These Funfetti Cookies are a burst of joy in every bite, combining soft, chewy centers with a delightful crunch of colorful sprinkles. Perfect for celebrations or a sweet pick-me-up, they’re quick to prepare with just 20 minutes of prep and 11 minutes of baking. The dough chills for 30 minutes, ensuring they hold their shape beautifully while baking to golden perfection.
Each cookie is a nostalgic treat, with a buttery richness and a hint of vanilla that pairs perfectly with the playful crunch of sprinkles. Whether you’re sharing with friends or indulging solo, these cookies are guaranteed to brighten your day.
With 28 servings, these cookies are ideal for parties, gifting, or satisfying your sweet tooth all week long. Each bite offers a perfect balance of textures—soft, chewy, and slightly crisp—while the sprinkles add a festive pop of color and fun. At just 167 calories per cookie, they’re a guilt-free indulgence that doesn’t skimp on flavor.
The buttery dough, combined with the sweetness of the sprinkles, creates a treat that’s as visually appealing as it is delicious. Whip up a batch in just over an hour, and enjoy the smiles they bring to every occasion.
Ingredients for Funfetti Cookies
- 1 cup (226 g) unsalted butter, melted and cooled (until no longer warm to the touch)
- 1 ⅔ cup (333 g) granulated sugar
- 2 large eggs, room temperature preferred
- 2 teaspoons vanilla extract
- 3 cups (375 g) all-purpose flour
- 1 Tablespoon cornstarch
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- 1 teaspoon table salt
- ⅓ cup sprinkles (nonpareils, quins, jimmies, or a mix)
Step-by-Step Instructions
- In a large bowl, combine the melted, cooled butter with granulated sugar and stir until well mixed.
- Add the eggs and vanilla extract to the butter-sugar mixture, stirring thoroughly until fully incorporated.
- In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt until evenly combined.
- Gradually add the dry ingredients to the wet mixture, stirring until the dough is completely combined.
- Fold in the sprinkles until they are evenly distributed throughout the dough.
- Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes (or up to 5 days). If chilled longer than a few hours, let the dough sit at room temperature briefly to soften for easier scooping.
- When ready to bake, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop the dough by rounded 1 ½ Tablespoon portions and drop them onto the prepared baking sheet, spacing them at least 2 inches (5 cm) apart. For rounder cookies, roll the dough into smooth balls between your palms.
- Bake in the preheated oven for 10-12 minutes. The cookies may look slightly underdone when removed from the oven, but they will continue to cook and set as they cool on the baking sheet, resulting in a chewy texture.
- Let the cookies cool completely on the baking sheet before removing, as they are fragile when warm.
Storage and Reheating Tips
Store your Funfetti Cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. To reheat, pop them in the microwave for 10-15 seconds for that fresh-from-the-oven warmth.
Recipe Variations to Try
Swap out the sprinkles for chocolate chips or M&M’s for a different twist. You can also add a teaspoon of almond extract alongside the vanilla for a nutty flavor. For a gluten-free version, use a 1:1 gluten-free flour blend and ensure your sprinkles are gluten-free.
Time-Saving Tips for Busy Bakers
If you’re short on time, skip the chilling step, but note that the cookies may spread more. To speed up chilling, place the dough in the freezer for 15 minutes instead of the fridge. You can also pre-scoop the dough onto a baking sheet and chill it that way for quicker baking later.
Equipment Guidance for Perfect Cookies
Use a cookie scoop for evenly sized cookies and a silicone baking mat or parchment paper to prevent sticking. A stand mixer or hand mixer can make combining the ingredients easier, but a sturdy spoon works just fine if you’re mixing by hand.
Common Questions Answered
Can I use salted butter?
Yes, but reduce the added salt to ½ teaspoon.
Why do the cookies look underdone?
They’ll continue to cook on the baking sheet, resulting in a chewy texture.
Can I double the recipe?
Absolutely! Just ensure your mixing bowl is large enough to handle the extra dough.
Funfetti Cookies
Ingredients
- 1 cup unsalted butter melted and cooled until no longer warm to the touch
- 1 ⅔ cup granulated sugar
- 2 large eggs room temperature preferred
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 Tablespoon cornstarch
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- 1 teaspoon table salt
- ⅓ cup sprinkles nonpareils, quins, jimmies, or a mix
Instructions
- Combine melted, cooled butter with sugar and stir until combined.
- Add eggs and vanilla extract, stir well.
- In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt until thoroughly combined.
- Gradually stir dry ingredients into wet until completely combined.
- Stir in sprinkles until well-distributed through the dough.
- Cover bowl with plastic wrap and chill in the refrigerator for at least 30 minutes and up to 5 days (dough chilled longer than a few hours may need to sit at room temperature for a bit to become soft enough to scoop easily).
- When nearly ready to bake, preheat oven to 350F (175C) and line a baking sheet with parchment paper.
- Scoop dough by rounded 1 ½ Tablespoon-sized scoops and drop onto baking sheet (or roll the dough into smooth balls between your palms for rounder, more uniform cookies) spacing cookies at least 2” (5cm) apart.
- Transfer baking sheet to 350F (175C) preheated oven and bake cookies for 10-12 minutes. Cookies may look slightly underdone when they come out of the oven, this is fine and makes them nice and chewy as they continue to cook on the baking sheet as they cool. Let them cool completely on the baking sheet before removing as they’re fragile when warm!