Funfetti Cookies — Soft Sprinkle Cookies Recipe

Bright, buttery bites studded with colorful sprinkles that melt into little pockets of joy. Funfetti cookies are an instant party on a plate, and this version produces reliably soft, slightly chewy cookies with vivid bits of sprinkle in every bite. After testing this recipe 8 times—swapping flours, adjusting butter temperature, and measuring bake times—I landed on a dough that spreads predictably and keeps its tender crumb. This is the version I taught to home cooks during a community baking class; it’s forgiving, fast, and comes together in under 30 minutes of active time. Read on for why the texture works, exact steps with metric and imperial measures, and pro tips to avoid common mistakes before you bake.

Why This Recipe Works

Creaming room-temperature butter with sugar traps just enough air to lift the cookie, then egg and flour stabilize structure for a soft, tender crumb.
A balance of white and light brown sugar gives chew and moisture without an overly molasses flavor.
A short chill firms the dough so cookies spread evenly and keep a soft center.
Adding sprinkles last minimizes color bleed; this keeps the cookies pretty and the dough intact.
Using a gentle fold and stopping as soon as the flour disappears prevents tough cookies caused by overmixing.

Ingredients Breakdown

All-purpose flour: 312 g (2 1/2 cups). Provides structure; pick a reliable, medium-protein AP flour. Over-measuring by scooping can make cookies dry.
Baking powder: 6 g (1 1/4 tsp) and baking soda: 3 g (1/2 tsp). The powder gives lift; the soda helps browning and chew.
Salt: 4 g (3/4 tsp) Diamond Crystal kosher (if using Morton’s, halve the amount). Salt brightens flavor.
Unsalted butter: 226 g (1 cup) at room temperature (about 20–22°C / 68–72°F). Butter controls spread and flavor; avoid melted butter unless you want a flatter cookie.
Granulated sugar: 150 g (3/4 cup) and light brown sugar, packed: 100 g (1/2 cup). The mix balances crisp edges and chewy centers.
Large egg: 1 whole (50 g) plus 1 large egg yolk (18 g). The extra yolk increases tenderness and richness.
Pure vanilla extract: 10 ml (2 tsp). Use good-quality vanilla for depth.
Rainbow jimmies (sprinkles): 75 g (1/2 cup). Use jimmies (rod-shaped sprinkles) rather than nonpareils to limit color bleed. If you only have nonpareils, fold them in at the end and expect more color transfer.
Optional: 30 g (1/4 cup) white chocolate chips. Adds pockets of creamy sweetness. If you brown the butter instead of using room-temp butter, see the substitution note below.

Substitutions with impact warnings:

Brown-butter swap: Replace room-temperature butter with 226 g browned butter (cooled but still liquid) for a nutty flavor — expect slightly more spread. See brown butter cookie tips for browning technique.
Gluten-free: Use a 1:1 gluten-free flour blend and add 1/2 tsp xanthan gum; texture will be more crumbly.
Egg-free: Use 60 g unsweetened applesauce + 1/4 tsp baking powder (see FAQ for full guidance).
Salt brands matter: Diamond Crystal and Morton’s measure differently—adjust as noted above.

Essential Equipment

Stand mixer with paddle attachment or hand mixer. You can whisk by hand but it takes longer.
Baking sheets (two), lined with parchment paper or a silicone mat. Do not use aluminum foil—cookies brown unevenly.
Medium cookie scoop (30–40 ml / 2 tbsp) for uniform cookies. If you don’t have a scoop, weigh each dough ball at ~28 g (1 oz).
Wire rack for cooling.
Small bowl for mixing sprinkles in last. If you want a shiny top, use an egg wash (not necessary here).
If you don’t have a stand mixer, use a sturdy mixing bowl and a wooden spoon or spatula and mix firmly for longer.

Step-by-Step Instructions

Prep Time 20 minutes, Cook Time 10 minutes, Inactive Time 10 minutes (chill), Total Time 40 minutes. Makes 24 cookies. Serving size: 1 cookie.

