Funfetti Cookies recipe

This homemade Funfetti Cookies recipe is sweet, buttery, and so much fun! Loaded with rainbow sprinkles in every bite, this cookie is everything a great sugar cookie should be – soft and chewy in the center, with just the right amount of golden crispiness at the edges. This recipe for Funfetti cookies comes together in just over 30 minutes, with no chilling or rolling required, so you can start enjoying them right away!. Love Funfetti and want more sprinkle-filled recipes like this? Check out my Funfetti Cookie Cake, my Instant Pot Mini Funfetti Cupcakes (yes, you can make cupcakes in the Instant Pot!), and stay tuned for my upcoming new Funfetti Blondies recipe! Keep reading to see my tips and step-by-step photos for how to make Funfetti Cookies from scratch, or click the Jump to Recipe button above to go straight to the recipe card at the end of this post if you’re ready to get cookin.’

More delicious cookie recipes like these homemade Funfetti Cookies

• Churro Cookies
• Vegan Snickerdoodles (dairy-free snickerdoodles recipe)
• Classic Thumbprint Cookies (old-fashioned thumbprint cookies recipes)
• Rich and Chewy Peanut Butter Cookies (or check out the gluten-free version or the vegan version)
• Monster Cookies
• Homemade Lactation Cookies
• Valentine’s Day Heart Thumbprint Cookies
• King Cake Cookies
• Red Velvet Cookies
• DoubleTree Hotels Chocolate Chip Cookie Recipe (the authentic recipe!)
• Melted Snowman Sugar Cookies
• Chocolate Peppermint Spritz Cookies

What you need to make this recipe for Funfetti Cookies from scratch

Here are the ingredients and tools you’ll need to prepare this recipe for Funfetti Cookies:

• 2 1/4 cups all-purpose flour, spooned and leveled. Spooning and leveling your flour, as opposed to scooping it directly from the container, ensures you don’t end up using too much flour, which could result in dryer and denser Funfetti cookies.
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 cup (2 sticks) unsalted butter, softened to room temperature
• 1 cup granulated sugar
• 1 large egg plus 1 egg yolk, room temperature. The extra egg yolk adds richness — using one whole egg plus one additional yolk adds fat and moisture to the dough without making the Funfetti cookies cakey. This is the key to achieving that soft, dense, bakery-style chew rather than a thin, crispy cookie.
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon almond extract. The almond extract is the secret behind that classic Funfetti flavor that everyone loves. It is subtle but makes a noticeable difference.
• 3/4 cup rainbow jimmies sprinkles, plus extra for topping. Use jimmies (the long, soft, rod-shaped sprinkles), not nonpareils (the tiny round sprinkles). Jimmies will hold their color and keep your Funfetti cookies looking bright and festive. Nonpareil sprinkles bleed their color into the dough, turning it a muddy color.
• 2 cookie sheets
• Parchment paper
• Mixing bowls of various sizes
• Measuring cups and spoons
• Stand mixer or electric hand mixer (affiliate link)
• Rubber or silicone spatula
• Cookie scoop. I use a 1 tablespoon/4 teaspoon capacity scoop like this one from Wilton. (affiliate link)
• Wire cooling rack

How to make Funfetti Cookies

To make this recipe for Funfetti Cookies, start by preheating the oven to 350° F. Line two baking sheets with parchment paper and set aside.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Put the softened butter and granulated sugar in a large bowl. Beat the butter and sugar together with an electric mixer on medium-high speed until pale, light, and fluffy (about 2-3 minutes), scraping down the sides of the bowl as needed.

Add the egg and egg yolk, vanilla extract, and almond extract. Mix on medium-high speed until fully combined and smooth.

Add the dry ingredients to the butter and sugar mixture and mix on low speed until just combined.

Using a rubber spatula, gently fold in the rainbow jimmies by hand until evenly distributed throughout the dough.

Using a medium cookie scoop or a heaping tablespoon, portion the dough into balls (about 1 1/2 to 2 tablespoons each) and place them 2 inches apart on the prepared baking sheets. Press a few extra sprinkles onto the top of each dough ball if desired for a more colorful finished cookie.

Bake one sheet at a time for 10–12 minutes, until the edges are just set and very lightly golden. The centers should still look slightly underdone and puffed — they will flatten and firm up as they cool. It is important to pull them out early — the cookies will look underdone when you take them out of the oven, and that is exactly right. They will continue to set on the hot baking sheet as they cool. If they look fully baked in the oven, they will be dry and overbaked by the time they cool completely.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Store homemade Funfetti Cookies in an airtight container at room temperature for up to 5 days (if they last that long!). They can also be frozen in an airtight container or zip-top bag for up to 2 months.

Here’s the Funfetti Cookies recipe! I can’t wait for you to try them! If you love them as much as we do, please consider leaving a rating on the recipe to let others know!