Inspired by the favorite childhood boxed birthday cake, these Confetti Cookies are slightly chewy, soft and chock full of rainbow sprinkles. Perfect for birthday parties, graduations, baby showers, tailgates and more, Funfetti Cookies are a delicious treat to serve for any occasion! Makes 30 cookies.
2018 hasn’t been the year I thought it would be. While it has shown our little family so much happiness, it’s also been riddled with heartbreak and unforeseen challenges.
And though it feels against my former journalist nature, I’m looking for silver linings everywhere.
Hey, if no one buys our house, that means we have more time to hunt for the perfect home and also speculate on projects we’d like to undertake here. Even though this pregnancy has been rougher than my last, Baby Speckle is active, happy and healthy, constantly kicking and wiggling throughout the days.
And this little blog turns SEVEN today.
Why I love this recipe:
We’ve come a long way since I kicked off this personal project with my Yogurt French Toast years ago, and we’re celebrating today with Funfetti Cookies.
Also known as Confetti Cookies or Sprinkle Cookies, these beauties are one of our favorites. They’re a good pick-me-up and are oh-so-colorful.
This cookie batter is an easy one to put together, and it’s especially fun to make with kids. We all love the way these confetti cookies turn out soft and chewy, and I think this recipe would be excellent for a crowd.
Other sprinkle-filled recipes for celebrating: Funfetti Dip | Funfetti Pancakes | Funfetti Sugar Cookie Bars | Funfetti Ice Cream Sandwiches | Sour Cream Funfetti Cupcakes | Funfettini Birthday Cake Martini
Want another type of cookie? Check out my Cookie Recipe Index for more ideas!
What do I need to make Funfetti Cookies?
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- Glass bowls
- Measuring spoons
- Rainbow nonpareils
- Rainbow sprinkles
- Nonstick baking mat
- 1 tablespoon cookie scoop
In addition to these tools, you’re going to need some ingredients to make this funfetti cookie recipe.
- Unsalted butter—this is our base for the recipe. It needs to be softened, meaning you need to remove it from the fridge about an hour before baking.
- Light brown sugar—or dark brown sugar, if that’s the only one you’ve got.
- Granulated sugar—also known as “white sugar.”
- Pure vanilla extract—the real deal stuff has more flavor than the imitation vanilla, so try to use that if you can.
- All-purpose flour—we keep unbleached AP flour at our house, but you can use the regular kind, too.
- Kosher salt—or another salt with a relatively fine grain
- Baking soda
- Rainbow sprinkles—you want to use the cylinder shaped sprinkles, which are sometimes called jimmies. Why? They hold onto their shape and color better than nonpareils (the round ones), which will immediately bleed color into your cookie dough.
- Rainbow nonpareils—we’ll use these to roll the cookies in. If you don’t have them and have a ton of regular rainbow jimmies, feel free to use those instead.
How To Choose The Right Sprinkles
There are so many sprinkles on the market out there. We’ve had the best luck with cylindrical-shaped sprinkles, which are also known as jimmies. They hold their shape, and their colors typically don’t run.
Stay away from nonpareils, colored sugar and quins, which are all colorful and fun, but will turn your dip into a murky disaster because their colors run.
In a large mixing bowl, whip the softened butter, brown sugar and granulated sugar with a hand (or stand) mixer until the butter is light yellow and the sugars are well incorporated. Add in the egg and vanilla extract, beating until combined.
Combine the dry ingredients—flour, salt and soda—in a smaller bowl, and whisk. Pour in half of the dry ingredients, mixing until combined, then add the other half, blending until the batter has come together.
Measure in ½ cup of the rainbow sprinkles. Stir them into the batter with a spoon.
Chill the dough for at least 2 hours or overnight. This is an important step, so please don’t skip it.
Preheat the oven to 350°F, and line a baking sheet with parchment paper or a nonstick baking mat. Set this aside.
Combine the rest of the rainbow sprinkles with the nonpareils.
Use a cookie scooper to out rounds of the cookie dough. Roll the cookie dough in your hands until rounded and smooth. Roll in the mixture of rainbow sprinkles and nonpareils until coated.
Place the cookie dough on the baking sheet, leaving about 2” between each so the dough can spread as it bakes.
Bake for 10-11 minutes, or until golden brown. Enjoy warm with a glass of your favorite kind of milk!
Erin’s Easy Entertaining Tips
There’s nothing like homemade cookies for a birthday celebration… or any kind of gathering, especially ones that involve kids.
I love these Confetti Cookies because they’re fun to bake—solo or with kids—and they’re fun to customize for different occasions, too.
Here are some tips and tricks to making the best Funfetti Cookies for any type of gathering:
- Bake the cookies in advance. These Confetti Cookies are delicious at room temperature or slightly warm. If you want to serve them warmer, pre-bake them and then warm in a 200F degree oven for 10ish minutes. Keep an eye on them so they don’t burn.
- Double or triple the recipe for a crowd, especially if you’re expecting a lot of people who adore cookies. You can always send friends home with extra cookies if you don’t want them in your house.
