These funfetti cookies are always a crowd favorite! Today’s cookie recipe is near and dear to me. Growing up in New Zealand, these Funfetti Cookies (or Hundreds and Thousands Biscuits, as we used to call them in NZ), were a childhood favorite for most, but weirdly enough, I didn’t particularly enjoy them. It would take years and growing up into adulthood before I developed a soft spot for these funfetti cookies, and now I can’t get enough of them. Deliciously soft, buttery and milky, these funfetti cookies (or fairy cookies) are such a fun recipe to make, eat and even gift during the holidays. They are great as Christmas cookies too. In fact, I always pair these with my ginger cookies, classic linzer cookies, and both regular shortbread cookies and chocolate shortbread cookies when I make these for friends and family during the holidays. Plus, it’d be so much fun to make these funfetti cookies with kids. I prefer making these cookies with my homemade roll and cut sugar cookie recipe (which is super easy), but you can easily substitute it with pre-made roll and cut cookie dough as well.
How to make funfetti cookies
I use the ziploc bag trick (described in my classic shortbread cookies post here), which means I handle the dough very little while rolling it out, while also minimizing sticking and cookie shrinkage. I split the dough into two portions and roll out each portion in a square gallon-size ziploc bag. Then I place these two ziploc bags on a half sheet pan and refrigerate them until needed, up to 3 days. Since it’s an air-tight bag, this prevents the dough from drying out or going bad quickly. Plus, when I’m ready to bake the funfetti cookies, all I have to do is cut the bag open and then cut out the sugar cookie shapes. The ziploc bag method is such a life-saver, and kids can easily get in on the action too! 🙂 The chilled cookies are then baked to perfection, resulting in soft, slightly crumbly, incredibly buttery and milky cookies that are lightly browned on the bottom.
How to frost and decorate these funfetti cookies (hundreds and thousands biscuits)
The baked and cooled cookies are topped with a simple cookie frosting that’s made with confectioner’s sugar and milk. Then you shower them with hundreds and thousands sprinkles or RAINBOW NONPAREILS SPRINKLES! You can use jimmies as well if you like, but rainbow nonpareil sprinkles are the classic type of sprinkles used to decorate funfetti cookies.
The sugar cookie frosting on these funfetti cookies is simple to make too.
It’s just confectioner’s sugar, milk and vanilla extract (with pink coloring to make pink frosting for a classic look). But you’re welcome to use any color you like. While I did use a round tip to neatly pipe the sugar cookie frosting on these funfetti cookies, you don’t need to use a frosting bag and nozzle at all. Just make sure the cookies are somewhat evenly coated on top with a layer of the cookie frosting. I also don’t like to make the frosting consistency too thin, because…
It’s easier to make the frosting stay in place if it’s not too thin (runny frosting spreads too thinly, and runs off the cookie as well), The cookies take too long to dry if the frosting is too thin (and I want to shove these cookies in my mouth as soon as I can!).
These funfetti cookies are absolutely addictive – not too soft, perfectly sweet, slightly crumbly, and taste just so milky and buttery! It’s like a glass of sweet, rich, vanilla milk, but in cookie form! And of course the sprinkles make them so colorful and add a nice, little crunch. No wonder kids go nuts for these funfetti cookies! If you liked this funfetti cookies recipe (hundreds and thousands biscuits/fairy cookies), don’t forget to subscribe for new (and free) recipes by entering your email address on the side bar (and get all these recipes delivered straight to your inbox), so you don’t miss out on a thing. You can find me on FACEBOOK, TWITTER, INSTAGRAM, PINTEREST, YOU TUBE and GOOGLE-PLUS too. If you enjoyed these cookies, you may also like,
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