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Funfetti cookies, from above
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5 from 6 votes

Funfetti Cookies

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 minutes
Cook Time10 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Keyword: Confetti Cookies, Funfetti Cookies, Sprinkle Cookies
Servings: 28 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

  1. 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. 
  2. 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. 
  3. 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. 
  4. Storage: Store cookies in an airtight container at room temperature for up to 5 days. 
  5. Nutrition: Details provided are an estimate only and based on 1 cookie, assuming the recipe yields 28 equal-sized cookies. 

Nutrition

Calories: 124kcal | Carbohydrates: 18g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 44mg | Potassium: 39mg | Fiber: 1g | Sugar: 10g | Vitamin A: 162IU | Calcium: 7mg | Iron: 1mg