Directions 9 steps | 25 Minutes
Line two baking pans or cookie sheets with parchment paper. Alternatively, use non-stick sheet pans. Preheat the oven to 350°F. Prepare the dry ingredients. Sift or whisk together the all-purpose flour and baking soda in a small bowl. Set aside.
In a large bowl with an electric hand mixer or a stand mixer with the paddle attachment, beat the butter, sugar and salt on low speed to combine. Raise the speed to medium-high and beat for 3 more minutes to lighten the texture. Scrape the sides and bottom of the bowl and the beater paddles with a large flexible spatula.
Add the vanilla extract, orange zest, milk and egg. Beat on medium speed until the mixture is somewhat smooth. Stop and scrape the sides and bottom of the bowl and the beater paddles with a spatula.
With the mixer running on low speed, add the dry ingredients in several small additions. Scrape the bowl and beaters often with your spatula as you continue to mix. Immediately stop beating once all of the dry ingredients are incorporated and the dough is smooth.
Add the colored sprinkles and beat for just a moment to distribute them. You can also mix the sprinkles in with a spatula.
With a disher or two large spoons, scoop the dough onto the lined pans. Leave at least two inches between each cookie as the dough will spread in the oven. You can also scoop the dough and roll the cookies into balls with your hands. Take care to create like-sized balls so the cookies bake evenly. Top the mounds of dough with more sprinkles, if you like. (See notes 2.)
Bake the cookies for 7-10 minutes or until the bottom edges just begin to brown.
Remove the pans from the oven and slide the parchment paper with the cookies onto your countertop or a cooling rack. You can also transfer hot cookies from the parchment with a large, flat spatula. The purpose is to prevent carry-over cooking, as sugar cookies are best when still chewy in their centers.
Let cool completely and enjoy! (See notes 3.)
- For gluten-free funfetti cookies: Use your favorite 1:1 gluten-free flour blend. Chill gluten-free cookie dough for at least half of an hour before scooping and baking. You can certainly scoop the dough on the parchment-lined pans first if you have room in your refrigerator (or even freezer) to chill the entire pans.
- On size: This recipe was developed using a 1.75-inch disher, which gives you 12 cookies that are about 3.5-inches wide. If you scoop your mounds of dough larger or smaller, you will want to adjust your baking time up or down accordingly.
- Storage: Store baked cookies in an air-tight container for up to three days or freeze.