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–+ servings
baked funfetti cookies with sprinkles

Funfetti Cookies

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Funfetti Cookies are soft, chewy and loaded with sprinkles! These fun and festive sprinkle cookies are easy to make and even easier to eat! Use any colored sprinkles to make the perfect treat for the holidays or any other special occasions.
Course Dessert
Cuisine American
Diet Vegetarian
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 17 cookies
Calories 274
Author Kim

Ingredients

  • 2¾ cups (385g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (226g) salted butter
  • 1½ cups (300g) granulated sugar
  • 1 large egg
  • 2 teaspoon vanilla extract
  • 1/2 cup (80g) sprinkles plus more for topping
  • ¼ cup (50g) granulated sugar for rolling cookies

Instructions

  • Preheat oven to 375ºF. Line 2 baking sheets with parchment paper. In a bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside. Place the butter and sugar in a large mixing bowl. Use a stand mixer fitted with a paddle attachment and cream on medium-high speed until light in color and fluffy, about 3 minutes.
    mixing cookie dough in a large mixing bowl
  • Add egg and vanilla and mix on low for about 30 seconds or until fully incorporated. Slowly add in dry ingredients and mix on low until almost combined, being careful not to over mix.
    adding dry ingredients to wet ingredients in a mixing bowl
  • Scrape down the bowl, then add the sprinkles and mix on low until just combined. Scoop the dough into large balls, I like to use a 3 tablespoon cookie scoop for this recipe. Roll the dough ball in sugar.
    adding sprinkles to cookie dough for sprinkle cookies
  • Place cookie dough balls on your lined baking sheets. You can gently press some sprinkles into the top of the dough ball for presentation, if you'd like. Bake the cookies for 12-13 minutes. Cookies are done when the edges are light golden brown and there is some crackling along the top. Do not over bake, or your cookies will not be as chewy.
    scoops of funfetti cookie dough on a baking sheet pan
  • Cool for 5 minutes on the baking sheet. Transfer cookies to a cooling rack to cool completely. Cookies stay fresh covered at room temperature for up to 1 week.
    funfetti cookies on parchment lined baking pan

Notes

*Butter and eggs should be cool to the touch, but not straight out of the refrigerator. I typically let them sit out for about 20-30 minutes before I begin making the cookies.
Double the recipe. This funfetti cookies recipe yields about 17 medium cookies. You can easily double the recipe, if you need a larger batch for a party, bake sale, or other event.
  • Freezing dough. It's great to have the cookie dough already mixed up and in the freezer, so you can bake a special treat whenever the craving hits or if hosting an impromptu get together. Scoop out balls of cookie dough and place in a freezer-safe baggie. Frozen dough balls will keep well for up to 3 months.
  • Bake from frozen. Baking from frozen will work just fine. The tops of your cookies may darken a bit more, but they will still be fabulous. Follow all of the cooking instructions, but add a minute or two onto the bake time.
  • Freezing baked cookies. Store in a freezer-safe container or baggie and freeze for up to 3 months.
  • Storing leftovers. Leftover cookies will keep in an airtight container or zip-top baggie at room temperature for about 1 week, but I can’t imagine them lasting that long!

Nutrition

Serving: 1cookie | Calories: 274kcal | Carbohydrates: 41g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 233mg | Potassium: 41mg | Fiber: 1g | Sugar: 25g | Vitamin A: 348IU | Calcium: 13mg | Iron: 1mg