Why Did My Funfetti Christmas Cookies Spread Too Much?

Excessive spreading can result from butter that is too warm, insufficient flour, a warm baking sheet, or dough that hasn't chilled long enough. Measure the ingredients carefully and refrigerate the dough for at least 30 minutes before baking. Always place dough portions on a cool baking sheet rather than one that is still hot from a previous batch.

How Do I Keep the Cookies Soft and Chewy?

Avoid overbaking and allow the cookies to finish setting on the baking sheet. Cornstarch also contributes to a tender texture, while proper ingredient measurements help prevent the dough from becoming too dry. Store the cooled cookies in an airtight container to help preserve their softness.

Can I Make Funfetti Christmas Cookies Without a Stand Mixer?

Yes. A hand mixer works well for creaming the softened butter and sugar. You can also mix by hand using a sturdy wooden spoon or spatula, although combining the butter and sugar may require more effort. Once the flour is added, stir gently until the dough comes together.

Funfetti Christmas Cookies: Easy, Soft, and Chewy

Name: Funfetti Christmas Cookies
Prep time: 15 min
Cook time: 12 min
Total time: PT-498043H9M7S
Cuisine: American
Ingredients: 1 cup (226 g) unsalted butter, softened; 1 2/3 cups (335 g) granulated sugar; 2 large eggs; 2 teaspoons vanilla extract; 3 1/3 cups (387 g) all-purpose flour; 2 teaspoons cornstarch; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 1 1/2 cups (265 g) semisweet chocolate chips; 1/3 cup Christmas sprinkles

Description

These Funfetti Christmas Cookies are soft, chewy, and packed with semisweet chocolate chips and festive sprinkles. Made with simple pantry ingredients and a delicious vanilla flavor, these colorful holiday cookies are perfect for Christmas parties, cookie exchanges, and homemade gifts.

Ingredients

Scale

1 cup (226 g) unsalted butter, softened
1 2/3 cups (335 g) granulated sugar
2 large eggs
2 teaspoons vanilla extract
3 1/3 cups (387 g) all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups (265 g) semisweet chocolate chips
1/3 cup Christmas sprinkles

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Instructions

Beat the softened butter in a large mixing bowl using a stand mixer until creamy.
Add the granulated sugar and beat on high speed for about 1 minute, until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt.
With the mixer on low speed, gradually add the dry ingredients to the butter mixture. Mix until the ingredients are just combined.
Fold in the semisweet chocolate chips, followed by the Christmas sprinkles.
Cover the dough and refrigerate for 30 minutes.
Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper.
Scoop the chilled dough into portions of approximately 1 1/2 tablespoons each and place them on the prepared baking sheets, leaving space between cookies.
Bake for 11–13 minutes, until the edges are set and the centers still look slightly soft.
Allow the cookies to cool completely on the baking sheet before transferring them to a serving plate or airtight container.

Notes

Yield: Approximately 24 large cookies.
Chill the dough for 30 minutes to help prevent excessive spreading.
Use red, green, and white baking sprinkles for a festive Christmas appearance.
Avoid overbaking; the cookies will continue to set on the hot baking sheet.
Measure the flour carefully to prevent dry or dense cookies.
Store completely cooled cookies in an airtight container at room temperature for 3–5 days.
Freeze baked cookies in a freezer-safe container for several months for longer storage.
Nutrition information is approximate and based on one large cookie.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 large cookie
Calories: 266 kcal
Sugar: 20 g
Sodium: 151 mg
Fat: 13 g
Saturated Fat: 8 g
Unsaturated Fat: 4 g
Trans Fat: 1 g
Carbohydrates: 35 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 35 mg