Funfetti Sprinkle Cookies

Steps

1. Preheat the oven to 180°C (350°F). Line two baking sheets with baking paper. Ensure the butter is at 20–22°C (cool room temperature) before starting to mix.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and fine sea salt until well combined.
3. In a large bowl, using a hand mixer or stand mixer fitted with the paddle, beat the unsalted butter, granulated sugar, and light brown sugar on medium speed for 2–3 minutes until slightly pale, creamy, and a bit fluffy.
4. Add the egg and egg yolk one at a time, mixing on low–medium speed after each addition until fully incorporated and smooth. Mix in the vanilla extract until evenly combined.
5. Add the dry ingredients to the butter mixture. Mix on low speed just until almost combined and a few small streaks of flour remain; avoid overmixing to keep the cookies tender.
6. Add the rainbow sprinkles and fold them in with a spatula until evenly distributed and no dry flour pockets remain, forming a soft, scoopable dough.
7. Portion the dough into 24 balls of about 30 g each and place them on the prepared baking sheets, spacing them at least 5 cm apart. If desired, press a few extra sprinkles onto the tops for a more colorful look.
8. Bake one sheet at a time for 10–12 minutes, until the edges look set and lightly golden, the tops have lost most of their glossy sheen, and the centers still look soft and slightly underbaked but no longer wet.
9. Remove the baking sheet from the oven and let the cookies rest on the sheet for 5 minutes; they will firm up as they stand while staying soft and chewy in the centers with lightly crisp edges.
10. Transfer the cookies to a wire rack and let them sit until they reach room temperature (about 20–22°C) before serving. Store completely cooled cookies in an airtight container at room temperature for up to 4 days.