These Funfetti Cookies are pure happiness in cookie form with colorful fun baked into every bite! With tender, chewy centers, lightly golden edges, and plenty of sprinkles throughout, these cookies strike the perfect balance of soft and sweet. Make a batch for parties, gifting, or anytime you need a fun, festive treat that everyone will love.

Satisfy your cookie cravings with these favorites: Chewy Chocolate Chip Cookies, Creamsicle Cookies and these Lemon Cookies!

Overhead shot of sprinkle cookies spaced out on white surface with jimmies scattered about.

Funfetti Cookie Recipe

Funfetti cookies are the kind of treat that instantly makes any day feel a little more special. Soft in the center with lightly golden edges, these cookies are rolled in sugar for a delicate crunch and filled with colorful jimmies in every bite. They’re simple enough for everyday baking but festive enough for birthdays, holidays and celebrations of any kind.

What sets this recipe apart is the flavor and texture. A combination of vanilla and almond extract gives these cookies that nostalgic bakery-style taste, while the addition of an extra egg yolk keeps them rich and tender. After a quick chill, the dough bakes up beautifully with chewy, soft centers and slightly crisp edges. Party perfect cookies every time!

Looking for a shortcut cookies? Try my Funfetti Cake Mix Cookies!

Overhead shot of funfetti cookie dough balls on baking sheet ready to be baked.

Why You’ll Love This Recipe

These Sprinkle Cookies are a go-to cookie recipe you’ll find yourself making again and again. They’re reliable, easy to customize and always a hit with both kids and adults.

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Soft and Chewy: The extra egg yolk and cornstarch help create a soft, bakery-style texture that keeps these cookies tender for days.
Perfectly Sweet: Rolling the dough in granulated sugar adds a light crunch that balances the soft center.
Fun and Festive: Colorful jimmies make these cookies ideal for holidays, birthdays and themed celebrations. Use the colors that work best for the occasion.
Make-Ahead Friendly: The dough can be chilled overnight or frozen for later baking.

Wide shot of cookies cut in half and stacked. These cookies are sitting on even more sprinkle cookies.

What You’ll Need

If you’re looking for a go-to sugar cookie with a little extra personality, these Sprinkle Cookies deliver. The combination of vanilla and almond extract gives them irresistible flavor, while the sugar-coated exterior adds just the right touch of texture. They bake up beautifully every time and are guaranteed to brighten any dessert table.

Ingredients	The Role It Plays In This Recipe
2 ⅔ cups all-purpose flour	Provides structure and stability.
1 tablespoon cornstarch	Softens the texture and helps create a tender crumb.
1 ½ tsps baking powder	Adds lift for a slightly thicker cookie.
1 teaspoon fine sea salt	Balances the sweetness and enhances flavor.
½ teaspoon baking soda	Encourages gentle spread and promotes browning.
1 cup unsalted butter	Adds richness and creates that classic buttery base.
1 ¼ cups granulated sugar	Sweetens the dough and contributes to crisp edges.
¼ cup light brown sugar	Adds moisture and a subtle depth of flavor.
1 large egg + 1 egg yolk	The whole egg binds everything together, while the extra yolk adds richness and chewiness.
1 ½ tsps vanilla extract	Provides classic sugar cookie flavor. Clear vanilla can help maintain a lighter color.
½ tsp almond extract	Adds a subtle bakery-style flavor that elevates the cookies. I love almond extract in any sugar cookie recipe!
½ cup jimmies sprinkles	Brings the fun!
½ cup granulated sugar	For rolling the cookie dough balls, creates a delicate crunch on the exterior.

Overhead shot of sprinkle cookie ingredients measured into small bowls and labeled.

How To Make Funfetti Cookies

These cookies come together quickly and use simple pantry staples. The key steps are properly creaming the butter and sugar, chilling the dough, and baking just until the centers remain soft.

