Softbatch FUNFETTI®-Inspired Sugar Cookies

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Funfetti Cookies — These funfetti cookies are essentially sugar cookies from scratch that have been loaded with sprinkles. They have that nostalgic boxed cake flavor but are 100% homemade! 

stack of Funfetti Cookies on white plate

Funfetti Cookies From Scratch

Who can say no to super soft cookies with sprinkles baked in? I sure can’t.

It’s been on my bucket list to come up with a softbatch-style sugar cookie recipe that’s soft, and not at all cakey, with just hints of chewiness around the edges. And I wanted to make these from scratch, not from Funfetti cake mix. I have nothing against it, and once upon a time used cake mix a whole lot more, but these sugar cookies with sprinkles are 100% from scratch.

I wanted cookies with less cakiness than Lofthouse Cookies, and I wanted drop rather than roll out cookies recipes. I didn’t want to have to frost them, so baking in sprinkles was my solution. I definitely didn’t want hard or crispy cookies, which are words that should never describe cookies.

I know people love sugar cookies and decorated Christmas cookies, but I think they’re tasteless and way too hard. I would never waste my calorie budget on cardboard cookies with frosting that’s crunchy. No way.

Funfetti Cookie recipe

I made these Chewy Sugar Sprinkles Cookies previously and while I like them I felt like I could improve on them, so I did just that. For these funfetti cookies, I worked cornstarch into the dough. It’s my secret weapon for creating softbatch-style cookies. I’ve written about it before so many times and swear by it.

I also included both almond and vanilla extracts in the cookies to really play up the Funfetti cake batter taste. 

And you can’t have Funfetti without sprinkles, and the abundance of them adds texture and flavor. Everything is better with sprinkles. The more the merrier.

These birthday cake cookies make a smaller batch, just 15 cookies, perfect when you don’t want or need dozens of cookies laying around tempting you. Feel free to double it if you’d like.

The cookies are pillowy soft and tender with just a tiny bit of chewiness around the edges. They’re lightweight without being airy or dry. They’re moist with a rich buttery flavor. If you’re a ‘dough’ person, rather than an add-ins person, and can appreciate the simple pleasures of a really good, flavorful dough, this dough will be your new best friend.

I have no willpower around super soft and tender sugar cookies from scratch like these. Especially when sprinkles are involved.

sugar cookies with sprinkles on plate

What’s in Funfetti Cookies? 

For these homemade funfetti cookies, you’ll need: 

  • Unsalted butter
  • Granulated sugar
  • Egg
  • Vanilla extract
  • Almond extract
  • All-purpose flour
  • Cornstarch
  • Baking soda
  • Salt 
  • Sprinkles

Note that I used clear imitation vanilla extract rather than real vanilla extract. This is a recipe where using the cheap stuff is preferred to the real thing because imitation provides a classic, bakery-cake, nostalgic flavor. It’s found in the baking aisle next to real vanilla and it’s a fraction of the cost.

funfetti sugar cookies from scratch on plate

How to Make Funfetti Cookies From Scratch

To make these birthday cake cookies, you first need to cream together the butter, sugar, egg, and extracts for about 5 minutes. Do NOT shortcut the creaming process — you need to make sure the butter mixture is very light in color and fluffy before adding the other ingredients. 

Add in the dry ingredients and mix until combined, making sure to not break apart the sprinkles. Then, scoop the cookie dough onto a plate and roll into balls before flattening them slightly with your hands. Chill the dough for at least 2 hours before baking the cookies. 

Once the dough has chilled, bake for 8 minutes, or until edges have set and tops are just beginning to set, even if undercooked, pale, and glossy in the center. These cookies should not turn golden or brown at all and should stay white.

How to Store Funfetti Cookies

You should store these homemade cookies in an airtight at room temperature for up to 1 week, or in the freezer for up to 3 months. If you freeze the cookies, you can reheat them in the oven or set them on the counter to thaw. 

Funfetti Cookies

Can I Make These Cookies in Advance? 

Absolutely! I make the dough, scoop into balls, cover and refrigerate them for up to 5 days, before baking. You can also freeze the cookie dough (after you’ve scooped it) and bake these sugar cookies with sprinkles directly from frozen. 

