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These Funfetti Cookies are soft, buttery, and full of colorful sprinkles!! They’re perfect for bake sales, an easy afternoon snack, birthday parties, and every reason in between!
Why You’ll Love These Cookies
- No chilling required! Though you CAN refrigerate before baking, it’s not needed in this recipe.
- Customize to fit the season! Use sprinkles to go with the nearest holiday or colors to represent your favorite team.
- Simple, yet SO delicious! Butter and vanilla are the two most prominent flavors in these cookies…so simple, yet so yummy!
- They’re well-tested!! As a food scientist, I love comparing variations of a recipe to ensure I’ve got the very best one. This one is a perfect example of that.
Key Ingredients
The full list of ingredients and amounts are in the recipe card below, but I wanted to draw attention to a few of them.
- Butter – I use salted butter; make sure it’s softened before making the cookies.
- Sprinkles – For this recipe, I recommend using jimmies (rod-shaped) or sequin (round flat) sprinkles as they won’t bleed into the dough.
How to Make Funfetti Cookies
Start by preheating the oven. I recommend doing this before you start mixing the dough, so it’s ready when the dough is. Even better, use an oven thermometer to ensure that the oven is heated thoroughly prior to baking.
To make the dough, you’ll start by creaming the butter and sugar. I find it easiest to do this with a stand mixer. You want to make sure the butter is softened, but not too soft. If the butter is too soft and melty, the cookies will likely spread too much in the oven. If you did accidentally soften the butter too much, place it in the fridge to firm up a bit before making the dough.
Then, add the eggs and vanilla, followed by the dry ingredients. Make sure all ingredients are well-incorporated. I recommend using a rubber spatula to scrape the sides of the bowl at least twice during the mixing process. This will ensure that all ingredients are in the dough vs stuck to the bowl.
Stir in the sprinkles, and the dough is ready to scoop!
Scoop the dough onto a silicone mat or parchment-lined baking sheets and bake!
Bake the cookies, one sheet at a time. It’s really important to bake cookies one sheet at a time on the middle rack in the oven. Why? It allows the oven to better circulate the hot air and bake the cookies more evenly.
Let them cool for several minutes before removing from the pan. They will firm up a bit as they cool.
Once the cookies have cooled completely, place them in a resealable bag or in an airtight container and store for up to 5 days at room temperature.
If you want the tops to be coated in sprinkles like the photos above, simply dip the raw dough ball in a small dish of sprinkles. Bake with the sprinkles on top.
Can You Make Funfetti Cookie Dough in Advance?
Yes! You can prepare the dough up to 48 hours in advance. Cover it tightly and refrigerate until you’re ready to bake. The sprinkles may soften slightly as the dough sits, but they should still work just fine!
How to Store Leftover Cookies
Let the cookies cool completely, then place them in an airtight container. Store at room temperature for 3 to 5 days. Any longer than that, then they should go in the freezer.
How to Freeze Cookies
To freeze the dough, scoop the dough onto a baking sheet lined with waxed paper. Place in the freezer overnight. Then, place the dough balls into a freezer bag and freeze for up to 3 months.
Once you’re ready to bake, just place them on a parchment-lined pan and bake (might take a few extra minutes in the oven).
You can also freeze them once they’re baked. Let them cool completely, then place them in a freezer bag, let as much air out as possible, and freeze for up to 3 months.
Other Funfetti Desserts You’ll Love!
- Funfetti Cake
- Funfetti Cake Mix Waffles
- Ice Cream Cone Cupcakes
- Funfetti Poke Cake
- Cake Mix Whoopie Pies
Funfetti Cookies
Equipment
- Cookie Sheets
Ingredients
- 1 cup butter softened
- 1 1/2 cups sugar
- 2 eggs
- 1 tablespoon vanilla extract
- 3 cups flour
- 3 tablespoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sprinkles*
Instructions
- Preheat oven to 350°F.
- In the bowl of a stand mixer, cream together the butter and sugar.1 cup butter, 1 1/2 cups sugar
- Add the eggs and vanilla; stir until smooth.2 eggs, 1 tablespoon vanilla extract
- Next stir in the flour, cornstarch, baking soda and salt.3 cups flour, 3 tablespoons cornstarch, 1 teaspoon baking soda, 1/2 teaspoon salt
- Add the sprinkles and stir until well-combined.1/2 cup sprinkles*
- OPTIONAL: Cover the dough and refrigerate for up to 48 hours.
- Use a cookie scoop (mine is a size 40) onto parchment-lined cookie sheets with at least 2 inches between the cookies to allow them to spread while baking.
- Bake the cookies for 8-10 minutes, one sheet at a time. When the cookies are done, they'll be very lightly golden brown around the edges.
- They will be soft at first, but will firm up a bit once cool.
Notes
Nutrition
NOTE: This recipe was changed (improved!) in March 2025 to become more simple and result in a cookie that is soft, buttery and perfectly chewy!
Can I make the dough a few days ahead and cover and refrigerate before baking or will the jimmies get soft
Hi Jackie – I’d recommend baking it within 48 hours, but that should work just fine! 🙂 ~Kelsey