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.
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