These easy funfetti cookies are soft, chewy, buttery, and flavorful! The cookie dough comes together in less than 10 minutes and are the perfect year-round treat.
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❤️ Why You’ll Love This Recipe
- You won’t need any special equipment. Simply mix everything in one bowl with a spatula, scoop, then bake!
- It’s the perfect texture and sweetness. The ratio of ingredients yield a soft, yet slightly chewy cookie. Plus, they’re not-too-sweet and full of fun colorful sprinkles!
- It’s versatile. You could zhuzh up the cookie dough however you like. For example, you could swap out the sprinkles with chocolate chips, M&Ms, crushed Oreos, or try making my highly popular earl grey sugar cookies.
Looking for a basic version? Try out my chewy sugar cookies!
Ingredients
To make the best funfetti sugar cookies from scratch, you’ll need the following ingredients:
- Melted unsalted butter makes the cookie dough really easy to mix by hand.
- I like to use a mix of brown sugar and granulated sugar to create the perfect balance of flavor and chew. You can use light or dark brown sugar; dark brown sugar will just give you a deeper butterscotch flavor.
- I used one whole egg and an extra egg yolk to add extra flavor and tenderness.
- Adding in both baking powder and baking soda gives us the exact texture and rise we’re aiming for!
- I used rainbow sprinkle rods, but you can use nonpareils (round sprinkles), too.
- You can use either vanilla extract or vanilla paste (1:1) in this recipe.
For the full list of ingredients and measurements, see the recipe card below.
💡 Baking Tips
- Weigh your ingredients! One of my favorite kitchen tools is a kitchen scale because it’s more accurate than measuring by volume. If you use cups, spoon the flour in gently, then level it with a knife or spatula.
- For rounder cookies, place a large circular cutter or mug on top of a freshly baked, warm cookie. Move it around in a circular motion until your cookie is perfectly round! This step is totally optional and purely for plating purposes! 🙂
How to Make Chewy Funfetti Cookies
Step 1: Mix together melted butter with brown and granulated sugars until fully combined.
Step 2: Add in egg and vanilla until smooth.
Step 3: Stir in dry ingredients until mostly combined, then gently fold in rainbow sprinkles. Cover and chill in the fridge for 30 minutes. Use a cookie scoop (2-3 tablespoon capacity) to gather dough and place on lined baking sheet 3-4 inches apart—they will spread quite a bit!
Step 4: Bake rainbow sprinkle cookies at 350°F/177°C for 9-11 minutes, or until edges are slightly golden and middles are mostly set. Let cookies sit on tray for 5 minutes before transferring to a wire rack to fully cool. Enjoy!
For full instructions, see the recipe card below.
Chewy Funfetti Cookie FAQs
Yes! Instead of rainbow sprinkles, you can add about 1/2 cup chocolate chips/chunks, crushed pretzels, Oreos, etc. Or, if you want to overload the dough, keep the sprinkles in and add 1/2 cup of other mix-ins, too!
It helps to use a kitchen scale to ensure you are adding the correct amount of ingredients!
I also recommend scooting the cookies immediately after baking. This makes them rounder and yields that crinkled look as they cool.
Yes! You can scoop smaller cookie dough balls, around 2 teaspoon – 1 tablespoon of dough, which will yield over 25 cookies.
They can last at room temperature in an airtight container for up 5 days. See my storage instructions for more information.
Storage
If you’d like to make these rainbow sprinkle cookies ahead of time, you can freeze raw cookie dough balls for up to 3 months. Bake as usual, just add 2-3 minutes to the baking time.
- Room temperature: Store cooled cookies in an airtight container at room temperature for up to 5 days.
- Freezing instructions: Store cooled cookies in a freezer-safe container for up to 3 months.
- Reheating instructions: Allow frozen cookies to thaw at room temperature for about 15 minutes. Or, reheat in the microwave at 10-second intervals.
😋 More Cookie Recipes
Did you try this recipe?
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Thank you so much! -Bianca ❤️
📖 Recipe & Video
Funfetti Cookies (Soft & Chewy)
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Equipment
- 1 large mixing bowl for mixing dough
- 1 Medium cookie scoop 2-3 tablespoon capacity
- Parchment Paper
Ingredients
Dry ingredients:
- 1 ½ cups (187.5 g) all-purpose flour
- ½ teaspoon (2 g) baking soda
- ½ teaspoon (2 g) baking powder
- ½ teaspoon (3 g) fine sea salt or table salt
Wet ingredients:
- ½ cup (113.5 g) unsalted butter melted and cooled
- ½ cup (100 g) granulated sugar
- ¼ cup (55 g) light or dark brown sugar packed
- 1 tablespoon (13 g) vanilla extract or paste
- 1 (1) egg room temperature
Mix-ins:
- ½ cup (80 g) rainbow sprinkles
Instructions
For the cookie dough:
- In a large bowl, use silicone spatula to mix melted ½ cup unsalted butter, ½ cup granulated sugar, and ¼ cup light or dark brown sugar until smooth.
- Mix in 1 egg and 1 tablespoon vanilla until smooth.
- Add in all of the dry ingredients: 1 ½ cups all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon fine sea salt. Mix until mostly combined, then fold in ½ cup rainbow sprinkles.
- Cover the dough with plastic wrap and refrigerate for 30 minutes or up to 2 days.
Scoop & bake cookies:
- Preheat oven to 350°F/177°C and line two baking trays with parchment paper.
- Use cookie dough scoop to gather dough (2-3 tablespoons). Place on lined baking tray, spacing cookies about 3-4 inches apart.
- Bake one tray at a time for 9-11 minutes, or until edges are slightly golden brown and middles are mostly set. For the perfectly aesthetic cookie (optional!), place a large circular cutter or mug on top of a freshly baked, warm cookie. Move it around in a circular motion until your cookie is perfectly round.
- Cool cookies on pan for 5 minutes, then transfer cookies to wire rack to cool completely. Enjoy!
Notes
- Weigh your ingredients! One of my favorite kitchen tools is a kitchen scale because it’s more accurate than measuring by volume. If you use cups, spoon the flour in gently, then level it with a knife or spatula.
- Room temperature: Store cooled cookies in an airtight container at room temperature for up to 5 days.
- Freezing instructions: Store cooled cookies in a freezer-safe container for up to 3 months. You can also freeze raw cookie dough balls for up to 3 months and bake as usual; just add a few minutes to the baking time.
- Reheating instructions: Allow frozen cookies to thaw at room temperature for about 10 minutes. Or, reheat in the microwave at 10-second intervals.
(I am the author of this recipe)
These cookies are so easy to make and always well-loved by others! I included them in my xmas cookie boxes this year and people enjoyed them.