Christmas Funfetti Cookies Supreme.
Buttery soft sugar cookies exploding with sprinkles and topped with a simple swirl of vanilla frosting. And more sprinkles. Always more sprinkles.
For the recipe, please see the original Funfetti Cookies Supreme post.
I took my Funfetti Cookies Supreme recipe and added a whole lotta Christmas.
Like, a lot.
These are my favorite drop sugar cookies. For a cookie cutter sugar cookie recipe, please check out my Holiday Cut-Out Sugar Cookies. The recipe itself is pretty straightforward, but there are a few helpful tips to read before you begin. I really want you to make these! Not only because I live and breathe sprinkles, but because they are so good. Really really good. They blow any store-bought sprinkle cookie out of the water.
You’ll probably look at this recipe and wonder why I add an extra egg yolk and some cornstarch. Neither are traditional sugar cookie ingredients, you’re right. However, there’s a method to my madness.
For the egg yolk: though I could certainly use 2 full eggs instead of 1 egg + 1 egg yolk, I’ve learned through the years that the yolk is where all the goodness hides. Eggs are an indispensable ingredient when it comes to cookie baking; they aerate, aid in setting, provide structure, leaven, emulsify, and thicken. Most importantly? They are used as a binder in cookie recipes. Using more egg whites in a baked good typically yields lighter, fluffier desserts. More yolks create a denser treat with a richer flavor– which is exactly what we want in cookies like this! You know how my Chewy Chocolate Chunk Cookies are so chewy, thick, and fudge-like? The extra egg yolk plays a huge role in that.
Oh, and the eggs– make sure they are room temperature. Typically, when a recipe calls for room temperature butter, the eggs should be room temperature as well. That’s something I picked up on recently. Room temperature eggs incorporate quicker and more easily into the dough, which prevents your cookie dough from being overmixed and allows your cookies to have uniform texture among the batch.
For the cornstarch: if you’ve been reading my blog for awhile, you know I love using cornstarch in some cookie recipes. It’s a miraculous little ingredient, pulling heavy weight in the chilling and baking process. It helps thicken your cookie dough as the dough chills and keeps your cookies soft as they bake. You will love how soft these frosted funfetti cookies are!
Also… don’t forget to chill the cookie dough. I know I always remind you, but it’s so important. Set aside enough time to do so; your cookies will spread into one massive, unattractive cookie… mess… on your baking sheet if the dough is not sufficiently chilled.
Even though the cookies are supreme, I think the frosting is the star of the show. I love this vanilla frosting. I like to add a pinch of salt to offset its sweetness. Especially when it’s spread onto an already sweet sugar cookie. Enjoy, sugar cookie lovers!
**Click HERE for the recipe, comments, questions, and reviews.
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Oh, and grab a glass of milk. You’ll need it. 😉
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