Funfetti Cookies – Soft, chewy, and bursting with colourful sprinkles, these funfetti cookies are a party in every bite! Easy to make and perfect for any celebration.
These funfetti cookies are pure joy in dessert form. Soft, chewy, and packed with colourful sprinkles, they’re the kind of treat that makes you smile with every bite. Perfect for birthdays, holidays, or simply brightening an ordinary day, they bring a little celebration to any moment.
Made with simple ingredients and ready in no time, these cookies bake up with perfectly crisp edges and soft, buttery centres. Whether you’re sharing them with friends or keeping a batch all to yourself, they’re guaranteed to add a bit of fun (and colour!) to your day.
Looking for more sprinkle recipes? Check out my Baked Funfetti Doughnuts, Valentine’s Chocolate Bark, and my Funfetti Cupcakes.
Why you’ll love it
Ingredients you’ll need
- Plain/all-purpose flour: The foundation of your cookies, providing structure and that perfect soft, chewy bite.
- Baking powder and baking soda: A duo of leavening agents that help your cookies rise just enough for a light, tender texture.
- Cornflour/cornstarch: Adds extra softness to the dough, creating melt-in-your-mouth centres.
- Salt: A pinch of salt enhances the sweetness and deepens the flavour of the butter and vanilla.
- Unsalted butter: Gives the cookies a rich, buttery flavour and helps create those irresistible chewy edges.
- Light brown sugar: Adds moisture, sweetness, and a subtle caramel note that pairs beautifully with the vanilla.
- Large egg + egg yolk: The combination keeps the cookies soft and rich, while adding a little extra chewiness.
- Vanilla extract: Brings warmth and depth, rounding out the flavours for that classic bakery-style cookie taste.
- Rainbow sprinkles: The star of the show! They add fun bursts of colour, a little crunch, and a whole lot of joy to every bite. Avoid using sprinkles that will dye your batter, and do not use nonpareils (which are the little balls). I used Lieber’s Rainbow Sprinkles.
Find the measurements and full recipe below!
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, their measurements, 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.
Recipe FAQs
Yes! Jimmies (the long, soft kind) work best because they hold their colour and shape while baking. Nonpareils tend to bleed into the dough.
Your butter may have been too warm. Try chilling the dough for 20–30 minutes before baking to help the cookies hold their shape.
Don’t overbake them! Remove the cookies from the oven when the edges are set but the centres still look a little soft. They’ll firm up as they cool.
Yes, you can replace the eggs with flax eggs or a store-bought egg replacer. The cookies may be slightly less chewy but still delicious.
Definitely! White chocolate chips, mini M&Ms, or crushed Oreos all make fun and tasty additions to the cookie dough.
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Funfetti 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
Nutrition Information:
Nutrition information is automatically calculated, so should only be used as an approximation.