Funfetti Cookies made with butter, sugar, flour, vanilla, egg, and colorful sprinkles for soft, chewy, celebratory cookies.
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I don’t know exactly when Funfetti became a personality trait, but somehow it did. Birthdays, school parties, bake sales where everything was wrapped in plastic and slightly smashed — Funfetti was always there. And honestly? I never grew out of it. These Funfetti Cookies bring me right back to that feeling of excitement over something simple and colorful, when dessert didn’t need to be fancy to be special.
I first made this batch on a day that felt… long. You know the kind. Nothing dramatic, just one of those days where everything takes a little more effort than it should. I spotted an almost-forgotten jar of sprinkles in the pantry and thought, Well, that feels like a sign. Ten minutes later, I was creaming butter and sugar, already feeling lighter.
When the cookies came out of the oven — soft, puffy, speckled with color — I grabbed one too early and burned my fingertips. Worth it. They tasted like joy, nostalgia, and maybe a tiny bit of rebellion against adult seriousness. And yeah, I ate more than one standing at the counter. No regrets.
Why You’ll Love These Funfetti Cookies?
There’s something incredibly comforting about Funfetti Cookies that don’t try too hard. These aren’t crunchy. They’re not cakey either. They land right in that sweet spot — soft centers, barely golden edges, and a chewy bite that makes you pause for a second after the first bite.
They’re also refreshingly low-drama. No chilling the dough. No complicated steps. No special equipment. You don’t need to be in a baking mood — just a cookie mood. And because they’re sugar cookies at heart, they’re familiar, but the sprinkles give them that playful twist that makes them feel celebratory even on a random Tuesday.
I’ll admit, part of why I love these Funfetti sugar cookies so much is that they feel forgiving. The dough doesn’t judge you if you eyeball the sprinkles. The cookies don’t punish you for slightly uneven scoops. They just… work. And sometimes that’s exactly what you need.
Ingredient Notes
Before you start, let’s talk ingredients — not in a lecture way, more like a “heads up, here’s why this matters” way.
- All-Purpose Flour: This gives the cookies structure without making them heavy. Too much flour, and they’ll be dry. Too little, and they’ll spread like gossip.
- Baking Soda: Just enough to help the cookies spread slightly and stay tender instead of puffy.
- Salt: It doesn’t make the cookies salty — it makes them better. It balances all that sweetness.
- Unsalted Butter: Softened, not melted. If it’s too warm, the dough gets weird. Ask me how I know.
- Granulated Sugar: Adds sweetness and helps the edges get just a little crisp.
- Powdered Sugar: This is the quiet hero. It keeps the cookies soft and almost melt-in-your-mouth.
- Egg: Holds everything together and adds moisture.
- Vanilla Extract: Classic, cozy flavor. Don’t skip it.
- Sprinkles: Jimmies are your best bet. Nonpareils look cute but tend to bleed and make the dough streaky. Still edible, just… chaotic.
How to Make Funfetti Cookies?
- Making Funfetti Cookies is one of those baking experiences that feels calming instead of stressful. Start by preheating your oven and lining your baking sheets. It’s not glamorous, but it sets you up for success.
- In one bowl, sift together the flour, baking soda, and salt. Set that aside. In your mixer bowl, beat the butter with both sugars until the mixture looks light and fluffy. This step takes a few minutes, and yes, it matters. This is where the soft texture begins.
- Add the egg and vanilla and mix just until combined. Don’t overthink it. Then add the dry ingredients and mix until the dough just comes together. When it starts looking like actual cookie dough, gently fold in the sprinkles. Resist the urge to keep mixing — more mixing doesn’t mean better cookies.
- Scoop the dough into balls, about 1½ tablespoons each, and space them out on the baking sheets. They’ll spread a bit. Bake until the edges look set but the centers still seem soft. If they look slightly underdone, that’s perfect.
- Let them cool on the baking sheet for a few minutes before moving them to a rack. They firm up as they cool, but stay soft in the middle — exactly what you want from a good Funfetti cookie.
Storage Options
These Funfetti Cookies keep surprisingly well, which is both convenient and dangerous. Store them in an airtight container at room temperature for up to four days. If you want to keep them extra soft, add a slice of bread to the container. Old-school trick, still works.
You can also freeze the baked cookies for up to two months. Let them thaw at room temperature — or warm one slightly if you’re impatient (I usually am).
Variations & Substitutions
Once you’ve made these Funfetti Cookies, ideas tend to spiral. In a good way.
- Use holiday or seasonal sprinkles
- Add white chocolate chips
- Swap vanilla for almond extract for a bakery-style vibe
- Roll the dough balls in extra sprinkles
- Make them bigger for thick, bakery-style cookies
Some variations will become favorites. Others will be learning moments. Both are part of the fun.
What to Serve With Funfetti Cookies?
Milk is the obvious answer, and it’s obvious for a reason. Coffee is great too — especially if you like something sweet with something slightly bitter. Hot chocolate turns these cookies into a full-on cozy situation.
They’re perfect for birthdays, bake sales, movie nights, or those days when you just need something bright and happy.
FAQ:
Why did my cookies spread too much?
Usually the butter was too warm or the dough was overmixed. Soft butter is good. Melted butter causes chaos.
Do I need to chill the dough?
Nope. This dough is designed to go straight from bowl to oven.
What sprinkles should I use?
Jimmies work best. Nonpareils can bleed color and change the dough texture.
If you’re craving something cheerful, nostalgic, and a little bit silly in the best way, these Funfetti Cookies are it. Bake them for a party, bake them for your kids, or bake them just for you. And if you do — be honest — did you wait for them to cool, or did you grab one straight from the pan like the rest of us?
Funfetti Cookies
Ingredients
- 2½ cups 300 g all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon fine salt
- 1 cup 227 g unsalted butter softened to room temperature
- ⅔ cup 130 g granulated sugar
- ¾ cup 85 g powdered sugar
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
- ½ to ⅔ cup sprinkles
Instructions
- Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper and set aside.
- In a medium bowl, sift together the all-purpose flour, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter, granulated sugar, and powdered sugar on medium-low speed for approximately 4 minutes, or until light and creamy.
- Add the egg and vanilla extract and mix just until combined.
- Gradually add the dry ingredients and mix on low speed until just incorporated. Do not overmix.
- Gently fold in the sprinkles until evenly distributed throughout the dough.
- Portion the dough into balls approximately 1½ tablespoons in size and place them on the prepared baking sheets, spacing the dough balls about 2 inches apart.
- Bake for 11–12 minutes, or until the edges are lightly golden and the centers remain soft.
- Allow the cookies to cool on the baking sheets for 5–10 minutes before transferring them to a wire rack to cool completely.
Notes
