Funfetti Cookies

Delicious white sugar cookies that are soft, chewy, and buttery-filled with festive confetti sprinkles. These crackley cookies bake up in no time and are a great treat for adults and kids alike! Serve fresh and warm as an indulgent dessert, or freeze for later as a quick thaw-and-eat treat.

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Why You Will Love This Recipe

• These are homemade cookies from scratch, no cake mix or added fillers.
• Super chewy and soft with crackly edges, perfect for dipping in a cold glass of milk.
• These cookies are filled with fun colorful sprinkles, perfect for the kid in all of us.
• Can be served fresh and warm, or frozen for later.

Try my Cookie in a Mug!

About this Recipe

Funfetti sugar cookies are a soft homemade vanilla cookie with fun festive colorful sprinkles. Every bite is a celebration of gooey delicious cookie. The buttery center and crispy edges are the perfect combination. With just 9 simple ingredients, you can make a delicious funfetti sugar cookie you can be proud of!

Funfetti Cookie Variations

These cookies are already a sweet indulgent treat on their own, but if you are looking to add some variety to your cookies try adding some of these great additions.

• Chocolate chunks
• Macadamia nuts
• Coconut
• White Chocolate
• Caramel
• Butterscotch

You can also use these cookies to make a delicious birthday cake themed ice cream cookie sandwich, or use as cookie chunks in an ice cream sundae.

Funfetti Cookie Pro Tips

• Take your time creaming the butter and sugar together. Many will only beat them for 30-60 seconds, but to properly cream them together you need to mix them for at least 3 minutes.
• Make sure the ingredients are at room temperature before starting. To warm up the egg, try placing the uncracked egg in a bowl of warm water for 5-10 minutes.
• Use a light colored cookie sheet to avoid over browning the cookies, Darker cookie sheets tend to burn the bottom of the cookie before they are properly baked.
• Don’t over mix the dough. Aside from the butter sugar and egg mixture, you can mix the rest by hand to avoid overmixing the dough. Overmixing will result in a tough cookie.
• Pull the cookie out of the oven when they are still quite soft. They will firm up as they cool.
• Letting the cookie rest on the baking sheet for a few minutes before moving them to a baking rack will let them finish cooking.

Storage and Freezing Instructions

Store leftover cookies sealed in an airtight container for up to 5 days.

These cookies can be frozen before or after they are baked!

To freeze cookie dough – Scoop the cookie dough onto a parchment-lined baking sheet with a cookie scoop. Place the baking sheet in the freezer for 3-4 hours until the dough has frozen solid. Transfer to a resealable freezer bag and freeze for up to 3 months.

To Freeze baked cookies – Cool the cookies completely. Wrap the cookies tightly in plastic wrap or tin foil and place in a freezer bag. Freeze for up to 2 months, thaw in the fridge until soft.

Try my Thumbprint Cookies!

FAQs

Funfetti Cookies

Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 25 minutes minutes

Servings: 15 cookies

Delicious white sugar cookies that are soft, chewy, and buttery filled with festive confetti sprinkles. These crackley cookies bake up in no time and are a great treat for adults and kids alike!

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Ingredients 

• 3/4 cup 170 g unsalted butter, room temperature
• 3/4 cup 150 g plus 1 TBSP granulated sugar
• 1/2 cup 100 g light brown sugar, packed
• 1 large egg, room temperature
• 1 tsp vanilla, use clear vanilla extract if you have it
• 2 1/4 cups 280 g all-purpose flour, spooned and leveled
• 3/4 tsp baking soda
• 1/2 tsp cream of tartar
• 1/2 tsp kosher salt
• 1/3 cup rainbow sprinkles

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Instructions

• In a large bowl, cream together the butter, white sugar, and brown sugar with an electric mixer or stand mixer for 2-3 minutes until light and fluffy. Incorporate the egg and vanilla into the creamed but on low speed.
  
• In a medium bowl which together the flour, baking soda, cream of tartar, and salt until well combined.
  
• Add the dry ingredients to the bowl with the butter mixture and gently incorporate until a dough forms. Gently stir in the sprinkles.
  
• Scoop the dough onto a parchment lined baking sheet and space 2-3 inches apart. Chill in the fridge for at least 1 hour.
  
• Bake at 350°F for 9 to 11 minutes until the cookies are still soft in the middle and starting to crisp on the edges. Allow the cookie to cool on the baking sheet for 5 minutes before transferring to a cooling rack.
  
• Enjoy!
  

Nutrition

Calories: 236kcal | Carbohydrates: 35g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 35mg | Sodium: 140mg | Potassium: 54mg | Fiber: 1g | Sugar: 20g | Vitamin A: 299IU | Calcium: 13mg | Iron: 1mg