Cookies Desserts

Funfetti Cookies

I once went to a work training in New Jersey with one of my best friends, and we went to spend the night in New York together. It turned into eating a whole lot of bread at an Italian restaurant and then following it up with cookies from a place called Schmakary’s (our mutual love of food and cats really holds our friendship together). This particular night stands out in my mind because I had a cookie that falls into my top 5 not-made-by-my-mother cookies. After years of intense cookie research, here is my ongoing list:

  1. Funfetti cookie from Schmakary’s in New York (Schmakary’s)
  2. Killer cookie from Uncle Biffs in Hillcrest, San Diego (Uncle Biff’s)
  3. Peanut butter & chocolate ganache sandwich cookie from Baked & Wired in DC (Baked & Wired plus my recreation here)
  4. Chocolate orange cookie from Ben’s Cookies in the covered market in Oxford (Ben’s Cookies)
  5. TBD

I have successfully recreated #3 and have attempted #2 several times, but that one is still in process. I decided to give the funfetti cookie a try this time around. Also, now that I am looking at this list, I am realizing that I have had every single cookie on this list with my friend and fellow cookie connoisseur, Rhianna. I’m looking forward to finding #5, Rhi!

I have never been all that into cake. I mean I like a good slice of cake, but I will choose homemade pastry or a cookie over cake any day. There is one exception to this rule, and that is funfetti cake. Yes, I’m talking about the box mix funfetti cake. Why is it so good? It’s one of the world’s greatest mysteries. It was an obvious choice for me to order the funfetti cookie the day that we went to Schmakary’s…although I’m pretty sure I got a second cookie as well even though they were the size of my head. The funfetti one is the one that I really loved though. It was unreal how delicious that cookie was. It was soft and chewy, and it had the most delicious buttercream frosting and sprinkles spread on top. In other words, it was the perfect cookie.

When I went about recreating the funfetti cookie, my biggest concern was making it turn out soft. I know that I can make a delicious sugar cookie and great buttercream, and the sprinkles speak for themselves so it was really all about figuring out the texture of the cookie. I decided to make a softer, fluffier cookie dough by adding Greek yogurt to the dough. I also added a little bit of cream of tartar and cornstarch, both of which are ingredients that work to make a chewier, softer cookie. You could probably just do one or the other, whichever you have in your kitchen, but I couldn’t make up my mind about which way I wanted to go. The combination of the two resulted in the perfect texture for my cookies so I’m happy with it. The cookies turned out perfectly soft and chewy, and I would say that they are pretty close to the original. YUM! I dream about the day that I go back to New York so I can get another one of those cookies.

Funfetti Cookies
1 cup butter, softened
1 1/2 cups sugar
2 eggs
2 teaspoons vanilla extract
1/4 cup plain Greek yogurt
3 1/2 cups flour
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cornstarch
1 teaspoon cream of tartar
3/4 cup sprinkles, plus extra to sprinkle on top of cookies

Cream together the butter and sugar with a mixer.

Add the eggs and vanilla, mixing until smooth.

Mix in the Greek yogurt until smooth.

Combine the dry ingredients in a separate bowl and then add to the wet ingredients, mixing just until combined.

Fold in the sprinkles.

Refrigerate the dough for an hour or two to prevent spreading when baking.

When ready, preheat oven to 350 degrees F.

Roll dough into 1-inch balls and place on parchment-lined baking sheets. Press down with the bottom of a glass or the heel of your hand to flatten slightly for more even baking.

Bake at 350 degrees F. for 9-10 minutes. They will look underdone when you take them out. Transfer parchment with the cookies to a cooling rack and let cool completely before frosting.

Buttercream Frosting:
1/2 cup butter, softened
3 cups powdered sugar
1 teaspoon vanilla
2-3 Tablespoons milk

Combine all ingredients with a mixer until smooth. Add more milk or powdered sugar as needed to get the consistency that you like.

Top each cookie with a generous amount of frosting and add sprinkles. Enjoy!


Funfetti Cookies
Total time: 
Serves: 36
 
Ingredients
  • Funfetti Cookies
  • 1 cup butter, softened
  • 1½ cups sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • ¼ cup plain Greek yogurt
  • 3½ cups flour
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cornstarch
  • 1 teaspoon cream of tartar
  • ¾ cup sprinkles, plus extra to sprinkle on top of cookies
  • Buttercream Frosting:
  • ½ cup butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla
  • 2-3 Tablespoons milk
Instructions
  1. Funfetti cookies:
  2. Cream together the butter and sugar with a mixer.
  3. Add the eggs and vanilla, mixing until smooth.
  4. Mix in the Greek yogurt until smooth.
  5. Combine the dry ingredients in a separate bowl and then add to the wet ingredients, mixing just until combined.
  6. Fold in the sprinkles.
  7. Refrigerate the dough for an hour or two to prevent spreading when baking.
  8. When ready, preheat oven to 350 degrees F.
  9. Roll dough into 1-inch balls and place on parchment-lined baking sheets. Press down with the bottom of a glass or the heel of your hand to flatten slightly for more even baking.
  10. Bake at 350 degrees F. for 9-10 minutes. They will look underdone when you take them out. Transfer parchment with the cookies to a cooling rack and let cool completely before frosting.
  11. Buttercream frosting:
  12. Combine all ingredients with a mixer until smooth. Add more milk or powdered sugar as needed to get the consistency that you like.
  13. Top each cookie with a generous amount of frosting and add sprinkles. Enjoy!

 

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