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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.
Ingredients
- Butter – I use salted butter; make sure it’s softened before making the cookies.
- White Sugar
- Eggs – I use “large” eggs in all my recipes.
- Vanilla Extract
- All-Purpose Flour
- Cornstarch
- Baking Soda
- Salt
- 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
To make the dough, you’ll start by creaming the butter and sugar. I find it easiest to do this with a stand mixer.
Then, add the eggs and vanilla followed by the dry ingredients. Stir in the sprinkles and the dough is ready to scoop!
Scoop the dough onto silicone mat or parchment-lined baking sheets and bake!
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.
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.
How to Freeze Cookies
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).
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 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