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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Saman says
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 says
I am so glad everyone enjoyed the cookies so much, Saman! 🙂
Christina says
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 says
I’m so glad everyone enjoyed them, Christina! 🙂
Michelle DeJesus says
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 says
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. 🙁