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!Jump to Recipe
- Cream Cheese
- Salted Butter
- White Sugar
- Corn Syrup – Light or dark will do.
- All-Purpose Flour
- Baking Soda
- White Chocolate Chips
- Sprinkles – For this recipe, I recommend using sequin sprinkles as they won’t bleed into the dough.
How to Make Funfetti Cookies
- Make the dough. Cream the butter and cream cheese. Then add the sugars and egg. Lastly, stir in the dry ingredients, sprinkles and chips.
- Scoop onto pan. Scoop the dough onto parchment-lined baking sheets then press them down with the palm of your hand to about 1/2-inch thickness.
- Bake the cookies. Bake the cookies, one pan at a time, until golden brown around the edges. Let them cool for several minutes before removing from the pan. They will firm up a bit as they cool.
- EAT. Ok, you knew that part! And if you’re like me, you probably didn’t wait until they were completely cool…. I don’t blame ya!
How to Freeze Cookies
Freeze the Dough – To freeze the dough, scoop the 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).
Freeze the Baked Cookies – You can also freeze them once they’re baked. Let them cool completely, then place into a freezer bag, let as much air out as possible, and freeze.
Tips for Making Cookies
Preheat the oven. I always recommend preheating the oven before you start mixing the dough, so it’s ready when the dough is. (Unless it’s a recipe where you need to chill the dough before baking)
Read the recipe before you start. You don’t want to halfway through the recipe before you realize you’re missing an ingredient!
Bake one sheet at a time. It’s really important to bake cookies one sheet at a time. Why? It allows the oven to better circulate the hot air and more evenly bake the cookies.
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 accidently soften the butter too much, place it in the fridge to firm up a bit before making the dough.
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- 4 oz cream cheese softened
- 1/2 c salted butter softened
- 3/4 c sugar
- 1 tbsp corn syrup
- 1 egg
- 2 c flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 c white chocolate chips
- 1/4 c sprinkles
- Preheat oven to 350°F.
- In the bowl of a stand mixer, combine the butter and cream cheese until the mixture is smooth.
- Add the sugar, corn syrup and eggs and stir until combined.
- Next add the flour, baking soda, salt; mix.
- Add the sprinkles and white chocolate chips and stir.
- Scoop onto a parchment-lined cookie sheet, press down with your palm (to about 1/2" thickness) and bake one pan at a time for 10-12 minutes each. When the cookies are done, they'll be golden brown around the edge.
- They will be soft at first, but will firm up a bit once cool