Soft and chewy Funfetti Cookie Recipe loaded-up with rainbow sprinkles! These cookies are the perfect mash-up of classically soft sugar cookies and Funfetti cake flavors.
author’s note
Better-Than-Box-Mix Funfetti Cookies!
Growing up, my mom used to make those simple Funfetti cookies with a boxed cake mix. I absolutely loved them. The bright sprinkles, the sweet cake batter flavor, and that soft cookie texture made them one of my favorite treats.
Over the years I started recreating some of those nostalgic desserts from scratch. I made things like Cake Batter Cookies and even Edible Cake Batter because I loved that flavor so much.
But eventually I wanted to make a true from-scratch Funfetti Cookie Recipe that still captured everything I loved about those childhood cookies.
After quite a few test batches, I landed on this version. These cookies are soft and chewy, buttery, and packed with sprinkles. They still have that fun cake batter flavor but with the texture of a perfect bakery cookie.
And the best part is they are almost as easy to make as the boxed version.
Here’s What You Need:
| Ingredient | Swap or Tip |
|---|---|
| Butter | Use unsalted butter so you can control the salt level. |
| Brown Sugar | Dark or light brown sugar works. |
| Honey | Corn syrup can work in a pinch, but honey gives better flavor. |
| All-Purpose Flour | Spoon flour into the measuring cup and level it off so the cookies stay soft. |
| Baking Agents (Baking Soda & Baking Powder) | Use both for the best texture. Baking soda helps spread while baking powder adds lift. Make sure they are fresh. |
| Jimmies Sprinkles | Use jimmies, not nonpareils. Nonpareils can bleed color into the dough. |
How To Make This Funfetti Cookie Recipe
- Melt the butter: Let it cool before mixing so the dough stays thick.
- Mix sugars: Whisk butter with brown sugar and white sugar until smooth.
- Add wet ingredients: Mix in egg, vanilla, and honey.
- Add dry ingredients: Stir in salt, baking soda, baking powder, and flour. Add sprinkles.
- Chill the dough: Refrigerate for about 90 minutes. Then form dough into tall balls.
- 8. Bake: Bake until the edges are lightly golden and the centers still look soft.
chelsea’s recipe tip
My Top Funfetti Cookie Recipe Tips
- Use room-temp eggs: They blend better. Soak cold eggs in warm water for 10 minutes or set out 30 minutes before using.
- Measure flour correctly: Spoon flour into the cup and level with a knife.
- Leave space on pan: Bake only 6 to 8 cookies per sheet so they can spread.
- Slightly underbake: This keeps the cookies soft and chewy since they continue baking on the pan.
- Let them cool: The flavor gets even better as the cookies cool and sit.
Storage
- Keep cookies in a sealed container at room temperature for up to 3-4 days.
- Freeze the dough instead of baked cookies. Drop dough balls on a sheet pan and freeze until solid. Then move them to a sealed container or bag and freeze for up to three months. To bake, just add a few extra minutes to the cook time.
More Delicious Dessert Recipes:
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Magic Cookie Bars
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Brown Sugar Pop-Tart Cookies
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Confetti Bars
Desserts
Cake Mix Cupcakes
Funfetti Cookies
Soft, chewy, and bursting with rainbow sprinkles, these Funfetti Cookies are like sugar cookies and Funfetti cake rolled into one irresistible treat!
Video
Equipment
- 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 see note 1
- 1/3 cup jimmies sprinkles see note 2
Instructions
- Melt the butter in a very large, microwave-safe bowl. Once melted, set aside for 5–10 minutes to cool to room temperature. Hot butter will melt the sugar and make the cookies greasy.
- Once butter is cooled to room temperature, stir in the light brown sugar and granulated sugar. Whisk until smooth, about 1–2 minutes (the butter and sugars should fully incorporate). Take your time; it may seem like they won’t come together, but keep mixing until completely integrated. Stir in the egg, vanilla extract, and honey. Mix until smooth.
- Add the salt, baking soda, and baking powder. Stir to integrate. Add the correctly measured flour (see note 1) and mix until just combined (don’t overmix). Gently stir in the sprinkles. Cover the bowl tightly and chill for 90 minutes.
- Preheat oven to 350°F. Line a sheet pan with parchment paper or use a nonstick liner. Roll dough balls (1.5 tablespoons (30g) in size) into tall, cylindrical balls (see picture above for shape and size). Place 6 cookie balls on the pan to give the cookies plenty of room to spread. Place the pan with the cookie balls in the freezer for 10 minutes (dough gets warm from being handled). Repeat with the rest of the cookie dough—you should get around 20–21 cookies from this dough.
- After 10 minutes in the freezer, bake for 8–12 minutes, erring on the side of underbaking to keep them soft and chewy. (I like them right at 10 minutes.) The cookies will bake a little more out of the oven, so take them out as soon as the edges start to lightly brown. Remove from oven and immediately press any edges that have strayed out a bit inward with the back of a metal spatula. Let cool on the pan for 5 minutes before transferring to a cooling rack. Repeat with the remaining dough until all the cookies are baked—or freeze some of the dough if you prefer (see below).
Final step! Please let us know how it was by leaving a review.
Recipe Notes
Note 1: If you press a measuring cup into a bag of flour and scoop, you will pack in way too much flour, resulting in the wrong texture of cookie. To accurately measure the flour, spoon the flour into the measuring cup until it’s overfilled. Then use the back of a table knife to level the measuring cup at the top.
Note 2: Use sprinkle jimmies, not nonpareils—jimmies won’t dye the cookie dough, while nonpareils likely will bleed into the dough and may leave you with some funky-colored cookies.
Storage: Store cookies in an airtight container at room temperature. They’re best enjoyed within 3–4 days.
Freezing Dough: Instead of freezing the baked cookies, freeze the dough! Place dough balls on a sheet pan, freeze until solid, then transfer to an airtight container for up to 3 months. Bake straight from frozen, adding a few extra minutes until edges are browned and centers are soft.
Nutrition
Serving: 1serving | Calories: 97kcal | Carbohydrates: 13g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 118mg | Potassium: 12mg | Fiber: 1g | Sugar: 11g | Vitamin A: 145IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
I made these tonight and was able to make 10 good sized cookies. I seriously loved these my kids kept sneaking them, and grandpa said they were his new favorite. I’ll definitely be doubling the recipe next time. So yummy!
Yay! So happy to hear this! Thanks Kaitlin! 🙂
Excellent recipe.
Thank you!
Roughly how many cookies does this recipe yield? Want to make sure I make enough! 🙂
About 22 cookies depending on the size.
These look so yummy! What a clever idea. 🙂
Thanks Juliana!
Thanks so much Ashley! That’s my favorite way to have a cookie – a bit under-baked and soft!
What a fun idea for cookies! They look amazing!
Thanks so much Jessica!
they look yummy and fun!
Thank you Dina!
The kids are going to love this one! Thanks for sharing!
Thanks so much Cathy! See you at the link party 🙂
O-M-G. These look to die for! I love cake batter type cookies,but these are just one step above that.
Haha thanks so much Krystle!
Wow I bet these would be a huge hit at a party!
Thanks Talya!