Soft and Chewy Funfetti Cookies Recipe

You know we are all about rainbow desserts over here, so these sugar cookies with rainbow sprinkles fit right in. In fact, they would look perfect sitting next to unicorn poke cake and rainbow popcorn on the dessert table at a unicorn themed party!

The happy colors are excellent for spring. No event needed, just whip some up the next time you want something tasty.

Funfetti Cookies Ingredients

Here’s what you need to make this recipe. The measurements are in the recipe card below.

• Unsalted butter
• Sugar
• Egg
• Vanilla extract
• Flour
• Baking powder
• Corn starch
• Baking soda
• Salt
• Rainbow sprinkles

Beat the butter and sugar together until creamy. This should take about two to three minutes.

Add in the egg and the vanilla extract. Beat until it’s fully mixed.

In another bowl, whisk together the dry ingredients.

Combine the dry ingredients with the wet ingredients and beat just until they are combined. Be careful not to over-mix.

Set aside three tablespoons of the rainbow sprinkles. Stir the remaining sprinkles into the cookie batter.

Line two baking sheets with parchment paper.

Use a 2-tablespoon sized measuring spoon to scoop the dough. Shape the dough into round balls, and place them close together on the baking sheet to fit into the freezer.

Use the 3 tablespoons of sprinkles that you set aside earlier and press the sprinkles into the top of each raw dough ball.

Put the baking sheet into the freezer for 15 minutes. You want to bake the cookies from a frozen state, so they don’t spread too much while baking.

Preheat your oven to 350 degrees F.

Remove the dough from the freezer and place the cookies about two inches apart on your prepared baking sheets.

Bake the cookies from frozen for 10-12 minutes. The cookies are done once the edges are slightly golden, but the tops still look wet. If you bake both baking sheets at the same time, you might need an additional 2 minutes of baking time.

Let the cookies cool on the sheets for about 10 minutes before transferring them to a cooling rack.

Serve and enjoy!

Important Recipe Notes

• Taste your sprinkles before you use them in the cookies. Not all sprinkles taste that great, and a poor tasting sprinkle can ruin cookies like this that have a lot of them.
• These funfetti cookies are soft baked, so it’s best to lay them flat to store.

Funfetti Cookies Recipe Notes and FAQ

To make these funfetti cookies, you will need the following supplies:

• measuring cups and spoons of various sizes
• mixing bowls of various sizes
• electric mixer
• spatula
• baking sheets
• parchment paper

How should I store these cookies?

Store the cookies in a sealable container for up to two weeks at room temperature. They are the best if eaten within a week though, or freeze them to enjoy later.

Can I freeze these funfetti sugar cookies?

Once the cookies are baked, these confetti sugar cookies can be stored in the freezer (in a sealed container) for up to 3 months.

Yes, you can freeze these funfetti cookies when they are still raw. First, put the raw dough balls flat on a baking sheet (not touching each other) for at least 30 minutes. You’ll need to freeze them in a flat layer first because the room temperature cookie dough balls will stick together if you don’t freeze them first. Once the dough balls are frozen, you can combine them in a sealable container and store the unbaked dough balls for up to 3 months.

What type of sprinkles should be used in this funfetti cookie recipe?

Any type of sprinkles should be fine, but I’d suggest not using the nonpareils (the little balls) because their colors tend to bleed into the batter quickly after you stir them in. Jimmies work best. As mentioned above, taste the sprinkles before using them in this cookie recipe.

• Cake batter popsicles
• Birthday cake ice cream
• Keto confetti mug cake (on another site)
• Birthday cake trifle
• Funfetti bark candy

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Let me know if you try these Funfetti cookies. I’d love to hear how they turn out!