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 ⅔ 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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Maria
Do these cookies freeze well? I’m wanting to make the dough ahead of time and bake a couple days before needed.
Sam
Hi Maria! The dough freezes great. You can just pull them right from the freezer and bake on a cookie sheet. They may take an extra minute or two in the oven. 🙂
Kathy
Absolutely amazing. My kids love these.
Sydney M Yonack
INCREDIBLE. So good. Thanks for sharing!!!!!
Sam
I’m so glad you enjoyed them so much, Sydney! 🙂
Carolyn
Hi! I’m excited to try these—I’ve been buying the Milk Bar Confetti cookies but I wanted to try my hand at making my own! Is the nutrition info correct? 194kcal in the recipe? Let me know! Thanks!
Sam
Hi Carolyn! That figure is per cookie. 🙂
Rosie
Hi there!! Can we add a buttercream frosting to make them sandwich cookies?
Sam
Sounds delicious! 🙂
Devon
These were fantastic! Followed the recipe exactly and they are perfect.
Sam
I’m so glad you enjoyed them so much, Devon! 🙂
Rachel
The dough, the colors, the aromas, the payoff…perfect from step one to chew! Thank you, these are so silky smooth, soft crumb, beautifully set right at 12 minutes. I love whenever cookies don’t lose the vibrance against the brightly colored sprinkles! This is the perfect recipe for my 11 year old and me to make together!!
Sam
I’m so glad you enjoyed them so much, Rachel! 🙂
Jess Macc
We were looking for a new cookie to bake to leave for the Big Guy on Dec 24 and my girls loved the idea of using sprinkles. We didn’t use any nonpareils since they are not an item we had on hand, so we added more sprinkles. Everyone enjoyed them – 12 minutes was perfect in the oven – and we all agreed they had a nice cake like texture (although next year the girls suggested finding red & green sprinkles to make them more festive)!
Sam
I am so glad everyone enjoyed them and enjoyed making them. Hopefully he’ll leave some extra nice gifts after he tastes those cookies. 🙂
Kim Jones
These are the **BEST** sugar cookies I’ve found yet!! They are now a family favorite. We’ve made them for just about every holiday (changing the colors of the sprinkles, of course!) I have the page bookmarked in my phone! The only change I make is I use a 1Tbsp scoop and I don’t chill the dough quite as much. Thank you for posting such a versatile recipe! This is one for the ages!
Sam
I’m so glad you enjoyed them so much, Kim! 🙂
Saman
Hi , yesterday I was looking for cookies recipe on insta and I checked your page . Today I tried your this recipe cookies are delicious and everybody just love them❤️ I was afraid to make cookies because I always make cakes and cupcakes .. but this recipe became yummy for me.. all thanks to you sam ❤️ I will definitely try more recipes
Sam
I am so glad everyone enjoyed the cookies so much, Saman! 🙂
Christina
Delicious cookies. My friend made these and followed the recipe exactly and we couldn’t stop eating them. I made them as well but used coconut sugar instead of white sugar (because this is what I had) and cut the sugar down to 1 cup because I find coconut sugar almost sweeter. They turned out delicious, a little darker due to the coconut sugar.
Sam
I’m so glad everyone enjoyed them, Christina! 🙂
Michelle DeJesus
Not sure what happened but the cookies flattened right out.
The only thing I did differently from the recipe was cream the butter and sugar rather than melt the butter. And I let the dough chill overnight. It’s what I do with all my other cookies so don’t see why that’d make much of a difference in consistency.
Sam
I am so sorry you had this happen! Did you use weights? I think you may have needed a little more flour. One other potential issue, are your baking soda/powder still good? If you creamed the butter they would be less likely to spread like that. I hope they turn out better next time. 🙁