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5 from 2 votes

Mermaid Funfetti Cookies

Easy sugar cookie made with brightly colored baking chips and Mermaid sprinkles!
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Dessert
Cuisine: American
Servings: 30 cookies
Calories: 177kcal
Author: Heather Perine

Ingredients

  • 2 1/2 cups (300 g) all purpose flour spooned and leveled
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 Tablespoon cornstarch
  • 1 cup (2 sticks, 226 g) unsalted butter softened to room temperature
  • ¾ cup (150 g) granulated sugar
  • ½ cup (107 g) packed light brown sugar
  • 1 large egg room temperature
  • 1 large egg yolk room temperature
  • ½ teaspoon vanilla extract
  • 1 cup mermaid themed baking chips
  • ½ cup sprinkles

Instructions

  • Preheat oven to 375°F (190°C). Line baking sheet with parchment paper.
  • In a medium size mixing bowl, whisk together flour, baking powder, salt, and cornstarch. Set aside.
  • Using a hand mixer or stand mixer, cream together butter, brown sugar and granulated sugar until smooth.
  • Add vanilla, the egg and the additional egg yolk and mix until well combined.
  • Gradually add in dry ingredients a little at a time, and mix on a low speed until combined, then increase to medium speed until all ingredients are blended.
  • Using a wooden spoon or a rubber spatula stir in sprinkles and rainbow chips.
  • Using a medium size cookie scoop, drop dough onto lined baking sheet, about 2 inches apart.
  • Bake for 8-10 minutes or until the edges of the cookies are lightly browned and tops are puffy but set.
  • Remove from oven and allow to cool for 5 min on baking sheet before transferring to a cooling rack to cool completely.

Notes

  • Baking chips: Michaels carries a variety of colors of baking chips.
  • Sprinkles: Rainbow sprinkles work best but you could also use non perils or any other type of sprinkles available.
  • Freezing: Yes, you can freeze these cookies in an airtight container for up to 3 months. You can also freeze unbaked cookies. Scoop the cookies onto a parchment lined baking sheet and freeze solid, about 1 hour, and then transfer to a plastic freezer bag. When ready to bake, transfer to a baking sheet and bake. There’s no need to thaw. Add on a few additional minutes of baking time.
  • Storage: You should store these cookies at room temperature in an airtight container for up to 1 week.

Nutrition

Calories: 177kcal | Carbohydrates: 23g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 29mg | Sodium: 83mg | Potassium: 82mg | Fiber: 1g | Sugar: 13g | Vitamin A: 209IU | Calcium: 23mg | Iron: 1mg