Softbatch Funfetti Cookies -- Baked with the Same Love We Gave Gayle

Gayle's 82nd birthday Thursday November 13. Small gathering in our living room. She sat in her chair. Steve and Louise came. Hannah, Mark, and Ella (now 7). Dave, me, the kids at home (Justin and Josie), Amber and Tyler by FaceTime because they could not travel midweek. Gayle had a slice of cake. She said, "Eighty-two. Who knew." Ella crawled in her lap. Gayle said, "Ella. I remember you when you were born." Ella said, "Grandma. I love you." Gayle said, "I know, baby."

Drove Monday.

Sunday: pot roast.

After a birthday like that — Ella curled in Gayle’s lap, four generations crowded into the living room, Amber and Tyler glowing on a phone screen — I wanted to do something with my hands that felt celebratory but quiet. The big cake had its moment. What I needed Sunday, before the pot roast, before the drive, was something small and sprinkled and a little bit joyful: a batch of soft funfetti cookies that could sit on the counter and remind everyone the celebrating wasn’t quite over yet. Funfetti always feels like a birthday that kept going.

Softbatch Funfetti Cookies

Prep Time: 15 min | Cook Time: 11 min | Total Time: 26 min | Servings: 24 cookies

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup (1 1/2 sticks) unsalted butter, softened to room temperature
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 1 large egg
• 2 teaspoons pure vanilla extract
• 2 tablespoons sour cream (or plain Greek yogurt)
• 1/2 cup rainbow sprinkles (jimmies, not nonpareils)

Instructions

1. Preheat oven. Preheat your oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats and set aside.
2. Whisk dry ingredients. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
3. Cream butter and sugars. In a large bowl using a hand mixer or stand mixer fitted with the paddle attachment, beat the softened butter, granulated sugar, and brown sugar together on medium-high speed until light and fluffy, about 2–3 minutes. Scrape down the sides of the bowl as needed.
4. Add wet ingredients. Add the egg, vanilla extract, and sour cream to the butter mixture. Beat on medium speed until fully combined and smooth, about 1 minute.
5. Combine. Reduce mixer speed to low and gradually add the dry ingredients, mixing just until no streaks of flour remain. Do not overmix.
6. Fold in sprinkles. Using a rubber spatula, gently fold in the rainbow sprinkles. The dough will be soft and slightly sticky.
7. Scoop dough. Using a medium cookie scoop (about 1 1/2 tablespoons of dough), drop rounded balls onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake. Bake for 10–12 minutes, until the edges are just set and the centers look slightly underdone. They will firm up as they cool. Do not overbake — this is what keeps them soft-batch.
9. Cool. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. They are best enjoyed slightly warm or at room temperature the same day, though they keep well in an airtight container for up to 4 days.

Nutrition (per serving)

Calories: 148 | Protein: 2g | Fat: 7g | Carbs: 20g | Fiber: 0g | Sodium: 95mg