Funfetti Cookies

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

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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.

Video

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.

Please see post above for more information, step-by-step process photos, recipe tips and frequently asked questions.

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