If you’re on the hunt for a cookie that’s festive, colorful, and utterly delightful, you’re in the right place. This Funfetti Cookie Recipe is exactly what you need to brighten up your baking game. I absolutely love how these cookies come out soft, chewy, and loaded with sprinkles that bring a party to every bite. Trust me, once you try this recipe, baking funfetti cookies will become your go-to feel-good treat!
Why You’ll Love This Recipe
- Beautifully Soft Texture: These cookies stay soft and chewy, not dry or crumbly—just how I like them.
- Burst of Color: The sprinkles melt just enough to create those classic funfetti specks without disappearing.
- Simple Ingredients: You don’t need fancy stuff – just pantry staples and sprinkles to make magic happen.
- Kid-Approved & Crowd-Pleaser: My family goes crazy for these, and I bet yours will too!
Ingredients You’ll Need
Every ingredient in this funfetti cookie recipe has a purpose, and together they create that perfect balance between sweet, soft, and colorful. Here’s what I use and why I think they’re key.
- Unsalted Butter: Using unsalted butter lets you control the salt level, and it makes the cookies tender with a rich flavor.
- Granulated Sugar: This is your classic sweetener; it helps with that slight crisp edge while keeping the center soft.
- Large Eggs: Eggs provide structure and moisture—plus, they help the cookies rise just right.
- All-Purpose Flour: The base of any good cookie; I stick with all-purpose for that chewy, soft texture.
- Baking Powder: Gives the cookies a little lift without making them cakey.
- Kosher Salt: Just a pinch here to balance the sweetness and enhance the flavors.
- Sprinkles: The stars of the show! I recommend using good-quality jimmies to avoid colors bleeding into the dough.
Variations
I love to tweak my funfetti cookie recipe depending on the occasion or what I have in the pantry. Feel free to make this your own—adding your little twist makes baking so much more fun.
- Gluten-Free Version: I swapped in a gluten-free all-purpose blend once, and the cookies stayed surprisingly soft and just as colorful.
- Chocolate Funfetti: Adding mini chocolate chips or cocoa powder turns these into a decadent chocolatey treat my family adores.
- Vegan Adaptation: Using vegan butter and flax eggs works well if you prefer dairy-free options.
- Extra Crunch: Try tossing in chopped nuts along with sprinkles for a lovely texture contrast.
How to Make Funfetti Cookie Recipe
Step 1: Cream Butter and Sugar Until Smooth
Start by beating your softened butter and granulated sugar together for 2 to 3 minutes. You’ll want a pale, fluffy mixture here—that’s the secret to cookies that melt in your mouth. I use my stand mixer for this, but a hand mixer works great too. Make sure your butter really is room temperature so it blends easily and creates that creamy texture.
Step 2: Add Eggs One at a Time
Next, beat in your eggs one by one. Adding them slowly ensures they incorporate evenly without curdling your batter. It’s okay if the mixture looks slightly curdled at first—keep beating until it comes together smoothly. This step is crucial for the perfect cookie body.
Step 3: Mix in Dry Ingredients and Fold in Sprinkles
In a separate bowl, whisk your flour, baking powder, and kosher salt. Then add these dry ingredients to your wet mixture and beat just until combined—overmixing can make cookies tough, so try to stop as soon as the flour disappears. Finally, fold in a quarter cup of sprinkles gently. I like this approach because it protects their color and shape inside the dough.
Step 4: Chill the Dough
Cover your dough with plastic wrap and pop it in the fridge for an hour. This chilling step is a game-changer—it firms up the dough for easy scooping and helps the cookies spread less during baking. Trust me, skipping this can lead to flat, misshapen cookies that just don’t have the right chew.
Step 5: Form Dough Balls and Add Extra Sprinkles
After chilling, fill a small bowl with the remaining half cup of sprinkles. Scoop your cookie dough into 1-2 tablespoon balls, then dip the top of each ball into the sprinkles for that extra colorful pop on the outside. Place them sprinkle-side up on a parchment-lined baking sheet, with enough space for spreading.
Step 6: Bake and Cool
Bake your funfetti cookies in a 350°F oven for 12 to 14 minutes. Keep a close eye toward the end—you want the edges just starting to turn golden while the centers stay soft. Once out of the oven, let them cool completely on the baking sheet before moving them. This resting time helps them firm up to the perfect texture.
Pro Tips for Making Funfetti Cookie Recipe
- Room Temperature Butter: I learned it’s key to soften butter properly—not melted—to get that creamy texture that holds air for perfect chewiness.
- Chill the Dough: Don’t skip refrigerating; it controls spread and helps develop better flavor.
- Use Jimmies Sprinkles: These usually hold their shape better in baking compared to confetti candy sprinkles that tend to melt.
- Watch Baking Time: Pull them out when edges look set but centers look slightly underbaked—they’ll finish cooking as they cool.
How to Serve Funfetti Cookie Recipe
Garnishes
I love topping a few cookies with a tiny dollop of frosting or a drizzle of white chocolate for birthdays or celebrations. Fresh fruits like strawberries on the side add a nice contrast if you want to balance the sweetness. Just keeping extra sprinkles around is perfect for quick decorating as well.
