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These funfetti cookies are perfect for any occasion. They are made of the perfect soft and chewy cookie dough loaded with colorful, crunchy rainbow sprinkles. Kid and adult friendly, you may have just found your new go-to easy dessert recipe.
Gosh, I can’t get enough of these cookies. They are soft and chewy with just the perfect amount of crunch from the colorful sprinkles scattered throughout the dough. They are wonderfully buttery and sweet and the addition of rainbow sprinkles adds that tiny bit of extra sweetness that takes them over the edge. Even though these are “just” regular sugar cookies with Jimmys (my preferred sprinkle brand) mixed into them, they bring such a celebratory feel to even the drabbest of days.
One huge plus here is that these cookies are incredibly easy to make. They literally only take 10 minutes of prep time and 15 minutes in the oven. Even a novice baker (or your little ones) can partake in the process. Cheers to yummy interactive fun!
Why You’ll Love These Funfetti Cookies
As if you needed an excuse to make adorable sprinkle-filled sugar cookies, here are a few. You’re going to love them!
- Visual appeal. Funfetti cookies are a feast for the eyes. They are bursting with a rainbow of colorful sprinkles that make them look so festive and fun.
- Ease to make. This recipe is incredibly easy to follow and takes hardly any time at all (just 10 minutes of prep and 15 minutes in the oven), making it a convenient option for last-minute sweet cravings.
- Deliciously sweet. These cookies are a sugar lover’s dream. The combination of sweet sugar cookie dough and the extra sweetness from the sprinkles makes them a sweet tooth’s dream.
- Kid-friendly. The combination of the ease of this recipe, the simple (yet delicious) sugary flavor, and the celebration of color exploding throughout them make these Funfetti cookies the perfect treat to bake up with your little ones.
What Flavor is Funfetti?
Funfetti flavor refers to a baked good with a vanilla base and rainbow sprinkles mixed in. The combination of vanilla and sugar, along with the playful and colorful appearance of the sprinkles creates a fun, festive flavor profile that is perfect for special occasion
What You’ll Need
Here’s a list of ingredients for ya! You won’t need much and you likely already have much of it in your kitchen.
- Unsalted butter
- Granulated sugar
- Vanilla extract
- Almond extract – You can swap the almond extract for vanilla extract if need be.
- Egg – The eggs should be at room temperature.
- Flour – I used all-purpose flour but you could easily use a 1:1 gluten-free flour instead.
- Cornstarch
- Baking soda
- Salt
- Jimmy sprinkles – Other brands will do but Jimmy is my favorite.
How to Make Sprinkle Cookies
Here’s a quick overview of how to make sugar cookies with sprinkles. Be sure to scroll to the recipe card below for more detailed instructions.
- Prep. Line a couple of baking sheets with parchment paper.
- Combine the wet ingredients. Beat the butter and sugar together until light and fluffy. Mix in the vanilla extract, almond extract, and egg.
- Combine the wet ingredients. Sift together the flour, cornstarch, baking soda, and salt.
- Put it all together. Slowly mix the dry ingredients into the wet ingredients and gently stir in the sprinkles.
- Form the dough into cookies. Scoop the dough out into even portions. Roll each between your hands and arrange the dough balls on the prepared cookie sheets.
- Chill. Allow the dough to chill in the fridge for 1 hour.
- Preheat. Preheat the oven to 375 °F.
- Bake. Bake the cookies for 10-12 minutes.
- Cool. Allow the cookies to cool on their cookie sheets for 5 minutes before transferring then to a wire rack to cool completely.
Tips for the Best Funfetti Cookies
Baking cookies is a science. There are a few things you’ll want to keep in mind as you go about this recipe if you want the best results possible.
- Cream thoroughly. You’ll want to beat the butter and sugar together until the mixture has significantly lightened in color and has become fluffy. This process incorporates air into the dough which helps keep your cookies from becoming overly dense.
- Don’t overmix. Overmixing the dough will cause the glutens in the flour to overdevelop, ending you with tough cookies. Overmixing will also cause the color from the sprinkles to bleed into the dough, turning it all sorts of colors.
- Give ’em space. Allow for about 1 inch of space between the cookies so that they don’t spread into each other as they bake.
- Chill the dough. It’s essential to chill the dough in the fridge for at least 1 hour. This step helps prevent the cookies from spreading too much as they bake.
