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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Tyler says
Hi Sam,
Love the website and your cookie recipes! I noticed you are melting the butter then adding sugar. Is there a reason to do this instead of creaming the sugar into the butter like other cookie recipes?
If I creamed the sugar and butter together, could I omit the cool down step for 30 minutes?
Let me know!
Tyler
Sam says
Hi Tyler! I do this to make the cookies softer, chewier and have a more buttery flavor. If you creamed the butter and sugar together you will still need to cool them for 30 minutes. It really helps them bake without spreading too much while baking. 🙂
Anna says
Loved these! I only added 1 cup of sugar and they came out great! Very soft and very sweet, thanks for the recipe!
Sugar Spun Run says
I am so happy to hear that they turned out perfectly and that you enjoyed them, Anna! 🙂
Ana says
These were beyond yummy! They were thick enough, not overly greasy or sweet and I can’t stop eating them. Highly recommend this recipe.
Sam says
I am so glad you enjoyed them so much, Ana! 🙂
SweetLadyJ says
These cookies are great! Followed the recipe and they turned out like the picture!
Sam says
I am so glad you enjoyed them so much! 🙂
Cass says
These tasted like just butter. Followed everything to a T and even weighed out each ingredient to get it perfect. I didn’t like these at all.
Sam says
Hi Cass! I’m sorry you didn’t enjoy them. Was your butter too hot when you added the sugars? This is normally the culprit when this happens. It melts the sugars and and you end up getting a butter taste.
Connie G says
Can theses cookies be rolled and cut with a cookie cutter? Thanks!
Sam says
Hi Connie! I wouldn’t recommend it. I have a slice and bake cookie that would work well or an icebox cookie that will work as well. 🙂
Megan Athen says
Hey, so I have made these cookies a number of times but every time i make them they don’t flatten out they just turn into hockey pucks … So my question for you is, is that normal or is there something I’m doing wrong? 🙂
Sam says
Hi Megan! Do you happen to weigh your ingredients? You may be getting too much flour in your dough which will cause them to not flatten properly. 🙂
Loody says
I’m confused as to what the baking soda is reacting to in this recipe? Thanks
Sam says
Hi Loody, it is working as a leavener here. It is reacting with the heat in your oven.
Loody says
If it’s not neutralized with an acid, won’t you be able to taste it though? Sorry I just want to be clear on this before I make them as I don’t want to waste ingredients and I’ve never seen baking soda used in a recipe without an acidic ingredient to neutralize it. Thank you!
Sam says
No you won’t be able to taste it here. I think you’ll love these cookies. 🙂
Jenn says
I’m so excited to try this recipe! I’ve already prepared the dough but noticed that this yields 24 cookies, if I reduced the ball size tolled dough to 1.5 tbls do I have to reduce cooking time?
Sam says
Hi Jenn! I haven’t made them in a smaller size so just keep an eye on them. 🙂
Mireya says
Hi! These look delicious but I was wondering if one were to use salted butter would we just omit the extra salt? I don’t seem to have any unsalted butter on hand and I was really hoping to make these for hubby as a surprise when he gets home from work! 🌸
Sam says
Hi Mireya! Just reduce the salt in the recipe to 1/2 teaspoon. Enjoy! 🙂
Delia Brooke says
I am going to make these cookies, but I am not sure if I have to chill the dough in the freezer. So I want to know where I hacd to chill the dough.
Sam says
Just in the fridge. Enjoy! 🙂
Mia says
Hi, I just completed the dough and was wondering if I can leave the dough in the fridge for two days and then cook the cookies?
Sam says
Yup! Just keep the dough covered in the refrigerator. Enjoy, Mia! 🙂
Emma says
I don’t have corn starch. Will it effect the cookies?
Sugar Spun Run says
Hi, Emma! It is ok to omit it, however, the cookies will not be as soft. 🙂
Jess says
This was quick, easy, chewy & super popular with the family – thank you!
