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Funfetti Cookies

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3 from 1 vote

Funfetti Cookies – Soft, chewy cookies packed with colourful rainbow sprinkles and delicious buttery vanilla flavour. An easy, fun treat that’s perfect for birthdays and celebrations!

Who doesn’t love a cookie filled with colourful sprinkles? These Funfetti Cookies are wonderfully soft and chewy, with slightly crisp edges, rich buttery vanilla flavour, and plenty of rainbow sprinkles in every bite. They’re just as delicious as they are pretty!

These cheerful little cookies are incredibly easy to make with simple ingredients, and they’re ready in just 30 minutes. There’s no need to chill the dough, making them perfect for a quick afternoon bake, birthday parties, or whenever you’re in the mood for something sweet and colourful. They’re sure to brighten up any occasion!

Looking for more delicious sprinkle-filled treats? Try my Baked Funfetti Doughnuts, Valentine’s Chocolate Bark, or Funfetti Cupcakes.

Happy baking,

Marsha x

Simply Bake

Funfetti Cookies

Soft, chewy cookies packed with colourful rainbow sprinkles and delicious buttery vanilla flavour. An easy, fun treat that's perfect for birthdays and celebrations!
Author: Marsha
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yields: 16 cookies

Ingredients

  • 2 ½ cups (312g) plain/all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 tablespoon cornflour/cornstarch
  • ¼ teaspoon salt
  • ½ cup (115g) unsalted butter, partially melted
  • ¾ cup (150g) light brown sugar
  • 1 large egg + 1 large egg yolk
  • 2 teaspoons vanilla extract
  • ½ cup (80g) rainbow sprinkles

Instructions

  • Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper or a silicone mat. Set aside.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, cornflour, and salt. Set aside.
  • In a separate large bowl, whisk together the butter and sugar. Add the egg, egg yolk and vanilla, and whisk until combined.
  • Add the dry ingredients and mix until just combined. Fold in the sprinkles.
  • Roll the dough into 1.25-oz/37g balls (or use a medium cookie scoop), and place onto the prepared baking tray. Bake for 10 minutes.
  • Allow to cool on the baking tray for 5 – 10 minutes before transferring them to a wire rack to cool completely.

Recipe Notes

Storage: Cookies stay fresh kept in an airtight container at room temperature for up to 1 week.
Make ahead: Cookie dough balls can be kept in the fridge for up to 2 – 3 days, or frozen for up to 3 months. Bake straight from frozen.

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One Comment

  1. A basic recipe that is just ok and produces cookies that don’t have the chewiness I was hoping for. Followed all steps and ingredients as listed.