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These Funfetti Cookies are perfectly sweet and loaded with rainbow sprinkles! They are made with pantry ingredients and have perfect crispy edges and a soft, chewy center.
Get ready for a cookie that is so simple but is also show-stoppingly delicious! These cookies are made with a sugar cookie base that was perfected in a professional kitchen and then filled with rainbow sprinkles. They are perfectly sweet, soft, and chewy. The recipe is easily scalable, so they are perfect for birthdays, bake sales, or holiday parties!
This funfetti cookie is one of the 6 cookies in the classic cookie tin from Les Filles, my bakery. The good news is that you can make your own classic cookie platter at home! Mix and match the best oatmeal raisin cookie, the best Snickerdoodle, peanut butter chocolate chip cookies, double chocolate chip cookies, and my thick chocolate chip cookies for your perfect cookie platter!
Table of Contents
Why You Will Love These Funfetti Cookies
- Perfect sugar cookie base! This chewy sugar cookie recipe has the perfect amount of butter, sugar, and flour to give you a cookie with crispy edges and a chewy center. And this cookie is not overly sweet and tastes like birthday cake batter! Enjoyable for all ages!
- Loaded with rainbow sprinkles. I love pushing the boundaries of how many mix-ins can be added to a cookie. These cookies are loaded with rainbow sprinkles but they don’t overpower the rest of the cookie.
- Super easy to make. Funfetti cookies are super easy to pull together. You can have ready-to-bake cookies in under 30 minutes.
- Can be baked from frozen. Make these cookies days, weeks, or months in advance! They are freezer friendly and bake perfectly from frozen.
Professional Tips for Making Funfetti Cookies
- Chill the dough before baking. The cookies bake best if chilled till the dough is firm. You can also bake them from frozen.
- Don’t over cream the butter and sugar. The butter should be cold but pliable. Overmixing the sugar and butter together will cause the cookie to spread more and lose its chewy texture.
- Be careful not to overbake. Bake the cookies until the center has puffed and is matte. The edges will be a light golden brown. The bake time will vary depending on the size of cookies you choose to make.
- Flatten the dough balls slightly for a more even bake and circle. I have baked many of these cookies for the classic cookie tins. The trick to ensure the cookies are evenly baked and have a perfect circle is to flatten the top of the cookie slightly. This gives the cookie a shape to follow.
Ingredients
- Granulated Sugar: Granulated sugar is here for sweetness and to aid in the texture of the chewy cookie.
- Butter: I use unsalted butter to control the amount of salt added to the cookie. The butter should be cold but pliable. You should be able to imprint with your finger without breaking or melting.
- Whole Egg: The egg adds fat, moisture, and leavening. It will also help emulsify the batter and keep the cookie texturally perfect.
- Whole Milk: There is just the right amount of milk to pull the dough together but not so much to make them tough.
- Vanilla Extract
- All-purpose Flour: All-purpose flour has the right amount of gluten to make soft, chewy cookies.
- Baking Powder: Double-acting baking powder gives a more even rise and a chewier cookie than using baking soda.
- Kosher Salt
- Rainbow Sprinkles: For the best result, I would use rainbow jimmies. Nonpareil sprinkles will bleed into your dough, giving your cookies a streaky look. Rainbow confetti sprinkle will work, but I think jimmies bake the best. Save the confetti for your sprinkles copycat vanilla cupcakes instead!
See the recipe card for full information on ingredients and quantities.
Variations
- Perfect with other sprinkles! You can make these cookies festive for any holiday! Red and green for Christmas, Red, white, and blue for patriotic holidays, or pink or blue for a baby shower! If you want to add icing, take a cue from my soft sugar cookie recipe for some awesome ideas!
- Add different extracts. Almond, peppermint, or coffee extract would bring a fun new twist to these classic cookies!
- Use milk alternatives. The milk is here to add liquid and form a perfect dough that spreads. Try the recipe with almond, coconut, or fat-free milk.
- Funfetti Cookie sandwich. Sandwich vanilla ice cream, Italian meringue buttercream, or chocolate ice cream between the cookies. Maybe roll in more sprinkles for good measure.
