Chewy Funfetti Cookies

Next time you're in charge of baking for the next birthday party or celebration and making a cake just seems like too much work, make Funfetti Cookies instead! My funfetti cookie recipe is a rich, buttery, vanilla sugar cookie with rainbow sprinkles through and through. You make the cookie dough from scratch and it tastes just like cake batter. They stay soft and chewy for days too. This is such a fun and easy recipe to celebrate birthdays or bring to a party, and once you make them, you won't even miss the birthday (or miss chocolate chips - they are THAT good!).

WHY YOU WILL LOVE MY FUNFETTI COOKIE RECIPE

• Soft and chewy sugar cookies - these funfetti cookies have the most perfect chewy texture. They not hard nor crunchy. They are pretty much the perfect sugar cookie!

• Funfetti cake mix flavor - you will not believe how much this cookie dough tastes just like cake batter! That's thanks to an extra egg yolk to give it that custardy taste and also a good amount of pure vanilla extract.

• Rainbow sprinkles - it wouldn't be "funfetti" without rainbow jimmies. Make sure to use sprinkle rods and not nonpareils. The rods will hold up better in the cookie dough.

• Easy sugar cookies - this is such a simple recipe and very easy to make with just a bowl and a spatula. You can use a mixer if you have one and it will get the job done faster.

INGREDIENTS

• Butter - I use unsalted butter for this recipe for a sweet creamy taste, but salted butter works too. If you use salted butter, then reduce the added salt in the recipe by half.
• Granulated sugar - simple white sugar creates the tender texture and adds the perfect sweetness while letting the vanilla flavor shine.
• Egg - you'll need one whole egg plus one egg yolk for this recipe. The more yellow the yolks are, the more custard-colored your cookies will be.
• Egg yolk - one additional egg yolk is key to giving these cookies that chewy texture and a rich custardy taste just like vanilla cake batter.

• Pure vanilla extract - vanilla is essential to make these cookies taste like cake batter, and don't be shy with it! I like this Madagascar Bourbon Vanilla extract but this recipe actually tastes more classic with artificial vanilla! You will see some recipes on the internet use almond extract and I think that is idea is good if you blend it with this Bourbon vanilla to add a fruity note to mimic the taste of the fake stuff. But, if you have artificial vanilla then you can leave it out.
• Salt - salt is super important in any cookie recipe. It balances the sweetness and really elevates the rich buttery sweet taste.
• All purpose flour - regular unbleached all-purpose flour makes perfectly chewy cookies in this application.
• Rainbow sprinkles - you will need rainbow sprinkle rods (also called rainbow jimmies) for this recipe. If you use the little round nonpareils, they will dissolve into the cookie dough too quickly and bleed into the dough so that you won't get that nice distinct sprinkle appearance.

STEP BY STEP INSTRUCTIONS: HOW TO MAKE FUNFETTI COOKIES

• STEP 1). Cream butter and sugar. Beat butter on medium speed until smooth and creamy for about 20 seconds in the bowl of a stand mixer fitted with the paddle attachment, or use an electric hand mixer. Add sugar and beat on medium speed until pale and fluffy, about 1 ½ to 2 minutes. Scrape down the sides and bottom of the bowl.
• STEP 2). Mix in egg. Add egg and beat for 30-45 seconds until well incorporated. Add egg yolk and vanilla extract and mix it in well.
• STEP 3). Combine dry ingredients. In a medium bowl, whisk together flour, baking powder and salt.
• STEP 4). Add dry ingredients. Add flour mixture in two batches and fold it in until it is evenly incorporated.
• STEP 5). Mix in sprinkles. Add the rainbow sprinkles and fold them in gently. You should have soft dough.
• STEP 6). Bake. Use a medium-sized cookie scoop to portion mounds of cookie dough and release them onto the prepared trays, spacing 2 to 3 inches apart. You can also grab portions of dough and roll them into balls with your hands. Flatten dough balls just slightly and bake for 10 to 13 minutes until lightly golden around the edges and the centers look slightly under baked. The cookies will continue to bake as they cool. Remove the pan from the oven and allow the cookies to cool on the cookie sheet for 3 minutes before transferring to a cooling rack to cool completely.

BAKING TIPS FOR MAKING FUNFETTI COOKIES

• Use your favourite vanilla extract. Vanilla is essential to this recipe and I really love my Bourbon Madagascar vanilla extract... however, artificial vanilla extract will actually give you a flavour more similar to boxed cake mix! It's cheaper too 😉

• Add the extra yolk. I do not suggest omitting the extra egg yolk from this recipe. It is essential to give these cookies a soft and chewy texture, and also contribute that custardy cake batter taste.

