Funfetti Cookies

Learn how to make the perfect Funfetti Cookies from scratch… and add your favorite sprinkles for fun! Because everyone deserves sprinkles on their cookies. Step-by-step photos teach you how to make these chewy funfetti cookies.

Ingredients

• Salted Butter. Your butter needs to be softened to room temperature but still cool.
• Granulated Sugar. The sugar will cream into the butter creating tiny air pockets to help the cookies bake up beautifully.
• Large Eggs. Your eggs should be at room temperature so they evenly incorporate into the sugar mixture. You'll need one whole egg and one additional egg yolk. To get your eggs at room temperature quickly place them in a bowl of warm water for 5 minutes before using.
• Pure Vanilla Extract. The vanilla warms up the funfetti cookies for a subtle warm flavor.
• All-Purpose Flour. Make sure you measure your flour properly I highly suggest using a digital scale to weigh it versus packing it into cups.

Baking is a science and to really achieve the best results I highly recommend investing in a kitchen scale. This OXO Kitchen Scale is the one I use and is also the number one recommended kitchen scale by Cook's Illustrated. Think about it -what one person scoops into a "cup" is completely different from what someone else scoops!

• Baking Powder. This will help the cookies rise while baking.
• Salt. It may seem unimportant in a dessert but salt enhances all of the other ingredients' flavor profiles.
• Cornstarch. Adding cornstarch to your cookie dough helps soften and tenderize it.
• Sprinkles. I highly suggest just using jimmies and not nonpareils. Use your favorite rainbow colors or sprinkles for a specific holiday. These cookies are great to customize for Christmas, Valentine's Day, Easter, Halloween, St. Patrick's Day, 4th of July..etc

For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.

Instructions

In the bowl of an electric stand 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 flour mixture into the wet ingredients once almost fully combined add in the rainbow jimmies, mixing just to combine. Don't overmix the batter.

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.

Pictured here are mini funfetti sugar cookies.

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. At this point, you could dip the cookie dough into a bowl of sprinkles for an extra vibrant, fun cookie or leave them with just the sprinkles mixed in. This part is fun to do with kids!

Bake for 9-11 minutes or until just set. Let cool on a tray on a wire rack for 10 minutes before transferring the cookies to a wire cooling rack.

Here you can see the difference between a sprinkled-topped cookie before baking and not.

Store leftover cookies in an airtight container.

Freezing cookies

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.

Check out this post on my Cookie Baking Tips

Can you double

This recipe is perfect for doubling. In the recipe card below you can click the 2X button to automatically double the ingredient quantities. I often double this recipe and then make mini funfetti cookies for my niece's and nephew's parties.

More cookie recipes

This is my favorite chocolate chip cookie recipe.

For another fun, cookie check out my white chocolate raspberry cookies.

If you are an almond fan then check out my almond chocolate chip cookies.

My friend, Hayley, makes these delicious cake batter bars, you gotta try them!

★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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Recipe Card

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