Funfetti cookies are soft, sweet, buttery and pillowy sugar cookies that are so easy to make without a mix. Luckily, they are just as much fun to eat as they are to bake!
Funfetti cookies are perfect for birthdays, celebrations and cookie platters for the holidays. Don’t skip this delicious indulgence!
Skip the mix and make these soft and chewy Funfetti Cookies in just 20 minutes with a few staple ingredients.
Funfetti Cookies are always festive – no matter the season! They’re easily customizable for holidays and parties using your favorite sprinkles. At Christmas, add red green and white sprinkles. At Easter, pretty pastels. You get the picture!
The original funfetti cookies were made with a store bought box of cake mix. However, you don’t need a cake mix to whip up these easy cookies! In fact, they’re made with a few staple ingredients in you have in your pantry.
Just like these Eggless Chocolate Chip Cookies, Vanilla Biscotti, and Disappearing Marshmallow Cookies, they are easy to make and absolutely delicious.
About These Cookies
Also known as birthday cake cookies, these funfetti cookies are like a party in every bite! Adding sprinkles just makes everything more fun.
They’re soft, buttery and slightly chewy. It’s everything you love about a sugar cookie, without the additional step of frosting! This makes them easy to pack and easy to gift.
Tools You Need
- Cookie Sheet
- Parchment Paper or Silicone Mat
- Cookie Scoop or Tablespoon
What You Need to Make Funfetti Cookies
- Flour – All-purpose is best, bleached or unbleached is fine.
- Baking Soda – A leavening agent to create the rise and soft texture in these eggless chocolate chip cookies.
- Baking Powder – Yes, two leavening agents! The addition of baking powder creates a super soft cookie. (Learn about the difference between Baking Soda vs Baking Powder here)
- Cream of Tartar – a baking stabilizer. It helps keep the air bubbles in your baking stable, creating that fluffy, craveable texture!
- Salt – To balance the sweetness.
- Unsalted Butter – Softened to room temperature. Learn the difference between Salted vs Unsalted Butter.
- Sugar – White granulated sugar is best.
- Egg – Creating stability and structure in your funfetti cookies
- Egg White – Acting as just a little extra “glue”
- Vanilla Extract – Normally we advocate for real vanilla extract here, but in this case, use clear extract if possible to keep the cookies a lighter color!
- Sprinkles – They need to be quality sprinkles, also called jimmies depending on the packaging and seller.
Overview | How to Make Funfetti Cookies
The full printable recipe is below
- In a medium mixing bowl, mix dry ingredients. Set aside.
- In a large mixing bowl or stand mixer, beat butter, sugar, egg and vanilla.
- Add dry mixture to wet mixture, folding in sprinkles.
- Roll large dough balls or use a cookie scoop, cover and refrigerate
- Preheat oven to 350°F. Space dough balls on a large baking sheet.
- Allow cookies to cool. Transfer to a wire rack to cool completely.
- Taste test sprinkles before adding them into your dough. If they don’t taste good, they won’t taste good in your cookies.
- Use softened, not melted butter and avoid nonpareils (round sprinkles) to prevent sprinkles from bleeding.
- Chill the dough. This will result in thick funfetti cookies!
Frequently Asked Questions
The sprinkles will melt in the oven, just a little. As the cookies are cooling, the sprinkles firm back up, but are attached to the funfetti cookie, of course!
In funfetti cookies, the sprinkles are baked right in! However, if you’d like to add more sprinkles to the top, you can do that by brushing the cookie with a little bit of milk (while still warm) and adding the sprinkles then.
- 2¼ cups all purpose flour
- 2¼ teaspoons baking powder
- ¾ teaspoons baking soda
- ¾ teaspoons cream of tartar
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup white granulated sugar
- 1 large egg
- 1 egg white
- 2 teaspoons vanilla extract, white if possible
- ¾ cup sprinkles
- In a medium mixing bowl, combine flour, baking powder, baking soda, cream of tartar and salt. Set aside.
- In a large mixing bowl or stand mixer, beat butter and sugar on high for 3 minutes, until light and fluffy.
- Add egg and vanilla and beat until just combined.
- Gradually add dry mixture to wet mixture until combined. Fold in sprinkles.
- Using a tablespoon, roll large dough balls or use a cookie scoop. Place on a parchment lined baking sheet and refrigerate covered 2 hours.
- Preheat oven to 350°F. Space dough balls 3" apart yielding 12 cookies per each large baking sheet.
- Bake 12 minutes. Cookies will appear light in color, soft in the center and underbaked.
- Allow cookies to cool 1 minute. Transfer to a wire rack to cool completely.
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