• Measure the flour accurately. I highly recommend using a scale to measure your flour, but if you don't have one, then you should fluff your flour with a spoon and then spoon it into your measuring cup before leveling it off with a knife. Do not pack down the flour in the cup.

• Sift the dry ingredients. This is optional, but it will minimize the amount of mixing needed to combine the ingredients evenly so that you do not over-mix the dough.

• Refrigerate the cookie dough for at least 2 hours. This really helps the flour hydrate so that there is less free moisture on the surface of the dough. It will also make the dough less sticky so it is easier to roll.

• Do not over-mix the sprinkles. Just fold in the sprinkles gently until well combined so that they don't break up and dissolve into the cookie dough too much.

• Use sprinkle RODS. The rods or little sticks are crucial to preserving the distinct rainbow colours in these cookies.

• Do not over-bake. These cookies are ready when the bottoms are just barely golden.

RECIPE FAQ

Can I use salted butter for funfetti cookies?

I wrote this recipe with unsalted butter since it has a creamier taste instead of a rich cultured dairy taste, however you can absolutely use salted butter. If you choose to use salted butter, then reduce the added salt by half to ¼ teaspoon.

Is funfetti cookie dough a sugar cookie?

Funfetti cookie dough is similar to sugar cookie dough with a couple of key differences: 1). my funfetti cookie recipe has more sugar for a chewier texture (not crunchy) and slightly richer sweetness, 2). an extra egg yolk will add more flavor and chewier texture.

Do you add sprinkles before or after baking?

Before! You will add the sprinkles to the cookie dough after the dry ingredients are mixed in.

How do you make funfetti cookies stay soft?

This recipe makes soft and chewy cookies that stay soft for almost a week thanks to the thoughtful ingredients! Just make sure to store them correctly in an airtight container so that they don't dry out.

Why are my crinkles flat or too thin?

If the cookies are too thin and flat, the dough was not cold enough when it went into the oven or the oven was not pre-heated to the right temperature. If the oven is too cold when the cookies go in, then the butter will slowly melt and spread the dough before the flour has a chance to gel and set the cookie structure. This will cause the cookies to spread out thinly.

How do I store funfetti cookies?

You can store these cookies in an airtight container for up to 5 days at room temperature.

Can you freeze funfetti cookies?

Yes you can! To freeze them, first let them cool completely and then place them individually on a tray in the freezer. After about 2 hours, transfer them to a freezer bag, seal and keep frozen for up to 3 months.

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Funfetti Cookies 

Christina Marsigliese

Soft and chewy funfetti sugar cookies that taste just like your favorite birthday cake mix! Custardy, vanilla sprinkle cookies are perfect for any occasion!

5 from 7 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Servings 18 cookies

Ingredients

  

• ⅔ cup 150g salted butter, room temperature
• ½ cup 100g granulated sugar
• ½ cup 110g packed light brown sugar
• 1 large egg room temperature
• 1 egg yolk
• 1 teaspoon 5ml pure vanilla extract
• 1 ¾ cups 250g all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ⅓ cup 60g rainbow sprinkle rods

Instructions

 

• Preheat the oven to 350 degrees F. Line two large baking sheets with parchment paper and set aside.
• Place soft butter in a large mixing bowl or in the bowl of a stand mixer fitted with the paddle attachment and beat until smooth and creamy. You can use electric beaters, your stand mixer or you can mix by hand with a sturdy spatula. Add both types of sugar and beat for about 2 minutes on medium high speed until pale and a bit fluffy. Stop to scrape down the sides of the bowl halfway through mixing.
• Add the egg and mix until evenly incorporated. Mix in egg yolk and vanilla. Scrape down the sides of the bowl as needed.
• Combine flour, baking soda, baking powder and salt in a separate medium bowl and whisk to blend evenly. Add the dry ingredients to the wet ingredients and fold them in gently until combined. Do not over-mix. Add the rainbow sprinkles and carefully fold them in with a spatula, being careful not to over mix the dough so that the sprinkles don’t break down nor bleed too much.
• Use a medium-sized cookie scoop to portion mounds of cookie dough and release them onto the prepared trays, spacing 2 to 3 inches apart. You can also grab portions of dough and roll them into balls with your hands. Flatten dough balls just slightly and bake for 10 to 13 minutes until lightly golden around the edges and the centers look slightly under baked. The cookies will continue to bake as they cool. Remove the pan from the oven and allow the cookies to cool on the cookie sheet for 3 minutes before transferring to a cooling rack to cool completely.

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