Soft, chewy, packed with chocolate chips and plenty of festive sprinkles, these Funfetti Christmas Cookies deserve a space in your holiday baking rotation.
We celebrated my 27th birthday over the weekend. Considering that I spent the past 6 months or so thinking that I was already 27 years old, it was nice to learn that I get another year before 28.
Zach made me this cake completely from scratch (which totally one-upped the mushroom topped cake that I’d made him for his birthday) and while I can’t tell you exactly what I wished for when I blew out the candles, it may or may not have involved a lot of sprinkles.
Shocking, right?
Almost as soon as I finished my slice of cake, I got to work on making year 28 of my life the year of soft & chewy cookies (because there’s no such thing as too much sugar in my life, it seems). I’d been trialing these cookies for the past few weeks, and finally perfected the recipe
You might think that with all of the cookie recipes I have on my site, developing a new one would be pretty straightforward, but it never seems to be quite that easy, especially when I have a very specific idea in mind of how I want each and every bite to taste.
These Funfetti Christmas Cookies were destined to be soft, chewy, and packed not only with chocolate chips, but also plenty of Christmas-y sprinkles. That’s exactly how they turned out.
I modeled these cookies after my Funfetti Cookies with only a few changes. Like my Funfetti Cookies, they used only white sugar, lots of butter, and a heavy pour of vanilla extract for a distinct cake batter/funfetti flavor. However I also added chocolate chips here, and made the cookies a bit puffier by adding extra flour and not melting the butter.
You really can’t go wrong with either recipe, but I think these will be my new go-to holiday cookie (and I love the extra texture/crunch from all of the sprinkles in every bite!).
Enjoy (and maybe take a moment to calculate how old you actually are, that way someone else doesn’t have to tell you right before your birthday. Just me? OK then.)
Funfetti Christmas Cookies
Ingredients
- 1 cup unsalted butter softened (226g)
- 1 2/3 cup sugar (335g)
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 1/3 cups all-purpose flour (387g)
- 2 teaspoons corn starch (corn flour in UK)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cup semisweet chocolate chips (265g)
- 1/3 cup sprinkles
Instructions
- Beat butter in the bowl of a stand mixer until well-creamed.
- Add sugar and beat on high speed until well-combined and light and fluffy (about 1 minute).
- Add eggs, one at a time, beating well after each addition.
- Stir in vanilla extract.
- In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
- Set mixer to low speed and gradually stir dry ingredients into butter mixture. Add ingredients and stir until well-incorporated.
- Fold in chocolate chips and then sprinkles. Cover with clear wrap and chill in refrigerator for 30 minutes.
- Preheat oven to 350F (177C) and line a cookie sheet with parchment paper
- Once dough has finished chilling, drop by heaping 1 1/2 Tbsp scoops onto prepared cookie sheets. Bake on 350F (177C) for 11-13 minutes (cookies will appear slightly underbaked still -- this is fine and they'll finish baking on the cookie sheet). Allow cookies to cool completely on cookie sheet before removing.
Nutrition
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Other Cookie Recipes to Try this Holiday Season
Chocolate Covered Sprinkle Cookies
Zoie Penick
Hi Sam! My sister and I made these cookies a month ago during the holiday season, and they came out so good! Soft, chewy, and delicious. We were very eager to make this recipe. Our family loved them! We followed everything exactly. It turned out good! Thanks for this recipe.
Sam
I am so glad everyone enjoyed them so much, Zoie! 🙂
Zoie Penick
Hi Sam! My family and I loved these cookies. My sister and I made them last month in December for the nice holiday season. They were good! Soft, chewy, and delicious! Thank you for the recipe Sam! We followed everything exactly.
Sam
I am so glad everyone enjoyed them so much, Zoie! 🙂
Diane
Making the cookies now. Of course I used all my left over sprinkes over the amount you have, and using white and dark chocolate chips. These will be my new favorite sugar cookie. They are nice and chewy.
Sam
I am so glad you enjoyed them so much, Diane! I personally believe there’s no such thing as too many sprinkles. My husband would disagree. 😂
Joselyne
I was wondering if I could switch the chocolate chips for m&m’s?
Sam
Hi Joselyne! That will work just fine. 🙂
Kasi
Have not attempted yet but planning to! Curious what the corn starch does ? Never seen it in a recipe for cookies before
Sam
Hi Kasi! It helps make the cookies soft and chewy. 🙂
Maryann
Hello,
I made the dough and will bake these tomorrow. But, now, looking at the other Funfetti cookies, I may not have added enough flour. I used about 2 1/2 cups of flour which is 387g as is stated in the recipe. I love to measure metrically with a scale because it is more accurate. I am going to bake them as is because I already have them formed into balls and in the freezer. Maybe the grams of flour should be changed in the recipe?
