Funfetti cookies are soft and chewy sugar cookies filled with colorful sprinkles. These confetti cookies are an easy to make, festive twist on the classic sugar cookie everyone is sure to love.
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Why Make This Recipe
I absolutely love baking making variations of sugar cookies. My Chocolate Sugar Cookies, Lemon Sugar Cookies and Brown Butter Sugar Cookies are my go to when I want a fantastic sugar cookie that’s more fun than the classic. These soft and chewy funfetti sugar cookies are another delicious sugar cookie recipe I know you’ll love.
- They add a smile to your day. You literally have to smile when eating something with sprinkles. It’s a rule.
- Easy to make, bake and eat. These chewy confetti cookies taste like you just bought it from a bakery, but they’re actually so easy to make. Simply mix up the cookie dough, chill for a bit, roll the cookie dough balls in sugar, bake and enjoy.
- You like a fun twist on classic cookie recipes. Adding colorful sprinkles to the soft and chewy sugar cookie really brings a fun twist to the classic sugar cookie everyone will love.
Ingredients and Substitions
This funfetti cookie recipe requires only a handful of pantry basics to make. Make sure you have these ingredients ready to go.
- All Purpose Flour: Make these funfetti sugar cookies, gluten free by using a good 1-1 gluten free flour. I recommend using the one from Bob’s Red Mill. Measure based off of weight (330 g) versus cup for cup.
- Baking Powder and Baking Soda: These both act as leaveners in these cookies.
- Cornstarch: This helps prevent the cookies from spreading too much. Arrowroot also works on a 1:1 substitution.
- Granulated Sugar: Maple sugar would also work well to make this refined sugar free.
- Unsalted Butter: Vegan butter or plant based can also be used in place of regular unsalted butter.
- Egg and Yolk: This recipe has not been tested without eggs.
- Vanilla and Almond Extract: Both extracts are recommended to achieve the “funfetti” vanilla flavor. If you prefer, use imitation vanilla extract (although, I am a bigger fan of the regular vanilla with almond extract option).
- Sprinkles: This wouldn’t be a funfetti cookie without colorful sprinkles! I love to use these rainbow sprinkles.
How To Make
Learn how to make funfetti cookies in a few easy steps.
- Preheat the oven to 350 F (177 C). Line two large baking sheets with parchment paper. In a mixing bowl, whisk the flour, cornstarch, baking powder, baking soda and salt together until well combined.
- In a separate bowl, add tablespoon sized slices of cold butter into a microwave safe bowl. Heat the butter in the microwave for 20 seconds. This should result in some slices butter with melted edges, but whole slices of butter should remain. If you’d like to skip this step, simply bring the butter to room temperature. Using a stand mixer fitted with paddle attachment or electric hand mixer with beaters, cream the butter and sugar until well combined. This takes about 3 minutes on medium-high speed. On low, mix in the egg, egg yolk, vanilla extract and almond extract until smooth and well combined. Mix the dry ingredients into the wet ingredients until just combined. On low mix in the rainbow sprinkles until just combined and mixed through the dough.
- If you would like, you can cover the dough and chill in the fridge up to overnight. If not, prepare the cookies for baking. If you would like to roll the sugar cookies in sugar, add ¼ cup (50 g) sugar to a small, shallow bowl. Scoop about 2 tablespoons (30 ml) of sprinkle cookie dough into the palm of a clean hand. Roll the cookie dough into balls. Roll the rainbow sprinkle cookie dough balls into the sugar and place them onto the lined baking sheet.
- Bake the funfetti cookies for 10 - 12 minutes. The edges of the cookies will be very lightly golden brown. Remove the cookies from the oven onto a cooling rack. After 5 minutes, transfer the cookies off the hot baking sheet and onto the cooling rack to cool to room temperature. If you would like to top these funfetti cookies with frosting, I recommend using my Funfetti Frosting.
How To Make Ahead, Store, Freeze and Thaw
- Make Ahead: Prepare the confetti sugar cookies through to the optional chilling step and decide which storage method meets your needs. If you plan to make the cookies within 1 day of making the dough, storing the dough in the fridge wrapped in plastic wrap is fine. For longer storage, I recommend freezing the cookie dough wrapped in plastic wrap and stored in an air tight container. To thaw the dough, transfer the dough to thaw in the fridge overnight. Wait to roll the cookie dough in the sugar until right before baking.
- Store: Place the funfetti sugar cookies in an airtight container. Store at room temperature for up to 5 days.
- Freeze: Make sure the cookies are completely cooled to room temperature. Individually wrap each cookie in plastic wrap and place in a ziplock bag. Store in the freezer for up to 2 months.
- Thaw: The easiest and tastiest way to thaw the confetti cookies is to let them sit out at room temperature until thawed.
M’s Expert Tips
- Temperature matters. Take cold butter from the fridge, slice it into tablespoon sized slices and microwave for 20 seconds. The result is butter that is softened to the perfect temperature for soft and chewy cookies that don’t spread too much.