Can I Omit the Almond Extract?

If you have a nut allergy or are simply out of extract, I’d add extra vanilla extract to make up for the lack of almond extract. Your funfetti cookies won’t taste exactly like mine without the almond extract, but they’ll still be delicious! 

birthday cake cookies on plate

My Cookies Came Out Flat, What Happened? 

Sometimes these things happen! But this funfetti cookie recipe always turns out perfectly for me. If you need help troubleshooting this cookie recipe, check out this chocolate chip cookie recipe for all of my best tips and tricks to making cookies from scratch (scroll to the bottom of the post for the list of tips). 

Can I Double This Recipe? 

Most definitely! These sugar cookies with sprinkles can be doubled or even tripled to feed a crowd. 

unbaked Funfetti Sugar Cookies

Can I Make These Into Cookie Bars? 

I haven’t tried that myself, so I can’t say for sure how they’d turn out. However, I have lots of cookie bar recipes on my blog already! If you’re looking for inspiration, try out my Frosted Sugar Cookie Bars, M&M’s Chocolate Chip Cookie Bars, or Snickerdoodle Cookie Bars with Cream Cheese Frosting

Does it Matter What Type of Sprinkles I Use? 

Nope! But I’d steer clear of the sprinkle balls if I were you, just because they’re fairly hard.

Funfetti Cookies recipe

Can I Roll Out These Cookies and Cut Them Into Shapes? 

I haven’t tried that myself, so I’m not sure that’d work. If you roll out these cookies, I’m afraid they wouldn’t turn out soft and chewy at all. 

Can I Make These with Whole Wheat Flour? 

I haven’t tried that myself, but my gut says no. Whole wheat flour would majorly alter the texture and flavor of these funfetti cookies. 

stack of Funfetti Cookies on plate

Can I Make These Gluten-Free? 

I’ve never made these with a GF flour, but if you find one that works please leave me a comment below! 

Softbatch Funfetti Sugar Cookies - Move over cake mix. These easy, super soft cookies are from scratch & loaded with sprinkles! Recipe at averiecooks.com

Tips for Making Funfetti Cookies

You absolutely must chill this dough before baking, no exceptions. The cookies will spread and bake flat and thin if you don’t chill the dough.

And don’t over bake! The cookies will look quite raw and underdone at 8 minutes, but they firm up while they cool. Don’t be tempted to bake them longer because they’re not meant to be browned, golden, or crisp. They’re meant to be white and soft.

Also note that the cornstarch in these birthday cake cookies can’t be substituted. It’s the secret ingredient and they wouldn’t turn out properly without it.  

 

https://www.averiecooks.com/softbatch-funfetti-sugar-cookies/

Funfetti Cookies — These funfetti cookies are essentially sugar cookies from scratch that have been loaded with sprinkles. They have that nostalgic boxed cake flavor but are 100% homemade! 

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4.42 from 75 votes

Softbatch Funfetti Cookies

By Averie Sunshine
Funfetti cookies are essentially sugar cookies from scratch that have been loaded with sprinkles. They have that boxed cake flavor but are 100% homemade! 
Prep Time: 10 minutes
Cook Time: 8 minutes
Chill Time: 2 hours
Total Time: 2 hours 18 minutes
Servings: 15 cookies
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Ingredients  

  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 1 large egg
  • 1 ½ teaspoons clear imitation vanilla extract, real vanilla extract may be substituted
  • 1 ½ teaspoons almond extract
  • 1 ½ cups all-purpose flour
  • 2 teaspoons corn starch
  • ¾ teaspoon baking soda
  • pinch salt, optional and to taste
  • ¾ cup sprinkles, jimmies

