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Giant Funfetti Cookies with a Gideon's Bakehouse twist bring together rich, thick cookie dough stuffed with colorful white chocolate Funfetti chips and plenty of rainbow sprinkles. These huge treats let you enjoy the magic of the famous Disney Springs bakery at home, offering that perfect mix of crispy edges and soft, gooey middles that'll make your mouth water.
I've brought these cookies to tons of family parties, and they always get snatched up before any other desserts. Last year my niece even asked for them instead of cake on her birthday!
What You'll Need
- Cold unsalted butter (cubed): The cold butter trick is what keeps these cookies thick and bakery-style.
- Brown sugar: Adds moisture and rich flavor; go for dark brown if you want more of that molasses kick.
- White sugar: Helps create that crispy outside while keeping sweetness in check.
- Large eggs: These hold everything together and give structure.
- Pure vanilla extract: Boosts all the flavors in your cookie.
- Cake flour: This is what makes these cookies so wonderfully tender.
- All-purpose flour: Works with the cake flour to give the right balance of structure and softness.
- Salt: Makes all the other flavors pop and cuts through sweetness.
- Baking soda: Gives just enough rise without making them too fluffy.
- Funfetti white chocolate chips: Create little pockets of creamy sweetness throughout.
- Rainbow sprinkles: Bring the fun look and add that nice little crunch.
Tasty Gideon's Bakehouse Funfetti Cookies Steps
- Get Your Oven Ready:
- Turn your oven to 400°F and let it heat up for at least 15 minutes. Put some parchment paper on your baking sheet so nothing sticks.
- Mix Butter and Sugars:
- Chop your cold butter into small cubes. In your stand mixer, beat the butter with both sugars on low for about half a minute, then bump it up to medium for 4 minutes.
- Add Wet Stuff:
- Put in one egg at a time, mixing well after each one. Pour in the vanilla and mix until everything looks smooth.
- Prepare Dry Stuff:
- In another bowl, sift both flours together. Then mix in the salt and baking soda.
- Put Everything Together:
- Slowly add your dry mix to the wet mix in three batches, mixing on low. Gently stir in those Funfetti white chocolate chips.
- Let It Rest:
- Cover your bowl with plastic wrap and stick it in the fridge for at least 30 minutes.
- Shape Your Cookies:
- Split the dough into 6 big chunks (about 6 ounces each). Roll the tops and sides in sprinkles, pushing them in a bit.
- Cook Them Up:
- Put your cookies on the baking sheet with 3 inches between them. Bake for 15-18 minutes if you want gooey centers, or 18-22 minutes for fully cooked cookies.
- Let Them Cool:
- Leave the cookies on the hot pan for 5 minutes before moving them to a cooling rack.
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My grandma always told me good cookies need patience. That's so true with these Gideon-style treats. When I first heard about using cold butter, I thought it was weird, but now I won't make thick cookies any other way. My husband usually only wants chocolate chip cookies, but now he asks for these all the time.
Colorful Funfetti Wonder
Funfetti first showed up in the 80s when Pillsbury started selling cake mix with colorful sprinkles mixed in. Now this fun flavor takes lots of us back to our childhood days. Something about that sweet vanilla taste with bright rainbow colors just makes everything feel like a party.
Getting Your Sprinkles Right
All sprinkles aren't the same when you're baking. Those long skinny ones called 'jimmies' work really well because they keep their shape and color while baking. The tiny ball sprinkles often bleed colors into your dough and make it look tie-dyed.
Why These Cookies Stay Thick
Ever wonder why some cookies puff up while others go flat? It's all about temperature. Cold butter melts slower in the oven, so the flour has time to set up before all the fat turns to liquid. That's why we start with cold butter and then chill the dough before baking.
Big Treats Bring Big Smiles
There's something extra fun about really big desserts. Gideon's Bakehouse figured this out with their half-pound cookies that have folks waiting in long lines at Disney Springs. When you make these jumbo cookies at home, you're not just baking—you're creating a whole experience.
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I've been making cookies for over twenty years, and these Funfetti treats have earned a permanent spot in my go-to recipes. Something about turning simple ingredients into treats that make people so happy feels like magic. Whether you miss those Disney vacation cookies or just want an amazing homemade cookie, this recipe really hits the spot.
Frequently Asked Questions
- → Why mix cake flour with all-purpose flour?
- It’s a texture thing! Cake flour makes them tender and soft, while all-purpose gives structure. Together, you’ll get thick, sturdy cookies that are still tender inside.
- → Can the cookies be smaller?
- Totally! You can make 12-18 smaller ones. Bake smaller cookies at 375°F for about 10-12 minutes, but keep a close eye since they’ll bake quicker.
- → What if I can’t get Funfetti chips?
- Regular white chocolate chips work great! Add 2-3 extra tablespoons of colorful sprinkles to the dough for that extra festive vibe.
- → Is chilling the dough really necessary?
- Yes, chill it! This keeps the dough firm so the cookies don’t spread too much. It also makes the flavors deeper and gives the cookies a thick, bakery-like shape.
- → How do I store the cookies?
- Keep cooled cookies in a sealed container at room temperature for up to 5 days. You can also freeze baked ones for 3 months or freeze unbaked dough balls (without sprinkles) to bake later.