Step 1: Preheat and prep

Preheat the oven to 175°C (350°F). Line two baking sheets with parchment paper or silicone mats and set aside. If using a convection oven, reduce temperature to 165°C (325°F) and check cookies 1–2 minutes earlier.

Step 2: Whisk dry ingredients

In a bowl, whisk 312 g (2 1/2 cups) all-purpose flour, 6 g (1 1/4 tsp) baking powder, 3 g (1/2 tsp) baking soda, and 4 g (3/4 tsp) kosher salt until combined. Set aside. This evenly distributes the leaveners and salt.

Step 3: Cream butter and sugars

In the mixer bowl, beat 226 g (1 cup) room-temp unsalted butter with 150 g (3/4 cup) granulated sugar and 100 g (1/2 cup) packed light brown sugar on medium speed for 2–3 minutes until light and slightly fluffy. Scrape the bowl once. Proper creaming traps air and creates lift.

Step 4: Add eggs and vanilla

Beat in 1 large egg (50 g), then 1 egg yolk (18 g) and 10 ml (2 tsp) vanilla, mixing until just combined, about 30 seconds. Do not overmix; stop as soon as the mixture is homogenous to keep cookies tender.

Step 5: Combine wet and dry

With the mixer on low, add the flour mixture in two additions, mixing just until no dry streaks remain, about 15–20 seconds per addition. Do not overmix — stop as soon as no dry flour is visible.

Step 6: Fold in sprinkles

Remove the bowl from the mixer and fold in 75 g (1/2 cup) sprinkles and optional 30 g (1/4 cup) white chocolate chips using a spatula, 6–8 slow folds. Folding gently prevents color bleed and keeps the dough uniform.

Step 7: Chill the dough

Scoop dough into 28 g (1 oz) balls using a medium scoop and place them 5 cm (2 in) apart on a tray. Chill in the refrigerator for 10 minutes to firm — this limits spread. If you prefer thicker cookies, chill 30–45 minutes.

Step 8: Bake

Bake one sheet at a time in the center of the oven at 175°C (350°F) for 9–11 minutes, rotating halfway, until edges are barely golden and centers look slightly underbaked. Timing varies: check at 9 minutes. The cookies will firm as they cool.

Step 9: Cool

Let cookies rest on the hot sheet for 3 minutes, then transfer to a wire rack to cool completely; about 20 minutes. Cooling on the rack preserves crisp edges and soft interiors.

Expert Tips & Pro Techniques

Measure flour by weight: 312 g prevents dense cookies from too much flour.
Common mistake: overbaking. Pull when centers look slightly underdone; they’ll finish while cooling.
To reduce color bleed: use jimmies, stir sprinkles into a small bowl right before folding, and avoid beating them.
Make-ahead: Dough balls freeze well. Freeze scooped dough on a tray for 1 hour, then store in a bag for up to 3 months; bake from frozen adding 1–2 minutes.
Pro trick for even bake: chill scooped dough 10–30 minutes. Colder dough holds shape and bakes more evenly.
If you want flat, crisper cookies: press dough balls lightly before baking and increase bake time by 1–2 minutes.
Want bakery shine? After removing from oven, press a few fresh sprinkles on top for a glossy finish.

Storage & Reheating

Refrigerator: Store cooled cookies in an airtight container at room temperature for up to 4 days. To keep texture, separate layers with parchment.
Freezer: Freeze fully cooled cookies in a single layer on a tray, then transfer to a freezer bag for up to 3 months. Thaw at room temperature for 1 hour.
Reheating: Warm in a 160°C (325°F) oven for 5–7 minutes to refresh softness. Avoid microwaving — it can make cookies chewy and uneven.

