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
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
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Ebbi says
These cookies are delicious and have some serious staying power! I considered myself a decent baker but these funfetti cookies blew my old recipe away. This site is now my favorite for trying new recipes…great job and thank you!
Sugar Spun Run says
Thank you so much, Ebbi! I am so glad that the funfetti cookies blew you away! I can’t wait to see what you try next! 🙂
Julia says
I made these cookies for Christmas this year with green and red sprinkles/nonpareils. I love baking Christmas cookies and try to have a lot of variety, but this year I might as well have only baked your funfetti cookies… they were such a hit!!! They’re the perfect amount of chewiness and packed with so much flavour!! Delicious!!
Sugar Spun Run says
Thank you so much, Julia! I am so glad that they were such a hit! 🙂
Liz says
Just made these and the family loves them- great texture and flavor.
Sugar Spun Run says
I am so glad that your family enjoyed them, Liz! Thanks for commenting. 🙂
Rosemary Knight says
Great Recipe, can’t wait to try it!
Sugar Spun Run says
Thank you, Rosemary! I hope that you enjoy them. Let me know how they turn out. 🙂
? says
what are colored nonpareils?
I just wanted simple cookies.
Sam says
Colored nonpareils are a type of sprinkle. You can certainly leave the sprinkles out, but then they wouldn’t be funfetti cookies. 🙂
MYOB says
Why are they so fancy
Sam says
I don’t think they’re fancy, your grocery store should carry them in the baking aisle. You could also just use regular colored sprinkles/jimmies instead.
Stephie scat says
Love these ! Can you tell me which rainbow sprinkles you used ? Where purchased? Love the colors ! Thanks
Sugar Spun Run says
I am so glad that you enjoyed the funfetti cookies, Stephanie! Often, to achieve colors I am after, I make my own sprinkles. Here is a recipe to do that. Wilton or Betty Crocker usually have nonpareils sprinkles as well that are bright in color. Enjoy! 🙂
Stephie Scat says
Thank you for responding. Can’t wait to try making my own sprinkles. 😀
Sugar Spun Run says
Awesome! I hope you enjoy it! Have fun! 🙂
Mary Calabrese says
Hi this recipe looks great but do you absolutely need the corn starch? Is it necessary?
Sugar Spun Run says
Hello, Mary! I recommend it. Cornstarch used in combination with flour can “soften” the harsh proteins of flour, making a more tender baked good, in this case a “Soft and Chewy” cookie. I hope that you enjoy the Funfetti Cookies. 🙂