These easy Funfetti Cookies are soft, chewy, and bursting with colorful sprinkles, making them the perfect fun and festive treat! Ideal for birthdays, holidays, or whenever you want to add a little rainbow to your day.
Add a splash of color and fun to your baking with these delightful Funfetti Cookies! Soft, chewy, and bursting with rainbow sprinkles, these cookies are perfect for celebrations, birthdays, or just because.
They’re easy to make, using simple ingredients, and are sure to put a smile on anyone’s face. Whether you’re baking for kids or the kid at heart, these vibrant cookies are the perfect way to brighten up your day.
For more cookie recipe try my brownie cookies, milk chocolate toffee cookies or single serve chocolate chip cookie.
Why You Will Love These Funfetti Cookies
- Festive & Fun: These cookies are loaded with rainbow-colored sprinkles, making them ideal for parties, holidays, or any day you want to spread a little joy.
- Soft & Chewy: With a perfectly soft center and a chewy edge, these cookies deliver the ultimate texture in every bite.
- Simple Ingredients: Made with pantry staples, these colorful cookies come together in no time, and can be made without a mixer.
- Customizable: You can easily swap the sprinkles to match any holiday or occasion, from Christmas to Halloween!
- Crowd-Pleaser: Funfetti cookies are always a hit with both kids and adults alike, making them perfect for bake sales, potlucks, and gifts.
Ingredient Notes
- Butter: Use unsalted butter, softened at room temperature, to ensure the best texture and flavor. If using salted butter skip the added salt in the dry ingredients.
- Sugars: A combination of light brown sugar and granulated white sugar adds sweetness and chewiness to the cookies.
- Egg: The egg provides structure and moisture to the cookies.Use room-temperature eggs
- Artificial Vanilla Extract: While I usually advocate for pure vanilla extract, artificial vanilla is key to giving these cookies that signature funfetti or birthday cake flavor. However, if you prefer pure vanilla or don’t have artificial vanilla on hand, feel free to use it!
- Flour: Use all-purpose flour, measured correctly by spooning it into the measuring cup and leveling it off.
- Baking Soda: Helps the cookies rise and gives them a soft texture.
- Salt: Balances the sweetness and enhances the overall flavor.
- Sprinkles: Choose classic rainbow sprinkles for the best results. Avoid nonpareils (tiny round sprinkles), as they tend to bleed color in the dough.
Step By Step Instructions
Here is how to make and bake these chewy funfetti cookies. You can use a stand mixer or a large mixing bowl with a wooden spoon. Pre-heat the oven to 175C (350 F) and line two large baking sheets with parchment paper.
Step 1: Mix the dry ingredients together. Make sure to sift the flour to prevent all-purpose flour lumps getting into the dough in a medium bowl. Next, add in the baking soda, baking powder and salt.
Step 2: Beat softened butter and both sugars. Beat the softened butter and both sugars on high speed for 2-3 minutes in a large bowl using a wooden spoon or in the bowl of a stand mixer fitted with a paddle attachment at medium speed until well combined making sure to scrape the sides of the bowl.
Step 3: Beat in the egg , egg yolk and vanilla extract. Add the egg, egg yolk and mix for 2-3 mins. With the mixer on low speed beat in the vanilla extract.
Step 4:Stir in the dry ingredients. With the mixer on low speed slowly add the dry ingredients to the wet batter and mix until you see no dry specs of flour.
Step 5:Fold in the sprinkles. Gently fold in the sprinkles making sure not to overmix otherwise the sprinkles with bleed too much color into the batter
Step 6: Scoop the cookie dough. Using a large cookie scoop, roll out as many cookie balls out of the dough as possible and place 2 inches apart on the prepared baking sheets.
Step 7: Bake the cookies. Place a few extra sprinkles on top of each cookie and bake in the preheated oven for 12-13 mins until golden.
Let the cookies cool on the pan for about 5 mins. Remove from pan and cool completely on a cooling rack. Enjoy!
Tips & Tricks
- Measuring Flour: To avoid dense funfetti cookies, measure the flour by spooning it into your measuring cup and leveling it off with a knife.
- Room Temperature Ingredients: Ensure the butter and egg are at room temperature to allow for even mixing and the best texture.
- Don’t Overmix: Mix the dough until the ingredients are just combined to keep the cookies soft and tender.
- Mix Sprinkles Gently: Fold in the sprinkles gently to avoid breaking them and bleeding color into the dough.
- Give the cookies a scoot. For perfectly round cookies, use a large round cutter or an upside-down glass jar to “scoot” the edges of the cookie straight out of the oven.
FAQ’s
Yes! You can switch up the sprinkles to match any occasion. Just be sure to avoid nonpareils, as they can bleed into the dough.
Yes, you can mix in some milk or white chocolate chips for an extra sweet twist!
Can I make the dough ahead of time?
Yes, you can make the dough and refrigerate it for up to 24 hours before baking. This can also enhance the flavor and texture of the cookies.
Storage & freezing
Store these funfetti cookies in an airtight container for 3-4 days at room temperature.
FREEZING
Freeze the baked cookies in an airtight container up to 30 days. Thaw for 1 hour on the counter or overnight in the refrigerator.
Wrap the raw funfetti cookie dough balls in plastic wrap and store in an airtight container. Freeze up to 30 days.
The frozen cookie dough balls can be baked straight from the freezer. Just add an extra few minutes of bake time.
More cookie recipes to try
If you tried this or any other recipe on my website, please let me know how it went in the comments below, I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
Recipe📖
Funfetti Cookies
Equipment
- Stand Mixer
- 2 large baking sheets
Ingredients
- ½ cup unsalted butter at room temperature
- ¼ cup granulated white sugar
- ½ cup light brown sugar
- 1 large egg plus 1 egg yolk at room temperature
- 1 tsp artificial vanilla extract or regular vanilla extract
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ½ cup rainbow sprinkles
Instructions
- Pre-heat the oven to 180C (350F). Line two large baking sheets with non-stick parchment paper or silicone mats. Set aside
- In the bowl of your standing mixer or in a large bowl using a hand mixer beat the butter and both sugars for 2-3 minuted until smooth and fluffy.
- Beat in the egg ,egg yolk and vanilla extract until well combined making sure to scrape the sides of the bowl.
- In a small separate bowl, whisk the all purpose flour with the baking soda ,baking powder and salt.
- With the mixer on low speed slowly add the dry ingredients to the wet and mix until you see no dry specs of flour.
- Using a rubber spatula gently fold the rainbow sprinkles to the cookie dough making sure not to over mix as this might cause the sprinkles to break and discolor the dough.
- Using a large cookie scoop, roll out as many cookie balls out of the dough as possible and place them 2 inches apart on the prepared cookie sheets. Bake the cookies for 11-12 minutes until golden.
- Let the cookies cool on the pan for about 5 mins. Remove from pan and cool completely on wire racks. Enjoy!
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