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Funfetti Cookies

Classic Funfetti Celebration Cookies

These soft, thick, and chewy cookies are bursting with colorful rainbow sprinkles, delivering the nostalgic flavor of funfetti cake in a perfect, comforting cookie form. Perfect for parties and celebrations!
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 57 minutes
Servings: 28 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2 ¼ cups All-Purpose Flour (270g)
  • 1 teaspoon Baking Soda
  • ½ teaspoon Salt
Wet Ingredients
  • 1 cup Unsalted Butter (2 sticks or 227g), softened to room temperature
  • ¾ cup Granulated Sugar (150g)
  • ¾ cup Packed Light Brown Sugar (165g)
  • 2 large Eggs room temperature
  • 1 Tablespoon Vanilla Extract (or clear vanilla for true cake flavor)
  • 3 Tablespoons Milk whole milk recommended
Mix-Ins
  • ½ cup Rainbow Jimmie Sprinkles (100g) (Jimmies prevent color bleed)

Equipment

  • Stand Mixer or Hand Mixer
  • Baking Sheets
  • Wire Cooling Rack
  • Medium Cookie Scoop (1.5-2 Tbsp)

Method
 

Step 1: Prepare and Combine Dry Ingredients
  1. Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.
  2. In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set the bowl aside.
Step 2: Cream Butter and Sugars
  1. In the bowl of a stand mixer fitted with the paddle attachment (or use a large mixing bowl with a hand mixer), beat the softened butter, granulated sugar, and light brown sugar together on medium speed.
  2. Continue beating until the mixture is light, fluffy, and noticeably paler in color, which should take approximately 3 to 4 minutes. Stop and scrape down the sides of the bowl as needed.
Step 3: Add Wet Ingredients
  1. Add the eggs one at a time, beating well after each addition until the yolk is fully incorporated into the mixture.
  2. Add the vanilla extract and the milk. Beat on low speed until just combined. Be careful not to overmix at this stage.
Step 4: Combine Wet and Dry Mixtures
  1. Gradually add the reserved dry ingredient mixture to the wet ingredients. Mix on low speed, pausing often to scrape down the sides, until the dough is just combined and no streaks of flour remain.
  2. Do not overmix the dough, as this develops gluten and can result in tough cookies.
Step 5: Incorporate the Sprinkles
  1. Gently fold the rainbow jimmie sprinkles into the cookie dough using a rubber spatula. Mix only until the sprinkles are evenly distributed throughout the dough.
Step 6: Chill the Dough (Recommended)
  1. For thicker cookies that spread less, cover the bowl and chill the dough in the refrigerator for 30 minutes. If you are in a rush, you may skip this step, but the cookies will spread more.
Step 7: Scoop and Bake
  1. Use a medium cookie scoop (about 1.5 to 2 tablespoons) to portion the dough. Roll the portions into uniform balls and place them 2 inches apart on the prepared baking sheets.
  2. Bake for 9 to 12 minutes, or until the edges are lightly golden brown and the centers are still slightly soft and puffy. Do not overbake.
Step 8: Cool
  1. Remove the sheets from the oven and let the cookies cool on the baking sheet for 5 minutes. The cookies will continue to set during this time.
  2. Transfer the cookies to a wire rack to cool completely before serving or storing.

Notes

Always use jimmie-style sprinkles (the cylindrical ones) rather than nonpareils (the tiny balls). Nonpareils are prone to dissolving and bleeding color into the dough during mixing and baking. If you skip the chilling step, reduce the oven temperature slightly to 325°F (160°C) to help mitigate spreading.