Rich, nutty, bakery-style browned butter funfetti cookies are everything you could dream of in a cookie–crunchy outside with a soft and chewy inside.
Guessssss what??? IT’S MY BIRTHDAY! And a big one. The big 3-0 or, as I like to call it, 20-10. And we’re celebrating with my favorite cookies. Yes. My very favorite cookies I have ever made, tasted, smelled, etc. They are absolute heaven, and I knew I had to save them for a special occasion to share with you because they are totally, unapologetically indulgent.
After I got home from New York in November, I wanted to make myself a special marathon treat, and I had been craving a perfect funfetti cookie since trying the one from Schmackary’s. Word has it, Obama sends his secret service men to Schmakary’s to get him cookies when he’s in the city. Fancy.
Well, I have a confession. I promise, as much as I love attention, I really do hate to toot my own horn. I actually consider myself a fairly modest person, and I always have a hard time telling you how delicious my recipes are because I feel kind of like a tool–like when you talk about how good the food you made was during dinner? It’s, like, the most uncomfortable thing. But THESE COOKIES. I will shout it from the rooftops. I liked them better thank Schmakary’s. I’m sorry. No, I’m not. Those are great, but this is better.
Apparently birthday week means browned butter week? These were my first time baking (or even tasting!) browned butter, but like I said about the browned butter spaghetti squash–it was sooooo worth the hype! That rich, nutty flavor is uncanny and canNOT be recreated with any substitutes. Every once in a while, it’s just worth having a real, full fat, indulgent cookie. And this was one of those times.
They came out just like I imagined them–perfectly crunchy outsides with ultra soft, chewy insides. Steve even agreed that he’s rather have mine than the one from Schmakary’s and this one is gluten-free, although you’d never know it. Of course, if you eat gluten, feel free to use white whole wheat flour, or even (gasp) all purpose. I haven’t bought that stuff in years, but these babies are meant for full enjoyment, so have at it! And if you’re so inclined, top ’em off with some light and fluffy cream cheese frosting. It’s also worth it.
- 2 cups gluten-free baking blend (or white whole wheat flour, or all purpose)
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup butter, browned and cooled
- 1 cup brown sugar
- ¼ cup granulated sugar
- 1 egg
- 1 teaspoon vanilla
- ⅔ cup rainbow jimmies sprinkles
- ½ cup butter, at room temperature
- 8 ounces cream cheese, at room temperature
- 4 cups powdered sugar
- 1 teaspoon vanilla
- extra sprinkles for topping
- In a medium bowl, whisk together baking blend, cornstarch, baking soda and salt. In a large bowl, beat together browned butter, sugars, egg and vanilla. Stir in dry ingredients until just combined, then fold in sprinkles. Cover and chill for 1 hour.
- Preheat oven to 350. Line a large baking sheet with silpat or parchment paper. Roll dough in approximately 1½" balls and drop onto prepared baking sheet. Bake until golden and just set, about 10 minutes. Cool completely.
- To make frosting, beat butter and sugar together in a large bowl or stand mixer. Beat in powdered sugar ½ cup at a time. Add vanilla and continue to beat until everything is smooth and incorporated, scraping down the sides of the bowl as necessary.
- Frost completely cooled cookies and top with extra sprinkles if desired. Frosting and cookies are best stored separately, then frost before serving. Cookies can be stored in an airtight container at room temperature for 5 days. Frosting can be refrigerated in an airtight container for up to 1 week.
