Funfetti Cookies

Soft, chewy, buttery, sprinkle-packed funfetti cookies made completely from scratch — no box cake mix required!

Typically, I like my cookies with lots of chocolate.

I may be swayed, however, if there are sprinkles involved.

This is probably not surprising to you if you’ve been following Sugar Spun Run for a while, considering I have approximately five million sprinkle/funfetti recipes in the recipe index (I should really give it its own category over there… I even have my own recipe for homemade sprinkles). Even my sister asked me the other day when I was going to get tired of making Funfetti desserts.

Never, I think (/hope).

I’ve just been on a cookie kick, recently.  It’s all I seem to want to bake these days (so yes, you can expect quite a few more, albeit less colorful, cookies in the future) and all manners of chocolate and other cookie dough add-ins have been flying around my kitchen.

But over and over again, I gravitate to the sprinkles.

They’re simple and just a little sweet.  The nonpareils add a whole new addictive dimension of texture to each bite.  Perhaps most importantly, they’re colorful and just fun to make.

These funfetti cookies are made without a mixer — the melted butter makes it easy to mix everything by hand (and you don’t need to worry about creaming the butter and sugar, that way).  Of course, there is a catch, and you will need to chill them for thirty minutes before popping them in the oven.

I promise you, it’s worth the wait.

Enjoy!

Funfetti Cookies

Chewy, colorful funfetti cookies made from scratch!

4.79 from 19 votes

Print Pin Rate

Prep Time: 20 minutes

Cook Time: 12 minutes

Total Time: 32 minutes

Servings: 24 large cookies

Calories: 185kcal

Author: Sam Merritt

Ingredients

• 1 cup unsalted butter melted and cooled
• 1 2/3 cup white sugar
• 2 eggs
• 2 tsp vanilla extract
• 3 cups all-purpose flour
• 2 tsp cornstarch
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 3 Tbsp sprinkles
• 2 Tbsp colored nonpareils

Instructions

• In a large microwave safe bowl, place your butter.
• Microwave for 15-second increments (stirring between) until butter is completely melted (if it's very hot, allow it to cool a few minutes, otherwise you'll melt your sugar)
• Stir in sugar.
• Add eggs and vanilla extract. Stir well.
• In a separate bowl, whisk together your flour, cornstarch, baking powder, baking soda, and salt.
• Gradually stir the dry ingredients into the wet, until completely combined.
• Stir in sprinkles and nonpareils.
• Transfer bowl of dough to refrigerator and allow to chill for at least 30 minutes.
• Preheat oven to 350F and line cookie sheet with parchment paper.
• Once dough has chilled, scoop (and roll, if you want round, pretty cookies -- not required) into 2 Tbsp-sized balls.
• Place at least 2 inches apart on cookie sheet and bake on 350F for 12 minutes (cookies will still seem slightly underdone -- this is fine and helps make them nice and chewy; they will continue to cook on the cookie sheet as they cool.
• Allow cookies to cool completely on cookie sheet before enjoying.

Nutrition

Calories: 185kcal

Tried this recipe?Mention @SugarSpun_Sam or tag #sugarspunrun!

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