Funfetti Slice-and-Bake Cookies
Buttery vanilla cookies studded with rainbow sprinkles, with an optional white-chocolate half-dip. The stated nutrition, serving weight and timing include the chocolate finish. Batch yield: 24 cookies, optionally half-dipped in white chocolate. One serving: 1 half-dipped cookie, approximately 41 g after baking and decorating. For the dipped batch, allow approximately 6 hours 32 minutes from starting to ready to eat. Prep is 360 non-oven elapsed minutes: 40 minutes active work, 30 minutes butter softening, 240 minutes dough chilling, 30 minutes cooling after the final tray, and 20 minutes refrigerating the chocolate finish. Cook time is two sequential 16-minute tray batches, totalling 32 minutes. Preheating overlaps the dough chill, and the first tray's cooling overlaps the second tray's baking, so neither is counted twice. Timings assume butter softens within 30 minutes and both decorating trays fit in the refrigerator together. Appliances: Oven; Refrigerator; Electric hand mixer; Microwave. Equipment: Digital kitchen scales; Measuring spoons; Large mixing bowl; Medium mixing bowl; Silicone spatula; Food-safe wrapping; Sharp knife; Two 33 × 45 cm baking trays; Baking parchment; Wire cooling rack; Microwave-safe bowl; Two approximately 25 × 35 cm trays or boards that fit in the refrigerator; Airtight storage container. Allergens: Use explicitly vegetarian sprinkles and white chocolate; some decorative products contain animal-derived glazing agents or colours. Almond extract may contain almond-derived ingredients, so check its label. White chocolate commonly contains soy lecithin, and sprinkles may also contain soy. Check all packaging for product-specific allergens and cross-contact warnings. Nutrition is estimated per cookie using all the chocolate and sprinkles. Storage: Store fully cooled, set cookies airtight at a cool room temperature, ideally 18–21°C, for up to 5 days. In warmer conditions, refrigerate airtight for up to 7 days and let individual cookies stand for about 15 minutes before eating. Freeze baked cookies, separated by parchment in an airtight container, for up to 2 months; thaw while covered. Wrapped unbaked dough logs keep refrigerated for up to 3 days or frozen for up to 2 months; thaw frozen logs overnight in the refrigerator before slicing and baking.
360 min
Prep
32 min
Cook
24
Serves
186
Calories
Macros · per serving
2g protein
24g carbs
9g fat
Ingredients
For 24 servings
- 170 g Unsalted butter, cut into 2 cm cubes
- 133 g Light brown sugar
- 1 whole egg Large egg
- 7.5 ml Vanilla extract
- 2.5 ml Almond extract
- 250 g Plain all-purpose flour
- 1.5 g Fine salt
- 120 g Vegetarian rainbow sugar strands
- 226 g Vegetarian white chocolate, finely chopped
Instructions
- 1
Leave the cubed butter and whole egg at room temperature for about 30 minutes. The butter should yield easily when pressed but should not look oily or melted. Reserve 10 g of the rainbow sugar strands for decorating; the remaining 110 g goes into the dough.
- 2
Using an electric hand mixer, beat the butter and brown sugar in a large bowl for about 2 minutes, until creamy and slightly lighter. Scrape down the bowl. Beat in the egg, vanilla extract and almond extract until evenly combined.
- 3
Stir the flour and salt together in a separate bowl. Add to the butter mixture and mix on low speed just until the flour disappears. Fold in 110 g rainbow sugar strands with a spatula. The dough should be soft, dense and cohesive rather than airy.
- 4
Divide the dough equally, approximately 412 g per portion. Shape each portion on food-safe wrapping into a compact log 15 cm long and approximately 5–5.5 cm in diameter. Wrap tightly and refrigerate for 4 hours, until firm throughout. Do not taste raw dough: both raw flour and egg can carry harmful bacteria. Wash hands and utensils after handling it.
- 5
During the final 20 minutes of chilling, preheat the oven to 175°C/350°F conventional or 155°C/310°F fan. Line two 33 × 45 cm baking trays with baking parchment. Use the middle oven shelf and bake one tray at a time.
- 6
Unwrap the logs and cut each into 12 equal rounds, approximately 1.25 cm thick, to make 24 cookies. Rotate the logs occasionally while cutting to keep the rounds even. Arrange 12 cookies on each tray, leaving approximately 4 cm between them. If a slice cracks, gently press it back together. Refrigerate the second tray while the first bakes. If omitting the chocolate finish, gently press the reserved 10 g sprinkles onto the unbaked cookies now.
- 7
Bake the first tray for 16 minutes, until the edges are lightly golden and the tops look dry and set; the centres may still feel slightly tender. Remove it and immediately bake the second tray for another 16 minutes. Total sequential oven time is approximately 32 minutes.
- 8
Let each batch stand on its baking tray for 10 minutes, then transfer to a wire rack. Allow about another 20 minutes to cool completely. Start cooling the first batch while the second bakes; do not add that overlapping time again. Chocolate should only be applied to fully cool cookies.
- 9
For the optional chocolate finish, line two approximately 25 × 35 cm trays or boards that fit in the refrigerator with baking parchment. Put the white chocolate in a dry microwave-safe bowl. Microwave at 50% power in 20-second bursts, stirring thoroughly between bursts, until just melted and smooth; this usually takes 2–3 minutes in total.
- 10
Dip one half of each cookie into the chocolate and place on the prepared small trays. Use a spatula to spread any remaining chocolate over the dipped halves so the full 226 g is shared across the batch. Scatter the reserved 10 g sprinkles evenly over the wet chocolate. Allow about 15 minutes for melting and decorating altogether.
- 11
Refrigerate both trays for 20 minutes, until the chocolate is firm. Transfer the finished cookies to an airtight container once set.
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