Sourdough Funfetti Cookies

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These Sourdough Funfetti Cookies are soft, delicious, and bursting with rainbow sprinkles and white chocolate chips. The sourdough discard helps keep the cookies soft and moist.

Prep Time15

Cook Time9

Chill Time30

Total Time54

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 236kcal

Author: Joy Kincaid

Equipment

Mixing bowls
Stand Mixer (hand mixer or stand mixer)
3-tablespoon cookie scoop
Baking sheet
Parchment paper
Wire cooling rack
Round Cookie Cutter optional, for making cookies more round

Ingredients

1/2 cup unsalted butter softened (113 grams)
3/4 cup granulated sugar (150 grams)
1/4 cup brown sugar packed (50 grams)
1/2 cup sourdough discard room temperature (120 grams)
1 large egg
2 teaspoons clear vanilla extract or 1 1/2 tsp clear + 1/2 tsp cake batter extract (or regular vanilla extract)
2 cups all-purpose flour (240 grams)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon salt
1/2 cup rainbow jimmies sprinkles plus extra for topping (90 grams)
1/2 cup white chocolate chips plus extra for topping (85 grams)

Instructions

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large bowl (or the bowl of a stand mixer), cream butter, granulated sugar, and brown sugar until just combined (avoid over-creaming).
Mix in sourdough discard, egg, and vanilla extract. Scrape down the bowl as needed.
In a separate bowl, whisk flour, baking soda, baking powder, and salt. Add to the wet mixture, stirring until just combined.
Fold in sprinkles and most of the white chocolate chips, reserving a handful for topping.
Scoop dough with a 3-tablespoon scoop onto a parchment-lined tray. Press a few extra sprinkles on top of each dough ball.
Space the cookie dough on the pan at least 2 inches apart. Bake 9–12 minutes, checking early. For smaller 2-tablespoon scoops, check at the 7-minute mark. Avoid over-baking, as this can create darker cookies that are more brown in color.
Remove from the oven when edges are set but centers look slightly soft. Immediately press a few reserved white chocolate chips on top.
Use a large round cookie cutter to “cookie scoot” into perfect circles while still warm (optional-this just makes the cookies more perfectly round).
Cool the cookies on the pan for 5 minutes before transferring to a wire cooling rack.

Notes

How to Store

Room temperature: Store in an airtight container up to 4 days.
Freezer (unbaked): Freeze scooped dough balls for up to 2 months. Bake directly from frozen, adding 1–2 minutes.
Freezer (baked): Freeze baked cookies in a sealed bag or container up to 2 months. Thaw at room temperature.

Recipe Tips

This recipe was tested with Gold Medal All-Purpose Flour. Its lower protein content keeps the cookies soft. Avoid King Arthur AP flour, which is higher protein and can make cookies dry.
Use a light-colored baking pan for best results. Dark pans cause cookies to brown too quickly on the bottom.
Always use jimmies or confetti sprinkles (Betty Crocker brand was tested and was the brand that was available at my local grocery store). Avoid nonpareils, which can bleed into the dough.
Ghirardelli white chocolate chips were tested here; adding them on top after baking keeps them bright white instead of caramelizing.
For picture-perfect cookies, press a few extra sprinkles and chocolate chips on top before or after baking.
If cookies brown too quickly, try lowering the oven temperature to 340°F or stacking two pans for insulation. I did not experience over-browning, but one of my recipe testers did; however, I do believe her oven has a hot spot. This resolved the issue, so including the tip here.
These cookies bake up beautifully without chilling, so I usually pop them straight into the oven. If you notice your cookies spreading more than you’d like, a quick 20 – 30 minute chill in the fridge can help.
Cookie scooting with a large round cutter creates uniform, bakery-style shapes.
The sourdough discard not only adds good flavor, but it also helps keep the cookies soft and moist.

Nutrition