I don’t think I’ll ever grow out of loving sprinkles. Specifically rainbow sprinkles. When I turned 5, I was obsessed with rainbows and had these mini rainbow cupcakes at my 5th birthday party. I mean, they’re just so fun and add a pop of color to any dessert! So, naturally, I needed a funfetti cookie recipe on my site… but with a small twist, of course.
I made a matcha sugar cookie dough and swirled in some sprinkles, and here they are! They’re thin and chewy, with lightly crisp edges and soft middles, and they take only 30 minutes to make! I think the 5-year-old me would have definitely approved.
tips for success:
- Use good-quality matcha powder – Good matcha powder will lead to a stronger flavor and more vibrant color. Buying a good-quality matcha powder can be expensive, but it’s worth it!
- Use jimmies, not nonpareils – When choosing sprinkles, make sure to choose jimmies because nonpareils will bleed into the dough.
Love matcha? Make sure to try my matcha butter mochi or my matcha white chocolate pretzel cookies!
matcha funfetti cookies
makes 16 cookies
ingredients:
- 1 1/3 cup (160 grams) all-purpose flour
- 1 tablespoon matcha powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup (113 grams) unsalted butter, softened
- 1 cup (200 grams) granulated sugar
- 1 large egg
- 3/4 teaspoon vanilla extract
- 1/4 cup (52 grams) sprinkles (jimmies)
instructions:
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- In a medium-sized bowl, whisk the flour, matcha powder, baking soda, and salt together until well-combined. Set aside.
- In a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, about 3-4 minutes. Add the egg and vanilla extract, and mix on low until incorporated. Add the dry ingredients from step one, and mix on low until nearly combined. Mix in the sprinkles until just incorporated.
- Scoop the dough into 2-tablespoons portions, and arrange on the baking sheets at least 3 inches apart.
- Bake for 12 minutes. Let cool on the baking sheets for 5 minutes, and enjoy!