Frosted Funfetti Cookies – Soft, thick and chewy cookies loaded with sprinkles, topped with vanilla frosting, and even more sprinkles!

Frosted Funfetti Cookies

This is my favourite funfetti cookie recipe. They are soft, they are chewy, they are thick, they’re exploding with sprinkles, and they are actually pretty cookies!

Oh, and no chilling time, they are good to eat in under 30 minutes!

Funfetti Cookie dough balls on a baking tray lined with parchment paper.
Funfetti Cookies on a baking tray lined with parchment paper.

Ingredients for Frosted Funfetti Cookies:

  • unsalted butter
  • caster/granulated sugar
  • light brown sugar
  • large egg
  • vanilla extract
  • plain/all-purpose flour
  • baking powder
  • baking soda
  • cornflour/cornstarch
  • salt
  • sprinkles

For the frosting, you’ll need:

  • unsalted butter
  • icing/powdered sugar
  • heavy cream
  • vanilla extract
  • salt

And because Valentine’s Day is just around the corner, I went ahead a stuffed these cookies full of pretty heart sprinkles. These are just perfect for surprising your loved one with! This recipe makes 12 decent sized cookies, so that’s 6 cookies each!

I’m not saying eat them all on date night, but the cookies are there just in case 😉

These cookies are just fine one their own without the frosting, but personally, I love the extra sweetness. And who can say no to a delicious swirl of vanilla frosting on top of a funfetti cookie? Not me!

Frosted Funfetti Cookies
Frosted Funfetti Cookies
Frosted Funfetti Cookies

More cookie recipes to try next!

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Simply Bake

Frosted Funfetti Cookies

Soft, thick and chewy cookies loaded with sprinkles, topped with vanilla frosting, and even more sprinkles!
Author: Marsha
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yields: 12 cookies

Ingredients

For the Cookies

  • ½ cup (115g) unsalted butter
  • ½ cup (100g) caster/granulated sugar
  • ¼ cup (50g) light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups (250g) plain/all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon cornflour/cornstarch
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (80g) sprinkles

For the Frosting

  • 6 tablespoons (85g) unsalted butter, softened
  • 1 ¼ cups (156g) icing/powdered sugar
  • 2 tablespoons double/heavy cream
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon salt
  • Sprinkles, for topping

Instructions

For the Cookies

  • Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper, or a silicone mat. Set aside.
  • Whisk together the flour, baking powder, cornflour, baking soda, and salt. Set aside.
  • Microwave the butter for 40 seconds, to just barely melt it. Whisk in the sugars until combined. Add the egg, and vanilla, and mix until combined. Add the dry ingredients, and mix until just combined. Fold in the sprinkles.
  • Using a medium cookie scoop, scoop out 11 – 12 dough balls, then place on the prepared baking tray. Bake for 8 – 10 minutes. Allow to cool on the baking tray for 5 minutes before transferring to a wire rack to cool completely.

For the Frosting

  • Using a handheld or stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and creamy.
  • Add the icing sugar, heavy cream, vanilla extract, and salt. Beat on high speed for 3 minutes. Add more cream for a thinner frosting, or more icing sugar for a thicker frosting.
  • Frost the tops of each cooled cookie, and decorate with sprinkles.

Recipe Notes

Cookies stay fresh, kept in an airtight container, at room temperature for up to 1 week. Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake from frozen for an extra minute.

Nutrition Information:

Serving: 1cookieCalories: 331kcalCarbohydrates: 43gProtein: 3gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 7gCholesterol: 54mgSodium: 168mgFiber: 1gSugar: 25g

Nutrition information is automatically calculated, so should only be used as an approximation.

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40 Comments

  1. I made these cookies 2xs because I thought I was doing it wrong or missed an ingredient. The dough is crumbly and the cookies do not look anything like the picture. If you use a cookie scoop you make a big round ball of a cookie which doesn’t flatten out when baked. Second time I took a ball of dough and flattened it out a bit to try and make a round cookie – it crumbles and doesn’t hold together well. The flavor was O.K, but I was making these so I could frost them and decorate with my grandson.

    Reply

    1. Hi Susie! This sounds like you may have used too much flour which can result in a crumbly dough, and prevents cookies from spreading in the oven. Be sure to weigh out your dry ingredients using the gram measurements as using cups is simply not accurate enough.

      I always weigh out my ingredients in grams using a digital scale, so it is best to do the same when making my recipes for best results 🙂

      For a crumbly dough mixture, try adding milk, 1 tablespoon at a time, until the dough starts to come together. Hope this helps!

      Reply

  2. Hi Marsha! Thank you for the recipe – I tried these along with your Oreo brownies and they are both delicious! Quick question, my cookies didn’t really seem to flatten out much so they looked almost scone-like, an issue I’ve had pretty much every time I’ve made cookies. Do you have any suggestions to get them to flatten? Should I make smaller cookies next time? Thanks in advance!

    Reply

    1. Hi Nicole! Sounds to me like too much flour, which can prevent a cookie from spreading in the oven. I always recommend weighing out your ingredients in grams (if you don’t do so already) because measuring cups are just not accurate enough.

      If do did weigh correctly, try using a little less flour next time 🙂

      Reply

      1. Thanks so much Marsha, I did not weight the flour but I just purchased a scale so that I can have an accurate measure for next time! Thanks again!

        Reply

  3. HI! I am planning on making these cookies and shipping them to my granddaughters. Does the frosting harden? If not, shipping them would probably not work. I will make them today for my niece as a trial run.

    Reply

  4. Marsha, I DEFINITELY would not be turning down the frosting on top of this super cute cookie. 🙂 Love that this recipe is super simple to make, but creates such beautiful cookies. Thanks for the awesome recipe, Marsha! 🙂

    Reply