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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M.H. says
Great recipe! It would so be delish with white chocolate chips. I didn’t use nonpareils and substituted with sprinkles. Turned out good.
Sam says
I am so glad you enjoyed the cookies! 🙂
Caroline says
Is the 1 cup butter measured before melting or after?
Sam says
Before would be the easiest way to do it, one cup is two sticks of butter.
Connie says
When I clicked on printable recipe link and then clicked on print recipe again, it went to coconut macaroons recipe. Something is amiss! I haven’t ever had any problem printing your recipes before and after this Funfetti Cookies recipe. Help! 😂
Thanks bunches,
Connie
Sam says
Hi Connie! So I just tried this on two different computers and had my husband try it too and we can’t seem to replicate this problem. Could you try it one more time and let me know if it works for you? I definitely would want to get this fixed but I can’t seem to find the problem to know what to fix. Sorry you are having trouble with this!
Margot says
Made these half a dozen time and they’re always great! I usually add extra sprinkles just because I like the look and sometimes will put royal icing on top for a bit of an extra treat.
Sam says
I’m so happy to hear you enjoy them, Margot! Thank you for commenting! <3
Amy says
The flavor of these were so good! But ours baked up really flat.. is that how they should be?
Sam says
They shouldn’t be really flat. They may have needed just a little more flour.
Sophie says
EVERONE loved these – better than Milk Bar (in my opinion!!) will be making again!
Chelsea says
Would you be able to half the recipe and if so would every single ingredient just be divided?
Sam says
Yes that should work just fine! 😃
Belle says
Amazing recipe! I made these for a party last night and it was such a hit. I’m making them again today for some guest that we have over. Will be making them over and over again 🙂
Sam says
I am so happy to hear this, Belle!! Thank you for commenting 🙂
nana says
Your cookies were amazing. The recipe had no flaws! Thanks so much
Faye says
Is it 1 and 2/3 cup sugar ?
Sam says
Yes
Carli O'Brien says
Can you use raw sugar instead of white?
Sam says
I don’t think that would be a problem! 🙂
Kate says
This recipe was awesome. I just added a tsp of almond extract and white chocolate chips. I’ve made these twice now and everyone loves them!
Sam says
I’m so glad they were such a hit!
Deana says
Can you use salted butter? I don’t have any unsalted butter on hand.
Sam says
Yup, just cut the salt called for in the recipe down from 1 tsp to 1/2!
Jillian says
How long are these good for? If I make them Thursday night will they be good through the weekend ?
Sam says
They’ll definitely still be good — just keep them in an airtight container at room temperature. Enjoy! 🙂