These Funfetti Cookies are soft, chewy, and bursting with colorful sprinkles in every bite! Easy to make and irresistibly sweet, they’re perfect for parties, holidays, or anytime you need a little extra fun.

Funfetti Cookies are the ultimate treat when you want to add a pop of color and joy to your day. They are soft and chewy with plenty of rainbow sprinkles in every bite. These cookies are perfect for birthdays, holidays, or just because, these cookies come together quickly and are guaranteed to put a smile on everyone’s face.

 

My family is pretty picky when it comes to desserts. One person doesn’t like chocolate, one person is a choco-holic to the core. And then we have in between. The first time these cookies were made, they were an immediate hit with everyone, and disappeared so fast.

They come together in no time, just like any other cookie that you make. Just add in the sprinkles! And this is where you can get creative to match any party or holiday. I did classic rainbow sprinkles to keep them neutral but you could do pink or blue for a baby shower, or you could do red and green for Christmas. So many options!

What You’ll Need

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• Butter – I always use unsalted butter when baking
• Granulated Sugar
• Vanilla Extract
• Almond Extract – if you aren’t a fan of almond extract you can leave it out, but just a little gives these cookies that little something extra!
• Egg
• All-Purpose Flour
• Cornstarch
• Baking Soda
• Salt
• Rainbow Sprinkles

How To Make Funfetti Cookies

• Cream Butter. In an electric mixer cream together butter and sugar for a couple of minutes, until it is light and fluffy.
• Add Wet Ingredients. Beat in egg and extracts until the egg is fully incorporated.
• Add Dy Ingredients. Add the flour, cornstarch, baking soda and salt. Mix until it is just incorporated and the flour streaks just disappear.
• Sprinkles. Pour in the sprinkles and use a spatula to mix them in by hand. The mixer can be a little rough and break them, which can cause the color to bleed.
• Roll. Scoop the dough into about 2 Tablespoon size pieces of dough (I used my medium cookie scoop) and place on a baking tray.
• Chill. Place the balls of dough into the fridge for at least 30 minutes. You can chill for up to 24 hours.
• Bake. Bake for 9-11 minutes until the edges are set, the tops appear brown and they just barely start to turn golden. Remove from the oven and let them cool on the baking sheet for 5-10 minutes before removing to a wire rack to cool completely.

Recipe Tips & Tricks

• Chill The Dough. I know this is an annoying step, and technically you can bake them right away if you really want to. But for thick, chewy, and soft cookies you want to chill them. This lets the butter solidify again, so they don’t spread. It also gives the ingredients time to meld together to give the cookies more flavor.
• Cornstarch. Don’t skip it. This helps gives the cookies the texture that you are looking for. It keeps them thick and they stay soft because it is in there. I use it in my Perfect Chocolate Chip Cookies for the same reason.
• Don’t Over Bake. This is the key to most desserts. You want the tops to appear dry, but just barely. The edges should be set, and just starting to turn golden, but not browned. They will continue to cook after you take them out of the oven. And for the best, soft, and chewy results you want slightly under baked cookies.
• Line Baking Sheet. I like to use a silicon liner, but you could also use parchment paper. This ensures they don’t stick, but also gives the bottoms a nice even texture and color.

Storage

Store your funfetti cookies in an airtight container for up to 4 days.

Freezing

You can freeze baked cookies in an airtight container for up to 3 months, just let them cool completely first.

Alternatively you can freeze the balls of dough for up to 3 months, and then just bake a few cookies at a time whenever your cravings strike!

More Tasty Cookie Recipes

• Cake Batter Cookies
• Frosted Churro Cookies
• Muddy Buddy Cookies
• Cookie Dough Sandwich Cookies
• Crunchy Peanut Butter Cookies