all about enjoying these yummy cookies, and knowing the exact calorie count down to the last sprinkle isn’t the main goal here, right? Happy baking and happy eating!
Print
Thick Chewy Funfetti Cookies
- Total Time: 27 min
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These cookies are thick, chewy, and packed with colorful sprinkles for a festive treat.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup rainbow sprinkles
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Gently fold in the rainbow sprinkles.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers are still slightly soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For extra chewy cookies, use more brown sugar than granulated sugar.
- Ensure your butter is softened but not melted for the best texture.
- Do not overbake, as this will result in dry cookies.
- Prep Time: 15 min
- Cook Time: 12 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: funfetti cookies, chewy cookies, sprinkle cookies, sugar cookies, birthday cookies, easy cookies