Funfetti Sugar Cookies

In honor of Pride Month, we're sharing a Funfetti Sugar Cookie recipe!


Recipe by Mimi Council.


Easy and delicious soft and chewy Funfetti Sugar Cookie recipe with icing. These funfetti cookies use naturally colored sprinkles with no artificial colors. Soft and chewy cookies topped with a sweet icing and more rainbow sprinkles for the perfect funfetti cookies recipe #organiccookies #rainbowsprinkles #funfetti #funfetticookies #softandchewycookies #icingcookies


Easy and delicious soft and chewy Funfetti Sugar Cookie recipe with icing. These funfetti cookies use naturally colored sprinkles with no artificial colors. Soft and chewy cookies topped with a sweet icing and more rainbow sprinkles for the perfect funfetti cookies recipe #organiccookies #rainbowsprinkles #funfetti #funfetticookies #softandchewycookies #icingcookies

Easy and delicious soft and chewy Funfetti Sugar Cookie recipe with icing. These funfetti cookies use naturally colored sprinkles with no artificial colors. Soft and chewy cookies topped with a sweet icing and more rainbow sprinkles for the perfect funfetti cookies recipe #organiccookies #rainbowsprinkles #funfetti #funfetticookies #softandchewycookies #icingcookies

Easy and delicious soft and chewy Funfetti Sugar Cookie recipe with icing. These funfetti cookies use naturally colored sprinkles with no artificial colors. Soft and chewy cookies topped with a sweet icing and more rainbow sprinkles for the perfect funfetti cookies recipe #organiccookies #rainbowsprinkles #funfetti #funfetticookies #softandchewycookies #icingcookies

Funfetti Sugar Cookies

Makes 24


Dough

1/2 cup (113 grams) organic salted butter, softened

113 grams (1/2 cup) organic cane sugar

71 grams (1/2 cup) organic powdered sugar, sifted

2 teaspoons organic vanilla extract

2 organic large eggs

2 cups (255 grams) organic all purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon fine sea salt

85 grams (1/2 cup) India Tree's Nature's Colors Rainbow Sprinkles


Icing

1/4 cup (57 grams) organic salted butter, softened

284 grams (2 cups) organic powdered sugar, sifted

1/4 cup milk

Rainbow sprinkles for topping


Method

Preheat the oven to 375°F. Line 2 cookie sheets with parchment paper.


To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, powdered sugar, and vanilla extract. Mix on low until combined and there are no chunks of butter. Add the eggs and mix just slightly, enough to break the yolks.


In a separate bowl, add the flour, baking powder, and sea salt and whisk together. Add to the butter mixture and mix on low until combined. Then add in the rainbow sprinkles and mix again to combine.


Using your hands, form the dough into 24 balls and place on prepared cookie sheets, spacing them at least 1-inch apart. Flatten them slightly so they are about 1 3/4-inches to 2-inches in diameter.


Bake for 11 minutes or until cracked and dry around the edges. Allow to cool completely on the cookie sheets.


To make the icing: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, and milk. Mix on low until combined, then speed mixer up to high and whip for 1 minute.


Using a butter knife or spatula, frost each cookie and sprinkle with rainbow sprinkles.


Store in an airtight container for up to 7 days.


Gluten Free - Replace the all purpose flour with 269 grams (1 3/4 cups) organic gluten free flour blend.


High Altitude – Bake at 375°F for 8 minutes or until cracked and dry around the edges.


Did you make this recipe? Make sure to tag @dessertdorganic on Instagram!