Funfetti Cookies

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

From the recipe box

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!

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3 from 1 vote

Prep 20 minutes minutes

Cook 10 minutes minutes

Total 30 minutes minutes

Yields 16 cookies

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Ingredients

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

Instructions

• Preheat the oven to 180°C/160°C Fan/350°F/Gas 4. Line a large baking tray with parchment paper or a silicone baking mat. Set aside.
• In a medium mixing bowl, whisk together the flour, baking powder, baking soda, cornflour, and salt. Set aside.
• In a separate large mixing bowl, whisk together the partially melted butter and light brown sugar until combined.
• Add the egg, egg yolk, and vanilla extract, and whisk until smooth and combined.
• Add the dry ingredients and mix until just combined. Gently fold in the rainbow sprinkles.
• Roll the dough into balls, approximately 37g each, or use a medium cookie scoop. Place onto the prepared baking tray, leaving enough space between each one for spreading.
• Bake for 10 minutes, or until the edges are just set and lightly golden. The centres will still be soft but will firm up as the cookies cool.
• Leave to cool on the baking tray for 5–10 minutes before transferring to a wire rack to cool completely.

Recipe notes

Rainbow sprinkles: Use rainbow jimmies for the best results, as they hold their shape and colour during baking. Avoid nonpareils, as their colours can bleed into the cookie dough.

Storage: Store the cookies in an airtight container at room temperature for up to 1 week.

Make ahead: Cookie dough balls can be refrigerated for up to 2–3 days or frozen for up to 3 months. Bake straight from frozen, adding a little extra baking time if needed.

Freezing: Baked cookies freeze well for up to 3 months. Allow to cool completely before placing in a freezer-safe container or bag. Thaw at room temperature before serving.