Broma Bakery’s Funfetti Cookies
- Ashley Martin
- Nov 30
- 2 min read
I’ve made these cookies repeatedly throughout the year and they are always a hit. I’ve brought them to many of our community meetings and there are never any leftovers to take home. The rainbow sprinkles are cheerful and festive, whether it’s for a holiday cookie party or a summer barbeque. Sarah (aka Broma Bakery) is delightful, and she develops delicious baking recipes. She has an awesome assortment on her website bromabakery.com (check out the tahini banana bread). She recently published her first cookbook, Sweet Tooth, and the recipes look delicious!
A few tips from Sarah:
Underbake: The key to scrumptious funfetti cookies is a chewy edge and a soft center. The cookies will continue to bake as they cool and stay soft for days!
Don’t overmix the batter: Overmixing can lead to a tough cookie and a sprinkle mess. Only mix your batter until it’s just mixed and no streaks of flour remain. This will also keep the sprinkles intact.
Use high quality ingredients: With simple recipes it is so important to use high quality ingredients. Make sure you’re using a high quality butter and good sprinkles.
She notes that these cookies freeze well. Keep in an airtight bag in the freezer for up to three months. Bake the cookies as directed and allow to cool completely before placing in a freezer safe bag or airtight container. When you’re ready to eat, defrost the cookies overnight on the counter and enjoy!
If you prefer metric measurements, visit her website for the option to convert the recipe.
Ingredients
3/4 cup unsalted butter, room temperature
1 1/2 cups granulated sugar
1 large egg, room temperature
1 Tablespoon vanilla extract
2 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup rainbow sprinkles
Instructions
Preheat the oven to 350°F and line a baking sheet with parchment paper. Set aside.
In a stand mixer fit with the whisk attachment, beat the butter and sugar together until light and fluffy, about 3 minutes.
Use a rubber spatula to scrape down the sides of the bowl, adding the egg and the vanilla extract. Beat until light and fluffy and pale in color.
Add the flour, baking powder, baking soda, and salt and beat until just combined and no streaks of flour remain. Do not overmix. Add the sprinkles and turn the mixer on quickly to distribute the sprinkles. Try not to mix the dough much or this will cause the sprinkles to break.
Use a 1-ounce cookie scoop (2 tbsp) to scoop the dough into 1 inch balls, dropping them onto your cookie sheet about 2 inches apart. Bake for 11 minutes or until the cookies are just set on the edges, but still very gooey in the middle. This will keep your cookies super soft. Allow the cookies to cool for 10 minutes before transferring to a cooling rack. Enjoy!
~Ashley Martin