There’s just something about funfetti cookies that screams celebration. They’re cheerful, colorful, and nostalgic all at once—like funfetti birthday cake wrapped up in a cookie. This funfetti cookie recipe starts with my master chocolate chip cookie dough, but I tweaked a few things to give them that classic sprinkle cookies vibe with loads of rainbow sprinkles.
My son Ezra is a HUGE funfetti cake fan (mostly the cake batter but still). The other day, I was making my chocolate chip cookie dough, and he asked if we could turn it into funfetti cookie dough. I thought, "why not?" We started with my tried-and-true base, switched out a few dry ingredients based on the texture we wanted, and boom—easy funfetti cookies were born!
Watch the video below to see him make these homemade funfetti cookies.
Table of contents
Ingredients Breakdown
Let’s talk through what makes these cookies work (and why they’re one of my favorite cookie recipes):
- Unsalted butter: Start with softened, room temperature butter—it’s key for creaming with sugar and gives that melt-in-your-mouth base. For best results, don’t use melted butter unless the recipe calls for it.
- Sugar: I used all white sugar here instead of my usual brown sugar + white combo. It makes the edges crisp and gives the cookies a lighter, more classic sugar cookie flavor and color that pairs perfectly with sprinkles.
- Eggs: Just like the master dough, two large eggs bind everything together and keep the texture tender. Pro tip: don’t use cold eggs—bring them to room temp so they mix smoothly with your wet ingredients.
- All-purpose flour: Perfect for structure without heaviness.
- Baking Powder: A teaspoon is enough to give them that soft, cake-like lift without the chewiness you’d get from baking soda.
- Rainbow Sprinkles: The star of the show. I used a full measuring cup of rainbow sprinkles (aka rainbow jimmies). Pro tip: always use jimmies (the long kind) instead of nonpareils—the tiny balls tend to bleed into the dough.
Tips for Sprinkle Success
- Chill the dough for at least a half hour so the sprinkles don’t melt too quickly in the oven. This gives you those perfectly fat, fluffy, chewy centers in your cookies.
- Use a large cookie scoop to portion the dough into even cookie dough balls—that way you get round, bakery-style confetti cookies every time.
- Press a few colorful sprinkles right on top before baking for that golden brown bakery look.
- Don’t overbake—pull them when the edges of the cookies are just set and the centers look slightly underdone. They’ll finish on the sheet pan as they cool.
Step-by-Step Instructions
This was Ezra's first time making his own recipe, and I think he did a great job!
- In the bowl of a stand mixer with a paddle attachment (or use a hand mixer), cream together the softened butter and sugar until light and fluffy.
- Mix in one egg until fully incorporated.
- Add in the second egg and mix until incorporated.
- Add in the flour, salt, and baking powder, stirring until just combined with a rubber spatula.
- Mix in your full cup of rainbow sprinkles until just combined.
- Scoop the dough into large cookie dough balls (3" cookie scoop) and place them on a parchment paper-lined baking sheet.
- Chill the dough for at least 30 minutes.
- Bake at 350°F for 10–12 minutes, or until the cookies are golden brown at the edges but still soft in the middle. If needed, add an extra minute of bake time for larger cookies.
- Let them cool on the sheet pan for 5 minutes before transferring them to a wire rack or cooling rack. They’ll firm up as they cool.
Final Thoughts
These chewy funfetti cookies are basically joy in cookie form. They’re soft in the center, crisp at the edges, and full of confetti sprinkles. Whether you’re baking for a birthday party, baby shower, the Christmas season (hello, funfetti Christmas cookies), or just a random Tuesday, they’re the best way to bring a little celebration to your kitchen.
Ezra already says they’re his favorite cookies—and honestly, I might have to agree.
Frequently Asked Questions
Yes, but the texture and flavor will change. Brown sugar will make them chewier and give them a caramel note.
Stick to rainbow jimmies—they hold their shape and color without bleeding into the dough.
Absolutely. Scoop the dough into balls, freeze on a tray, then transfer to a zip bag. Bake straight from frozen, adding 1–2 extra minutes to the bake time.
Yes! This recipe scales beautifully, so go ahead and make a big batch if you’re baking for a party.
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Recipe
Equipment
- 1 3" cookie scoop
Ingredients
Funfetti Cookies
- 1 cup unsalted butter softened but not melted
- 1 ½ cups light brown sugar packed
- 2 ¼ cup all-purpose flour spooned into the cup then leveled
- ½ teaspoon salt
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 1 cup rainbow spinkles jimmies
Instructions
- Preheat your oven to 375ºF and line two large cookie sheets with parchment paper (not wax paper)
- Add softened butter to the bowl of your stand mixer with the whisk attachment and cream until smooth
- Add in your sugar and whisk on low until light and fluffy (about 2 minutes)
- Add in your eggs one at a time, letting each mix in fully before adding the next
- Add in your vanilla, salt, and baking powder
- Add in your flour and rainbow sprinkles and mix until just combined
- Scoop onto your cookie sheet using a 3" cookie scoop or about four Tablespoons of dough per cookie.
- Chill the cookie dough balls for 30 minutes.
- Bake the cookies for 6 minutes, rotate the pan then bake for another 5-6 minutes or until the center is no longer shiny. Do not over-bake.
- Cookies will be soft at first but will harden as they cool.
Video
Notes
- Use room temperature eggs for less spreading
- Chill your scooped cookies for 30 minutes before baking
- Use a large cookie scoop for the perfect soft centers
- Use a small cookie scoop for small cookies that are perfect for packing in lunches or for big birthday parties
