Funfetti Cookies

Classic Funfetti Cookies are sugar cookies that are soft and chewy with a buttery vanilla flavor, sugar cookie texture, and loads of bright-colored festive rainbow sprinkles. These kid-friendly cookies are perfect for birthday parties, holiday shindigs, and any other time a celebration is in order. These cookies are made with 10 simple ingredients and are easy enough for even the novice cook.

How to make funfetti cookies

First, in a medium bowl, whisk together the flour, cream of tartar, baking powder, baking soda, and salt. Then using a stand mixer with the paddle attachment or a hand mixer on medium speed, beat the butter and sugar together until light and fluffy. Reduce the speed to low and add the eggs one at a time, mixing just until incorporated. Add the vanilla extract and mix just until incorporated. Add the dry ingredients in several increments mixing just until combined.  Scrape down the sides of the bowl and beaters as needed. Add the sprinkles and mix just until incorporated.

Roll the batter into 1-inch balls and place the cookie dough balls on a parchment-covered baking pan. Chill for 30 minutes. Bake for 11-13 minutes or until light golden brown on the edges. Cool for 5 minutes before carefully removing to a cookie cooling rack.

Helpful recipe tips for sprinkle cookies

• Soften the butter at room temperature until slight pressure leaves an indentation.
• Cream the sugar and butter until light and fluffy.  A stand mixer at level 4 will take about 3 minutes.
• Warm the eggs to room temperature. This will take about 30-40 minutes.
• Cover your baking sheets with parchment paper or silicone baking mats.  They help the cookies bake evenly, brown better, and lift off the cookie sheet without breaking.
• Pro-Tip – Make the first batch a test run.  Bake one or two cookies. This allows you to ensure the dough will not spread too much and test the baking time. If the cookies spread too much, cover the bowl and refrigerate for 30 minutes or so.
• Allow the cookies to cool for 5 minutes before transferring them to a wire rack to cool completely.
• Store completely cooled cookies on the counter in an airtight container for up to 4 days or freeze them in a freezer-safe container for up to 2 months. 

How to freeze funfetti cookies

To freeze these cookies after baking first, completely cool them. Then place them on a parchment-covered baking sheet without the cookies touching each other. Place the baking sheet in the freezer. Once the cookies have frozen, add them to a freezer bag or sturdy freezer container. Whenever you have an urge for a little fun, remove the number of cookies you want and thaw them on the counter.

If you like to have freshly baked funfetti cookies whenever you want them, prepare the dough and, using a 1 1/2 tablespoon cookie scoop, roll the cookie dough into balls. Place the dough balls on a parchment-covered baking sheet with a little space between them, so they don’t freeze together. Put the sheet on a level surface in the freezer. Once fully frozen, transfer the frozen dough balls to a freezer zipper bag or freezer container and freeze for up to 2 months.

Anytime you want fresh baked confetti cookies, take out the number of frozen cookie dough balls you would like to bake and place them on a parchment-covered baking sheet with a couple of inches between them. Let them thaw a little while preheating the oven to 350 degrees. Then bake for 11-13 minutes or until lightly browned. Let the cookies cool for 5 minutes before moving them to wire racks.

More cookie recipes to try

Funfetti Cookies

The party is on with these soft and chewy Birthday Cake Cookies with the fresh taste of butter and vanilla made with ten simple ingredients. Bake some up for National Cookie Day. 

5 from 10 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 13 minutes minutes

Servings: 30 cookies

Calories: 155kcal

Author: Beth Pierce

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon cream of tartar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter softened to room temperature
• 1 ½ cups granulated sugar
• 2 large eggs at room temperature
• 1 ½ teaspoons vanilla extract
• ½ cup sprinkles jimmies, or nonpareils plus more for topping

Instructions

• In a medium bowl, whisk together the flour, cream of tartar, baking powder, baking soda, and salt. 
• Using a stand mixer or hand mixer on medium speed, beat the butter and sugar together until light and fluffy. Reduce the speed to low and add the eggs one at a time, mixing just until incorporated. Add the vanilla extract and mix just until incorporated. Add the dry ingredients in several increments mixing just until combined. Scrap down the bowl and beaters as needed. Add the sprinkles and mix just until incorporated.
• Roll the dough into 1-inch balls and place on parchment-covered baking sheets. Refrigerate for 30 minutes. 
• Bake at 350 degrees for 11-13 minutes or until lightly browned on the edges. Cool for 5 minutes before carefully removing to cookie cooling racks. 

Notes

• Soften the butter at room temperature until slight pressure leaves an indentation.
• Cream the sugar and butter until light and fluffy.  A stand mixer at level 4 will take about 3 minutes.
• Warm the eggs to room temperature. This will take about 30-40 minutes.
• Cover your baking sheets with parchment paper or silicone baking mats.  They help the cookies bake evenly, brown better, and lift off the cookie sheet without breaking.
• Pro-Tip – Make the first batch a test run.  Bake one or two cookies. This allows you to ensure the dough will not spread too much and test the baking time. If the cookies spread too much, cover the bowl and refrigerate for 30 minutes or so.
• Allow the cookies to cool for 5 minutes before transferring them to a wire rack to cool completely.
• Store completely cooled cookies on the counter in an airtight container for up to 4 days or freeze them in a freezer-safe container for up to 2 months. 

Nutrition

Calories: 155kcal | Carbohydrates: 22g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 77mg | Potassium: 36mg | Fiber: 0.3g | Sugar: 12g | Vitamin A: 205IU | Calcium: 13mg | Iron: 1mg

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