Name: Funfetti Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 16
Ingredients: 2 and 1/2 cups (312g) plain/all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1 tablespoon cornflour/cornstarch; 1/4 teaspoon salt; 1/2 cup (115g) unsalted butter, partially melted; 3/4 cup (150g) light brown sugar; 1 large egg + egg yolk; 2 teaspoons vanilla extract; 1/2 cup (80g) rainbow sprinkles

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Funfetti Cookies – Deliciously soft, thick, and chewy vanilla-infused cookies that are packed full of rainbow sprinkles. Made with simple ingredients, and requires no chilling!

Funfetti Cookie Recipe

If you’re looking to add a touch of fun and a splash of colour to your day, then these cookies are for you!

These Funfetti Cookies are soft, thick, chewy, infused with vanilla, and bursting with vibrant sprinkles.

Perfect for any occasion, these cookies are super quick and easy to whip up, and require absolutely no chilling.

Looking for more sprinkle recipes? Check out my Baked Funfetti Doughnuts, Valentine’s Chocolate Bark, and my Funfetti Cupcakes.

Ingredients you’ll need

Here’s a list of ingredients you’ll need to make these cookies. You can find my recipe card at the bottom of this post for the complete list with their amounts.

Plain/all-purpose flour
Baking powder
Baking soda
Cornflour/cornstarch: Makes for extra soft and thick cookies.
Salt
Unsalted butter: Partially melted.
Light brown sugar: Using all-brown sugar results in cookies that have a deep caramelised flavour, as well as cookies that don’t spread too much in the oven.
Large egg + egg yolk: Using an extra egg yolk results in chewier cookies.
Vanilla extract
Rainbow sprinkles: Avoid using sprinkles that will dye your batter, and do not use nonpareils (which are the little balls). I used Lieber’s Rainbow Sprinkles.

How to make Funfetti Cookies

To make these cookies, simply grab a medium mixing bowl and whisk together the flour, baking powder, baking soda, cornflour, and salt. Set aside.

In a separate large mixing 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 a baking tray lined with parchment paper or a silicone mat.

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.

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

These Funfetti Cookies are:

super quick and easy to make
incredibly soft, thick, and chewy
infused with vanilla
packed full of colourful sprinkles

How long will these cookies last? These cookies will stay fresh kept in an airtight container at room temperature for up to 1 week.

Want freshly-baked cookies every time? 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.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #simplybakeblog. I’d love to see!

Try these cookies next!

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Yield: 16 cookies

Funfetti Cookies

Deliciously soft, thick, and chewy vanilla-infused cookies that are packed full of rainbow sprinkles. Made with simple ingredients, and requires no chilling!

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Ingredients

2 and 1/2 cups (312g) plain/all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 tablespoon cornflour/cornstarch
1/4 teaspoon salt
1/2 cup (115g) unsalted butter, partially melted
3/4 cup (150g) light brown sugar
1 large egg + egg yolk
2 teaspoons vanilla extract
1/2 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.

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 2 - 3 days, or frozen for up to 3 months. Bake straight from frozen.

Nutrition Information:

Yield:

16 cookies

Serving Size:

1 cookie
Amount Per Serving: Calories: 284Total Fat: 9gSaturated Fat: 4gCholesterol: 116mgCarbohydrates: 41gFiber: 0gSugar: 13gProtein: 3g

Nutrition information is an estimate only. For the best accuracy, use your preferred nutrition calculator based on the actual ingredients you used for the recipe.