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Funfetti Cookies with Cream Cheese Frosting

These funfetti cookies with cream cheese frosting are like birthday cake meets a cupcake but in cookie form and even better! They actual cookie is like a soft pillow of funfetti heaven. Loaded with sprinkles of course! They are topped off with a rich cream cheese frosting and more sprinkles!
Cook Time11 mins
Course: Dessert
Keyword: birthday, cookies, cream cheese frosting, dessert, funfetti, sprinkles
Servings: 16

Ingredients

For the Cookies:

  • ½ cup unsalted butter room temperature
  • ¾ cup brown sugar light or dark
  • ¼ cup granulated sugar
  • 1 egg room temperature
  • 1 tsp vanilla extract
  • 2 ¼ cups all-purpose flour spoon & leveled
  • ¾ tsp sea salt
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ¾ cup buttermilk (or whole milk with 1 tsp vinegar)
  • 1 cup sprinkles (2/3 for cookies, 1/3 for topping)

For the Frosting:

  • 2 cups powdered sugar packed
  • 4 oz cream cheese room temperature
  • 4 tbsp unsalted butter room temperature
  • ½ tsp vanilla extract
  • pinch of sea salt

Instructions

For the Cookies:

  • Preheat oven to 350F degrees.
  • If you're using whole milk instead of buttermilk. In a small bowl, pour in 3/4 cup whole milk and 1 tsp vinegar (I used apple cider). Let stand for about 5 minutes until it starts to look curdled.
  • In a large mixing bowl or stand mixer, cream together the butter and sugars until light and fluffy. Add in the egg and vanilla extract and mix until combined.
  • Next, add in the flour, sea salt, baking powder and baking soda and mix until well combined.
  • Slowly pour in the buttermilk or whole milk mixture and mix while adding it in until the dough is soft.
  • Fold in 2/3 cup of sprinkles with a spatula very gently until just incorporated.
  • The batter will be very soft so the best thing to do here is refrigerate the dough for 30 minutes to harden up first.
  • When you’re ready, scoop dough onto a lined baking sheet (either parchment paper or a silpat). I love using a cookie scooper because I find it easier to use. You can also just scoop out with a big spoon. Make sure to give them space because they will spread a good amount.
  • I made 16 cookies this time around. You can make yours larger or smaller! Just adjust your cook time.
  • Bake for 10-12 minutes. You want the tops set but soft. They’ll continue to cook when you take them out so don’t over bake!
  • Once done, cool on the baking sheet for about 5-10 minutes and then move to a wire rack to cool completely.

For the Frosting:

  • Meanwhile, in a medium mixing bowl cream together the butter, cream cheese and vanilla extract.
  • Add in the powdered sugar and sea salt and mix until well combined. Set aside.

To assemble Cookies:

  • Once cookies are completely cooled, spread icing on top of the cookies. Sprinkle with the remaining 1/3 cup of sprinkles or more if needed. Enjoy!

Notes

For Storing: Store in an airtight container in the fridge for 4-5 days. Best enjoyed thawed at room temperature for 15-20 minutes before eating.
 
For Freezing: Freeze cookies fully cooked and frosted in a freezer bag! You can store in the fridge first so the icing hardens and then store right in the freezer! Lasts for about 3 months and actually delicious straight from the freezer!