Funfetti cookies are soft, chewy, and bursting with colorful sprinkles! Easy to make, they're perfect for parties or anytime treats!
Funfetti cookies are just so cheerful, aren't they? With their soft, chewy texture and all those colorful sprinkles, they're perfect for any occasion (or no occasion at all!). They're simple to make, and there's something so fun about mixing in a big handful of colorful sprinkles. And, they are super easy so whether you're baking for a birthday party or bake sale, just because, we hope you give these cookies a try!
Why you'll love them:
- Easy: this recipe uses ingredients you probably already have on hand and has only a 15-minute prep time!
- Delicious: These cookies they're sweet, crispy on the outside, and soft and chewy on the inside with colorful sprinkles throughout!
- Fun: Why have regular cookies when you can have funfetti sprinkle cookies! These are fun and delicious, plus you can jazz them up with chocolate chips, nuts, or marshmallows!
ingredients
- All-purpose flour: make sure the flour is weighted or measured using the spoon and level method so you don't get too much in the recipe.
- Brown Sugar: The recipe uses light brown sugar, but you can substitute dark brown sugar in a pinch.
- Unsalted Butter: This recipe calls for unsalted butter, but you can substitute salted butter by cutting the added salt to ¼ tsp.
- Rainbow Sprinkles: I like Jimmies, but you can use your favorite edible sprinkles!
- Almond Extract: This is optional, but give the cookies a fun cake-like flavor.
How to Make
Step 1: Making Cookie Dough
Sift Flour: In a medium bowl, sift or whisk together the flour, salt, baking soda, and baking powder. Set aside.
Cream Butter and Sugar: Using a standing mixer with a paddle attachment or a hand held mixer with a larger bowl, cream the butter, granulated sugar, and brown sugar on medium speed for 4-5 minutes until fully combined and light and fluffy. Make sure to scrape down the sides of the bowl with a spatula as needed to combine all the butter and sugar.
Add Egg and Vanilla: Add the egg, vanilla, and almond extract and mix until incorporated.
Add Flour: Add the flour mixture and mix on low speed until just combined. Do not over mix the dough or it can get tough. You want mix only until just combined.
Add Sprinkles: Using a spatula, gently fold in the sprinkles.
Step 2: Chill Dough
Pre-scoop Dough: Once the dough is mixed, place 2 tablespoon balls of dough on a baking sheet lined with parchment. You don't have to worry how far apart they are as we are chilling the cookie dough, not baking it. An ice cream scoop works great for this.
Cover and Chill: Loosely cover the pan with plastic wrap and chill the cookie dough in the refrigerator for at least 30 minutes. Alternatively, you can simply chill the entire bowl of cookie dough before scooping.
Step 3: Bake
Line a baking sheet with parchment paper or a silicone baking mat. Place balls of cookie dough on the baking sheet at least two inches apart.
Bake in a 350 ℉ preheated oven for 9 -12 minutes, or until the cookies are firm around the edges and the edges start to brown slightly.
Let the cookies cool on the baking sheet for 5-10 minutes, then transfer to a cooling rack to finish cooling. They will be soft at first, but firm up as they cool. Once cool, enjoy!
Tips and Tricks
- Make sure all your ingredients are at room temperature.
- Measure out the flour using a scale or the spoon and swipe method of fluffing up the ingredients and then spooning into the measure cups and swiping the excess off the top with a knife. If you dip the measuring cup directly into the flour it can pack down and you will add too much flour to the recipe.
- An ice cream scoop works great for getting even-sized cookies.
- This recipe makes 16-18 cookies and can be halved or doubled as needed.
- For perfectly round picture perfect cookies use the cutter hack of turning cookies to perfect circles. You can also use a heat safe bowl or large cup.
- For a fun variation try adding in 1 cup of white chocolate chips or mini marshmallows!
Storing and Making Ahead
These cookies will last about 3-5 days in an airtight container at room temperature. You can also freeze the cookies (either baked or unbaked) for up to a month.
Looking for more unique cookie recipes? Check these out!
Funfetti Cookies
INGREDIENTS
- 2 cups all-purpose flour spooned and leveled (250 grams)
- 3/4 tsp baking soda
- 3/4 tsp baking powder
- 3/4 tsp Kosher salt or 1/2 tsp table salt
- 2/3 cup butter softened about 11 tablespoons
- 2/3 cup packed light brown sugar 142 grams
- 1/2 cup plus 1 tbsp granulated sugar 113 grams
- 1 large egg room temperature
- 1 tsp vanilla extract
- 1/2 tsp almond extract optional
- 3-4 tbsp rainbow sprinkles
Instructions
- Sift together the flour, salt, baking soda and baking powder. Set aside.
- Using a standing mixer with a paddle attachment or a hand held mixer with a large bowl, cream the butter, granulated sugar, and brown sugar on medium speed for 4-5 minutes until fully combined and light and fluffy. Be sure to scrape down the sides of the bowl as necessary.
- Add the egg and extracts and mix until incorporated.
- Add in the flour mixture and mix until just combined. Do not over mix the dough.
- Gently fold in the sprinkles using a spatula.
- Once the dough is mixed, place 2 tablespoon balls of dough on a baking sheet lined with parchment. You don't have to worry how far apart they are as we are chilling the cookie dough, not baking it. Loosely cover the pan with plastic wrap and chill the cookie dough in the refrigerator for at least 30 minutes. Alternatively you can simply chill the entire bowl of cookie dough before scooping. While the dough is chilling, preheat oven to 350 ℉.
- Line another baking sheet with parchment paper or a silicone baking mat.
- Place balls of cookie dough on the baking sheet at least two inches apart.
- Bake one cookie sheet a time the preheated oven for 9 -12 minutes, or until the cookies are firm around the edges and the edges start to brown slightly.
- Let the cookies cool before removing from the baking sheet. They will be soft at first, but firm up as they cool. Enjoy!
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