- Use regular rainbow sprinkles. I love naturally dyed candy and sprinkles and use them when possible. However, for the best results with colors that are vibrant after baking, I recommend using regular rainbow sprinkles or “jimmies.”
- Fully preheat the oven. Use an oven thermometer to double check the temperature.
- Use a cookie scoop. To get perfectly round cookies, use a cookie scoop to scoop the funfetti vanilla cookies.
- Use a light aluminum baking sheet. These cookies were developed using a light aluminum baking sheet. Darker sheet or cookie pans will bake the bottoms of the cookie faster and will leave the center underbaked.
- Give your cookies a “cookie scoot.” Within the first 30 seconds of removing the cookies from the oven, use a large biscuit cutter (wider than the cookies) to help shape any cookies back into a more round shape. Place the cutter over the cookies so the edges of the cookie are inside the cookie/ biscuit cutter. In a circular motion, gently nudge the edges back into a round shape.
FAQs
What is the secret to perfect funfetti cookies?
The secret to the best funfetti cookies is to make sure not to overmix the dough and to bake the cookies until the edges turn the lightest golden color. Then pull the cookies out of the oven to continue “baking” (cooling) on the hot cookie sheet for 5 minutes.
How do you know when the funfetti sugar cookies are done?
Confetti cookies are done when the edges of the cookies are set and very lightly golden brown.
What flavor is funfetti?
The classic funfetti flavor is that of a nostalgic vanilla cake with sprinkles. These sugar cookies use vanilla and almond extract to achieve that funfetti flavor in cookie form.
Can I make these funfetti sugar cookies smaller or larger?
I find that a medium cookie scoop, with about 2 tablespoons of cookie dough makes the perfect cookie. However, you can make a small (1 tablespoon) cookie if you like. Bake this size cookie for about 9 - 10 minutes. For a larger cookie, use a large cookie scoop (3 tablespoons, 45 ml) and bake for 13 - 14 minutes.
Other Funfetti Recipes To Try
If you try this Funfetti Cookies recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! Happy Baking! - M
Funfetti Cookies Recipe
These funfetti cookies are soft, buttery, and packed with colorful sprinkles that bring a little celebration to every bite. Easy to make and impossible not to love, these confetti cookies are perfect for birthdays, holidays, or anytime you want a cheerful, bakery-style treat.
Equipment
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
- 1 medium (2 tablespoon, 30 ml) cookie scoop optional
- 1 - 2 baking sheets
- 2 sheet parchment paper
Ingredients
- 2¾ cup (330 g) all purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (226 g) cold unsalted butter, sliced
- 1½ cups (300 g) granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 teaspoons (10 ml) vanilla extract
- ½ teaspoon almond extract
- ½ cup (95 g) rainbow sprinkles
- ¼ cup (50 g) sugar for rolling cookies, optional
Instructions
- Preheat the oven to 350 F (177 C). Line two large baking sheets with parchment paper.
- In a mixing bowl, whisk the flour, cornstarch, baking powder, baking soda and salt together until well combined.2¾ cup (330 g) all purpose flour, 1 tablespoon cornstarch, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- In a separate bowl, add tablespoon sized slices of cold butter into a microwave safe bowl. Heat the butter in the microwave for 20 seconds. This should result in some slices butter with melted edges, but whole slices of butter should remain. If you’d like to skip this step, simply bring the butter to room temperature.1 cup (226 g) cold unsalted butter, sliced
- Using a stand mixer fitted with paddle attachment or electric hand mixer with beaters, cream the butter and sugar until well combined. This takes about 3 minutes on medium-high speed. On low, mix in the egg, egg yolk, vanilla extract and almond extract until smooth and well combined. Mix the dry ingredients into the wet ingredients until just combined. On low mix in the rainbow sprinkles until just combined and mixed through the dough.1½ cups (300 g) granulated sugar, 1 large egg, room temperature, 1 large egg yolk, room temperature, 2 teaspoons (10 ml) vanilla extract, ½ teaspoon almond extract , ½ cup (95 g) rainbow sprinkles
- If you would like, you can cover the dough and chill in the fridge up to overnight. If not, prepare the cookies for baking. If you would like to roll the sugar cookies in sugar, add ¼ cup (50 g) sugar to a small, shallow bowl. Scoop about 2 tablespoons (30 ml) of cookie dough into the palm of a clean hand. Roll the cookie dough into balls. Roll the rainbow sprinkle cookie dough balls into the sugar and place them onto the lined baking sheet.¼ cup (50 g) sugar for rolling cookies, optional
- Bake the funfetti cookies for 10 - 12 minutes. The edges of the cookies will be very lightly golden brown. Remove the cookies from the oven onto a cooling rack. After 5 minutes, transfer the cookies off the hot baking sheet and onto the cooling rack to cool to room temperature.
Notes
Store: Place the funfetti sugar cookies in an airtight container. Store at room temperature for up to 5 days.
Tip: If you would like to top these funfetti cookies with frosting, I recommend using my Funfetti Frosting.
did you make this recipe?tag @olivesnthyme on Instagram
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