Sprinkle Funfetti Cookies
These Sprinkle Funfetti Cookies are filled with white chocolate and baked so they’re still soft in the middle. Inspired by the famous treat at Gideon’s Bakehouse at Disney Springs!
Sprinkle Funfetti Cookies
These cookies are famous y’all!!
You may not know this…but I am a BIG Disney fan! (Or if you’ve read my blog for a while, you probably do know this!)
These funfetti cookies are inspired by the amazing Sprinkle Funfetti Cookies at Gideons Bakehouse in Disney Springs.
First, you start with giant white chocolate chip cookies, made from scratch. I’m not kidding…these cookies are BIG and packed with white chocolate flavor!
Then you roll the cookies in rainbow sprinkles. LOTS of sprinkles!
Finally, you bake them just enough to be done, but still soft in the middle. These are NOT dry, crumbly cookies! These are soft-baked, buttery, white-chocolatey masterpieces! You can really taste the creamy white chocolate. And it’s the perfect amount of chewiness! No wonder people will wait in line at Disney to get these cookies!
These funfetti cookies are great for spring, birthday celebrations, or if you just want a fun and festive cookie. They’re filled with sprinkles, making them a whole new take on a regular sugar cookie.
Related: Check out this list of 10 Best Things to Eat at Disneyland!
Ingredients
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- 1 cup unsalted butter, cold and sliced
- 1 cup Brown Sugar
- 1/2 cup Sugar
- 2 eggs, room temperature
- 1 tsp. Vanilla extract
- 1 1/2 cups Flour
- 1 1/2 cups Cake flour
- 1/2 tsp Salt
- 1/2 tsp Baking Soda
- 2 cups White Chocolate Chips
- Sprinkles
Kitchen Tools Used
- Cookie sheet
- Non-stick silicone baking mats
- Wire cooling rack
- Stand Mixer or Electric Mixer
- Large mixing bowl and small mixing bowl
Instructions
Before we get started, I do want to warn you that these are BIG cookies!
Instead of the normal dozen or so you get wth a regular cookie recipe, these overstuffed cookies make a batch of 6-8 cookies.
To Prep: Preheat oven to 410 degrees and a large baking sheet with a non-stick silicone mat or parchment paper.
Step 1: Make the Batter
Cream together butter, white sugar, and brown sugar in the bowl of a stand mixer, or in a large bowl with an electric mixer. This should take about 2 minutes. Be sure to scrape the sides of the bowl a couple times to make sure everything mixes well.
Add the eggs and vanilla extract and mix on medium speed until fully combined.
In a separate mixing bowl, whisk together the flour, cake flour, salt, and baking soda.
Slowly pour the dry ingredients into to the butter mixture, about a cup at a time. Mix as you go, until the dough starts to form and pull away from the sides of the bowl.
Step 2: Add Chocolate Chips
Add the white chocolate chips to the bowl of cookie dough and use your hands to mix everything together. The batter is probably going to be too thick to stir with a spoon or spatula.
Cover the bowl with plastic wrap and chill in the refrigerator for an hour.
Step 3: Portion the Dough
Use a large ice cream scoop and portion out 6-8 balls of dough. (I don’t think a regular cookie scoop will be big enough!) Roll with your hands as needed to smooth out the dough balls.
Step 4: Add Sprinkles!
Fill a small bowl with rainbow sprinkles.
Place each ball of dough (one at a time) in the bowl and gently roll to coat in sprinkles. Gently press the sprinkles to secure them in the dough. Repeat with all dough balls until they are completely coated in the sprinkles.
To Bake:
Place the dough balls on the prepared baking sheet. Press down on each cookie dough ball gently, just enough to make sure that they’re not going to roll anywhere. You don’t need to flatten them completely.
Bake for 15-17 minutes, so they’re still a bit soft in the middle.
Allow to cool for 5-10 minutes before serving.
Frequently Asked Questions
What is the Difference between Cake Flour and Regular Flour?
Cake flour is a bleached flour that is extra finely milled — it is ideal for baked goods because it creates a softer, fluffier texture.
If you don’t have cake flour on hand, you can modify all-purpose flour to use as a substitute.
To do so, take a cup of regular flour and remove 2 Tablespoons. Then mix 2 Tablespoons of cornstarch into the remainder of the cup of flour. Now it’s ready to use in your recipe!
Can You Make Smaller Cookies?
Sure! If you want to make smaller cookies, you can divide the dough into 12-16 balls instead of the 6-8 in the original recipe.
When baking you’ll want to cook for a shorter amount of time. Start checking the cookies at 12 minutes, to ensure that they do no over-bake or burn.
More of our Favorite Disney Copycat Recipes
Sprinkle Funfetti Cookies Recipe (printable copy)
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Sprinkle Funfetti Cookies
Equipment
- Stand mixer
- Baking sheet
- 2 Mixing bowls 1 large, 1 small
Ingredients
- 1 cup Butter cold and sliced
- 1 cup Brown Sugar
- 1/2 cup White Sugar
- 2 Eggs room temperature
- 1 tsp. Vanilla Extract
- 1 1/2 cups All-Purpose Flour
- 1 1/2 cups Cake Flour
- 1/2 teaspoon Salt
- 1/2 teaspoon Baking Soda
- 2 cups White Chocolate Chips
- 1 cup Rainbow Sprinkles
Instructions
- Preheat oven to 410°F and line baking sheet with parchment paper or silicone mat.
- Cream together butter, white sugar, and brown sugar for 2 minutes in a stand mixer.
- Add the eggs and vanilla extract and continue mixing on medium until fully combined.
- In a separate bowl, sift together the flour, cake flour, salt, and baking soda.
- Slowly add the flour mixture to the butter mixture 1 cup at a time, mixing as you pour, until dough forms.
- Mix in the white chocolate chips by hand.
- Cover the bowl with plastic wrap and chill in fridge for 1 hour.
- Divide dough into 6-8 portions and roll into balls.
- Fill a small bowl with rainbow sprinkles and roll each dough ball in the sprinkles. Press sprinkles into the dough to secure them in place.
- Place each dough ball on prepared baking sheet and gently press down to make the balls flat enough to stay in place.
- Bake for 15-17 minutes, until about 3/4 of the way cooked through.
- You want the dough ball to be 3⁄4 of the way fully cooked.
- Remove from oven and cool for 5-10 minutes.
Notes
Nutrition
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