Funfetti Cookie Fries Recipe

funfetti cookie fries served in a basket

Course: cookie, Dessert, Snack

Cuisine: American

Prep Time: 20

Cook Time: 12

Chill Time: 50

Total Time: 1 22

Servings: cookie fries

Calories: 155kcal

Author: Becky Hardin - Easy Dessert Recipes

These funfetti cookie fries will be your new favorite dessert. Dip them in our buttercream frosting, and you'll be sent to cookie heaven!

Print Recipe

Equipment

Kitchen Scale (optional)
2 Baking Sheet
Rolling Pin
Crinkle Cutter (optional)

Ingredients

For the Funfetti Cookie Fries

1½ cups all-purpose flour 210 grams
1 teaspoon cornstarch 3 grams
¼ teaspoon kosher salt
½ cup unsalted butter 113 grams (1 stick), slightly melted (about 30 seconds in the microwave)
¾ cup granulated sugar 150 grams
1 large egg 50 grams, room temperature
2 teaspoons pure vanilla extract 4 grams
½ cup rainbow sprinkles 96 grams, see note

For the Buttercream

1½ cups powdered sugar 180 grams
½ cup unsalted butter 113 grams (1 stick), slightly melted (about 30 seconds in the microwave)
1 teaspoon pure vanilla extract 4 grams

Instructions

Line 2 large baking sheets with parchment paper. Set aside.
In a medium bowl, whisk the flour, cornstarch, and salt together. Set aside for now.
1½ cups all-purpose flour, 1 teaspoon cornstarch, ¼ teaspoon kosher salt
In a large bowl, using a hand mixer, beat the butter and sugar together on high until light and fluffy, about 2 minutes.
½ cup unsalted butter, ¾ cup granulated sugar
Beat in the egg and vanilla extract until fully combined, about 30 seconds.
1 large egg, 2 teaspoons pure vanilla extract
Beat the dry ingredients into the wet ingredients on low just until combined. Do not overmix.
Fold in the sprinkles. Do not use the electric mixer for this step – you don’t want to overmix the batter or the cookies won’t bake up soft.
½ cup rainbow sprinkles
Cover the bowl with plastic wrap and place it in the refrigerator for 30 minutes to chill before rolling out.
When ready to roll out cookies, lightly dust a clean work surface with flour.
Place about ⅓ of the dough on the work surface and start to roll it out. Lightly dust the top of the dough with flour if the dough is sticking to the rolling pin. To keep these cookies thick and chewy, they should be rolled out to ⅜-inch thickness.
Using a crinkle cutter or sharp knife, cut the cookie fries about ½-¾ inch in width and between 4 and 5 inches long. You’ll want to vary the length a bit between 4 and 5 inches long so they aren’t all the exact same length – just like regular French fries.
Place the raw cookie dough fries about 1½ inches apart on the prepared baking sheets. The cookies shouldn’t spread much during baking but leave a little bit of space between fries for growth.
Place the cookie fries into the freezer to chill for 20 minutes.
While the cookies chill, preheat the oven to 350°F.
Place one tray of cookie fries into the oven on the center rack to bake for 12-13 minutes. The cookies will still look soft and slightly underbaked. This is good! This results in chewy – not crunchy – cookie fries. They’ll continue baking on the hot tray after they’ve been removed from the oven.
Bake the second sheet of cookie fries following the same steps above.
For the buttercream dip, beat the powdered sugar, butter, and vanilla extract together on high until light and fluffy, about 5 minutes. Serve the cookies with the buttercream dip.
1½ cups powdered sugar, ½ cup unsalted butter, 1 teaspoon pure vanilla extract

Notes

Note: For this recipe, you’ll want to use the jimmies style of sprinkles (long oval type) not nonpareils (small ball type), as nonpareils tend to bleed color into the batter.
For gluten-free cookie fries, swap the all-purpose flour for a gluten-free 1:1 baking flour.
You can use salted butter instead of unsalted; simply omit the kosher salt.
These cookie fries are great with any color sprinkles!
The options for dipping sauces are endless! Try serving these fries with warmed Nutella or peanut butter, strawberry sauce, chocolate sauce, caramel sauce, marshmallow fluff, or a different flavor of frosting!
Be sure to spoon and level the flour to avoid making these cookies tough.
Make sure your butter is slightly melted; otherwise, the cookies may come out tough.
Do NOT skip chilling the dough! It is essential for these cookies to hold their shape!
Only bake one tray at a time to ensure even baking time for all cookies.
The tray of cookies should be placed on a middle oven rack. If they’re too close to the bottom of the oven, the bottoms of the cookies may burn. If they’re too close to the top, the tops may burn.
You don’t want to bake these cookies in the oven for too long or they’ll dry out and won’t be chewy.
The bottoms of the cookies won’t be brown at all when you take them out, but they should still be firm enough to hold their shape if you were to flip one.

Storage: Store funfetti cookie fries in an airtight container at room temperature for up to 5 days or in the freezer for up to 1 month. Store the buttercream dip in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months.

Nutrition