Giant Christmas Funfetti Cookies

kitty | December 16, 2023   SKIP TO RECIPE  

A tray of Giant Christmas Funfetti Cookies

What happens when you combine the most fun time of the year with the most fun cookies? Combine the holly jolly of Christmas with the absolute delight of colorfully speckled funfetti sprinkle sugar cookies and these Giant Christmas Funfetti Cookies are the answer. They’re also the easiest Christmas cookie to make–no frosting, no cookie cutters, just pure merry all on their own.

This recipe takes the perfect Funfetti Cookie recipe to heightened levels of merriment simply by swapping the rainbow sprinkles for Christmas colored ones and chucking in some very welcome white chocolate chips. Every cookie gets just the right amount of a little extra sweetness from the mix of happy little candy morsels. The sugar cookie base is simple and turns out with perfectly crackled tops, golden edges, slightly gooey centers, and the right balance of crisp and chew. Plus, they obviously had to be made giant to match the good cheer of the Advent season. 

Bake up a batch of good cheer with these big babies. They’ll be the most wonderful cookie you’ll make all year. SANTA will swap you from the naughty to nice list immediately after tasting these delights.. 🥛 (guaranteed 👈 🎅😋)

INGREDIENTS

  • 2 cups all-purpose flour
  • ¾  cup unsalted butter, room temperature
  • 1 ½ cups granulated sugar
  • 2 eggs, room temperature
  • ⅛ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 tbsp vanilla extract
  • ½ cup Christmas jimmie sprinkles
  • ½ cup white chocolate chips

INSTRUCTIONS

  1. Preheat the oven to 350°F. Line cookie sheets with silicone baking mats.
  2. In a stand mixer, beat together the butter and sugar until smooth and creamy.
  3. Add in eggs, one at a time until combined then mix in vanilla extract.
  4. Mix in the flour, baking soda, baking powder, and salt until all ingredients are well-incorporated. Gently fold in the Christmas sprinkles and white chocolate chips with a rubber spatula or wooden spoon to keep them intact.
  5. Scoop out dough with a cookie or ice cream scoop slightly larger than a golf ball. Gently roll scooped dough with hands to make smooth balls and place on baking mats, spaced about 3 inches apart.
  6. Bake for 13-15 minutes until edges are lightly golden and centers are still gooey.
  7. Allow to cool on baking sheets before transferring to a cooling rack to cool completely.

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