Homemade funfetti cookies from scratch are excellent for birthdays, Easter, Valentine’s Day, or anytime you want a colorful and delicious cookie. This easy cookie recipe calls for simple ingredients that you may already have in your cabinet.
The next time you crave a soft and chewy cookie, make these easy funfetti cookies. Rainbow sprinkles in a sugar cookie — what else can you ask for in a magical dessert?!
Colorful Confetti Cookies Recipe
You know we are all about rainbow desserts over here, so these sugar cookies with rainbow sprinkles fit right in. In fact, they would look perfect sitting next to unicorn poke cake and rainbow popcorn on the dessert table at a unicorn themed party!
The happy colors are excellent for spring. No event needed, just whip some up the next time you want something tasty.
Funfetti Cookies Ingredients
Here’s what you need to make this recipe. The measurements are in the recipe card below.
- Unsalted butter
- Vanilla extract
- Baking powder
- Corn starch
- Baking soda
- Rainbow sprinkles
Funfetti Sugar Cookies Directions
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 baking 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!
Important Recipe Notes
- Taste your sprinkles before you use them in the cookies. Not all sprinkles taste that great, and a poor tasting sprinkle can ruin cookies like this that have a lot of them.
- These funfetti cookies are soft baked, so it’s best to lay them flat to store.
Funfetti Cookies Recipe Notes and FAQ
What supplies do I need to make this recipe?
To make these funfetti cookies, you will need the following supplies:
- measuring cups and spoons of various sizes
- mixing bowls of various sizes
- electric mixer
- baking sheets
- parchment paper
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 funfetti 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 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 funfetti cookie 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.
- 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.
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