- Learn how to Freeze Cookie Dough and freeze the cookie dough 1-2 weeks in advance, then bake them fresh just before guests arrive.
- Make a variation on this classic cookie recipe. I have some ideas below…
I love this Funfetti Cookie recipe because you can change the colors to whatever you’d like, depending on the time of the year or the occasion.
Since themed sprinkle mixes are sold in stores and online, it’s fun to make twists on this cookie and transform it into a holiday-centric dessert.
- Red, white and blue sprinkles for July 4th
- Red and green for Christmas
- Pink and red for Valentine’s Day
- Orange and black for Halloween (like these Halloween Funfetti Cookies!)
- Green and gold for St. Patrick’s Day
Frequently Asked Questions
You know the sprinkle cake you so loved as a kid? These made-from-scratch Confetti Cookies are the cookie version of that sweet.
Y’all should know by now that baking from scratch makes me exceedingly happy. You don’t really need that many more ingredients from your pantry to make these beauties at home. (Also, I don’t keep cake mix on hand because that has been known to lead to bad middle-of-the-night decisions, sooooo.)
Yes. If you use regular sprinkles* affiliate link (also known as “jimmies,” apparently), the cookies are a bit softer, while nonpareils make for a crunchier variety. I like to use nonpareils* affiliate link in the coating of the cookies to add a bit of texture for the final cookie.
Technically, you don’t have to, but you’ll end up with a flatter cookie. The chilling process allows the butter to solidify in the dough. Why does this matter? When the cookies bake, the chilled cookie dough takes longer to melt, leading to a fluffier cookie that spreads significantly less.
These cookies are delicious without any icing, and I chose not to ice them here. That said, if you want to ice ‘em, knock yourself out. I highly suggest using this Cream Cheese Icing because cream cheese and sprinkles is an incredible combination.
Tips and tricks to the best Funfetti Cookies
- Let the cookie dough chill. The chilling process allows the butter to solidify in the dough. Why does this matter? When the cookies bake, the chilled cookie dough takes longer to melt, leading to a fluffier cookie that spreads significantly less.
- Use a cookie scoop to make life easier in scooping the cookie dough.
- Involve kids if you have them. This recipe is sprinkle-studded and utterly delicious… and there are a lot of steps where kids can be completely involved. Depending on your child’s age, they might be able to help with the batter, making the rolling of the cookie dough, the sprinkle additions and more. Stay with them and help them through the steps.
- Make a batch… and freeze the cookie dough that you’re not going to bake so you can enjoy it later.
Y’all ready to make these beauties?
Scroll on down to learn how simple they are to mix up in your own kitchen!
Funfetti Cookies are a colorful dessert to make year-round! These made-from-scratch sprinkle cookies mix up easily and bake beautifully from a sugar cookie base. Inspired by the favorite childhood boxed birthday cake, these Funfetti Cookies are slightly chewy, soft and chock full of rainbow sprinkles. Perfect for birthday parties, graduations, baby showers, tailgates and more, Funfetti Cookies are a delicious treat to serve for any occasion!
- ½ cup unsalted butter, softened (1 stick)
- ½ cup light brown sugar
- ¼ cup granulated sugar
- 1 egg
- 2 teaspoons pure vanilla extract
- 1 ¼ cups unbleached all-purpose flour
- ½ teaspoon kosher salt
- ½ teaspoon baking soda
- 1 cup rainbow sprinkles
- ½ cup rainbow nonpareils, for rolling
- In a large mixing bowl, whip the softened butter, brown sugar and granulated sugar with a hand (or stand) mixer until the butter is light yellow and the sugars are well incorporated.
- Add in the egg and vanilla extract, beating until combined.
- Combine the dry ingredients--flour, salt and soda--in a smaller bowl, and whisk.
- Pour in half of the dry ingredients, mixing until combined, then add the other half, blending until the batter has come together.
- Measure in ½ cup of the rainbow sprinkles. Stir them into the batter with a spoon.
- Chill the dough for at least 2 hours (or overnight.)
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or a nonstick baking mat.
- Combine the rest of the rainbow sprinkles with the nonpareils.
- Use a cookie scooper to out rounds of the cookie dough. Roll the cookie dough in your hands until rounded and smooth.
- Roll in the mixture of rainbow sprinkles and nonpareils until coated.
- Place the cookie dough on the baking sheet, leaving about 2” between each so the dough can spread as it bakes.
- Bake for 10-11 minutes, or until golden brown.
- Enjoy warm with a glass of your favorite kind of milk!
If the cookies are cooled and you'd like them warm to eat, heat up in the toaster oven OR microwave on a microwave-safe plate for 10-15 seconds, or until the centers of the cookie is just slightly gooey.
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Yield:30 (1 tablespoon) cookies
Serving Size:1 cookie
Amount Per Serving: Calories: 98Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 14mgSodium: 60mgCarbohydrates: 13gFiber: 0gSugar: 8gProtein: 1g
Nutrition facts are an estimate and not guaranteed to be accurate.