Funfetti Cookies
This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
My soft, chewy, buttery, and sprinkle-packed Funfetti Cookies are made completely from scratch–no box cake mix required! This recipe can be prepped without a mixer in just 20 minutes. Recipe includes a how-to video!
100% From-Scratch Funfetti Cookies
Like a funfetti cake in cookie form, my soft, chewy funfetti cookies are perfectly sweet and loaded with colorful sprinkles. They’re simple (sort of like drop sugar cookies) and so much fun to make! The sprinkles add a surprisingly addictive texture and lots of color, and the buttery, vanilla flavor comes 100% from scratch. You won’t even miss the cake mix!
My favorite thing about these funfetti cookies (besides the sprinkles!) is that they come together without a mixer. Using melted butter makes it easy to mix everything by hand and replaces the traditional creaming step. Of course, this means you will need to chill your cookie dough before scooping and baking–but they’re worth the wait!
Important Tips for Perfect Cookies:
- Make sure the butter isn’t too warm before adding the sugar. Butter that’s too warm will melt the sugar, leaving you with a greasy cookie dough and cookies that spread far too much.
- Let the dough chill! 30 minutes is the bare minimum, but 60 minutes is even better.
- Roll your cookie dough before placing it on the baking sheet for more uniform, round cookies.
- Remove the cookies from the oven while they still look slightly underdone. They’ll finish baking on the hot cookie sheet as they cool, leaving you with perfectly chewy funfetti cookies. Over-baking makes cookies that are tough, dry, and too-crisp, as opposed to soft, buttery, and chewy!
What You Need
This recipe uses pantry staples to make super buttery and soft funfetti cookies. Here are a few of the most important ones you’ll need:
- Melted butter. Using melted butter ensures the cookies stay soft and chewy instead of cakey. It also gives them an incredible flavor (even better flavor if you use European butter!). I like to let my butter cool for about 10-15 minutes after melting to ensure that it’s no longer warm to the touch.
- Vanilla. A hefty pour of vanilla provides that cake mix flavor without all the additives. For even better flavor, use homemade vanilla extract!
- Cornstarch. Cornstarch helps these funfetti cookies hold their shape and stay soft. I use this in my funfetti Christmas cookies too, as well as many of my other cookie recipes. It’s one of my favorite secret ingredients!
- Sprinkles. Pretty much any kind will do–I use a mix of different types for a fun and whimsical look.
SAM’S TIP: Use unsalted butter! I have a separate post on why I like to use unsalted vs. salted butter, so I’ll be brief here, but essentially, you can better control the flavor of your cookies by adding the salt separately. It’s hard to know exactly how much salt is in each stick of salted butter (especially since there’s so many brands!), so using unsalted butter allows for precise and consistent results.
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Funfetti Cookies
- Stir together the cooled melted butter and sugars.
- Add the eggs and vanilla and stir well.
- Combine the dry ingredients in a separate bowl, then gradually add them to the wet ingredients.
- Stir in the sprinkles, then cover the dough with plastic wrap and let it chill in the fridge.
- Scoop chilled dough and roll into smooth balls before placing them onto a parchment lined baking sheet.
- Bake for 10-12 minutes, then let the cookies cool completely on the baking sheet before enjoying.
SAM’S TIP: Don’t add all of your dry ingredients at once! If you do, you could end up with a dry, crumbly dough. Adding the flour gradually allows it to absorb properly and makes your dough much easier to work with.
Frequently Asked Questions
Funfetti simply refers to the well-loved boxed cake mix that’s loaded with colorful sprinkles. The final product has a buttery, vanilla flavor and lots of colorful sprinkles throughout, just like these funfetti cookies! You could also call these confetti cookies! I actually incorporate funfetti cake mix in a few of my recipes, like my funfetti cheesecake squares.
Yes! This is the only (very minor) downside to using melted butter, but it’s SO important. Chilling helps the flavor develop and prevents the funfetti cookies from spreading too much on the baking sheet.
It sounds like you may have accidentally over-measured your flour or over-baked your cookies. Remember to pull your cookies out when they still look a bit underdone, since they’ll finish cooking on the baking sheet. If you let your cookies bake completely in the oven, they’ll end up over-baked after cooling. I know it seems weird, I found this is the best way to get soft and chewy funfetti cookies.
I hope you have as much fun making (and eating!) these as I did!
Enjoy!
Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
Funfetti Cookies
Ingredients
- 1 cup (226 g) unsalted butter, melted and cooled until no longer warm to the touch
- 1 ⅔ cup (333 g) granulated sugar
- 2 large eggs, room temperature preferred
- 2 teaspoons vanilla extract
- 3 cups (375 g) all-purpose flour
- 1 Tablespoon cornstarch
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- 1 teaspoon table salt
- ⅓ cup sprinkles, nonpareils, quins, jimmies, or a mix
Instructions
- Combine melted, cooled butter with sugar and stir until combined.1 cup (226 g) unsalted butter, 1 ⅔ cup (333 g) granulated sugar
- Add eggs and vanilla extract, stir well.2 large eggs, 2 teaspoons vanilla extract
- In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt until thoroughly combined.3 cups (375 g) all-purpose flour, 1 Tablespoon cornstarch, 1 teaspoon baking powder, ¾ teaspoon baking soda, 1 teaspoon table salt
- Gradually stir dry ingredients into wet until completely combined.
- Stir in sprinkles until well-distributed through the dough.⅓ cup sprinkles
- Cover bowl with plastic wrap and chill in the refrigerator for at least 30 minutes and up to 5 days (dough chilled longer than a few hours may need to sit at room temperature for a bit to become soft enough to scoop easily).
- When nearly ready to bake, preheat oven to 350F (175C) and line a baking sheet with parchment paper.
- Scoop dough by rounded 1 ½ Tablespoon-sized scoops and drop onto baking sheet (or roll the dough into smooth balls between your palms for rounder, more uniform cookies) spacing cookies at least 2” (5cm) apart.
- Transfer baking sheet to 350F (175C) preheated oven and bake cookies for 10-12 minutes. Cookies may look slightly underdone when they come out of the oven, this is fine and makes them nice and chewy as they continue to cook on the baking sheet as they cool. Let them cool completely on the baking sheet before removing as they’re fragile when warm!
Notes
Storing
Store in an airtight container at room temperature for up to 5 days.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Hi,
We are having a 4th of July party with some little kids and thought it would be nice to have a cookie for them . We would like to substitute red whit and blue stars instead of the “funfetti colors” That should be ok don’t you think?
Thank you! I thing they will be adorable.
Hi Kathy! That should work just fine, or you could make my red, white, and blue chocolate chip cookies, or for even more fun, my star spangled cookies. 🙂
Can you give a eggless version of these cookies?
Unfortunately I don’t have one at the moment. 🙁
Hi Sam. Is it possible to exclude the sprinkles in this recipe?
Hi Samantha! You can, but they technically won’t be funfetti cookies if you do 😉 Enjoy!
Hi Sam, if I’m going to leave my cookies in the fridge a few days before baking, how long should I let them warm up to room temp on the counter before baking? Thanks in advance!
Hi Ashley! If you scoop the dough into dough balls you can just bake them from cold. If not you’ll just need to let it sit long enough to be able to scoop. 🙂
can i substitute the white sugar with light brown sugar?
Hi Mel! That should work. It will change the flavor just a bit. 🙂
These cookies are mind bogglingly delicious. Best cookie I have ever eaten.
Do these cookies freeze well? I’m wanting to make the dough ahead of time and bake a couple days before needed.
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. 🙂
Absolutely amazing. My kids love these.
INCREDIBLE. So good. Thanks for sharing!!!!!
I’m so glad you enjoyed them so much, Sydney! 🙂
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!
Hi Carolyn! That figure is per cookie. 🙂
Hi there!! Can we add a buttercream frosting to make them sandwich cookies?
Sounds delicious! 🙂
Hi, Do You Have The Link To What Kind Of Parchment Paper You Buy For This Recipe?
Thanks
Hi Jada! I don’t have a link for it, but I buy it from a website called “Brandless”.
These were fantastic! Followed the recipe exactly and they are perfect.
I’m so glad you enjoyed them so much, Devon! 🙂
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!!
I’m so glad you enjoyed them so much, Rachel! 🙂
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)!
I am so glad everyone enjoyed them and enjoyed making them. Hopefully he’ll leave some extra nice gifts after he tastes those cookies. 🙂
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!
I’m so glad you enjoyed them so much, Kim! 🙂
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
I am so glad everyone enjoyed the cookies so much, Saman! 🙂
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.
I’m so glad everyone enjoyed them, Christina! 🙂
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.
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. 🙁