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My Funfetti Cookies recipe has a soft and chewy sugar cookie base and is full of sprinkles! These sprinkle cookies are so easy to make and are completely made from scratch with just a few simple ingredients. Even better, they keep well for days!
So simple but delicious, these funfetti cookies are perfect for any occasion, whether it be for a party, bake sale, or just as a personal sweet treat. They’re made with pantry staples so they’re also absolutely perfect as a fun weekend activity for kids that doesn’t require much planning. A colorful fun take on the basic sugar cookie, this vanilla-flavored cookie is dotted with sprinkles throughout, is perfectly chewy, and will be your new go-to recipe. It’s super easy to double or even triple the batter to make enough to feed a crowd.
While this recipe is super easy to make, be sure to see my full recipe tutorial below including important notes on ingredients, step-by-step photos, and storage tips! Love cookies as much as I do? Make sure to check out my whole collection of delicious cookies here!
WHAT YOU NEED TO MAKE THIS RECIPE
All-purpose flour – no need to use a boxed mix for this recipe. All you need is flour and a handful of other ingredients.
Butter – I use unsalted butter because I prefer to add a small amount of additional salt. If you use salted butter make sure to reduce or omit the added salt altogether. Also always make sure your butter is at room temperature and softened before starting as it is much easier to cream with the sugar when softened.
Vanilla extract – make sure to use vanilla extract and not essence which is synthetic.
Sprinkles – for the best results, I highly suggest you use jimmie sprinkles for your homemade funfetti cookies. Not only does it give you the traditional look, but jimmie sprinkles also hold up really well when baked and the color doesn’t bleed a ton. Avoid using nonpareils sprinkles if you don’t want to use jimmies.
HOW TO MAKE FUNFETTI COOKIES
1. Combine the flour, salt, cornstarch, and baking soda in a bowl then whisk together and set aside.
2. Cream the butter and sugar in a bowl until light and fluffy.
3. Mix in the egg and vanilla then scrape the bowl down and mix once more until well combined.
4. Add the dry mixture to the butter mixture and mix on low until almost combined.
5. Mix in the sprinkles.
6. Roll the dough into balls and top with some more sprinkles. Chill the dough balls before baking for 11 minutes.
PRO TIPS FOR MAKING THIS RECIPE
- You don’t want to add your sprinkles too early into your dough. Add the sprinkles in at the end and mix until it is just combined.
- Do not skip chilling the funfetti cookie dough. Chilling the dough prevents the cookies from spreading out too quickly once they’re in the oven and you won’t get the round fluffy cookies look like I have here.
- Make sure your butter and egg are at room temperature so everything is mixed and baked evenly.
- Even though it’s only 1 tablespoon, the cornstarch is essential for soft cookies so don’t skip it.
- Use baking parchment or a silicone mat so your funfetti cookies don’t stick to your baking tray or cookie sheet.
- While the centers may look soft when you pull the cookies out, they will firm up as they cool. If you leave them in the oven until the middles are firm, they will end up being over-baked and be crunchy once they come to room temperature.
- You can leave the funfetti cookies to chill in the fridge overnight if you want to make these ahead of time.
- Roll your dough into balls before chilling it as your dough will not be as malleable after it has chilled in the fridge.
FREQUENTLY ASKED QUESTIONS
CAN I PREPARE THESE IN ADVANCE?
You can definitely prepare these funfetti cookies in advance. You can roll the dough balls and allow the dough to chill for up to 2 days before baking. You can also bake the cookies and store them at room temperature in an airtight container for up to a week.
CAN I FREEZE THIS RECIPE?
You can freeze the dough balls after they’ve been rolled for up to 3 months. Freeze them on a sheet pan, rolled, before transferring them to a freezer-safe bag so they don’t freeze as a big clump. You can then bake them directly from frozen, a couple at a time, or all at once. Simply add an extra minute to the bake time. You can also freeze the funfetti cookies once they’ve been baked.
WHAT SPRINKLES DO I USE?
As mentioned earlier, jimmies are your best bet as they don’t bleed into your funfetti batter much after it’s been baked. Sprinkles like nonpareils will bleed and leave your funfetti batter looking streaky! Confetti quin sprinkles are an option if you don’t have jimmies on hand.
If you’ve tried this Funfetti Cookies recipe then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Funfetti Cookies
Equipment
- Mixer
- Baking Sheets
Ingredients
- 1 ½ cups all purpose flour (180g)
- 1 Tbsp cornstarch
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter room temperature (113g)
- ¾ cup granulated sugar (150g)
- 1 large egg room temperature
- 1 tsp vanilla extract
- ½ cup sprinkles jimmies
Instructions
- Combine the flour, salt, cornstarch, and baking soda in a bowl then whisk together and set aside.
- Cream the butter and sugar in the bowl of your stand mixer fitted with a paddle attachment, mix on high until light and fluffy. Mix in the egg and vanilla then scrape the bowl down and mix once more until well combined.
- Add the dry mixture to the butter mixture and mix on low until almost combined. Scrape down the bowl then add the sprinkles and mix in low until just combined.
- Use your spatula to fold in any extra flour hanging about then portion out two tablespoon-sized pieced of dough (40g), roll into balls and top with some more sprinkles.
- Place about 2 inches apart on baking sheets lines with silicone mats or parchment paper then chill the dough balls for at least an hour.
- Towards the end of your chill time preheat oven to 350F, then bake for about 11 minutes or until the edges are set and cookies are puffed. They will continue baking after removed from oven so allow to cool on the baking sheets for about 5 minutes.
Notes
- You don’t want to add your sprinkles too early into your dough. Add the sprinkles in at the end and mix until it is just combined.
- Do not skip chilling the cookie dough. Chilling the dough prevents the cookies from spreading out too quickly once they're in the oven and you won’t get the round fluffy cookies look like I have here.
- Make sure your butter and egg are at room temperature so everything is mixed and baked evenly.
- Even though it’s only 1 tablespoon, the cornstarch is essential for soft cookies so don’t skip it.
- Use baking parchment or a silicone mat so your cookies don’t stick to your baking tray or cookie sheet.
- While the centers may look soft when you pull the cookies out, they will firm up as it cools. If you leave them in the oven until the middles are firm, your cookies will overbake and be crunchy once they’ve come to room temperature.
- You can leave the cookies to chill in the fridge overnight if you want to make these ahead of time.
- Roll your dough into balls before chilling it as your dough will not be as malleable after it has chilled.
Nutrition
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