These funfetti cookies are soft, chewy cookies dotted with rainbow sprinkles that feel like a party in every bite. With tender centers and just-right edges, they bring classic sugar cookie flavor together with joyful color - perfect for birthdays, celebrations, or anytime you want a cookie that feels fun and festive. Easy to make with simple pantry ingredients, these cookies are a great way to add a little sparkle to your day and a whole lot of smiles around the table.
Get ready to fall in love with this chewy, drop-style sprinkle sugar cookie. These cookies are the counter part to my chocolate chip cookies at all parties. Sprinkle cookies just make you happy!
When I set out to develop this cookie recipe I relied heavily on this frosted sugar cookie recipe.
The Real Stars of This Recipe
- Rainbow sprinkles: The fun in "funfetti" - sprinkling them into the dough gives every cookie a pop of color and delight without affecting texture.
- Butter & sugar: Creamed together to build a tender, melt-in-your-mouth base that's rich without being dense.
- Egg + vanilla: Provide structure and warm flavor without overpowering the sprinkles or sweetness.
- Flour + leavening: Create balance between chewy cookie and light rise so the cookies aren't flat or cakey.
- Salt: Just a pinch helps balance sweetness and make the sprinkles shine.
For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.
Sugar, Sprinkles and Smiles
Pictured here are mini funfetti sugar cookies.
Notes From My Test Kitchen
- When creaming the butter and sugars together I found the best cookie texture happened when I used cool room temperature butter. Not too warm!
- I found that folding in the sprinkles gently right at the end keeps the dough from turning pastel - so your cookies stay bright and colorful.
- While testing, I found that underbaking by just a minute or two gives the best chewy-soft texture without being raw.
If cookies are your jam don't miss all of my delicious cookie recipes.
Check out this post on my Cookie Baking Tips
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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PrintRecipe Card
Party-Ready Funfetti Cookies
These funfetti cookies are soft, chewy cookies dotted with rainbow sprinkles that feel like a party in every bite. With tender centers and just-right edges, they bring classic sugar cookie flavor together with joyful color - perfect for birthdays, celebrations, or anytime you want a cookie that feels fun and festive. Easy to make with simple pantry ingredients, these cookies are a great way to add a little sparkle to your day and a whole lot of smiles around the table.
- Total Time: 1 Hour 26 Minutes
- Yield: 2 Dozen Cookies 1x
Ingredients
- 8oz (1 Cup) Salted Butter, softened to room temperature but still cool
- 200 grams (1 Cup) Granulated Sugar
- 1 Large Egg + 1 Large Egg Yolk, at room temperature
- 2 Teaspoons Pure Vanilla Extract
- 333 grams (2 ⅔ Cups) All-Purpose Flour
- 2 ½ Teaspoons Baking Powder
- ½ Teaspoon Salt
- 2 Teaspoons Cornstarch
- 150 grams (1 Cup) Sprinkles (Use Jimmies not Non-pareils)
Instructions
- In the bowl of an electric mixer fitted with a paddle attachment or a large bowl with a handheld electric mixer combine the butter and sugar. Mix for 2-3 minutes on medium speed to fully incorporate and produce a creamy, fluffy mixture. Make sure to scrape down the sides of the bowl so everything is evenly incorporated.
- Add in the vanilla and the first egg, and mix to combine until no yolk remains. Scrape down the bowl and mix in the second egg.
- In a medium bowl whisk together the flour, baking powder, salt, and cornstarch. Gradually fold in the dry ingredients into the wet ingredients once almost fully combined add in the sprinkles, mixing just to combine. Don't overmix.
- At this point you can pre-scoop the cookies I use a medium cookie scoop and place the dough balls on a small tray that you can cover in plastic wrap or a container with a lid. Let the cookie dough scoops chill in the fridge for at least one hour or up to three days.
- When ready to bake preheat the oven to 350F/180C and line the baking sheet with parchment paper or a Silpat liner. Add cookie dough balls to the cookie sheet and spread them at least two inches apart.
- Bake for 9-11 minutes or until just set. Let cool on a tray on a wire rack for 10 minutes before transferring to a wire rack.
Notes
- To freeze baked cookies: Once you've baked the cookies allow them to cool completely then place them in an air-tight container or freezer-safe bag and freeze for up to 3 months. When ready to eat place cookies on the counter to thaw for an hour.
- To freeze unbaked cookie dough balls: Scoop the cookie dough and place it on a parchment-lined sheet pan or large plate to freeze, once they are frozen (about an hour or two) place the dough balls into an air-tight container or freezer-safe bag and freeze for up to 3 months.
- When ready to bake the cookies, follow normal instructions but add a minute or two to the baking time. The cookies may not spread as much from frozen, in that case when the cookies come out of the oven I bang the tray on the counter to encourage the cookies to spread.
- Prep Time: 15 Minutes
- Chill Time: 1 Hour
- Cook Time: 11 Minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
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