Soft, buttery Funfetti Cookies made with flour, sugar, vanilla, and sprinkles—because life’s better with a little color.
Ever have one of those days when you just need something happy? For me, that’s when I bake Funfetti Cookies. They’re like edible confetti, and honestly, just looking at them makes me smile.
The first time I made these, it wasn’t because I wanted to—it was because I had to. My kid had a last-minute school bake sale (why do they always tell us these things the night before?), and I was scrambling for something quick, easy, and crowd-pleasing. I found a bag of sprinkles in the back of the pantry, and boom—Funfetti Cookies were born.
Were they perfect? Nope. The first batch spread all over the tray because I rushed the dough. But you know what? Nobody cared. Those cookies disappeared faster than I could say, “Next time I’ll read the instructions properly.”
Now, Funfetti Cookies are a regular thing in my house. Birthdays, holidays, or just “because it’s Wednesday”—these cookies have a way of making even the smallest moments feel special.
Why You’ll Love This Funfetti Cookies Recipe?
- It’s pure joy in cookie form. Bright sprinkles and buttery dough—what’s not to love?
- So easy to make. You don’t need fancy tools or obscure ingredients.
- Perfect for sharing. Whether it’s a party or just a random treat, Funfetti Cookies are always a hit.
- They’re customizable. Want holiday-themed cookies? Done. Prefer chocolate sprinkles? Go for it.
Ingredient Notes:
Every ingredient here pulls its weight. Let’s break it down:
- All-Purpose Flour: The backbone of the cookies. Measure it carefully—too much flour, and your cookies will be dense.
- Baking Soda: Helps the cookies puff up just a little, giving them that soft, chewy texture.
- Unsalted Butter: Softened butter is non-negotiable. It’s what makes the dough creamy and the cookies rich.
- Granulated Sugar + Powdered Sugar: These two work together to give the cookies structure and a melt-in-your-mouth texture. (Powdered sugar is the real MVP here.)
- Vanilla Extract: Adds that subtle sweetness that makes everything taste homemade.
- Sprinkles: The fun part! Use rainbow jimmies—they hold their color and don’t melt into the dough like some sprinkles do.
How To Make Funfetti Cookies?
These cookies are super simple, but they do have a few steps where the magic happens. Here’s how you do it:
- Preheat Your Oven: Set it to 350°F (180°C). Line two baking sheets with parchment paper. No one likes scrubbing trays after baking, so trust me on this.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. This keeps the baking soda from clumping and ensures even cookies.
- Cream the Butter and Sugars: In a large bowl, beat the softened butter, granulated sugar, and powdered sugar until it’s light and fluffy. This step is key—don’t rush it. Think of it as the foundation of your cookies.
- Add the Wet Ingredients: Mix in the egg and vanilla extract. By now, your kitchen smells like pure happiness.
- Combine the Wet and Dry Ingredients: Gradually mix the dry ingredients into the wet ingredients. Go slow, or you’ll have a flour explosion (been there). Stop mixing as soon as the dough comes together.
- Fold in the Sprinkles: Gently stir in the sprinkles. Don’t overmix, or the colors might bleed into the dough. You want those bright pops of color!
- Shape the Cookies: Roll the dough into balls—about 1.5 tablespoons each—and place them on the baking sheets. Leave some space between them because they’ll spread a bit.
- Bake: Pop them in the oven for 11-12 minutes. The edges should be lightly golden, but the centers will still look a little soft. That’s what you want!
- Cool and Enjoy: Let them cool on the tray for a few minutes before moving them to a wire rack. Or, if you’re like me, eat one warm because life’s too short to wait.
Storage Options:
Here’s how to keep your Funfetti Cookies fresh (if they last long enough):
Want To Save This Recipe?
- Room Temperature: Store in an airtight container for up to 5 days. Throw a slice of bread in the container to keep them soft.
- Freeze the Dough: Roll the dough into balls and freeze on a tray. Once solid, transfer to a freezer bag. Bake straight from frozen—just add an extra minute or two.
- Freeze the Baked Cookies: Let them cool completely, then freeze in a container for up to 2 months. Thaw at room temp when you’re ready to enjoy.
Variations and Substitutions:
Want to get creative? Here are some ideas to mix things up:
- Seasonal Sprinkles: Use red and green for Christmas, pastels for Easter, or orange and black for Halloween.
- Add Chocolate Chips: Because chocolate makes everything better.
- Make Them Gluten-Free: Use a gluten-free flour blend. The texture will be a bit different, but still delicious.
- Zesty Fun: Add a little lemon or orange zest to the dough for a citrusy twist.
What to Serve with Funfetti Cookies?
These cookies are amazing on their own, but pairing them with something extra never hurts:
- Milk: Classic. Dunk away!
- Ice Cream: Sandwich a scoop between two cookies for a Funfetti ice cream sandwich.
- Hot Chocolate: Especially cozy during the colder months.
Frequently Asked Questions:
Can I chill the dough before baking?
Yes! Chilled dough makes thicker, chewier cookies. Let it rest in the fridge for 30 minutes if you’ve got the time.
Can I use salted butter?
You can, but skip the added salt in the recipe to keep things balanced.
My cookies spread too much—what happened?
Your butter might’ve been too soft. Next time, chill the dough for 30 minutes before baking.
So, are you ready to bake up some happiness? These Funfetti Cookies are perfect for celebrations, gifts, or just because sprinkles make life better. Let me know how yours turn out—I’d love to hear about any fun twists or variations you try!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Funfetti Cookies
Ingredients
- 2 1/8 cups 300g all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp fine salt
- 1 cup 227g unsalted butter, softened to room temperature
- 2/3 cup 130g granulated sugar
- 3/4 cup 85g powdered sugar
- 1 large egg
- 1 tsp pure vanilla extract
- 1/2 cup sprinkles or up to 2/3 cup
Instructions
- Preheat your oven to 350°F/180°C. Prepare two baking sheets by lining them with parchment paper and set them aside.
- In a bowl combine the flour baking soda and salt. Set this mixture aside.
- Using a mixing bowl beat the butter, granulated sugar and powdered sugar together for 4 minutes until it becomes creamy.
- Add the egg and vanilla extract to the mixture and blend until everything is well combined.
- Gradually add the sifted ingredients into the mixture while mixing until all the ingredients come together.
- Carefully fold in the sprinkles to ensure that they are evenly distributed throughout the dough.
- Shape the dough into balls that are 1.5 tablespoons in size. Place these balls onto the baking sheets leaving 2 inches of space between each one.
- Bake for around 11 to 12 minutes until you notice that the edges have turned a light golden color while keeping a soft center.
- Allow the cookies to cool on the baking sheets for 5 to 10 minutes before transferring them onto a wire rack to cool completely.
- Once cooled indulge in these Funfetti Cookies with a smile, on your face!
- Enjoy these cookies!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
