Homemade Funfetti Cookies
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These Homemade Funfetti Cookies are easy to make, loaded with colorful rainbow sprinkles and perfect for any type of celebration!
It’s undeniable that sprinkles just somehow make everything better and these Homemade Funfetti Cookies are packed full of them! These cookies are vanilla flavored sugar cookies with crisp edges and chewy centers loaded with rainbow sprinkles. They’re fun to make and even more fun to eat. I guess that’s why they’re called funfetti! 😉
Why You’ll Love These Homemade Funfetti Cookies
- They’re ready in under 30 minutes.
- No chill time. Just scoop and bake the dough right away!
- No boxes of cake mix required so they’re completely from-scratch!
- They have chewy centers, crisp edges and great vanilla flavor.
- They’re fun to eat because they’re full of brightly colored rainbow sprinkles!
- The rainbow sprinkles can be easily swapped out for festive colors to match any holiday like in my Halloween Sprinkle Cookies!
- The dough can be easily frozen for freshly baked funfetti cookies whenever you’re craving them!
- They’re great for ice cream sandwiches.
What Is Funfetti?
Funfetti is just vanilla cake with rainbow sprinkles added to the batter before baking. It doesn’t really taste any different from vanilla cake but the pop of color from the sprinkles makes it look so fun! In this case, our funfetti is a vanilla sugar cookie with rainbow sprinkles.
Which Sprinkles Are Best For Funfetti Cookies?
When making any type of funfetti dessert, whether it be cake, cookies, etc., you should always use jimmies sprinkles! You never want to use nonpareils because they tend to bleed into the dough. Confetti quins will also work if that’s all you have on hand.
Ingredient Breakdown
All-purpose flour – this gives the cookies structure.
Baking soda & baking powder – both leaveners are needed to help the cookies rise.
Butter – provides flavor and structure. I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1/2 teaspoon of salt later on. Do not use cold or melted butter.
Granulated sugar – provides sweetness and texture.
Eggs – binds the ingredients and provides structure.
Vanilla extract and salt – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.
Sprinkles – make sure that you use jimmies and not nonpareils because nonpareils tend to bleed into the dough. Confetti quins will also work if that’s all you have on hand.
How To Make Homemade Funfetti Cookies
1. In a small bowl combine the all-purpose flour, baking powder, baking soda and salt.
2. Use a stand mixer fitted with the paddle attachment to cream the softened butter and granulated sugar until light and fluffy.
3. Add eggs one at a time and vanilla until just combined. Scrape the sides of the bowl.
4. Add the dry ingredients all at once and mix on low speed until almost combined (there should still be streaks of flour). Then add the sprinkles and mix on low speed until just combined. Do not over mix the dough because it will make the cookies tough and the sprinkles will bleed.
5. Using a 3 tablespoon cookie scoop, scoop dough onto lined baking sheets (be sure to adjust the baking time if your cookies are smaller/larger). If desired, you can press extra sprinkles onto the tops of each cookie dough ball so that they bake up extra pretty!
6. Bake funfetti cookies at 350°F for 14 minutes then cool on the baking sheet. The cookies will still look slightly raw when they come out but will continue to bake as they cool. Store Homemade Funfetti Cookies in an airtight container at room temperature for up to 5 days.
Pro Tips For Homemade Funfetti Cookies
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Don’t over mix the dough! There should still be streaks of flour in the dough when you add the sprinkles. Over mixing = more gluten development which means tough cookies. We don’t want any tough cookies here! Over mixing can also cause the sprinkles to bleed into the dough.
- Bake one tray at a time on the middle oven rack. This ensures that there is even heat circulation.
- Don’t over bake them! They will still look a little raw when they come out of the oven but will continue to bake as they cool on the baking sheet. This is the secret to crisp edges and chewy centers.
- Use jimmies sprinkles and not nonpareils because nonpareils tend to bleed into the dough. Confetti quins will also work if that’s all you have on hand.
- Try pressing some extra sprinkles onto the tops of each cookie dough ball so that they bake up extra pretty!
- Try adding 1/4 tsp of almond extract to the dough for almond flavored funfetti cookies!
My Favorite Cookie Tools
- Kitchen scale I love this scale, I’ve been using it for years!
- Stand Mixer
- Baking sheets
- Parchment Paper
- Cookie Scoop
Can Homemade Funfetti Cookies Be Frozen?
Yes! Simply Scoop dough onto a baking sheet and freeze until firm. Transfer dough to a zip top bag then freeze for up to 3 months. Bake sprinkle cookies straight from the freezer at 350°F for 14 minutes. You might need to increase the baking time by a few minutes.
More Cookie Recipes To Try
- Red Velvet Cookies with Cream Cheese Frosting
- Chewy Oatmeal Chocolate Chip Cookies
- Salted Brownie Cookies
- Almond Butter Blossoms
- Matcha Sugar Cookies
If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂
Homemade Funfetti Cookies
Equipment
- Baking sheets
- Cookie scoop (I use a 3 tablespoon scoop)
Ingredients
- 330 g (2 3/4 cups) all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 300 g (1 1/2 cups) granulated sugar
- 226 g (1 cup) unsalted butter, softened
- 2 eggs
- 2 tsp vanilla extract
- 96 g (1/2 cup) rainbow jimmies sprinkles
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper or silicone baking mats.
- In a small bowl combine the all-purpose flour, baking powder, baking soda and salt.
- Use a stand mixer fitted with the paddle attachment to cream the softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time and vanilla until just combined. Scrape the sides of the bowl.
- Add the dry ingredients all at once and mix on low speed until almost combined (there should still be streaks of flour). Then add the sprinkles and mix on low speed until just combined. Do not over mix the dough because it will make the cookies tough and the sprinkles will bleed.
- Using a 3 tablespoon cookie scoop, scoop dough onto lined baking sheets (be sure to adjust the baking time if your cookies are smaller/larger). If desired, you can press extra sprinkles onto the tops of each cookie dough ball so that they bake up extra pretty!
- Bake funfetti cookies for 14 minutes then cool on the baking sheet. The cookies will still look slightly raw when they come out but will continue to bake as they cool.
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Butter: I recommend using unsalted butter. You can use salted butter, just be sure to omit the 1/2 tsp salt.
- Store Homemade Funfetti Cookies in an airtight container at room temperature for up to 5 days.