Prepare the Cookie Dough

Whisk together all-purpose flour, cornstarch, baking powder, salt, and baking soda.
Combine butter, granulated sugar and light brown sugar in mixing bowl.
Beat on medium speed for 3 to 4 minutes until light and fluffy.
Add in the egg, egg yolk, vanilla extract and almond extract.
Continue mixing until incorporated.
Add in the dry ingredients a half cup at a time until you no longer see any white streaks.
Lastly, add in the jimmies sprinkles. Mix until fully combined.
Scoop with #40 scoop (two tablespoons) and place in the refrigerator to chill for 2 hours or overnight.

Baking the Cookies

Roll the cookie dough into a ball in your hand and then roll it in the granulated sugar.
Place on the prepared baking sheet.
Bake the cookies for 11-13 minutes until the edges are just slightly turning a light golden brown but the centers are still soft.

Eleven image graphic showing how to make funfetti cookies step by step. Text overlay at top of image.

Storage Information

Room Temperature: The cookies should be stored in an airtight container, and they should last up to 5 days.
Make Ahead: Dough balls can be chilled overnight (and up to 72 hours) before baking.
Freezing Dough: Freeze scooped dough balls on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. Bake directly from frozen, adding 1–2 minutes to the baking time.
Freezing Baked Cookies: Freeze fully cooled cookies in an airtight container for up to 2 months.

Funfetti cookies recipe baked and cooling on wire rack.

Variations To Try

Swap sprinkle colors to match Christmas, Valentine’s Day, Easter, or patriotic themes.
Replace with mini chocolate chips for a tasty chocolate version.
Add ½ teaspoon lemon zest or orange zest for a citrus twist.
Slightly increase almond extract if you prefer a stronger bakery-style taste.
Use a 1:1 gluten-free flour substitute designed for baking.

Do I really need to chill the dough?

Yes. Chilling helps control spread and enhances flavor. It also allows the flour to properly hydrate.

Can I skip the almond extract?

You can. The cookies will still be delicious, but the almond extract adds that classic bakery-style flavor.

Why are my cookies spreading?

This is usually due to warm dough or under-creamed butter and sugar. Make sure the dough is thoroughly chilled before baking.

Can I make smaller cookies?

Absolutely. Use a smaller scoop and reduce the baking time by 1–2 minutes.

Sprinkle cookies on gold baking sheet with small bowl of jimmies sitting next to the cookies.

Trish’s Tips

Make sure that you are using jimmies sprinkles in the cookie dough and not nonpareil sprinkles. You want to avoid having the sprinkles bleed their color, and nonpareil sprinkles tend to do that. As an additional measure to prevent bleeding, before I start making my cookie dough, I like to measure out the jimmies sprinkles I will be using, and I put them in a plastic baggie in the freezer to keep them cold. Freezing the jimmies for a short while helps to prevent any bleeding when they are mixed into the cookie dough.
Use clear vanilla extract for a lighter cookie color. You can substitute for vanilla bean paste in equal parts. I do not recommend using bourbon vanilla bean paste because of how it alters the flavor of the recipe.
Be sure to not overbake the cookies, they continue to bake and set up as they are cooling on the cookie sheet.
You can use silicone baking mats if you don’t have parchment paper.
Prior to putting the cookies in the oven I like to add one more sprinkling of granulated sugar on top of the cookie dough. This gives the cookies a little extra chewiness on the outside when they bake up while still remaining soft on the inside.

Single funfetti cookie with bite out of it sitting in front of glass of milk.

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Funfetti Cookies

These Funfetti Cookies are pure happiness in cookie form with colorful fun baked into every bite! With tender, chewy centers, lightly golden edges, and plenty of sprinkles throughout, these cookies strike the perfect balance of soft and sweet. Make a batch for parties, gifting, or anytime you need a fun, festive treat that everyone will love.

