Funfetti Cookies

These funfetti cookies are bursting with color and flavor. Perfect for any gathering or sweet treat craving!

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In a large mixing bowl, cream together 110 g (1/2 cup) of softened unsalted butter and 150 g (3/4 cup) of granulated sugar. Beat until light and fluffy, about 2–3 minutes. Add 1 large egg and 1 tsp of vanilla extract. Mix until well combined.
In another bowl, whisk together 250 g (2 cups) of all-purpose flour, 1 tsp of baking powder, and 1/2 tsp of salt. Gradually add the dry mixture to the wet ingredients, stirring just until combined.
Gently fold in 100 g (1/2 cup) of rainbow sprinkles into the dough.
Cover the dough with plastic wrap and refrigerate for 30 minutes.
Preheat your oven to 180°C (350°F).
Line baking sheets with parchment paper. Use a spoon or cookie scoop to drop rounded tablespoons of dough onto the prepared sheets, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the edges are golden brown.
Once baked, let the cookies cool on the baking sheets for 5 minutes before transferring to a cooling rack.

For best results, avoid overmixing the dough to keep cookies chewy. Store cookies in an airtight container for up to 5 days.