Cream the softened butter and sugars until light and fluffy, scraping down the bowl a few times.
Add in half of the beaten egg (about 41g) and a few drops or 1/4 teaspoon of vanilla extract.
In a separate bowl, combine all the dry ingredients: plain flour, bicarbonate of soda, funfetti sprinkles, mini white chocolate chips, and white chocolate chips.
Slowly add the dry mix to the butter mixture and mix until just combined.
Now, you have the dough ready for your cookies. To make 30 cookies:
Divide the dough into 30 equal portions.
Roll each portion into a ball.
Place the balls on baking sheets.
Bake at 170°C (130°C on the dial for a large oven) for approximately 6-7 minutes, or until the edges are lightly golden. Be sure to keep an eye on them as they bake and adjust the time if needed.
After the first bake, gently flatten and shape the cookies using a round cutter, if desired.
Bake again for another 5-6 minutes, or until the cookies are fully set but still slightly soft in the center.
Remove from the oven and allow them to cool on a wire rack.
Enjoy your batch of 30 Funfetti cookies! You can also prepare the buttercream for cookie sandwiches using the instructions mentioned in the original recipe.