If you're looking for the perfect Funfetti Cookie recipe, this is the one you'll want to save. These easy Funfetti Cookies are soft, chewy, and packed with colorful sprinkles in every bite, everything a celebration cookie should be.
I first made these for an end-of-season soccer party for my preschooler, and they were an absolute hit, not just with the kids, but with the adults too. Seriously, the whole tray disappeared in like minutes.
What makes this recipe stand out? The texture and flavor. These cookies stay perfectly soft and chewy (no dry, cakey cookies here!) and are packed with buttery vanilla goodness, a pop of almond extract, and an abundance of colorful rainbow sprinkles. They're delightfully reminiscent of classic Funfetti cake, only handheld, homemade, and way better than anything that comes out of a box.
Plus, they come together with simple, everyday ingredients. Whether you're baking for a birthday, a holiday, or just because you need a little extra happiness in your day, these cookies deliver every single time.
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Why you'll love these homemade funfetti cookies.
Soft, chewy, and full of flavor - No dry, cakey cookies here - just buttery, vanilla-almond perfection.
Loaded with colorful sprinkles - Every bite is like a little edible party!
Kid and adult approved - A guaranteed crowd-pleaser for parties, school events, or just because.
Perfect for any celebration - Birthdays, holidays, bake sales, random Tuesday afternoons… they just make everything more fun.
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Equipment
- Stand mixer with paddle attachment or hand mixer: I absolutely adore my Kitchenaid Stand Mixer for making cookies. The Kitchenaid Hand mixer also works great!
- Measuring cups and spoons
- Mixing bowls: These Pyrex glass mixing bowls work great for baking!
- Parchment lined baking sheet
- Cookie scoop (optional): I love this medium cookie scoop from Oxo.
Ingredients
- All-purpose flour
- Salt
- Baking soda
- Corn starch
- Unsalted butter
- White granulated sugar
- Light brown sugar
- Eggs
- Almond extract
- Vanilla extract
- Rainbow sprinkles
Funfetti Cookies FAQs
The chilling process allows the fat to solidify in the dough before cooking. This prevents the cookies from overspread while baking, so definitely don't skip this step!
Yes! But for the best look and texture, stick with classic "jimmies" (the long, soft sprinkles). Nonpareils (the tiny round ones) tend to bleed their color into the dough, and sanding sugar won't give you that same colorful pop.
I love the subtle almond flavor in these cookies but if you aren't a fan feel free to omit and replace with vanilla extract.
Keep them in an airtight container at room temperature for up to 4-5 days. They also freeze well if you want to save a batch for later!
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Made this Funfetti Cookies recipe? Let me know what you think in the comments!
Recipe
Funfetti Cookies
Equipment
- medium mixing bowl
- Stand mixer with paddle attachment or Hand mixer
- Measuring cups and spoons
- parchment lined baking sheet
- Wire Cooling Rack
Ingredients
- 2 cups all purpose flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 tablespoon corn starch
- 1.5 sticks unsalted butter (12 tbsp) room temperature
- ½ cup white granulated sugar
- ½ cup light brown sugar
- 1 whole egg
- 1 egg yolk
- ¾ teaspoon almond extract
- ½ teaspoon vanilla extract
- ½ cups sprinkles
Coating
- ½ cup sprinkles
Instructions
- In a medium size mixing bowl combine flour, salt, baking soda and corn starch. Mix to combine and set aside.
- In the bowl of a stand mixer with paddle attachment OR large mixing bowl with hand mixer, combine butter and sugars. Cream on medium high speed for at least 2 minutes until well combined. With the mixer on low speed, add in 1 egg and 1 egg yolk, almond extract and vanilla extract. Turn to medium and mix until well combined, scraping down the sides as needed.
- Add in about half of the flour mixture to the bowl with the wet mixture and mix on medium speed for 15-30 seconds. Then add in the remaining flour mixture and blend on medium speed for another 15-30 seconds until just combined. Do not over mix.
- Then add in ½ to ¾ cup of sprinkles and mix on the lowest speed for about 5 seconds until well distributed throughout the dough.
- Cover the mixture with cling film and refrigerate for at least 1 hour to overnight before baking.*Note: If you refrigerate overnight you might need to let the dough set as room temperature for 15-30 minutes until it is soft enough to scoop.*
- When you are ready to bake the cookies preheat the oven to 350 degrees F.Add about ½ a cup of sprinkles to a rimmed plate or shallow bowl. Using a cookie scoop, measure out about 1.5 tablespoon of dough and roll into a rough ball. Then gently roll the top and sides of the dough ball in the sprinkles and place (bare side down) on a parchments lined baking sheet, Bake the cookies at 350 degree for 8-9 minutes then remove from the oven. Allow the cookies to cool on the baking sheet for about 5 minutes before transferring the cookies to a wire rack to cool completely.Serve and enjoy!
Keri
These were so delicious and easy to make. We made them for my son's birthday party and everyone loved them!
Jan
I got the kids to help me out, they found it fun to do. They couldn't wait for them to come out of the oven, needless to say, they gobbled them up quickly
Marcellina
Ohhhh, I love the almond extract in these cookies - so so good! Plus the kids loved the colorful sprinkles on top!
Lindsay
These are delicious and we had such a good time making them!