Funfetti Cookies (With 50% Less Sugar!)
If you are looking for the classic Funfetti flavor we all love in a birthday cake but with less sugar- look no further! This recipe has 50% less sugar than the standard cookie but it doesn’t compromise the soft yet crunchy texture that want from a cookie.
I love a standard cookie recipe but what I don’t like is that gross aftertaste from all the sugar. Our first attempt was making Funfetti cookies using a box cake mix which yields the sweetest cookies because you can’t control the sugar level.
So I was on a mission to adjust the sugar content and get it as low as possible. The color of these cookies are slightly yellowish because we added cake batter extract which has a yellow die. If you don’t have the cake batter extract on hand, no problem! Use Vanilla extract (sub amount listed in recipe). We use a combo of cake batter and vanilla to bring out the desirable taste we all love from cake batter!
- 1 1/2 cup all-purpose flour
- 1 Tbsp cornstarch (if you don’t have on hand, sub with 3 Tbsp all-purpose flour)
- 1/2 tsp salt
- 3/4 tsp baking soda + 1 tbsp warm water
- 10 Tbsp (3/4 cup) softened unsalted butter
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 tsp cake batter extract (if you don’t have on hand, sub for 1 tsp of vanilla extract)
- 1 tsp vanilla extract
- 1 egg
- 1/2 cup Rainbow Sprinkles
- Combine flour, cornstarch, and salt into a medium mixing bowl and whisk until combined.
- Dissolve baking soda and warm water in a small bowl, set aside.
- Using a stand mixer or hand mixer with paddle attachment, cream the butter, granulated sugar and brown sugar until light and fluffy (3-5 minutes on medium speed). You will know its done when the color has lightened to a soft whitish/brown.
- Combine the baking soda/water mixture just until incorporated (20-30 seconds).
- Add the vanilla, cake batter extract and egg until fully incorporated.
- Add the dry Ingredients (flour, cornstarch, salt) and mix until just combined. Stop the mixer when you still see some flour on the side of the bowl and add the sprinkles and mix until incorporated. This should only take 10 seconds- make sure to not over-mix the batter.
- Place cookie dough in the fridge for 30 minutes while the oven comes to temp (not a requirement at all, it simply enhances the flavor and will yield a softer cookie inside since it takes longer to bake colder dough).
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- Once oven is up to temp- use a spoon or cookie scoop to make 12-15 cookies, bake for 10-13 minutes (depending on your oven). Tip: start by making 2 cookies to test at the minimum time- 10 minutes and adjust accordingly. Take out of the oven as the edges start turning a golden brown. The center may still seem uncooked but it will continue to bake once out of the oven, during cooling.
- Transfer to a cooling rack