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Sprinkle Funfetti Cookies inspired by Gideon's Bakehouse feature a delightful combination of buttery, dense cookie dough packed with colorful Funfetti white chocolate chips and rainbow sprinkles. These oversized cookies capture the essence of the famous Disney Springs bakery right in your own kitchen, with their impressive thickness and perfectly balanced texture—crisp on the edges while maintaining that sought-after gooey center.
I've made these cookies for several family gatherings, and they consistently disappear before anything else on the dessert table. My niece even requested them instead of a birthday cake last year!
Ingredients
- Cold unsalted butter (cubed): Using cold butter rather than room temperature is crucial for achieving the signature Gideon's thickness.
- Brown sugar: Provides depth of flavor and moisture; dark brown sugar works best for a more robust molasses note.
- White sugar: Creates the perfect crisp exterior while balancing sweetness.
- Large eggs: Bind the ingredients and provide structure.
- Pure vanilla extract: Enhances the overall flavor profile.
- Cake flour: Contributes to the tender crumb texture.
- All-purpose flour: Provides structure and balances the tenderness from cake flour.
- Salt: Enhances all flavors and balances sweetness.
- Baking soda: Provides just enough lift without making the cookies cakey.
- Funfetti white chocolate chips: Delivers pockets of creamy sweetness throughout.
- Rainbow sprinkles: Creates the festive appearance and adds a satisfying crunch.
How to Make Gideon's Bakehouse Funfetti Cookies
- Preheat Your Oven:
- Set your oven to 400°F and allow it to fully preheat for at least 15 minutes. Line a baking sheet with parchment paper to prevent sticking.
- Cream Butter and Sugar:
- Cut cold butter into cubes. Using a stand mixer, beat the butter and sugars on low for 30-45 seconds, then increase to medium speed for 4 minutes.
- Incorporate Wet Ingredients:
- Add eggs one at a time, mixing well between each. Add vanilla extract and beat until smooth.
- Mix Dry Ingredients:
- In a separate bowl, sift together cake flour and all-purpose flour. Whisk in salt and baking soda.
- Combine and Fold:
- Gradually add dry ingredients to wet mixture in three parts, mixing on low. Fold in Funfetti white chocolate chips.
- Chill the Dough:
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
- Shape and Coat:
- Divide dough into 6 equal portions (about 6 ounces each). Roll the tops and sides in sprinkles, pressing them in gently.
- Bake:
- Place cookies on the baking sheet with 3-inch spacing. Bake for 15-18 minutes for a soft center or 18-22 minutes for fully baked cookies.
- Cool Properly:
- Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack.
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Growing up, my grandmother always said the secret to any good cookie was patience. With these Gideon's-style treats, that wisdom proves true at every step. The cold butter technique seemed strange to me at first, but after trying it, I've never gone back to the traditional method for thick cookies. My husband, who normally prefers chocolate chip cookies over anything else, requests these regularly now.
The Magic of Funfetti
The origin of Funfetti dates back to the 1980s when Pillsbury first introduced the concept of cake batter with colorful sprinkles mixed right in. This nostalgic flavor has since become a beloved classic that evokes childhood memories for many of us. The combination of sweet vanilla base with the visual appeal of rainbow colors creates an instant sense of celebration.
Perfecting Your Sprinkle Game
When working with sprinkles in baked goods, it's important to understand that not all sprinkles are created equal. The cylinder-shaped 'jimmies' work best as they maintain their shape and color during baking. The tiny round nonpareils tend to bleed color into your dough, creating a marbled effect.
The Science Behind Thick Cookies
What makes these cookies stand up rather than spread out? It's all about temperature control. Cold butter melts more slowly during baking, giving the flour time to set before the fat completely liquefies. This is why we not only start with cold butter but also chill the dough before baking.
The Joy of Oversized Treats
There's something undeniably fun about oversized desserts. Gideon's Bakehouse understood this when they created their half-pound cookies that have customers lining up around Disney Springs. By recreating their generous proportions at home, you're not just making cookies—you're creating an experience.
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I've been baking cookies for over twenty years, and these Funfetti creations have earned a permanent spot in my recipe collection. There's something magical about transforming simple ingredients into something that brings such joy to everyone who tries them. Whether you're a Disney fan trying to recreate a vacation memory or simply someone who appreciates a really good cookie, this recipe delivers on all fronts.
Frequently Asked Questions
- → Why does this recipe use both cake flour and all-purpose flour?
- The combination of flours creates the perfect texture - cake flour gives tenderness and a softer crumb, while all-purpose flour provides structure. This results in cookies that are thick and sturdy yet still soft and tender inside.
- → Can I make smaller cookies instead of six giant ones?
- Yes, you can divide the dough into 12-18 smaller cookies instead. For standard-sized cookies, bake at 375°F for about 10-12 minutes. Keep an eye on them as smaller cookies will bake faster.
- → What if I can't find Funfetti white chocolate chips?
- Regular white chocolate chips work perfectly as a substitute. You can also mix in about 2-3 tablespoons of extra rainbow jimmies or confetti sprinkles directly into the dough to create that funfetti effect.
- → Why do I need to chill the dough?
- Chilling the dough is crucial for these cookies. It allows the fats to solidify, which prevents excessive spreading during baking and helps achieve that thick, bakery-style cookie shape. It also develops deeper flavor.
- → How should I store these cookies?
- Store completely cooled cookies in an airtight container at room temperature for up to 5 days. You can also freeze the baked cookies for up to 3 months, or freeze balls of dough (before rolling in sprinkles) for future baking.