Funfetti Cookies – Soft, chewy cookies packed with colourful sprinkles and buttery vanilla flavour. Perfect for birthdays, celebrations, or whenever you need a little fun.
These funfetti cookies are soft, chewy, and bursting with colourful sprinkles. With buttery vanilla flavour and crisp edges, they’re the perfect cookie for birthdays, celebrations, or simply brightening up an ordinary day.
Made with simple ingredients and ready in under 30 minutes, they’re an easy bake that’s guaranteed to put a smile on everyone’s face.
Looking for more sprinkle-filled treats? Check out my Baked Funfetti Doughnuts, Valentine’s Chocolate Bark, and my Funfetti Cupcakes.
Ingredient highlights
- Rainbow sprinkles: Jimmies work best because they hold their shape and colour during baking. Nonpareils can bleed into the dough.
- Cornflour or cornstarch: Helps create soft, thick cookies with a tender, chewy texture.
- Partially melted butter: Creates chewy cookies while keeping the dough easy to mix.
- Vanilla extract: Adds classic birthday cake flavour that pairs perfectly with the colourful sprinkles.
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
Jimmies are the best choice because they keep their shape and colour during baking. Nonpareils can bleed and colour the dough.
The butter may have been too warm. Chilling the dough for 20–30 minutes before baking can help the cookies keep their shape.
Avoid overbaking them. Remove the cookies when the edges are set but the centres still look slightly underdone.
Absolutely. White chocolate chips pair perfectly with the vanilla flavour and colourful sprinkles.
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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.
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.