Side Dishes
Funfetti cookies pair wonderfully with a cold glass of milk (how classic is that?). For a grown-up twist, freshly brewed coffee or hot chocolate works beautifully. If serving at a party, I like to arrange them alongside simple vanilla cupcakes or a bowl of fresh berries.
Creative Ways to Present
For birthday parties, I’ve arranged funfetti cookies on a tiered stand with colorful napkins underneath, making them the centerpiece of the dessert table. Another fun way is stacking them with parchment paper layers and tying them with pastel ribbons—great for gifting neighbors or teachers!
Make Ahead and Storage
Storing Leftovers
Once your cookies are completely cool, store them in an airtight container at room temperature. They stay fresh and soft for up to a week—if you can resist eating them all sooner! Adding a slice of bread to the container helps maintain moisture, a trick I picked up to keep them from drying out.
Freezing
I’ve frozen dough balls before baking by placing them on a tray, freezing solid, then transferring to a zip-top bag. This way, I can bake fresh funfetti cookies anytime. Frozen dough lasts about a month and bakes straight from the freezer—just add a couple minutes to the baking time.
Reheating
To revive leftover cookies, pop them in the microwave for 10-15 seconds or heat in a low oven for 3-5 minutes. This brings back that fresh-baked, warm-soft texture that makes eating funfetti cookies so cozy!
FAQs
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Can I use any type of sprinkles for this funfetti cookie recipe?
Yes, but I recommend using jimmies or non-melting sprinkles because they hold their shape better during baking. Some confetti or edible glitter sprinkles can melt or bleed colors into the dough, changing the look and taste.
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How do I make these cookies gluten-free?
Swap your all-purpose flour for a gluten-free blend that includes xanthan gum or a binding agent. I’ve tested this with several brands, and the texture stays soft and delightful with no adjustments needed.
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Can I bake these cookies without chilling the dough?
Technically yes, but chilling really helps prevent spreading and keeps cookies chewy and thick. If you’re short on time, pop the dough in the freezer for 15-20 minutes instead for a quicker firm-up.
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How long do funfetti cookies stay fresh?
Stored properly in an airtight container at room temperature, these cookies stay fresh for about a week. After that, they may start to dry out but are still delicious when warmed up.
Final Thoughts
I honestly get such joy baking this funfetti cookie recipe because it’s simple, colorful, and always a hit whether for a quick snack or a celebration. I remember the first time I made these—the kids couldn’t stop digging in, and the bright sprinkles made it feel like a little party right from my kitchen. I encourage you to try them, play with variations, and most importantly, enjoy every single bite. Once you get the hang of it, funfetti cookies can brighten up any ordinary day, just like they did for me.
Print
Funfetti Cookie Recipe
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 29 minutes
- Yield: 36 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Funfetti Cookies are a delightful treat perfect for celebrations or just because. Soft, buttery, and loaded with colorful sprinkles both inside and on top, they’re sure to brighten up any cookie jar or party platter. The dough is chilled to ensure the perfect texture, then baked to golden perfection, resulting in cookies that are chewy on the inside with a slight crisp on the edges.
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- ¾ cup sprinkles (divided; ¼ cup for folding in, ½ cup for topping)
Instructions
- Mix Butter and Sugar: In a mixing bowl, beat the softened butter and granulated sugar together for 2 to 3 minutes until the mixture is fully combined and smooth, creating a creamy base for the cookie dough.
- Add Eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next to maintain a smooth batter.
- Combine Dry Ingredients: Add the all-purpose flour, baking powder, and kosher salt to the wet ingredients, and beat until combined to form the cookie dough.
- Fold in Sprinkles: Gently fold in ¼ cup of the sprinkles to evenly distribute them throughout the dough without breaking them too much.
- Chill Dough: Cover the cookie dough with plastic wrap and refrigerate it for one hour to firm up, which helps prevent excessive spreading during baking.
- Prepare Sprinkles for Topping: Pour the remaining ½ cup of sprinkles into a small bowl for dipping.
- Scoop and Coat Dough Balls: Use a 1 to 2 tablespoon cookie scoop to portion out dough balls. Dip the tops of each dough ball into the sprinkles, pressing gently to adhere the sprinkles on top.
- Arrange and Bake: Place the dough balls on a parchment paper lined baking sheet, sprinkle side up. Bake in a preheated 350°F (175°C) oven for 12 to 14 minutes until edges are lightly golden.
- Cool: Allow the cookies to cool completely on the baking sheet to set their structure before handling.
- Store: Store cooled cookies in an airtight container at room temperature for up to one week, or freeze them for up to one month for longer storage.
Notes
- For best results, ensure your butter is softened but not melted to achieve the right dough consistency.
- Chilling the dough is essential to prevent the cookies from spreading too thin in the oven.
- You can use any type of sprinkles, but avoid those that melt easily or bleed color when baked.
- Cookies can be stored in an airtight container at room temperature or frozen to maintain freshness.
- If desired, slightly underbake the cookies for a softer, chewier texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 13g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 30mg