Sugar Spun Run says
I am so glad that your family enjoyed it, Jess! Thank you for trying my recipe and for commenting. 🙂
ivana says
Hi Sam, i made the cookies and they have just cooled down enough for us to try them.
They are very good, but for some reason mine flattened to much, becoming too crispy for my taste.
I rolled them into balls and put them in the tray, however they came out as very very large thin cookies.
I did 1/2 dose so maybe i messed up baking soda and powder proportions. I also should have left them for less minutes, these were all my mistakes.
However, I would love to ask you something. Sugar cookies, being honest, are not really my cup of tea.
I live in Italy (Croatian Origins) and our baking tradition is quite different to the American one.
I do like a lot of American cakes, cookies etc and find them more funnier to do with the kids at home, but some are too sweet for us.
As we are in lockdown since the second half of February we are doing some great bakery here! A few days ago we made a great and funny funfetti cake and then decided to try the cookies. i was looking for some receipes with an idea of maybe chocolate chips cookies made funfetti, but was not able to find anything. all i found was based on Sugar cookies or funfetti cake premix with or without cream cheese.
Even though this receipe is nice and my girls already ate half of them, i personally would have preferred something less sweet and so sugary tasting.
what would your take on a receipe like that be? could you help me finding the correct proportions?
i would really appreciate it very much. of course, i hope i am not asking too much 🙂
i also hope my english was not too bade and sentences made sense!
thank you again
ivana
Sam says
Hi Ivana! I am sorry to hear they spread so much, it does sound like perhaps the baking powder or soda might have been accidentally mis-measured if they spread that much. Another possibility could be if the butter was too hot when the sugar was added, this could melt the sugar and make the cookies spread more. You can absolutely reduce some of the sugar in this recipe to make the cookies less sweet. I would probably start by just reducing 1/2 cup and see how you like the sweetness and then reduce more from there if needed. Since it’s really a matter of personal preference I can’t say for sure how much you would need to reduce to get them just right for your taste. Oh and I do have this recipe for chocolate chip cookies with sprinkles, if that helps what you are looking for. You can use any color sprinkles you’d like, of course, and I’d substitute the white chocolate chips for more regular chocolate chips, since white chocolate chips are quite sweet. You may also wish to reduce the sugar in this recipe a bit to suit your taste. I really hope that helps!
PS. Your English is excellent, I wouldn’t have known you weren’t a native speaker (/writer!) if you hadn’t said so.
ivana says
Dear Sam, thank you so much for coming back to me!
I left the butter aside for a while after melting it and i think it cooled down properly. The mistake probably was the quantity of one of the baking agents (guessing soda).
My first idea was to bake cookies that would have a similar consistency to the chocolate chips ones with funfetti only, without the chocolate.
Now i realize that probably is the chocolate (i cut chunks of a thick dark chocolate bar and milk chocolate together that are 3x the size of a chip) that gives the gooey consistency to the cookies.
And this is probably why you need to add cream cheese to the funfetti cookies dough if you want them to be gooey and moist.
I could be wrong but it makes some sense in my mind!
Next time we will try again your cookies and reduce the sugar, my girls loved them.
And I will try a lot of your other recipes. They all look fun to make and delicious to taste!
I have to say I really like the style of your website, elegant, fun and easy to navigate through.
I do understand why many blogs and websites need to add ads, however there are a lot of them that become impossible to read as pop ups continue to -pop up- and follow you while scrolling the page.
This discourages me immediately and I have to leave, no matter the recipes i could have found had i stayed.
Thank you again and stay healthy!
Sugar Spun Run says
Thank you so much, Ivana! Based on what you described, I would say it was a baking agent. You want to be sure that are fresh and not expired. I am happy that you enjoyed the recipe and am excited for you to try more of mine. I am happy that you appreciate my blog and that you find the format easy to follow. Thanks again for the feedback. I appreciate it. 🙂