Funfetti cookies are the perfect treat to brighten up your day. They’re soft, chewy, and chock-full of colorful sprinkles.
The combination of vanilla and almond extract gives them a delightful flavor that’s reminiscent of birthday cake.
Trust me, these cookies are an instant mood booster. They’re just what you need to celebrate anything from birthdays to making it through another Monday.
Why You’ll Love These Funfetti Cookies
Quick and Easy: These cookies come together in just a few simple steps. So they’re great for novice bakers or even baking with kids.
Colorful and Customizable: I love, love, LOVE the rainbow fun in these cookies. But you can easily play around with different colors and add-ins.
Make-Ahead Friendly: The dough can be prepared and chilled in advance and even frozen, so it’s super convenient for busy schedules or last-minute gatherings.
Ingredients
- All-Purpose Flour and Cornstarch: The foundation of the cookie dough, providing structure and bulk. The cornstarch also makes them nice and tender.
- Baking Soda: The leavening agent that helps the cookies rise, creating a soft and light texture.
- Unsalted Butter: Adds rich flavor and helps create a tender, melt-in-your-mouth crumb.
- Granulated and Light Brown Sugar: For just the right amount of sweetness and moisture.
- Large Egg + 1 Egg Yolk: Binds the dough together, adds moisture and richness, and helps create a chewy cookie.
- Vanilla and Almond Extract: Vanilla provides a classic sweet flavor, while almond adds a subtle nutty note that complements the buttery cookie.
- Salt: Enhances all the flavors in the cookie and balances the sweetness.
- Rainbow Sprinkles: Add pops of color and a subtle crunch throughout the cookies for a festive, whimsical touch.
How to Make Funfetti Cookies
There’s something so nostalgic and joyful about biting into soft, buttery sugar cookies packed with colorful sprinkles.
It instantly transports me back to childhood birthday parties and carefree days.
And they’re so easy to recreate!
1. BEAT: In a large bowl, beat the butter and sugars until creamy (2 minutes). Mix in the egg, egg yolk, vanilla, and almond extracts.
2. WHISK: In a separate bowl, whisk the dry ingredients, then gently stir them into the wet. Stop about halfway, add the sprinkles, and mix to combine.
3. CHILL: Cover the dough with plastic wrap and chill for at least 2 hours.
4. PREP: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
5. PORTION: Scoop the dough, roll in the remaining sprinkles (optional), and place them 2 inches apart on baking sheets.
6. BAKE: Bake for 10-12 minutes until lightly browned on the sides. The middle will be slightly puffy and soft.
7. COOL: Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. Enjoy!
Tips For the Best Funfetti Cookies
Read these tips before you begin for the best funfetti cookies ever:
- Room temperature. Make sure the butter, egg, and egg yolk are at room temperature before starting. This helps them incorporate evenly into the dough.
- Cream well. Beat the butter and sugar together until light and creamy, about 2 minutes. This aerates the dough for a better texture.
- Almond extract. While optional, it really enhances the flavor of the cookies and makes them taste just like cake!
- Chill the dough. Don’t skip this step. Yes, it’s two more hours to wait, but it solidifies the butter, so the cookies spread less.
- Rainbow sprinkles. Use rainbow jimmies sprinkles, not nonpareils. Jimmies hold their color and shape better when baked.
- Extra sprinkles. You don’t have to, but they look extra cute rolled in more sprinkles!
- Underbake slightly. Bake until the edges are lightly browned, and the centers still look soft, about 10-12 minutes. The cookies will set as they cool, so don’t go over 12 minutes.
- Variations. Mix things up with different colored sprinkles for various holidays or occasions. You can also add chocolate chips, white chocolate chips, or chopped nuts.
How to Store
I really hope you’ll try these funfetti cookies. After all, life is short, so make it fun(fetti)!
If you have extras, here’s how to store them!
To Make Ahead: Make and portion the dough, then cover and chill for up to 3 days before baking as instructed.
To Store: Transfer cold cookies to an airtight container and store them at room temperature for up to a week.
To Freeze: Freeze unbaked cookie dough balls or cooled, baked cookies on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding a few extra minutes to the baking time. Thaw baked cookies in the fridge overnight to enjoy.
More Funfetti Recipes To Try
Funfetti Pancakes
Easy Funfetti Cake Mix Cookies
Funfetti Cake Dip
Homemade Funfetti Cupcakes
Funfetti Cookies
24
servings15
10
minutes185
kcalFunfetti cookies are the perfect treat to brighten up your day. They’re soft, chewy, and ideal for celebrating anything from birthdays to simple Sundays.
Ingredients
1 cup unsalted butter, softened
1 cup granulated sugar
1/4 cup packed light brown sugar
1 large egg + 1 egg yolk, room temperature
2 teaspoons vanilla extract
1/2 teaspoon almond extract, optional
2 1/4 cups (280g) all-purpose flour
1 tablespoon cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup rainbow sprinkles, divided (jimmies, not nonpareils)
Instructions
- In a large bowl, beat the butter and sugars with an electric mixer on medium speed until combined and creamy, about 2 minutes.
- Beat in the egg, egg yolk, vanilla extract, and almond extract (if using). Scrape down the sides and bottom of the bowl as needed.
- In a separate bowl, whisk the flour, cornstarch, baking soda, and salt until combined. Mix into the butter. mixture by hand until just before combined. The cookie dough will be thick. Fold in 1/2 cup of sprinkles, and stir to combine.
- Cover the dough tightly with plastic wrap and chill in the fridge for at least 2 hours (up to 3 days).
- Preheat the oven to 350 degrees Fahrenheit (175°C) and line two baking sheets with parchment paper.
- Remove the cookie dough from the fridge and portion with a small cookie scoop or tablespoon. Roll each ball in the remaining sprinkles (optional) and place them about 2 inches apart on the baking sheets.
- Bake for 10-12 minutes or until lightly browned on the sides. The centers will look soft.
- Remove from the oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Enjoy!
Notes
- Use room temperature butter and eggs for best results.
- Chill the dough for at least 2 hours to prevent spreading.
- Use jimmies sprinkles, not nonpareils, for best results.
