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
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In a large microwave safe bowl, place your butter.
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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)
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Stir in sugar.
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Add eggs and vanilla extract. Stir well.
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In a separate bowl, whisk together your flour, cornstarch, baking powder, baking soda, and salt.
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Gradually stir the dry ingredients into the wet, until completely combined.
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Stir in sprinkles and nonpareils.
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Transfer bowl of dough to refrigerator and allow to chill for at least 30 minutes.
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Preheat oven to 350F and line cookie sheet with parchment paper.
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Once dough has chilled, scoop (and roll, if you want round, pretty cookies -- not required) into 2 Tbsp-sized balls.
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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.
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Allow cookies to cool completely on cookie sheet before enjoying.
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You weren’t kidding about the funfetti collection! But I can’t blame you–only a monster would get tired of sprinkles. They’re so cheerful and fun–funfetti desserts always make me smile!
These were perfect! Soft and chewy! Thanks!
Thanks, Jen, I’m so glad you loved them! 🙂
These were so so so so good! Made them for a birthday and everybody asked me for the recipe. Thank you so much for sharing!
I’m so happy to hear that everyone enjoyed them! Thank you for coming back and commenting to let me know how they turned out!! 🙂
I tried this recipe last night and they turned out soo good! I was concerned when I first took them out because they totally looked too soft inside. But I kept in mind what you said and let them be. This morning after they had cooled down completely and they were absolutely perfect! Thank you so much for sharing. I did mine with sprinkles and white chocolate chips. I also used soft butter and whipped it then added the sugar and eggs and stuff.
Will definitely be using this around valentine’s with fun festive colors.
I’m so glad that you enjoyed the recipe, Kennya! You are right these would be great for Valentine’s Day!! Thanks so much for coming back and commenting!
can u use foil instead of parchment?
They may stick to the foil, I would just use an ungreased cookie sheet without the parchment paper.
I prefer parchment paper because it’s easier to clean up and it makes the cookies oh-so-slightly softer (the bottoms don’t brown as quickly) but you will still get great cookies just using the standard technique of a cookie sheet without any parchment paper. I hope you love them!
lol i just bit the bullet and went out and bought some. phenomenal recipe! love it!!
So glad you liked the recipe! And I think you’ll love using parchment paper, softer cookies and easier cleanup 🙂
These are so amazing. Seriously. And my 4 year old loves loves making them. Who wouldn’t with sprinkles!?!? Have made twice and won’t loose this recipie. Thank you.
Christina I am so happy to hear that you both love these cookies so much! Thank you so much for commenting to let me know how they turned out — they are definitely a favorite here, too! 🙂
I wanted to use spring(Easter) colored sprinkles. That’s all I have are sprinkles I can’t find any spring nonpareils. Would it be okay to just use all sprinkles? Thanks in advance!
That would definitely be fine! I hope you love the cookies! 🙂
I just made these and they came out really puffy and like a dome, are they suppose to be like this? Yours look flat in your pictures.
Sounds like it may have been too much flour, try to measure the flour by spooning it into a measuring cup (rather than packing it in or scooping) and then level off using a straightedge like the back of a knife. I hope that helps!
Literally just finished making these for my son’s lunches. So EASY and so TASTY! I hope they last long enough to make it through the week!
Love hearing this, so glad you enjoyed! Thanks for coming back to let me know how they turned out!
These look amazing! I am wanting to make them into an ice cream sandwich for my daughters rainbow birthday party, do you think they’d work ok in that way? Any suggestions?
I think these would work great for ice cream sandwiches! I hope you love them!
Can you store the rest of the cookie dough that is unused?
Yes, keep it refrigerated in an airtight container, but I wouldn’t store for more than a few days. You could also portion the dough, wrap it tightly, and freeze, and it would last even longer.