Soft, buttery Funfetti Cookies loaded with sprinkles and filled with happiness. These funfetti cookies are made from scratch and way more delicious than using cake mix. Learn all the tricks to make these sprinkle cookies.
It’s been awhile since I made cookies. And even longer since anything with colorful sprinkles has graced my kitchen.
So clearly its time to up the happiness factor, put on our party pants (aka apron) and make Funfetti Cookies. Soft, buttery sugar cookies with a slight hint of almond & filled with sprinkles. They’re the type of cookies that are perfect for birthdays and special occasions, and they make me feel 5 years old in the most fantabulous way.
Because who can say no to a funfetti cookie?
And let’s just say – these particular funfetti cookies don’t disappoint. They:
- melt in your mouth because they’re so soft
- have the perfect buttery vanilla flavor
- and enough sprinkles to compete with Rainbow Bright.
How to Make Perfect Funfetti Cookies form Scratch
You can find the full recipe instructions at the bottom of this post ( Jump to Recipe ) – but I wanted to go into more detail about what makes these funfetti cookies so delicious.
First things first – we’re using real butter for the most flavor. Then vanilla and almond extract create an almost delicate quality.
Now for the flour we need just the right amount. Too much and your cookies lose their buttery flavor & super soft consistency. Not enough and your cookies get flat and crispy. Then for super soft cookies with a delicate texture we’re adding cornstarch. And as a “secret” ingredient – we’re adding cream of tartar to the batter for the perfect consistency. It helps create cookies with that melt-in-your-mouth texture.
Like most of my cookie recipes, we’re forming the dough into balls and chilling for at least 3 hours prior to baking. Because the cookie dough is very soft, chilling is 100% mandatory or else your cookies will spread way too much and easily burn.
I also like to slightly under bake cookies for the chewiest consistency. The tops should be just set when you remove them from the oven. They’ll continue baking as they cool on your cookie sheet so there’s no need to worry.
The funfetti cookie dough comes together in about 10 minutes – so it’s super easy AND tastes so much better than using a mix.
I gifted these to Jay’s hockey team because nothing says contact sports like sprinkles??? But clearly they were enjoyed because he came home with just the tupperware…
- 1 3/4 cups all purpose flour , spooned and leveled
- 1/2 cup cornstarch
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter , softened to room temperature
- 1 cup sugar
- 1 teaspoon vanilla
- 1 teaspoon almond extract
- 1 large egg , room temperature
- 1/2 to 2/3 cup sprinkles
In a large bowl whisk together the flour, cornstarch, cream of tartar, baking powder, baking soda & salt. Set aside.
In a large bowl beat together the butter and sugar until light and fluffy.
- Add in the vanilla, almond extract and egg and continue beating until well combined.
Turn the mixer down to low. Carefully beat in the flour mixture about 1/2 at a time.
Stir in the sprinkles using a rubber spatula or the mixer on low speed.
Form the dough into balls approximately 1.5 tablespoons in size and optionally place a few sprinkles on the top of each ball. Do not flatten.
- Set on a plate, cover with plastic wrap, and refrigerate for at least 3 hours or up to 48 hours. Chilling is absolutely necessary.
- When ready to bake, preheat the oven to 350F degrees.
- Line cookie sheets with parchment paper or a silicone baking mat and place cookies on the sheet about 2 inches apart.
- Bake for 8-10 minutes until the tops of the cookies look just set. Allow to cool for at least 10 minutes on the baking sheet before transferring to a wire rack to continue cooling.
Love sprinkles? Make sure to try these other favorites: