These Funfetti Christmas Cookies are a festive explosion of joy in every bite, combining soft, chewy centers with a delightful crunch of colorful sprinkles. Perfectly sweet and buttery, they’re a holiday treat that’s as fun to make as it is to eat. With just 15 minutes of prep and 12 minutes of baking, you’ll have a batch of these cheerful cookies ready to brighten any gathering.
Each cookie is a celebration of texture and flavor, with a rich vanilla base that melts in your mouth and a burst of sugary sprinkles for that extra holiday magic. Whether you’re sharing them with loved ones or enjoying one with a cup of cocoa, these cookies are sure to bring smiles and warmth to your season.
Ingredients for Funfetti Christmas Cookies
- 1 cup (226 g) unsalted butter, softened (to room temperature for easier mixing)
- 1 ⅔ cup (335 g) sugar (granulated sugar works best for a light texture)
- 2 large eggs (preferably at room temperature for even mixing)
- 2 teaspoons vanilla extract (pure vanilla for the best flavor)
- 3 ⅓ cups (387 g) all-purpose flour (spooned and leveled for accuracy)
- 2 teaspoons corn starch (also known as corn flour in the UK, for soft cookies)
- 1 teaspoon baking powder (ensure it’s fresh for proper rise)
- 1 teaspoon baking soda (helps with browning and texture)
- 1 teaspoon salt (balances the sweetness)
- 1 ½ cups (265 g) semisweet chocolate chips (or milk chocolate chips for a sweeter option)
- ⅓ cup sprinkles (use festive colors for a holiday feel)
Step-by-Step Instructions
- In the bowl of a stand mixer, beat the 1 cup (226 g) unsalted butter on medium speed until well-creamed and smooth.
- Add the 1 ⅔ cup (335 g) sugar and beat on high speed for about 1 minute, or until the mixture is light and fluffy.
- Add the 2 large eggs, one at a time, beating well after each addition to ensure they are fully incorporated.
- Stir in the 2 teaspoons vanilla extract until evenly distributed.
- In a separate bowl, whisk together the 3 ⅓ cups (387 g) all-purpose flour, 2 teaspoons corn starch, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1 teaspoon salt.
- Set the mixer to low speed and gradually add the dry ingredients to the butter mixture. Mix until just combined and no dry spots remain.
- Gently fold in the 1 ½ cups (265 g) semisweet chocolate chips and ⅓ cup sprinkles using a spatula.
- Cover the dough with plastic wrap and chill in the refrigerator for 30 minutes to firm up.
- While the dough chills, preheat the oven to 350°F (177°C) and line a cookie sheet with parchment paper.
- Once chilled, scoop the dough by heaping 1 ½ tablespoons onto the prepared cookie sheet, leaving space between each for spreading.
- Bake for 11-13 minutes. The cookies will appear slightly underbaked but will finish setting on the sheet. They should be lightly golden around the edges.
- Allow the cookies to cool completely on the cookie sheet before transferring to a wire rack or serving. Enjoy!
Festive Serving Suggestions
These Funfetti Christmas Cookies are perfect for holiday gatherings! Serve them on a festive platter with a dusting of powdered sugar or drizzle them with a simple glaze made from powdered sugar and milk. Pair them with a cup of hot cocoa or a glass of cold milk for a delightful treat that screams holiday cheer.
Storage and Reheating Tips
Store your cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze them for up to 3 months. To reheat, pop them in the microwave for 10-15 seconds to bring back that just-baked warmth and gooeyness.
Recipe Variations to Try
Feel free to get creative with these cookies! Swap the semisweet chocolate chips for white chocolate or dark chocolate chips. You can also add a bit of peppermint extract for a festive twist. For a nutty flavor, fold in some chopped walnuts or pecans. The possibilities are endless!
Time-Saving Tips for Busy Bakers
If you’re short on time, you can skip the chilling step, though the cookies may spread a bit more. Another tip is to use a cookie scoop for uniformly sized cookies, which helps them bake evenly. Pre-measure your ingredients the night before to make the process even smoother.
Common Questions Answered
Can I use salted butter instead of unsalted?
Yes, but omit the added salt in the recipe.
Why do my cookies spread too much?
This can happen if the butter is too soft or the dough isn’t chilled enough. Make sure to chill your dough as directed for the best results.
Funfetti Christmas Cookies
Ingredients
- 1 cup unsalted butter softened
- 1 ⅔ cup sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 ⅓ cups all-purpose flour
- 2 teaspoons corn starch corn flour in UK
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 ½ cup semisweet chocolate chips
- ⅓ cup sprinkles
Instructions
- Beat butter in the bowl of a stand mixer until well-creamed.
- Add sugar and beat on high speed until well-combined and light and fluffy (about 1 minute).
- Add eggs, one at a time, beating well after each addition.
- Stir in vanilla extract.
- In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
- Set mixer to low speed and gradually stir dry ingredients into butter mixture.
- Add ingredients and stir until well-incorporated.
- Fold in chocolate chips and then sprinkles.
- Cover with clear wrap and chill in refrigerator for 30 minutes.
- Preheat oven to 350F (177C) and line a cookie sheet with parchment paper.
- Once dough has finished chilling, drop by heaping 1 ½ Tbsp scoops onto prepared cookie sheets.
- Bake on 350F (177C) for 11-13 minutes (cookies will appear slightly underbaked still — this is fine and they’ll finish baking on the cookie sheet).
- Allow cookies to cool completely on cookie sheet before removing.