I have found the perfect party cookie! It can be made to match any theme, holiday, or team. I’m obsessed with these sourdough funfetti cookies. They come out adorable and are very little work. You can even prep them ahead of time and store them in the freezer until you’re ready to bake.
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Sprinkles Make Everything Better
My aunt always brought whipped cream and sprinkles to family holidays. I would add both to a slice of pumpkin pie or cake, but sometimes I did not like the dessert option. In those cases, she would make me a bowl of whipped cream and put sprinkles on top. It eventually became my traditional Thanksgiving dessert. Even as an adult, I still love my sprinkles. They make everything better.
That same aunt gifted me a giant collection of sprinkles. Anybody that ever walks into my pantry comments and laughs about it. But I love my sprinkles, so they remain a pantry staple. These sourdough funfetti cookies combine my love of sprinkles and sourdough! So obviously they are my new favorite.
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Why Sourdough?
Grains contain phytic acid, but our bodies don’t really process it well. Phytic acid prevents our bodies from absorbing the nutrients from our food. Fermentation gets rid of most, if not all of the phytic acid, in the grains before we eat them. The fermentation process also helps break down some gluten, so although the bread isn’t gluten free it does have a lower gluten content. This allows people like me, who are sensitive to gluten, to eat sourdough. It also acts like a probiotic, which makes it great for gut health. Sourdough has prebiotic characteristics as well, which simply means that the good bacteria in your gut enjoy eating the fiber.
Sourdough Funfetti Cookies Recipe
Ingredients
1 cup softened butter (salted or unsalted will work)
1 ½ cup sugar
½ cup sourdough discard
1 egg
1 ½ tablespoon vanilla extract
½ teaspoon salt
1 teaspoon baking soda
3 cups flour
1 cup sprinkles
*Optional 1 cup additional sprinkles for rolling
Instructions
- First put 1 cup softened butter and 1 ½ cup sugar in the mixer. Cream them together.
- Next add 1 egg, ½ cup sourdough discard, and 1 ½ tablespoons vanilla extract. Mix everything together.
- Then add 1 teaspoon baking soda, ½ teaspoon salt, and 3 cups of flour. Mix until well combined.
- Up next are the sprinkles. Add 1 cup of sprinkles to the dough and fold them in.
- Scoop out about 1 tablespoon of dough and roll it into a ball. You can then roll that ball in the extra sprinkles if you wish. Place the cookie dough balls on a parchment lined baking sheet.
- Before baking, refrigerate the dough for at least 30 minutes. Skipping this step will leave you with very flat cookies.
- Preheat the oven to 350 degrees and bake for 15 minutes. Allow the cookies to cool for 5 minutes before transferring them to a cooling rack.
Note on Sprinkles
Jimmies work best in this recipe. They do not bleed into the dough like nonpareils will do. In these photos, I used heart shaped quins to roll the cookies in, but the sprinkles in the dough were jimmies. Quins don’t seem to do well in the dough because they lose their shape.
Sounds like I am speaking gibberish? Let me explain. Jimmies are the rod shaped sprinkles. Nonpareils are the little tiny ball sprinkles. Quins are the shaped sprinkles.
Freezing Sourdough Funfetti Cookies
If you wish to freeze the dough for an easy snack later, then stop right before baking. Place all of the dough balls on a parchment lined baking sheet, but pop it in the freezer instead of the oven. Once the balls are frozen, you can transfer them to a bag. It takes about 18 minutes to bake them from frozen. The dough is good in the freezer for up to a year.
You can also freeze the fully baked sourdough funfetti cookies. After they are completely cooled, place them on a parchment lined baking sheet and put it in the freezer. The cookies will flash freeze and then you can put them in a bag to store. They will last 3 months in the freezer.
Sourdough Funfetti Cookies
I have found the perfect party cookie! It can be made to match any theme, holiday, or team. I’m obsessed with these sourdough funfetti cookies. They come out adorable and are very little work. You can even prep them ahead of time and store them in the freezer until you’re ready to bake.
Ingredients
- 1 cup softened butter (salted or unsalted will work)
- 1 ½ cup sugar
- 1 egg
- ½ cup sourdough discard
- 1 ½ tablespoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 cups flour
- 1 cup sprinkles
- *Optional 1 cup additional sprinkles for rolling
Instructions
- First put 1 cup softened butter and 1 ½ cup sugar in the mixer. Cream them together.
- Next add 1 egg, ½ cup sourdough discard, and 1 ½ tablespoons vanilla extract. Mix everything together.
- Then add 1 teaspoon baking soda, ½ teaspoon salt, and 3 cups of flour. Mix until well combined.
- Up next are the sprinkles. Add 1 cup of sprinkles to the dough and fold them in.
- Scoop out about 1 tablespoon of dough and roll it into a ball. You can then roll that ball in the extra sprinkles if you wish. Place the cookie dough balls on a parchment lined baking sheet.
- Before baking, refrigerate the dough for at least 30 minutes. Skipping this step will leave you with very flat cookies.
- Preheat the oven to 350 degrees and bake for 15 minutes. Allow the cookies to cool for 5 minutes before transferring them to a cooling rack.
Notes
Jimmies work best in this recipe. They do not bleed into the dough like nonpareils will do. In these photos, I used heart shaped quins to roll the cookies in, but the sprinkles in the dough were jimmies. Quins don’t seem to do well in the dough because they lose their shape.
Sounds like I am speaking gibberish? Let me explain. Jimmies are the rod shaped sprinkles. Nonpareils are the little tiny ball sprinkles. Quins are the shaped sprinkles.
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