Funfetti Cookies


Funfetti! What comes to mind when you hear that word? For me, I think of many of my childhood birthday parties and special occasions.  I always loved when my mom would whip up a Funfetti cake, they were fun, fluffy and absolutely delicious! But nowadays it doesn’t have to be a birthday to enjoy Funfetti – in fact, it doesn’t even have to be a cake!

These made from scratch festive cookies taste just like the classic boxed recipe! They’re perfect for special occasions or a random Wednesday afternoon. ;)

You want to make sure that you use multi-colored ”jimmies” in these cookies. They keep their vibrant colors once baked, unlike some of the other types of sprinkles I have tried. So what are you waiting for? Grab some sprinkles and let’s get baking!

Funfetti Cookies

Sugar cookies exploding with colorful sprinkles.

Yield: 3 dozen cookies

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 25 minutes

Ingredients:

2 cups cake flour
2/3 all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 1/4 cups granulated sugar
1 large egg
2 teaspoons vanilla extract
1 teaspoon almond extract
1/2 cup plus 2 tablespoons rainbow jimmie sprinkles (the long thin sprinkles)

Directions:

Adjust the oven racks to the upper-and lower-middle positions and heat the oven to 375 degrees F. Line two baking sheets with parchment paper; set aside.
In a medium bowl, sift together the flours, baking soda, salt; set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar at medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the egg, vanilla extract and almond extract and beat at medium speed until combined, about 30 seconds. Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed. Fold in sprinkles.
Roll a heaping tablespoon of dough into a 1½-inch ball and place it on the prepared baking sheet. Repeat with the remaining dough, spacing the balls about 2 inches apart.
Bake the cookies, one sheet at a time, until the edges are set and cookies look cracked, 10 to 12 minutes, rotating the baking sheet halfway through baking. Cool the cookies on the baking sheets about 3 minutes; using a wide metal spatula, transfer the cookies to a wire rack and cool to room temperature.

Source: adapted from Fat Girl Trapped in a Skinny Body, originally adapted from Yammie's Noshery

One Year Ago: Pflaumenkuchen (Plum Cake) 

Two Years Ago: Beer Bread                           

12 Responses to “Funfetti Cookies”

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    1
    Regina — September 26, 2012 @ 2:18 pm

    Oh yes, anything with almond included is on top of my list! Sounds sweet! What a great cookie for a kid’s birthday!

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    2
    Laura Dembowski — September 26, 2012 @ 2:20 pm

    Funfetti Cookies are my favorite. I made the Momofuku ones a little while ago and they were one of the best things I’ve ever eaten. I can’t wait to make them again.

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    3
    Your Cookery Book — September 26, 2012 @ 2:56 pm

    Looks so beautiful. I bet it tastes great as well.

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    4
    Roxana | Roxana's Home Baking — September 26, 2012 @ 5:04 pm

    Since I started baking with my 2 year old, funfetti have a special place in out kitchen. She loves adding them to sweet treats!
    Will have to try your cookies soon!

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    5
    ChgoJohn — September 27, 2012 @ 2:21 am

    I love confetti-type baked goods. A party on a plate. Woohoo!

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    Living The Sweet Life — September 27, 2012 @ 10:19 am

    YUM!! I love funfetti cookies, and true to the name – - they are ALWAYS so much fun :)

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    sally @ sallys baking addiction — September 27, 2012 @ 10:21 am

    Christina! These cookies look SO soft. And chewy! I feel like they would melt in my mouth. I am a HUGE lover of sprinkles. All forms of them! The more funfetti, the BETTER! I’ve never baked with cake flour before, but I admire the consistency of the final product. They look SO thick and soft. Just perfect Christina!

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    Jennifer P — October 1, 2012 @ 5:02 pm

    Hello! These look delicious! i’ve been bookmarking different funfetti cookies for a while now. These and the cake batter cookies @ Sally’s Baking Addiction are at the top of my list to make! Do you think I can leave out and/or sub the almond extract with more vanilla? Can I leave it out entirely and just use the 2tsp of vanilla?

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    Michelle — October 3, 2012 @ 2:53 pm

    Thank you for this great recipe! I had made a similar recipe from the momofuku cookbook but these are much better. They came out in perfect circles just like the picture, didnt spread like the other ones and the taste is better, reminded me of shortbread. Thanks again!

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    10
    Maddy — February 15, 2013 @ 3:07 pm

    Mmmmmm, these cookies are delicious! Thank you for sharing. God bless.

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    Stephanie — March 9, 2013 @ 11:04 pm

    Made these today and I have to say, we looooved the results! They really taste like funfetti cake and are so soft and fluffy on the inside!

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    Tiffani — December 20, 2013 @ 3:16 pm

    I made these for a toddler play date and they were a hit with kids and moms! Everyone loved them. They still looked a little wet after 12 min so I kept them in 2 more. Mistake! They became a little chewier and a bit crisp. But, still extremely edible. 2 minutes less and they would be soft and perfect. Made them with Christmas colored sprinkles. So cute for holiday party.

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