Funfetti Cookies

Know what you’re getting into here, bakers. This recipe for funfetti cookies is quick and easy, and it may create spontaneous joy and laughter. It’s right there in the name: fun and confetti! You can’t look at these buttery, sugary, sprinkle-covered cookies without instantly smiling.

Whether you’re celebrating a birthday, a Tuesday or the fact that you finally folded the laundry, these effortless drop cookies will take your day from fine to fun-tastic. The best part is that this funfetti cookie recipe freezes well, so you can save some of these little morsels of sunshine for a rainy day.

Ingredients for Funfetti Cookies

• Sugar: Granulated sugar adds sweetness and a soft texture to these cookies.
• Butter: If you know you are baking that day, take your butter out of the fridge and bring it to room temperature for the ultimate blend-ability. Unsalted butter is best for baking.
• Eggs: Room-temperature eggs are easier to incorporate into the dough. If you forgot to take them out of the fridge in time, place them in a bowl of warm water for a few minutes.
• Vanilla extract: Vanilla adds a subtle flavor to this funfetti cookie recipe. Use real vanilla extract if you can.
• Flour: All-purpose flour creates the perfect moisture balance.
• Baking powder and baking soda: Baking powder provides lift, and baking soda helps with golden edges and chewy centers. Chemistry is delicious, isn’t it?
• Salt: It’s well-known that sugar tastes better with a little salt, thanks to its contrasting flavor and its ability to balance the sweetness. However, don’t go overboard—just a dash will do.
• Rainbow sprinkles: Let’s get this party started! Mix half in the batter and sprinkle the rest on the top for even funfetti distribution. You don’t want a bite without a sprinkle!

Directions

Step 1: Mix the wet ingredients

Preheat the oven to 350°F. In a large bowl, beat the sugar, butter, eggs and vanilla until blended.

Editor’s Tip: Softened butter is key here! Be sure to take it out of the fridge in advance. Avoid the microwave if you are in a rush; the butter will just melt. Here’s a trick that does work: Heat a jar with boiling water, dump out the water and place the jar over your cold stick of butter. Your butter will be soft but not melted in just a few short minutes.

Step 2: Combine with dry ingredients

In another bowl, combine the flour, baking powder, baking soda and salt. Gradually beat the dry ingredients into the egg mixture. Beat in 2 tablespoons sprinkles until just combined.

Editor’s Tip: Gentle, gentle—overmixing can make cookies flat or tough.

Step 3: Bake the cookies

Drop the cookie dough by tablespoons 2 inches apart onto parchment-lined baking sheets. Top with the remaining 2 tablespoons sprinkles, pressing gently to adhere. Bake until the edges lightly brown, 10 to 12 minutes. Let the cookies cool on the pans for one to two minutes before removing them to wire racks to cool completely.

Ellie Crowley for Taste of Home

Funfetti Cookie Variations

• Add a drizzle: Once cooled, drizzle the cookies with melted chocolate for a fancy-fetti twist (and a reason to lick the spoon).
• Give holiday vibes: Replace rainbow sprinkles with seasonal ones—think red and green for Christmas or pastel colors for Easter.
• Crunch it up: Mix in 1/4 cup crushed pretzels for that sweet-salty combo everyone secretly loves.

How to Store Funfetti Cookies

You can store your cookies in an airtight container at room temperature for up to five days. To avoid a sprinkle-induced cookie apocalypse, layer the cookies with parchment so they don’t stick together.

Can you freeze funfetti cookies?

Absolutely! To freeze funfetti cookies, pop them in a freezer-safe bag and store them for up to three months. Bonus: Frozen cookies double as emergency dessert, so don’t tell anyone when you squirrel them away.

Funfetti Cookie Tips

Ellie Crowley for Taste of Home

How do you avoid getting tough cookies?

While you want to make sure everything is combined, overmixing can lead to tough cookies, which are not fun at all! Overmixing typically happens when I wander away from my stand mixer, so I usually whip up these cookies by hand or use a hand mixer.

Why did my funfetti cookies spread in the oven?

Your butter might have been too melted or your oven too hot. If you used slightly melted butter or your first batch is coming out flat, try chilling the dough for 20 minutes. If you want to store the dough in the fridge longer, make sure your container is airtight so the dough doesn’t dry out.