Course Dessert

Cuisine American

Keyword funfetti cookie recipe, funfetti cookies, sprinkle cookie recipe, sprinkle cookies, sprinkle sugar cookies

Prep Time 15

Cook Time 12

Chill Time 2

Total Time 2 27

Servings

Calories 191kcal

Author Trish – Mom On Timeout

Ingredients

2 ⅔ cups all-purpose flour 340 g
1 tablespoon cornstarch
1 ½ teaspoons baking powder
1 teaspoon fine sea salt
½ teaspoon baking soda
1 cup unsalted butter room temperature
1 ¼ cups granulated sugar 250 g
¼ cup light brown sugar firmly packed, 50 g
1 large egg room temperature
1 large egg yolk room temperature
1 ½ teaspoons vanilla extract use clear vanilla extract for slightly lighter cookies
½ teaspoon almond extract
½ cup jimmies sprinkles
½ cup granulated sugar for rolling the cookie dough balls

Instructions

Prepare the Cookie Dough

Whisk together all-purpose flour, cornstarch, baking powder, salt, and baking soda in a medium mixing bowl. Set aside.
2 ⅔ cups all-purpose flour, 1 tablespoon cornstarch, 1 ½ teaspoons baking powder, 1 teaspoon fine sea salt, ½ teaspoon baking soda
In a large mixing bowl using a hand mixer or in the bowl of a stand mixer, beat the butter, granulated sugar and light brown sugar together on medium speed for 3 to 4 minutes, scraping down the sides and bottom of the bowl as needed. The mixture should be light and fluffy.
1 cup unsalted butter, 1 ¼ cups granulated sugar, ¼ cup light brown sugar
Reduce speed to low and add in the egg followed by the egg yolk, mixing until fully combined. Next, add in the vanilla extract and almond extract. Continue mixing until everything is incorporated, scraping down the sides and bottom of the bowl as needed.
1 large egg, 1 large egg yolk, 1 ½ teaspoons vanilla extract, ½ teaspoon almond extract
With the mixer still on low speed, add in the dry ingredients a half cup at a time, scraping down the sides and bottom of the bowl as needed. Continue mixing until you no longer see any white streaks from the flour. Lastly, add in the jimmies sprinkles and mix until fully combined.
½ cup jimmies sprinkles
Line a baking sheet or lidded container with parchment paper or silicone baking mat.
Scoop cookie dough with #40 scoop (two tablespoons). I like to scoop “heaping” scoops with the #40 scoop. My preference is for larger sugar cookies, but if you would prefer smaller cookies, you can adjust the size of your scoop. Place each cookie dough ball on the prepared baking sheet. When you have finished scooping all the cookie dough, place the cookie sheet in the refrigerator to chill for 2 hours or overnight.

Baking the Cookies

Remove the cookie dough balls from the refrigerator. Preheat the oven to 350°F and make sure that your oven rack is placed in the center of your oven. Line a large baking sheet with parchment paper. Place granulated sugar in a shallow bowl.
½ cup granulated sugar
Roll the cookie dough into a ball in your hand and then roll it in the granulated sugar and then place it on the prepared baking sheet. You are only going to bake 5-6 cookie dough balls on the cookie sheet at one time. (Return remaining cookie dough balls to the refrigerator.) I don’t recommend baking more than 6 cookies at once so that your cookies have more room “to breathe” and they can bake more evenly.
Bake the cookies for 11-13 minutes until the edges are just slightly turning a light golden brown but the centers are still soft. When the cookies have finished baking, if the edges of the cookies have spread out, use a small rubber spatula to gently bring the edges of the cookies inward. Or, you can use a large glass or a round biscuit cutter to swirl around the outer edges of the cookie to bring it back to its round shape. These cookies bake up pretty perfectly every time though.
Place the cookie sheet on a wire rack to cool for 5 minutes, and then remove the cookies from the cookie sheet and place them on a wire rack to cool to room temperature. As an optional garnish, while the cookies are cooling you can sprinkle them lightly with flaky sea salt.

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Notes

Storage Information

Room Temperature: The cookies should be stored in an airtight container, and they should last up to 5 days.
Make Ahead: Dough balls can be chilled overnight (and up to 72 hours) before baking.
Freezing Dough: Freeze scooped dough balls on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. Bake directly from frozen, adding 1–2 minutes to the baking time.
Freezing Baked Cookies: Freeze fully cooled cookies in an airtight container for up to 2 months.