Funfetti cookies recipe
 Delicious, colourful and cheerful-looking cookies. You can leave them plain or decorate with melted chocolate. 200g/7oz unsalted butter, softened100g/3 ½oz soft brown sugar 100g/3½oz caster sugar 1 free-range egg, plus 1 egg yolk 1 tsp vanilla extract 225g/8oz plain flour 100g/3½oz self-raising flour ½ tsp bicarbonate of soda ½ tsp baking powder ½ tsp fine salt 250g/9oz white chocolate chunks 80g/2¾oz multi-coloured sprinkles or funfetti 200g/7oz unsalted butter, softened 100g/3 ½oz soft brown sugar 100g/3½oz caster sugar 1 free-range egg, plus 1 egg yolk 1 tsp vanilla extract 225g/8oz plain flour 100g/3½oz self-raising flour ½ tsp bicarbonate of soda ½ tsp baking powder ½ tsp fine salt 250g/9oz white chocolate chunks 80g/2¾oz multi-coloured sprinkles or funfetti 75g/2½oz white chocolate, cut into chunksmulti-coloured sprinkles or funfetti 75g/2½oz white chocolate, cut into chunks multi-coloured sprinkles or funfetti Method Line two baking sheets or large trays with baking paper.Put the butter, brown sugar and caster sugar into a large mixing bowl and beat together until light and fluffy. Add whole egg and egg yolk. Add the vanilla extract and mix together until well combined.Add the both flours, the bicarbonate of soda, baking powder and salt and mix well. Mix in the white chocolate chunks and sprinkles using a spatula, softly pushing them into the mixture so they are evenly distributed. Roll the dough into 20 small balls (they should be a little smaller than a golf ball and fit in the centre of your palm). They don’t need to be perfect! Place them on the lined baking trays and refrigerate for 45 minutes. Preheat the oven to 180C/160C Fan/Gas 4. Once the dough is chilled, place the balls across the baking trays (leaving space between them). Flatten them gently with the palm of your hand and bake for 14 minutes. Once baked, take them out of the oven and leave to cool. To decorate (optional), place the white chocolate into a microwave-proof bowl. Heat in the microwave in 20 second bursts, stirring the chocolate regularly. Stop once the chocolate is nearly melted, remove from the microwave and stir until it is all melted and silky smooth. Drizzle the white chocolate over the cooled cookies using a teaspoon. Sprinkle with the sprinkles or funfetti, if using. Line two baking sheets or large trays with baking paper. Line two baking sheets or large trays with baking paper. Put the butter, brown sugar and caster sugar into a large mixing bowl and beat together until light and fluffy. Add whole egg and egg yolk. Add the vanilla extract and mix together until well combined. Put the butter, brown sugar and caster sugar into a large mixing bowl and beat together until light and fluffy. Add whole egg and egg yolk. Add the vanilla extract and mix together until well combined. Add the both flours, the bicarbonate of soda, baking powder and salt and mix well. Add the both flours, the bicarbonate of soda, baking powder and salt and mix well. Mix in the white chocolate chunks and sprinkles using a spatula, softly pushing them into the mixture so they are evenly distributed. Mix in the white chocolate chunks and sprinkles using a spatula, softly pushing them into the mixture so they are evenly distributed. Roll the dough into 20 small balls (they should be a little smaller than a golf ball and fit in the centre of your palm). They don’t need to be perfect! Roll the dough into 20 small balls (they should be a little smaller than a golf ball and fit in the centre of your palm). They don’t need to be perfect! Place them on the lined baking trays and refrigerate for 45 minutes. Place them on the lined baking trays and refrigerate for 45 minutes. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Once the dough is chilled, place the balls across the baking trays (leaving space between them). Flatten them gently with the palm of your hand and bake for 14 minutes. Once baked, take them out of the oven and leave to cool. Once the dough is chilled, place the balls across the baking trays (leaving space between them). Flatten them gently with the palm of your hand and bake for 14 minutes. Once baked, take them out of the oven and leave to cool. To decorate (optional), place the white chocolate into a microwave-proof bowl. Heat in the microwave in 20 second bursts, stirring the chocolate regularly. Stop once the chocolate is nearly melted, remove from the microwave and stir until it is all melted and silky smooth. To decorate (optional), place the white chocolate into a microwave-proof bowl. Heat in the microwave in 20 second bursts, stirring the chocolate regularly. Stop once the chocolate is nearly melted, remove from the microwave and stir until it is all melted and silky smooth. Drizzle the white chocolate over the cooled cookies using a teaspoon. Sprinkle with the sprinkles or funfetti, if using. Drizzle the white chocolate over the cooled cookies using a teaspoon. Sprinkle with the sprinkles or funfetti, if using. Recipe tips It can be tricky to separate the egg yolk so ask an adult if you need help. The plain flour gives structure and the self-raising flour help the cookies to rise a little. You can replace the white chocolate with milk or dark chocolate chunks.