Soft and chewy Funfetti Cookie Recipe loaded with rainbow sprinkles. These cookies combine the tender texture of classic sugar cookies with the playful cake-batter flavor of Funfetti.
author’s note
Better-Than-Box-Mix Funfetti Cookies!
My mom used to make Funfetti cookies from a boxed cake mix when I was growing up, and I loved them — the colorful sprinkles, cake-batter flavor, and soft texture. Over the years I recreated that cake-batter taste from scratch in different treats, and eventually developed this from-scratch Funfetti cookie that keeps everything I loved about the childhood version: soft, chewy, buttery, and full of sprinkles.
After many test batches I landed on this recipe. The cookies have a clear cake-batter note while keeping the texture of a bakery-style cookie. Best of all, they’re almost as easy as the boxed mix but taste far better.
Here’s What You Need:
| Ingredient | Swap or Tip |
|---|---|
| Butter | Use unsalted so you control the salt level. |
| Brown Sugar | Light or dark both work. |
| Honey | Corn syrup can substitute, but honey adds better flavor. |
| All-Purpose Flour | Spoon into the measuring cup and level off to avoid packing too much flour. |
| Baking Soda & Baking Powder | Use both for ideal spread and lift. Make sure they’re fresh. |
| Jimmies Sprinkles | Use jimmies rather than nonpareils to avoid color bleed. You can also add white chocolate chips if preferred. |
How To Make This Funfetti Cookie Recipe
- Melt the butter: Allow it to cool to room temperature so the dough stays thick and not greasy.
- Mix sugars: Whisk cooled butter with brown sugar and granulated sugar until fully combined and smooth.
- Add wet ingredients: Stir in the egg, vanilla, and honey until the mixture is uniform.
- Add dry ingredients: Fold in the salt, baking soda, baking powder, and flour just until combined. Gently fold in the sprinkles.
- Chill the dough: Cover and refrigerate for about 90 minutes, then shape into tall dough balls.
- Bake: Bake at 350°F until the edges are lightly golden and centers still look soft. Slightly underbaking keeps them tender and chewy.
chelsea’s recipe tip
My Top Funfetti Cookie Recipe Tips
- Use room-temperature eggs: They incorporate more smoothly. If cold, soak in warm water for 10 minutes or set out 30 minutes before use.
- Measure flour properly: Spoon flour into the cup and level with a knife to avoid packing.
- Leave space on the pan: Bake 6–8 cookies per sheet so they can spread without crowding.
- Slightly underbake: Remove when edges are set but centers still look soft — they finish on the pan and stay chewy.
- Let them cool: Flavor and texture improve as the cookies rest for a few minutes after baking.
Storage
- Store baked cookies in an airtight container at room temperature for 3–4 days.
- Freeze the dough rather than the baked cookies: place dough balls on a sheet pan, freeze until solid, then transfer to a sealed container for up to three months. Bake from frozen, adding a few extra minutes to the baking time.
More Delicious Dessert Recipes:
Desserts
Magic Cookie Bars
Desserts
Brown Sugar Pop-Tart Cookies
Desserts
Confetti Bars
Desserts
Cake Mix Cupcakes
Funfetti Cookies
Equipment
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Sheet pan (15″ x 10″)
-
Parchment paper or silicone baking mat
Ingredients
- 8 tablespoons unsalted butter
- 1/3 cup light brown sugar, firmly packed
- 1/3 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 tablespoon honey
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 3/4 cups all-purpose flour
- 1/3 cup jimmies sprinkles
Instructions
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Melt the butter in a very large microwave-safe bowl. Let it sit 5–10 minutes to cool to room temperature — hot butter will melt the sugar and make cookies greasy.
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Once the butter is cool, stir in the light brown sugar and granulated sugar. Whisk until smooth, about 1–2 minutes, making sure the sugars fully incorporate. Add the egg, vanilla, and honey and mix until smooth.
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Add salt, baking soda, and baking powder and stir to combine. Add the measured flour and mix until just combined — don’t overmix. Gently fold in the sprinkles. Cover tightly and chill for 90 minutes.
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Preheat oven to 350°F. Line a sheet pan with parchment or a nonstick liner. Roll dough into tall, cylindrical balls about 1.5 tablespoons (30g) each. Arrange 6 cookie balls per sheet to allow spreading. Place the sheet in the freezer for 10 minutes to firm the dough. Repeat with remaining dough — this yields about 20–22 cookies.
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Bake chilled dough balls for 8–12 minutes, aiming for slightly underbaked centers so cookies stay soft. I like about 10 minutes. Remove when edges are lightly golden and centers still look soft. Immediately press any over-extended edges inward with the back of a metal spatula. Cool on the pan for 5 minutes, then transfer to a rack. Repeat with remaining dough or freeze extras as described below.
Recipe Notes
Note 2: Use jimmies sprinkles rather than nonpareils. Nonpareils can bleed color and tint the dough.
Storage: Store baked cookies in an airtight container at room temperature for best quality within 3–4 days.
Freezing dough: Freeze unbaked dough balls on a sheet pan until firm, transfer to an airtight container, and store up to 3 months. Bake from frozen, adding a few extra minutes until edges are browned and centers are soft.
Nutrition
Nutrition information is an approximation and should be used as a guide.