Easy Oaty Sprinkle Cookies (Funfetti)
Ingredients
Wet Ingredients
- 1 stick (1/2 cup) salted butter, softened to room temp.
- ¼ cup raw cane sugar
- ¼ cup light brown sugar
- 1 ½ tsp pure vanilla extract
- 1 egg
Dry Ingredients
- ¾ cup all-purpose flour, oat flour, or almond flour
- 1 ½ cups rolled old-fashioned oats
- ¼ tsp baking powder
- ¼ tsp baking soda
- ⅛ tsp cream of tartar
- pinch sea salt
Mix-Ins
- ¼ - ⅓ cup Rainbow Sprinkles + more for coating (no artificial dyes)
Instructions
- Line a baking sheet with parchment paper and preheat the oven to 350 ℉.
- In a large mixing bowl, cream the butter and sugars until light, fluffy, and smooth. Next, add the vanilla extract and egg. Cream together until fully combined.
- In the same bowl, add the dry ingredients and cream everything together until combined.
- Fold in the sprinkles, Then cover the dough with plastic wrap and chill dough in the fridge for at least 30 minutes.
- Using a small melon baller or measuring spoon, scoop a piece of the dough, roll it in your hands to form a ball, then dip the top of the ball into a bowl of extra sprinkles. Place the ball on the prepared baking sheet, giving the cookies 2 inches of space in between them.
- Bake for 6-7 minutes until lightly golden brown. Remove from oven and remove to a cooling rack for 5 minutes before eating!Enjoy fresh or store leftovers up to 3 days.