Sourdough Funfetti Cookie Recipe

A pile of Funfetti Sourdough Cookies with rainbow sprinkles.

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4.42 from 31 votes

Soft, chewy and festive these vanilla-flavored sprinkle cookies are a delicious treat the whole family will enjoy.

Prep Time10

Cook Time12

Refrigeration Time30

Total Time52

Course: Dessert

Cuisine: American

Servings: cookies

Author: Emily Christensen

Equipment

Ingredients

227 grams butter unsalted 1 cup
320 grams sugar 1 ½ cup
1 egg 50 grams
70 grams sourdough discard ⅓ cup
13 grams vanilla extract 1 Tablespoon
5 grams baking soda 1 teaspoon
3 grams salt ½ teaspoon
350 grams unbleached all-purpose flour 2 ½ cup
245 grams jimmie sprinkles, divided 1 ½ cups

Instructions

Cream Butter and Sugar: Add room temperature butter and sugar into a large bowl and cream together using beaters until the mixture is light and fluffy.
227 grams butter unsalted, 320 grams sugar
Add Wet Ingredients: Add egg, sourdough discard, and vanilla extract, and mix until combined.
1 egg, 70 grams sourdough discard, 13 grams vanilla extract
Add Dry Ingredients: Add baking soda, salt, and flour on low speed.
5 grams baking soda, 3 grams salt, 350 grams unbleached all-purpose flour
Fold in Sprinkles: Fold in ¾ cup sprinkles to the dough.
Scoop Dough: Scoop the cookie dough into balls using a 1 ½ Tablespoon cookie scoop. This will make 36 cookies.
Roll in Sprinkles (optional): Add ¾ cup sprinkles to a small bowl and roll the dough balls in the sprinkles.
Refrigerate Dough: Add the dough balls to a lined baking sheet. Refrigerate covered for at least 30 minutes or up to 2 days. You can omit refrigerating the dough but the cookies will bake up flatter.
Bake: Preheat the oven to 350°F. Divide the dough balls between 2 lined large baking sheets. Bake for 12-15 minutes or until the edges are just slightly turning golden brown and the middle of the cookie has lost its sheen. If you are baking 2 trays at once, I recommend rotating racks midway through; note the cookies may take an extra minute or two to bake. Let the cookies cool for 5 minutes and then transfer to a cooling rack.

Notes

Don't overbake these cookies or they will get hard and dry. Once they no longer are shiny and lightly browned around the edges they are ready to pull.
I recommend using jimmie sprinkles as other types of sprinkles often bleed in the dough a lot more.

How to freeze cookie dough: Scoop the dough into cookie balls and place on a lined cookie sheet and freeze until they are completely frozen. Then, transfer the dough balls to a freezer bag or airtight container. When you are ready to bake, remove them from the freezer and add to a lined cookie sheet to bake. Bake at 350°F until they are golden brown on the edges. Keep in mind that frozen dough will take a few extra minutes to bake compared to fresh dough.

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