There are few things I love more in life than funfetti anything. Sprinkles equal instant celebration! Seriously, try it! Add them to your pancakes, and your cakes and your cookies and see how people's eyes light up. I wanted to make some sugar cookies that would be super yummy, quick, and kid friendly. I found an awesome recipe from Averie Cooks. I did a little experimenting with her recipe, gave it some tweaks, and here is my version of these yumtown soft batch funfetti cookies!
Lemon Funfetti Sugar Cookies
Prep Time: 10 Minuntes
Total Prep Time: 30 Minutes
Servings: 15-18 Cookies
Ingredients
1/2 Cup unsalted butter, room temp
3/4 Cup Sugar
1 Large Egg, room temp
1 tsp Vanilla
2 tsp Lemon Juice
Zest of 1 Lemon
1 1/2 Cups AP Flour
2 Tbsp Corn Starch
3/4 tsp Baking Soda
1/4 tsp Salt
1/2 Cup Rainbow Sprinkles
Directions
1. Preheat the oven to 350 degrees, and line two cookies sheets with parchment paper.
2. Place the butter and sugar into the bowl of a mixer. Mix with a paddle attachment on medium high until the mixture is light and fluffy - about 2 minutes.
3. Add the egg and mix until combined.
4. Add the lemon juice, lemon zest, and vanilla and mix until incorporated.
5. Add the flour, corn starch, baking soda, and salt and mix on medium speed until the cookie dough comes together.
6. Pour in the rainbow sprinkles and mix until the sprinkles are evenly distributed.
7. Use a cookie scoop or a tablespoon to shape the cookies.
8. If you like your cookies super thin and chewy, bake them immediately for about 7-9 minutes or just until the ends are lightly browned.
9. If you like your cookies thicker, fluffy, and chewy, place the cookie dough balls into the refrigerator for 2 hours, or the freezer for an hour. Bake for 7-9 minutes or just until the ends are lightly browned.
10. Let the cookies cool and serve!
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