funfetti cookies

These easy funfetti cookies are loaded with colorful sprinkles making them the perfect festive treat. Plus they come together in under 30 minutes in one bowl, meaning you can quickly turn any day into a sprinkle-filled celebration.

Funfetti Cookies

unsalted butter, room temperature

sugar

egg, room temperature

Tablespoon vanilla extract

all purpose flour

baking powder

baking soda

salt

rainbow sprinkles

Preheat the oven to 350°F and line a baking sheet with parchment paper. Set aside.

In a stand mixer fit with the whisk attachment, beat the butter and sugar together until light and fluffy, about 3 minutes.

Use a rubber spatula to scrape down the sides of the bowl, adding the egg and the vanilla extract. Beat until light and fluffy and pale in color.

Add the flour, baking powder, baking soda, and salt and beat until just combined and no streaks of flour remain. Do not overmix. Add the sprinkles and turn the mixer on quickly to distribute the sprinkles. Try not to mix the dough much or this will cause the sprinkles to break.

Use a 1 ounce cookie scoop to scoop the dough into 1 inch balls, dropping them onto your cookie sheet about 2 inches apart. Bake for 11 minutes or until the cookies are just set on the edges, but still very gooey in the middle. This will keep your cookies super soft. Allow the cookies to cool for 10 minutes before transferring to a cooling rack. Enjoy!

Soft and chewy funfetti cookies made with only 3 ingredients in just 20 minutes! These cookies have the classic cake mix batter flavor that everyone loves. 

Funfetti Cookie Recipe

box funfetti cake mix

vegetable or canola oil

eggs

Preheat oven to 350°F. Line a baking sheet with a silicone mat or parchment paper and set aside.

Mix the funfetti cake mix, oil and eggs in a large bowl with electric beaters. Then stir in the extra sprinkles if desired and mix until combined. Refrigerate the dough for 15-20 minutes.

Using a medium scoop or spoon, scoop the dough onto the prepared baking mat. Roll in extra sprinkles if desired. Bake for 8-10 minutes, or until the cookies are set. You don’t want them to brown. Allow to cool on the pan for a couple minutes and then transfer to a cooling rack.

Golden chewy cookies packed with chocolate chips and sprinkles.

Funfetti Chocolate Chip Cookies

(1/2 cup or 1 stick) unsalted butter, room temperature

(1/2 cup) brown sugar

(1/4 cup) caster sugar

vanilla extract

210 grams (1 and 1/2 cup) plain flour

salt,

(3/4 cup) milk chocolate

(1/4 cup) coloured funfetti sprinkles

Line two baking trays with baking or parchment paper. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced.

In a large mixing bowl, beat the butter and sugars using an electric beater for 1-2 minutes or until pale and creamy.

Add vanilla and egg and beat until combined. Sift in flour, baking soda and salt, if using, and mix to combine. Add chocolate chips and sprinkles.

Use a cookie scoop to roll balls of dough in your hands and place them onto your prepared trays, leaving room for the cookies to spread out.

Bake for approximately 11-12 minutes or until golden brown on the edges. Press a few extra chocolate chips on top. Carefully transfer to a wire rack to cool completely.

Just a tip--use LIGHT brown sugar not DARK. I only had dark in the house so I figured it would be alright--the extra molasses content took all the chew out of the cookie and I had to make a second batch!

Also if you find your cookies to be a little too dry add 1/2 teaspoon of milk. My cookies came out chewy and gorgeous after doing that.

Funfetti Cheesecake Pudding cookies are some of the best tasting and best looking cookies you&#039;ll ever have! Made with pudding mix, these are soft, chewy and oh so delicious!

Funfetti Cheesecake Pudding Cookies

flour

cheesecake pudding mix

unsalted butter (softened)

brown sugar

white chocolate chips

Preheat your oven to 350 and prepare baking sheets by lining with parchment paper.

In a large bowl mix together flour, baking soda, salt, and cheesecake pudding mix. Set aside.

In your mixer cream together butter, sugar and brown sugar. Add eggs and vanilla and mix together. Add your bowl of dry ingredients. Add rainbow sprinkles and mix together. Lastly add the white chocolate chips.

Scoop out the cookie dough into about 1 inch balls.