- Uniform sizes. Use a cookie scoop to portion out the dough. This ensures that all your cookies are the same size and bake evenly.
- Don’t overbake. Bake the cookies just until the edges are slightly golden and the centers are still slightly soft. They’ll continue to firm up as they cool.
Serving Suggestions
While these cookies are great straight out of the jar and down the gullet, they are even better when paired with one of the following delicious additions.
- Ice cream. Enjoy your sprinkle cookies with a scoop or two of vanilla ice cream or try my Biscoff Ice Cream. You could even make it an ice cream sandwich!
- Frosting. If you’re feeling decadent, go ahead a spread your favorite frosting over one of these cookies. I have been loving the cream cheese frosting from this Pumpkin Bread recipe.
- Milk. There’s nothing quite like milk and cookies. If nothing else, I encourage you to dip these Funfetti cookies in a class of cold milk. Your inner child will explode with delight.
Proper Storage
- Room temperature. Once the cookies have cooled, store them in an airtight container at room temperature for up to 1 week.
- Freezer. You can also freeze Funfetti cookies. Allow them to cool completely before sealing them in an airtight container and storing them in the freezer for up to 3 months. Allow them to thaw at room temperature before enjoying.
I do not recommend refrigerating these colorful goodies. They will dry out.
More Easy Cookie Recipes
Looking to build your cookie recipe repertoire? Here are some other faves to help you on your journey.
- Oatmeal Pumpkin Cookies
- Peppermint White Chocolate Cookies
- Cranberry Orange Shortbread Cookies
- Apple Crisp Cookies
- Raspberry Thumbprint Cookies
Sprinkle Cookies
Ingredients
- 1 cup (227 g) unsalted butter, melted
- 1 ¼ cup (250 g) granulated sugar
- 2 teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 egg
- 2 ½ cups (313 g) flour
- ¼ cup (32 g) cornstarch
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (40 g) jimmy sprinkles
Instructions
- Line baking sheets with silicone baking mats or parchment paper. Set aside.
- In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy, about 2 minutes. Then add the vanilla extract, almond extract, and egg. Beat until well combined.1 cup (227 g) unsalted butter, 1 1/4 cup (250 g) granulated sugar, 2 teaspoon vanilla extract, 1/2 teaspoon almond extract, 1 egg
- In a medium bowl, sift together the flour, cornstarch, baking soda, and salt. Slowly add the flour mixture to the wet mixture in the bowl of the stand mixer. Continue mixing on low speed until all is added and well combined.2 1/2 cups (313 g) flour, 1/4 cup (32 g) cornstarch, 3/4 teaspoon baking soda, 1/2 teaspoon salt
- Gently stir in the sprinkles. Don’t overmix it otherwise they’ll start bleeding into the dough.½ cup (40 g) jimmy sprinkles
- Using a medium cookie scoop, scoop dough to prepared baking sheets then roll between your hands to form a smooth circle. Place back on prepared baking sheet about 1 inch apart.
- Place in the refrigerator to firm up/chill for 1 hour, otherwise they will spread too much while baking.
- Right before the cookie dough is done chilling, preheat oven to 375 °F (191 °C)
- Bake cookies for 10-12 minutes or until the edges start turning very slightly light golden brown. You don't want them to turn golden brown because then they'll be crisp cookies and not soft in the middle. Remember, cookies continue baking even after you take them out of the oven.
- Once done, remove from oven and cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Store in an airtight container for up to 1 week.
Nutrition
Photographs by Eat Love Eat
Julie these are gorgeous! I love the ridges and crinkly factor, the sprinkles, I can just tell how buttery they are and love the plate! Pinned
I love sprinkles just as much as the next person and these cookies look so soft, thick and chewy! I need to make these ASAP!
Let’s not stop at 4 days work weeks. I say we just all become independently wealthy and not work at all…oh yeah!
Also these cookies look great. So pretty! Oh, and the dress…hooray!!!!! (I wanna see a pic!!!!)
I’m going to support you as a president for the 4 day weekend. I mean, 2 is just not enough! These cookies look so smoothly made. buttery and creamy :D
YES to 4 – or even 3 – day workweeks. If I am ever President, that will be the first thing I do.
SO happy you found the dress!!! So exciting :)