Funfetti Cookies

5 from 6 votes

These delicious funfetti cookies are soft and tender with a buttery vanilla flavor. They're loaded with sprinkles and have an almost melt-in-your mouth consistency. They're made from scratch and taste so much better than anything from a bakery or box mix.

Prep Time15

Cook Time10

Total Time45

Course: Dessert

Cuisine: American

Keyword: Confetti Cookies, Funfetti Cookies, Sprinkle Cookies

Servings: cookies

Author: Fiona Dowling

Equipment

Cookie Sheets

Ingredients

2 cups all-purpose flour (250 grams) AKA plain flour, spooned & leveled
1/4 cup cornstarch (30 grams) AKA cornflour
1 teaspoon cream of tartar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup unsalted butter (168 grams) softened to room temperature
1 cup sugar (200 grams)
1 teaspoon vanilla
1/2 teaspoon almond extract
1 large egg room temperature
1/2 cup sprinkles do not use nonpareils (the little round balls)

Instructions

Preheat the oven to 350F (180C) degrees. Line cookie sheets with baking paper or silicone baking mats.
In a large bowl whisk together the flour, cornstarch, cream of tartar, baking powder, baking soda and salt. Set aside.
In a large bowl beat together the butter and sugar until light and fluffy.
Add in the vanilla extract, almond extract and egg and continue beating until well combined.
Turn off the mixer. Sift in the dry ingredients into the butter mixture. Starting with the mixer on a low speed, beat in the dry ingredients
Turn off the mixer and gently stir in the sprinkles using a rubber spatula.
Form the dough into balls with about 1 to 1.5 tablespoons in size. If the dough is sticking to your fingers, place it in the fridge for at least 30 minutes.
Place dough balls 2 inches apart on a lined cookie sheet.
Bake 1 sheet at a time in the preheated oven for 9-11 minutes or until the tops of the cookies look just set. Optionally, place a few sprinkles on top of each cookies. Allow to cool for at least 10 minutes on the baking sheet before transferring to a wire rack to continue cooling.

Notes

Cream of Tartar: This ingredient is key for developing that classic melt-in-your mouth flavor. The cookies will still turn out if you omit it, but the texture won't be quite the same.
Sprinkles: I recommend using jimmies - which are the sprinkles that look like little cylinders. Nonpareils, AKA 100s of 1000s, - which look like little round balls - tend to bleed color all throughout the dough.
Make Ahead & Freezing Tips: You can cover the bowl with plastic and refrigerate for up to 24 hours. Then make the dough balls and bake as directed. Cookie dough balls can be placed in a freezer bag and frozen for up to 2 months. Bake from frozen, as directed in the recipe. They'll need about 1-2 minutes longer.
Storage: Store cookies in an airtight container at room temperature for up to 5 days.
Nutrition: Details provided are an estimate only and based on 1 cookie, assuming the recipe yields 28 equal-sized cookies.

Nutrition