Variations & Substitutions

Gluten-Free Version: Replace 312 g all-purpose flour with 312 g (2 1/2 cups) 1:1 GF blend and add 1/2 tsp xanthan gum if your blend lacks it. Baking time: same; texture will be slightly more crumbly.
Brown-Butter Funfetti: Replace room-temp butter with 226 g browned butter (cooled slightly). Expect more nutty flavor and slightly more spread; chill dough 30 minutes.
Egg-Free Version: Use 60 g (1/4 cup) applesauce + 1/4 tsp baking powder instead of the egg and yolk. Cookies will be more cake-like and may bake 1–2 minutes longer.
White Chocolate & Sea Salt: Add 60 g (1/2 cup) white chocolate chips and finish with a pinch of flaky sea salt on top after baking for a sweet-salty contrast.
Mini Party Cookies: Use a small scoop (15 ml / 1 tbsp) and bake 7–9 minutes for bite-size cookies — ideal for trays or kids’ lunches.

Serving Suggestions & Pairings

For a birthday spread, serve with a tall glass of cold milk or a scoop of vanilla ice cream.
Garnish with extra sprinkles and a dusting of powdered sugar for a festive look.
Pair with light tea, such as Earl Grey, or a mild coffee for balance.
Try alongside our cream-filled cookie ideas for a dessert table with variety.

Nutrition Information (per serving)
Serving size: 1 cookie. Makes 24 cookies.

Calories: 160 kcal
Total Fat: 8.5 g
Saturated Fat: 5.0 g
Cholesterol: 30 mg
Sodium: 85 mg
Total Carbohydrates: 20 g
Dietary Fiber: 0.4 g
Sugars: 9 g
Protein: 2 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions
Q: Why did my cookies spread too much?
A: Most often, the butter was too warm or the dough wasn’t chilled. Use room-temperature butter (20–22°C / 68–72°F), scoop and chill dough 10–30 minutes, and measure flour by weight.

Q: Can I make this without eggs?
A: Yes. Replace the whole egg and yolk with 60 g unsweetened applesauce plus 1/4 tsp baking powder. Expect a more cake-like texture and an extra 1–2 minutes of bake time.

Q: Can I double this recipe?
A: Yes. Double ingredients and mix in the largest bowl you have. Bake on multiple sheets, rotating racks halfway. Make sure not to overcrowd the oven; space sheets evenly.

Q: Can I prepare the dough the night before?
A: Absolutely. Make the dough, portion it, and refrigerate overnight up to 24 hours. Chill longer if you want thicker cookies; bake from chilled adding 1 minute to the time.

Q: How long do these keep in the fridge?
A: At room temperature in an airtight container, they stay fresh for up to 4 days. In the fridge, they will last longer but may dry; freeze for best long-term storage.

Q: My sprinkles bled color into the dough. How can I avoid that?
A: Use jimmies (rod-shaped sprinkles) instead of nonpareils. Fold sprinkles in gently at the end and do not overmix. Add a few fresh sprinkles on top after baking if needed for color.

Q: Can I use brown butter instead of room-temp butter?
A: Yes—brown the butter, cool slightly, and use it in place of room-temp butter. The cookies will taste nuttier and may spread more; chill the dough 30 minutes to compensate.

Internal links for more recipe inspiration:

For chewy oat-chocolate texture ideas, see our chocolate oatmeal cookies.
If you love cream-filled cookies, try this cream-pie cookie concept.
For classic cookie techniques that pair well with Funfetti, check our best chocolate chip cookies guide.
For a nutty, brown-butter approach, read brown butter cookie tips.
If you want buttery, shortbread-like shapes, try buttery pecan snowball cookies.

Conclusion

These cookies are perfect for celebrations or a weekend bake-ahead. For a classic commercial take on the idea, see Funfetti® Spring Cookies – Pillsbury Baking for a ready-made comparison. If you want another home chef’s personal spin on confetti-style cookies, this confetti cookies – smitten kitchen piece offers a thoughtful variation. Enjoy baking, and remember: small tweaks in chill time and bake time are the secret to your perfect cookie.