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Sprinkle Funfetti Cookies

Jennie Duncan
These giant Sprinkle Funfetti Cookies are inspired by Gideon's Bakehouse at Disney Springs. Over sized cookies loaded with sprinkles. 
5 from 1 vote
Prep Time 45 minutes
Cook Time 15 minutes
Course Dessert
Cuisine Cookie, dessert
Servings 6
Calories 1048 kcal

Equipment

  • Stand Mixer or hand mixer

Ingredients
  

  • 1 cup Butter unsalted (cold and cubed)
  • 1 cup Brown Sugar
  • ½ cup White Sugar
  • 2 eggs
  • 1 tsp Vanilla Extract
  • 1 ½ cups Cake Flour
  • 1 ½ cups All-purpose flour
  • ½ tsp Salt
  • ½ tsp Baking Soda
  • 2 cups Funfetti White Chocolate Chips
  • Sprinkles

Instructions
 

  • Preheat over to 400 degrees and line a baking sheet with parchment paper. Set aside.
  • Using a stand mixer or a hand mixer mix the butter and sugar together on low for about 30-45 seconds. Once they start to blend, turn the mixer up to medium and mix for about 4 minutes until fluffy.
  • Beat in egg and vanilla until smooth.
  • In a separate bowl sift together Cake flour and All-purpose flour. Once sifted and mixed together add in salt and baking soda. Slowly add the flour mix to the batter. Mix on low until combined, but be careful not to over mix the dough.
  • Add the Funfetti White Chocolate chips, and mix well into the dough.
  • Cover the dough and place in the refrigerator for at least 30 minutes.
  • Separate the dough into 6 equal-sized balls.
  • In a large bowl that can fit one ball, mix all your sprinkles. I said get a variety of rainbow-colored sprinkles as you want this to be super fun and colorful! I used rainbow sprinkles or jimmies as some call them, and ball sprinkles. Throw some extra Funfetti Chips in there too if you got them!
  • Roll one cookie ball into the sprinkles until it is fully covered on the sides and top. You may have to use your hands to press them in the dough a little as well.
  • Place on a baking sheet and bake for 15-18 minutes. Gideon's Bakehouse serves a cookie that has a semi-raw cookie dough middle. If you want your cookies fully cooked 18-22 minutes should do the trick!
  • Cool for 5 mins, then place on a cookie rack to fully cool, or serve warm!

Notes

  • Tip: Using cold butter is best for these cookies as the butter will not spread or separate as quickly during the baking process. We want these cookies to be thick and dense.
  • FAQ - The dough will be crumbly due to using the cold butter. This is what you want for a good think cookie.
  • Tip: Cold dough is best for thick cookies. This will allow the cookie to not separate and spread out as much during baking.
  • Tip: Try not to allow the bottom of the cookie to get covered in sprinkles or extra chips. This cookie is cooked at a high temperature and the candy sprinkles on the bottom may burn quicker due to the sugars on the baking sheet. Parchment paper will help a little, so don't be worried if some sprinkles are on the bottom.
 

Nutrition

Serving: 1cookieCalories: 1048kcalCarbohydrates: 135gProtein: 13gFat: 52gSaturated Fat: 32gTrans Fat: 1gCholesterol: 149mgSodium: 642mgPotassium: 316mgFiber: 2gSugar: 88gVitamin A: 1043IUVitamin C: 1mgCalcium: 177mgIron: 2mg
Keyword Gideon's Bakehouse Copycat Cookie, Sprinkle Funfetti Cookie
Tried this recipe?Let us know how it was!