Whip up some homemade confetti cookies from scratch that are perfect for birthdays, Easter, Valentine’s Day, or whenever you’re in the mood for a fun recipe with a burst of color! This easy funfetti cookie recipe is not only delicious but also straightforward, using simple ingredients likely sitting in your kitchen cabinet.
These chewy funfetti cookies, filled with rainbow sprinkles and a hint of pure vanilla extract, promise a delicious treat for any special occasion or bake sale.
The next time you crave a chewy treat, try these easy funfetti cookies, where rainbow jimmies meet soft sugar cookies. It’s the perfect magical dessert!
Colorful Confetti Cookies Recipe
These cookies bring happy colors, perfect for spring or anytime you want a tasty treat.
Here’s what you need to make this chewy sugar cookies recipe. The measurements are in the recipe card below.
- Unsalted butter
- Vanilla extract
- Baking powder
- Corn starch
- Baking soda
- Rainbow jimmies
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 cookie 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!
Kitchen Supplies Needed
To whip up these delicious funfetti sugar cookies, you’ll need a few basic kitchen tools:
- Various sizes of measuring cups and spoons
- Mixing bowls in different sizes
- An electric mixer for easy mixing
- A spatula to scrape the bowl
- Cookie sheets for baking
- Parchment paper to line the cookie sheets
Funfetti Cookies Recipe Notes and FAQ
Important Recipe Notes
- Before adding them to your cookie dough, give your sprinkles a quick taste test. Since these sprinkle cookies have lots of them, it’s crucial to use ones that taste good.
- These funfetti cookies are soft baked. For the best texture, store them flat.
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 confetti 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.
Can I freeze the unbaked dough of these homemade funfetti cookies?
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 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.
What to Serve With the Cookies
Love confetti and funfetti? Try these easy and fun party desserts:
- Cake Batter Popsicles: Like eating cake batter but frozen. Perfect for hot days.
- Birthday Cake Ice Cream: Creamy ice cream with cake mix and colorful sprinkles.
- Keto Confetti Mug Cake: A quick, low-carb cake you can find on my other site. Great for a single serving.
- Birthday Cake Trifle: Layers of cake, pudding, whipped cream, and sprinkles. Big enough for a crowd.
- Funfetti Bark Candy: White chocolate and sprinkles, easy to make with kids.
- ½ cup (115 grams) unsalted butter, softened
- 1 cup (200 grams) granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 ½ cups (220 grams) all-purpose flour
- 1 ½ teaspoon baking powder
- 1 teaspoon corn starch
- ½ teaspoon baking soda
- 1/8 teaspoon salt
- ¾ cup rainbow sprinkles
- In a large mixing bowl, beat together the butter and granulated sugar until creamy (about 2-3 minutes).
- Add in the egg and vanilla extract. Beat in until fully mixed.
- In a separate bowl, whisk together the flour, baking powder, corn starch, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and beat just until combined, but be careful not to over-mix.
- Remove 3 tablespoons of the rainbow sprinkles and set aside for now. Stir in the remaining rainbow sprinkles.
- Line two baking sheets with parchment paper.
- Using a 2-tablespoon sized measuring spoon, scoop cookies. Shape cookies into round balls. Place the cookies close together on the baking sheet to fit into the freezer.
- Using the remaining 3 tablespoons of rainbow sprinkles, press sprinkles into the top of each raw cookie ball.
- Place baking sheet in freezer for 15 minutes before baking. It’s important to bake the cookies from frozen, so they don’t spread too much during baking.
- Preheat oven to 350 degrees F.
- On parchment paper lined baking sheets, place cookies about two inches apart.
- Bake cookies for 10-12 minutes from a frozen state. Cookies are done once edges are slightly golden but top of cookies still look wet. If baking both trays at the same time, you may need to add an additional 2 minutes of baking time. Let cookies cool on baking sheet for about 10 minutes before moving.
- Store cookies in a sealable container for up to two weeks at room temperature.** I’d recommend eating them within a week though or freezing them to enjoy later.
Taste your sprinkles before using them. Due to the amount of sprinkles used in this recipe, they will affect the flavor of the cookies.
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Amount Per Serving: Calories: 65Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 8mgSodium: 72mgCarbohydrates: 10gFiber: 0gSugar: 3gProtein: 1g
Nutrition facts are an estimate only.
This recipe was originally published on January 5, 2022.
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