I made these funfetti cookies on a whim the other night, and let me just say—they did not last long. There’s just something about soft, buttery cookies packed with colorful sprinkles that brings out everyone’s inner kid.
They’re chewy around the edges, melt-in-your-mouth soft in the center, and every bite is a tiny celebration.
I grew up on those boxed funfetti cakes, so this cookie version feels nostalgic in the best way. But they’re also super simple to whip up with pantry staples and come together in one bowl.
Whether you’re baking for a party, packing a school lunch treat, or just craving something playful and sweet, these cookies totally deliver
Why You’ll Love This Recipe
These funfetti cookies are pure joy in cookie form. They’re soft, buttery, and packed with vanilla flavor and rainbow sprinkles for that sweet nostalgic vibe.
But what makes them extra special is how easy they are—no fancy tools, no chill time, and you can have a batch in the oven in under 15 minutes.
They’re perfect for birthday parties, bake sales, or any day that needs a little extra color. And they freeze like a dream, so you can always keep a stash on hand for cookie emergencies (which are totally a thing).
What You’ll Need
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup rainbow sprinkles (jimmies style works best)
- Optional: ¼ teaspoon almond extract for extra bakery-style flavor
Pro Tips
- Use jimmies, not nonpareils. Nonpareils bleed color into the dough—jimmies hold up and keep their color.
- Don’t overbake. Take them out when the edges are just set and the centers look soft—they’ll finish cooking on the pan.
- Room temp butter = key. Soft, not melted, butter gives the best chewy texture.
- Chill for thicker cookies. If you want extra puffy cookies, chill the dough for 30 minutes before baking.
- Double the batch. These disappear fast—trust me, you’ll want extras.
Tools You’ll Need
- Mixing bowls
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Baking sheet
- Parchment paper or silicone baking mat
- Cookie scoop (optional but helpful)
Substitutions and Variations
- Dairy-free? Use vegan butter alternatives.
- Gluten-free? Use a 1:1 gluten-free baking flour blend.
- Want chocolate? Stir in white chocolate chips or mini chocolate chips.
- Holiday version? Swap rainbow sprinkles for seasonal colors.
- Make it a sandwich: Spread frosting between two cookies for an ice cream or buttercream sandwich.
Make-Ahead Tips
- Chill the dough: You can make the dough up to 2 days ahead and store it covered in the fridge.
- Freeze raw dough: Scoop into balls, freeze on a tray, then store in a freezer bag. Bake from frozen—just add 2–3 minutes to the bake time.
- Freeze baked cookies: Store in an airtight container for up to 3 months. Let thaw at room temp or microwave for a warm cookie fix.
- Pre-scoop for easy baking: If you’re baking for an event, pre-scoop and refrigerate or freeze so you’re ready to go.
How to Make Funfetti Cookies
Step 1: Cream Butter and Sugars
In a large bowl, beat softened butter with granulated and brown sugar until light and fluffy (about 2 minutes).
Step 2: Add Eggs and Vanilla
Add eggs one at a time, mixing well after each. Stir in vanilla (and almond extract, if using).
Step 3: Mix Dry Ingredients
In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
Step 4: Combine and Fold in Sprinkles
Gradually add dry ingredients to wet mixture. Mix just until combined. Fold in the rainbow sprinkles.
Step 5: Scoop and Bake
Scoop dough onto lined baking sheets, spacing about 2 inches apart. Bake at 350°F (175°C) for 9–11 minutes, or until the edges are just set.
Step 6: Cool and Enjoy
Let cookies cool on the pan for 5 minutes, then transfer to a wire rack. Enjoy warm or completely cooled!
Serving Suggestions
- Serve warm with a glass of cold milk (classic!).
- Stack on a platter for parties or bake sales.
- Add to lunchboxes for a colorful surprise.
- Dip half in melted white chocolate and sprinkles for a fancy look.
- Sandwich with frosting or ice cream for a fun dessert twist.
Leftovers and Storage
- Room temp: Store in an airtight container for up to 5 days.
- Freezer (baked): Freeze for up to 3 months. Let thaw or warm in the microwave.
- Freeze raw dough: Great for baking just a few at a time—perfect for portion control.
- Revive with heat: Warm a cookie in the microwave for 8–10 seconds to bring back that just-baked softness.
Nutrition & Benefits
While these cookies are definitely a treat, they bring joy with every bite. You get that classic soft-baked texture with a pop of crunch and color from the sprinkles.
And homemade means you know exactly what’s going in—no weird additives or artificial flavors. They’re perfect for sharing, celebrating, or just making your Tuesday feel special.
Recipe FAQ
1. Can I use nonpareils instead of jimmies?
You can, but they tend to bleed color and make streaks in the dough. Jimmies give the best result.
2. Why are my cookies flat?
Make sure your butter isn’t too soft or melted. You can also chill the dough to help them hold shape.
3. Can I make these ahead for a party?
Yes! Bake them 1–2 days ahead or freeze them to keep fresh.
4. Can kids help with this recipe?
Absolutely—it’s a great one for little hands to help mix or add sprinkles!
5. How do I make them thicker and fluffier?
Chill the dough before baking and don’t press the cookies flat. Bake just until the edges are set.
Sweet, Colorful, and Made for Sharing
Funfetti cookies are the ultimate feel-good treat. They’re easy to make, full of color, and just downright fun to eat.
Whether you’re baking with kids, celebrating something big, or just want to brighten someone’s day, these cookies always do the trick. Keep a batch on hand—you’ll be glad you did.