How to Make Funfetti Cookies
Use these instructions to make the perfect chewy funfetti cookies every time! Further details and measurements can be found in the recipe card below.
Summary of steps:
Step 1: Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
Step 2: In a stand mixer bowl fitted with a paddle attachment, cream the butter and sugar until light and fluffy.
When adding the sugar, you want the butter to be cold but pliable. Take cold butter and place it in the stand mixer. Use a kitchen torch to soften the butter slightly with the mixer on medium.
Step 3: Add the egg and beat until there are no visible streaks of egg.
Step 4: Add the milk and vanilla extract. Mix until just combined.
Adding the milk before the dry ingredients will limit the amount of gluten created during the mixing process.
Step 5: Reduce the mixer to low and add the dry ingredients in three additions, waiting until almost all the flour has been incorporated before adding the next. Add the sprinkles after the last of the flour mixture has been incorporated.
The dough will roll easier if you first chill it in the fridge.
Step 6: Scoop with a 2-tablespoon cookie scoop or roll into balls about golf ball size. Chill the dough before baking. Bonus points for freezing!
Many bloggers say that “bigger is better” or that “more dough leads to chewier cookies,” I am here to tell you that this is not true with the right recipe. In our bakery, we sell 2 different sizes of this same cookie. One is only 30g (less than an inch across) and still bakes perfectly chewy. You just need to watch the bake time!
Step 7: Preheat the oven to 325°F convection. Place the cookie dough balls on a baking sheet lined with parchment paper and bake in the preheated oven for 10-12 minutes until the edges are a nice golden brown, the centers have puffed, and the surface looks matte, not shiny. Cool completely. You can cool them on a cooling rack or on the baking sheet.
Be careful not to over bake. These cookies are chewy when fully baked, but no recipe can prevent the dryness of over baking.
Chef Lindsey’s Recipe Tip
Before baking, you can roll the dough in sugar for a nice crunch and crackle on the outside. You can also do this with colored sugar sprinkles!
Frequently Asked Questions
This dough is perfect for making ahead. It will last two days in the refrigerator or two months in the freezer.
For the best result, I would use rainbow jimmies. Nonpareils will bleed into your dough, giving your cookies a streaky look. Rainbow confetti sprinkles will work, but jimmies bake the best.
Yes, the cookies should be chilled before baking. They bake more evenly when the dough is completely cooled to the point where it is firm when you touch it. And they bake best from frozen.
Baked cookies will last up to 10 days, wrapped at room temperature or in the fridge. They can also be frozen for up to 2 months. Make sure to wrap them well and store them in an airtight container to prevent the cookies from taking on the flavors from the freezer.
If you tried this recipe and loved it please leave a 🌟 star rating and let me know how it goes in the comments below. I love hearing from you; your comments make my day!
Funfetti Cookies
Ingredients
- 1 ⅓ cups granulated sugar
- ½ cup unsalted butter cool but pliable
- 1 large egg
- 1 tablespoon whole milk
- ½ teaspoon vanilla extract
- 2 cups all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon kosher salt
- ½ cup sprinkles
Instructions
- Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
- In a stand mixer bowl fitted with a paddle attachment, cream the butter and sugar until light and fluffy.
- Add the egg and beat until there are no visible streaks of egg.
- Add the milk and vanilla extract. Mix until just combined.
- Reduce the mixer to low and add the dry ingredients in three additions, waiting until almost all the flour has been incorporated before adding the next. Add the sprinkles after the last of the flour mixture has been incorporated.
- Scoop with a 2-tablespoon cookie scoop or roll into balls about golf ball size. Chill the dough before baking. Bonus points for freezing!
- Preheat the oven to 325°F convection.
- Place the cookie dough balls on a baking sheet lined with parchment paper and bake in the preheated oven for 10-12 minutes until the edges are a nice golden brown, the centers have puffed, and the surface looks matte, not shiny. Cool completely. You can cool them on a cooling rack or on the baking sheet.
Notes
Nutrition
Before You Go
I hope you enjoyed this professional chef tested recipe. Check out our other delicious, chef-developed cookie recipes!