Sam
Hi Maryann! The grams are always exactly what I use myself when making the recipes, so it is correct. If you used 2 1/2 cups it would not be enough (that’s closer to 300 grams by my standards) but if you used 387 grams you should be good to go. I hope that helps! 🙂
Cecilia Serrano
Very easy recipe and very delicious cookies!
Sugar Spun Run
I am so glad that you enjoyed the funfetti christmas cookies, Cecilia! Thanks for commenting. 🙂
Allie Magnuson
Hello,
I made the funfetti cookies for our cookie exchange at school and they were a big hit. I added half of the chocolate chips and added m&m’s for more funfetti!! I was wondering – I doubled the recipe and was going to make the rest the next day but I got tied up. They have been chilling in the fridge for four days – are they still good or should I start again? Thank you!!
Sugar Spun Run
Thank you, Allie! I am so glad that you enjoyed the funfetti cookies and that they were a hit at the cookie exchange. 🙂
Cassie
Hi Sam, I was just wondering if it would be ok to make the dough and let it sit overnight. I will be baking Christmas cookies very early in the morning so I’d like to do as much as possible ahead of time. I would love to add this cookie to the bunch this year!
Sam
Hi Cassie! Yes, that will be fine, just cover the dough tightly with plastic wrap and store it in the refrigerator. It may need to sit at room temperature for 15 minutes or so to be soft enough to scoop. I hope everyone loves the cookies 🙂
Allysa
The recipe time is not correct. Add 30 minutes to let it sit in the fridge PLUS another 20 if you don’t have a stand mixer.
Kristi Moore
These are so delicious and soft! They turned out perfect!
Sam
I am so glad you enjoyed the cookies, Kristi! 🙂
Lucy
Dear Sam,
My son says he would like to say ‘thank you for your recipes’.
You have kindled a love of baking in him for which I cannot thank you enough. He wakes me on our weekday together with a request to bake. He comes up with some of his own recipes, which are interesting – he made pear cake with his dad last week, all from his own mind.
I have you and your inspired recipes to thank for his interest.
The dough for this is chilling in the fridge. And thank you for all your metric conversions!
Happy Christmas!
Warmest,
A Taswegian – Lucy
Sam
Lucy,
This comment has absolutely made my whole day, please give your son a very grateful “Thank YOU!” from me for trying my recipes. I am impressed by his enthusiasm for baking, perhaps he will write his own cookbook someday and I will be making some of his recipes!
I hope you both loved the cookies, and I’m glad that the metric conversions are helpful.
Merry Christmas!
Lucy
Thank you, Sam. I told Bud and he was a little overwhelmed to know you had responded.
You really have become a part of our lives and your enthusiasm for baking has found fertile ground here with our own renewed happiness in the kitchen.
We’ve just finished baking your bakery style choc chip muffins. They look incredible. They taste divine. Galaxy cookies, lemony zucchini bread and apple crumble muffins are on the to do list for the holiday season.
Your apple cinnamon scrolls are a favourite among my friends here and I can no longer bake your chocolate chip cookies for fear of how many we will all eat – my husband ate a batch of them for breakfast a few weeks ago and shamefacedly baked a new batch so I could share them at work, as had originally been intended.
I’m not on other social media sites or I would like you on Facebook. I am on imgur, which is where I found you. I’m glad I did.
Warmest and best for the new year to you and your family,
Lucy
Amanda
Happy birthday!
These cookies are absolutely adorable! Too, too cute. They definitely get you in the Christmas spirit!
Pat
Wow you are getting old Sam 🙂
Now add 40 and you caught me.
now for new years do a gluten free cookie for your OLD friend Pat.
Soon to be three months without wheat or gluten. It makes Christmas cookies a challenge. Love, Pat
Sam
Hi Pat! Wow, I’m sure that does make baking Christmas cookies a challenge, I didn’t know you were gluten free! I’m pretty sure I don’t currently have any cookies that are gluten free BUT I’ve been working on a macaron recipe — they’re finicky and time consuming to make, but SO worth the effort and totally gluten free! It seems to be taking me forever to finalize the recipe, but of course you’ll know once it’s done! <3
Deb
Happy Birthday, Sam!! These cookies look so yummy and festive and just the perfect cookie for me to make for my grandsons! Thanks for sharing the recipe!
Sam
Thank you for the birthday wishes, Deb! I hope you and your grandsons enjoy the cookies, have a wonderful day! 🙂
Joanne
These cookies will be perfect for Christmas — love all the sprinkles!
Sam
Thanks Joanne! I’m kind of a sprinkles fiend 😉
Thanks for commenting!!
Melissa
Can the cookies be frozen
Sam
Hi Melissa! They should freeze just fine. Alternatively you could freeze the dough balls and then bake them from frozen and just add an extra minute or two to the bake time. 🙂