These bright Funfetti Cookies are sweet, chewy, and of course, covered in sprinkles! Everyone will keep coming back for more!
There is something about rainbow sprinkles that brighten up a room! And with these cookies coated in sprinkles, they are certain to catch everyone’s eye! I love these Funfetti sprinkle cookies because they are festive and fun and would make a great birthday treat!
Plus, they taste sensational! It’s a classic sugar cookie base coated in your favorite sprinkles ready to be devoured! Whether it is Funfetti Cake or Funfetti Blondies you can never have too much Funfetti in your life!
Table of Contents
Recipe Ingredients
Colorful Sprinkles – I love using rainbow jimmies but any of your favorite sprinkles or nonpareils will work!
Cream of Tartar – This helps make the cookies soft and chewy!
Almond Extract – This is an optional ingredient but I love the hint of almond flavoring in these sprinkle cookies to really amp up the flavor profile.
For a full list of ingredients see the recipe card below.
How to make funfetti cookies
Step 1: Preheat the oven to 350 degrees. Line one baking sheet with parchment paper or a Silpat mat, set aside.
Step 2: In the bowl of a stand mixer, combine sugar, butter, vanilla and almond extracts. Beat on high until fluffy and light in color, about 2-3 minutes. With mixing speed on low, add in the large egg and mix until just combined.
Step 3: In a separate large bowl, combine flours, baking powder, baking soda, cream of tartar, and cornstarch. Whisk together until combined.
Step 4: With mixing speed on low, gradually add the dry ingredients, mixing until no flour pockets remain. Remove bowl from stand. Fold in ½ of the sprinkles and place dough into the refrigerator to chill for 2 hours.
Step 5: After chilling, create balls from the chilled dough and roll in the extra sprinkles, completely covering the outside. Place on the prepared baking sheet.
Step 6: Place in the oven to bake for 8-10 minutes. The cookies should be slightly firm around the edges but look under-baked in the center (these are soft cookies and they should not brown).
Step 7: Remove from the oven and allow to cool on the cookie sheet for 3 minutes before transferring to a cooling rack to cool completely, then enjoy!
Expert Tips
- Double the Recipe: This recipe makes a smaller batch of 1 dozen cookies, but can easily be doubled to serve a crowd!
- Make Your Own Cake Flour: Cake flour is key to making these cookies nice and fluffy. If you don’t have any cake flour on hand you can make your own by measuring out 1 cup of all purpose flour and then removing 2 Tablespoons and add in 2 Tablespoons of cornstarch in its place and whisk it all together.
- Don’t Skip Chilling Your Dough: Chilling the cookie dough is important to avoid having your cookies overspread. It is also easier to roll your dough into balls before chilling and then pop them onto the cookie sheet after they have chilled for at least 2 hours.
FAQs
No. This recipe is made from scratch. It is possible to make cookies with cake mix, however I prefer this recipe without it.
Of course! If you are wanting to add in a little chocolate I would recommend adding in half a cup of semi-sweet or even white chocolate chips.
Storage Information
You can store these sprinkle cookies in an airtight container at room temperature for 3-4 days, or in your fridge for up to 1 week. If you want to freeze these cookies you can do so in your freezer for up to 2 months.
Storing Cookie Dough: You can make dough ahead of time and roll it into balls (do not roll into sprinkles yet) and store them in an airtight container in the fridge for up to 4 days, or in the freezer for up to 3 months. If you are baking from frozen dough balls, just add an extra minute or so to your cooking time.
Funfetti Cookies Recipe
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cake flour*
- 3/4 cup sugar
- 8 Tbsp butter - room temperature
- 1 egg
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cream of tartar
- 1 tsp cornstarch
- 2 tsp vanilla extract
- 1/4 tsp almond extract
- 1/2 cup colorful sprinkles
Instructions
- Preheat oven to 350 degrees. Line one baking sheet with parchment paper or a Silpat mat, set aside.
- In the bowl of a stand mixer, combine sugar, butter, vanilla and almond extracts. Beat on high until fluffy and light in color, about 2-3 minutes. With mixing speed on low, add egg and mix until just combined.
- In a medium size mixing bowl, combine flours, baking powder, baking soda, cream of tartar, and cornstarch. Whisk together until combined. With mixing speed on low, gradually add the dry ingredients, mixing until no flour pockets remain. Remove bowl from stand. Fold in sprinkles, if desired, or place dough into the refrigerator to chill for 2 hours.
- If you chose not to fold in the sprinkles, create balls from the chilled dough and roll in the sprinkles, completely covering the outside. Place on the prepared baking sheet and place in oven to bake for 8-10 minutes. The cookies should be slightly firm around the edges but look under-baked in the center (these are soft cookies and they should not brown).
- Remove from oven and allow to cool on the cookie sheet for 3 minutes before transferring to a wire rack to cool completely.
Great flavor, but only made 22 really small cookies. I’d definitely double it next time to make more and bigger cookies.