Instructions 

  • To the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar, egg, extract, and beat on medium-high speed until well-creamed, light and fluffy, about 5 minutes (or use a hand mixer and beat for at least 7 minutes). Do not shortcut the creaming process; make sure dough is very light in color and fluff, stop to scrape down the sides of the mixer as necessary.
  • Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, optional salt, and mix until just combined, about 1 minute.
  • Add the sprinkles and beat momentarily to incorporate, less than 1 minute, or fold in by hand.
  • Using a medium 2-inch cookie scoop, form heaping two tablespoon mounds (I made 15). Place mounds on a large plate, flatten mounds slightly with your palm, cover with plasticwrap, and refrigerate for at least 2 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.
  • Preheat oven to 350F, line two baking sheets with Silpats, or spray with cooking spray. Place mounds on baking sheets, spaced at least 2 inches apart (I bake 8 cookies per sheet). Bake for 8 minutes, or until edges have set and tops are just beginning to set, even if undercooked, pale, and glossy in the center. These cookies should not turn golden or brown at all and should stay white. Do not bake longer than 9 minutes for soft cookies because they firm up as they cool (The cookies shown in the photos were baked with dough that had been chilled overnight, allowed to come to room temp for 15 minutes, and were baked for 8 minutes, with trays rotated at the 4-minute mark). Allow cookies to cool on the baking sheet for about 5 minutes before removing and transferring to a rack to finish cooling.
  • Store cookies airtight at room temperature for up to 1 week, or in the freezer for up to 3 months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Nutrition

Serving: 1, Calories: 142kcal, Carbohydrates: 26g, Protein: 2g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Cholesterol: 13mg, Sodium: 80mg, Sugar: 15g

Nutrition information is automatically calculated, so should only be used as an approximation.

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About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

Recipe Rating




Comments

  1. 5 stars
    These sprinkle cookies are ALWAYS a huge hit! I make them for all different holidays & use festive colored sprinkles. Tomorrow is Valentine’s Day, I used red, white & pink sprinkles. I always double the recipe & I get about 5 doz cookies. Follow the directions completely! Averie is right about every single step. THEY’RE DELICIOUS!!!!

    1. Thanks for the 5 star review and I’m glad they are always a huge hit, that’s awesome! Great thinking to customize them for Valentines, too!

  2. 5 stars
    omg, i think i just found my holy grail sugar cookie recipe… when i say these things are INCREDIBLE !!! not sure where i went wrong bc mine turned out pretty flat (i used fresh cornstarch and baking soda, and chilled the dough), but tbh i literally dont care bc they are THAT good. actually, them being flat makes them almost identical in taste + texture to publix sugar cookies (iykyk), so i love that. thanks averie for this life changing recipe !! <3

  3. 5 stars
    omg, i think i just found my holy grail sugar cookie recipe… when i say these things are INCREDIBLE !!! not sure where i went wrong bc mine turned out pretty flat (i used fresh cornstarch and baking soda, and chilled the dough), but tbh i literally dont care bc they are THAT good. actually, them being flat makes them almost identical in taste + texture to publix sugar cookies (iykyk), so i love that. thanks averie for this life changing recipe !! <3

    1. Thanks for the 5 star review and glad you have found the holy grail of sugar cookies! I love your enthusiasm and how excited you are about these! I do know the Publix sugar cookies and other grocery chains have similar, but glad these give you those sugar cookie vibes!

      Spreading – Bake on a Silpat baking mat for insurance against spreading https://amzn.to/3O3PhUs Also King Arthur brand flour is simply better than other flour because it has a smidge more protein (gluten) in it, which helps combat against spreading. So if you do want to correct the spread, those two things will help.

  4. 5 stars
    Hot damn. I normally don’t pop into the comments section on recipes but… Fricken hell this recipe is the bomb dot com.

    Just made these, smacked done Royal icing on them and good grief.

    Thank you so much. I have a new addiction

  5. 5 stars
    Hot damn. I normally don’t pop into the comments section on recipes but… Fricken hell this recipe is the bomb dot com.

    Just made these, smacked done Royal icing on them and good grief.

    Thank you so much. I have a new addiction

  6. Hi,
    Can i refrigerate the dough before scooping them into balls? it would just be easier space wise in my fridge…thanks!

    1. Not really because then it’s like chiseling out rock hard dough and it crumbles and is just very difficult to work with so that’s not advisable.

  7. 5 stars
    Loved this recipe! Next time I’ll keep the vanilla to almond ratio a bit higher. The almond definitely adds to the flavoring but I’d prefer it just a bit more subtle. I rolled half the cookie balls in sprinkles to make them extra festive for my nephew’s birthday party.