Soft and chewy Funfetti Cookies loaded-up with rainbow sprinkles! These cookies are the perfect mash-up of classically soft sugar cookies and Funfetti cake flavors.
Funfetti Cookies Recipe
Growing up, my mom made box mix funfetti cookies, and I loved them. I even made Cake Batter Cookies or Edible Cake Batter as an ode to those childhood favorites. But as I’ve grown as a baker, I’ve realized you can’t beat the real deal.
These Funfetti Cookies are soft, chewy, buttery, and packed with sprinkles—just like those classic cookies, but better. The best part? They’re almost as easy as using a box mix!
Chilling The Cookie Dough
These cookies (like many cookies) benefit from chilling time. Here’s why:
- The longer the fat stays solid, the less the cookies will spread.
- Chilling the dough gives the sugar time to absorb the liquid, preventing excess spreading.
- Chilling also allows the flavors to develop, making the dough tastier.
Rolling Out Perfect Funfetti Cookies
- A food scale isn’t needed but makes it easier to get cookies the same size, so they bake evenly and look like bakery cookies.
- Instead of rolling round balls, form the dough taller and thinner for thick, chewy centers and crispy edges.
- Press the sides in with a spoon right out of the oven to make crispy edges and a chewy center. Work quickly before the cookies set.
Let’s Chat Sprinkles
- Stir gently: Mix the jimmies with a wooden spoon to spread them out evenly without crushing or changing the dough color.
- Use jimmies, not nonpareils: Jimmies won’t change the dough color, while nonpareils can leave funky colors.
- Replace the colors: Use jimmies in colors that match the holiday or event.
Funfetti Cookie Tips
- Use room-temp ingredients: Eggs blend better and make them better. Soak cold eggs in warm water for 10 mins or pull them out 30 mins before use.
- Measure flour correctly: Scoop flour into the cup and level it with a knife.
- Leave space on the baking sheet: Bake just 6-8 cookies at once to let them spread.
- Bake a little less: Underbaking keeps them soft and chewy, as they’ll continue baking on the sheet.
- Let them cool: These cookies taste even better after cooling, and the flavors come together overnight.
Cookie Storage
- Keep cookies in a sealed container at room temperature for up to 3-4 days.
- Freeze the dough instead of baked cookies. Drop dough balls on a sheet pan and freeze until solid. Then move them to a sealed container or bag and freeze for up to three months. To bake, just add a few extra minutes to the cook time.
More Dessert Recipes
- Magic Cookie Bars with M&M’s candies
- Dessert Cheese Ball brownie-batter flavored
- Gingersnap Cookies with an amazing spice blend
- Chewy Granola Bars with mini chocolate chips
- Sugar Cookie Snack Mix with powder sugar-coated cereal
Funfetti Cookies
Soft, chewy, and bursting with rainbow sprinkles, these Funfetti Cookies are like sugar cookies and Funfetti cake rolled into one irresistible treat!
Equipment
- Parchment paper or silicone baking mat
Ingredients
- 8 tablespoons unsalted butter
- 1/3 cup light brown sugar firmly packed
- 1/3 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 tablespoon honey
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1-3/4 cups all-purpose flour see note 1
- 1/3 cup jimmies-style sprinkles see note 2
Instructions
- Melt the butter in a very large, microwave-safe bowl. Once melted, set aside for 5–10 minutes to cool to room temperature. Hot butter will melt the sugar and make the cookies greasy.
- Once butter is cooled to room temperature, stir in the light brown sugar and granulated sugar. Whisk until smooth, about 1–2 minutes (the butter and sugars should fully incorporate). Take your time; it may seem like they won’t come together, but keep mixing until completely integrated. Stir in the egg, vanilla extract, and honey. Mix until smooth.
- Add the salt, baking soda, and baking powder. Stir to integrate. Add the correctly measured flour (see note 1) and mix until just combined (don’t overmix). Gently stir in the sprinkles. Cover the bowl tightly and chill for 90 minutes.
- Preheat oven to 350°F. Line a sheet pan with parchment paper or use a nonstick liner. Roll dough balls (1.5 tablespoons (30g) in size) into tall, cylindrical balls (see picture above for shape and size). Place 6 cookie balls on the pan to give the cookies plenty of room to spread. Place the pan with the cookie balls in the freezer for 10 minutes (dough gets warm from being handled). Repeat with the rest of the cookie dough—you should get around 20–21 cookies from this dough.
- After 10 minutes in the freezer, bake for 8–12 minutes, erring on the side of underbaking to keep them soft and chewy. (I like them right at 10 minutes.) The cookies will bake a little more out of the oven, so take them out as soon as the edges start to lightly brown. Remove from oven and immediately press any edges that have strayed out a bit inward with the back of a metal spatula. Let cool on the pan for 5 minutes before transferring to a cooling rack. Repeat with the remaining dough until all the cookies are baked—or freeze some of the dough if you prefer (see below).
Video
Recipe Notes
Note 1: If you press a measuring cup into a bag of flour and scoop, you will pack in way too much flour, resulting in the wrong texture of cookie. To accurately measure the flour, spoon the flour into the measuring cup until it’s overfilled. Then use the back of a table knife to level the measuring cup at the top.
Note 2: Use sprinkle jimmies, not nonpareils—jimmies won’t dye the cookie dough, while nonpareils likely will bleed into the dough and may leave you with some funky-colored cookies.
Storage: Store cookies in an airtight container at room temperature. They’re best enjoyed within 3–4 days.
Freezing Dough: Instead of freezing the baked cookies, freeze the dough! Place dough balls on a sheet pan, freeze until solid, then transfer to an airtight container for up to 3 months. Bake straight from frozen, adding a few extra minutes until edges are browned and centers are soft.
Nutrition
Serving: 1serving | Calories: 97kcal | Carbohydrates: 13g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 118mg | Potassium: 12mg | Fiber: 1g | Sugar: 11g | Vitamin A: 145IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
This is a great recipe. However I have a critical question, I may have misread the amount of flour needed. I wanted to know for the 22 cookie recipe if there should be 1 and 3/4 cup of flour. Or it’s actually 3/4 cup of flour for the cookies. It really seemed like I had way too much flour when I tried these for the first time. Was way closer to a biscuit than just cookie.
1 and 3/4 cup. Did you spoon the flour into the measuring cup and level off the top?
Ah I Think I definitely didnt! I’ll have to try that. One thing that would be nice for the flour is having the amount of grams as well, Ill try spooning til get to around that amount in my measuring cup! Thank you! I was looking for a cookie that’s closer to this consistency and its right about where I need it to be!
Yes there are grams! Toggle over on the recipe card to metric 💗