Bake for about 10-12 minutes or until slightly golden. Let cool and enjoy!

Cake mix cookies meet an explosion of colorful sprinkles wrapped inside a soft and chewy cookie. You only need a handful of ingredients!

Funfetti Cake Mix Cookies

funfetti cake mix

vegetable oil

sour cream

rainbow jimmie sprinkles

Preheat the oven to 350°F.

In a large mixing bowl, stir together the cake mix, oil, eggs, and sour cream until fully combined. Fold in rainbow jimmies until evenly distributed.

Use a cookie dough scoop or tablespoon to drop the cookie dough in mounds onto a baking sheet lined with parchment paper. (We made 2 tablespoon size cookies.)

Bake cookies for 11 minutes, until puffed and set.

Allow cookies to cool for 1-2 minutes and then transfer to a cooling rack to cool completely.

These copycat Crumbl confetti cake cookies start with a decadent cake mix and have lots of rainbow sprinkles, inside and out!

Confetti Cake Cookies (Crumbl Cookie Copycat Recipe)

eggs (100 grams, room temperature)

vegetable oil (67 grams)

confetti cake mix (454 grams (1 box))

baking powder (4 grams)

¼ cup rainbow sprinkles (48 grams)

unsalted butter (85 grams, room temperature (¾ stick))

cream cheese (114 grams, room temperature (½ brick))

sugar (113 grams)

pure vanilla extract (4 grams)

Pink food coloring (optional)

Preheat

Preheat oven to 350°F and line a baking sheet with parchment paper. Spray with nonstick spray and set aside.

Combine

In a large bowl, combine the eggs and vegetable oil. Stir in the cake mix and baking powder until well combined.

Fold

Scoop

Use a 2-tablespoon-sized scoop to make large cookies. Space the cookies out so they don’t touch as they bake.

Bake

Bake for 8-9 minutes and remove. Cool on the pan for 5 minutes, then place on a cooling rack until completely cooled.

Beat

While the cookies cool, make the icing. In a large bowl, using a hand mixer, beat the butter and cream cheese together, then beat in the powdered sugar and vanilla. Mix in food coloring, if desired.

Snip

Place the icing in a Ziplock bag and snip off a little bit of the corner.

Pipe

Start at the center of the cookie and go in a circle out. Add sprinkles to the top of the cookies.

Made completely from scratch, these Funfetti Cookies are beloved by all! They're made from pantry staples and are super easy to make.

all purpose flour ((180 grams))

cornstarch

½ tsp baking soda

unsalted butter (room temperature (113 grams))

sugar ((150 grams))

egg (room temperature)

tsp vanilla extract

½ cup sprinkles (jimmies)

Combine the flour, salt, cornstarch, and baking soda in a bowl then whisk together and set aside.

Cream the butter and sugar in the bowl of your stand mixer fitted with a paddle attachment, mix on high until light and fluffy. Mix in the egg and vanilla then scrape the bowl down and mix once more until well combined.

Add the dry mixture to the butter mixture and mix on low until almost combined. Scrape down the bowl then add the sprinkles and mix in low until just combined.

Use your spatula to fold in any extra flour hanging about then portion out two tablespoon-sized pieced of dough (40g), roll into balls and top with some more sprinkles.

Place about 2 inches apart on baking sheets lines with silicone mats or parchment paper then chill the dough balls for at least an hour.

Towards the end of your chill time preheat oven to 350F, then bake for about 11 minutes or until the edges are set and cookies are puffed. They will continue baking after removed from oven so allow to cool on the baking sheets for about 5 minutes.

This Funfetti Skillet Cookie is a soft-baked cake-like cookie with a subtle vanilla flavor.

Funfetti Skillet Cookie

C Unsalted butter

C + 1 tsp Granulated sugar

tbsp egg

tsp Pure vanilla extract

C All-purpose flour

Vanilla cake mix

Baking powder

Salt

tbsp Sprinkles

Gently beat butter on medium speed for a minute or two to soften. Add sugar and continue to beat until sugar and butter are well mixed.

In a separate bowl, crack an egg and whisk with a fork. Measure out 2 ½ tablespoons of the beaten egg and add to mixing bowl. Discard the rest of the egg. You should scrape down the bowl before turning your mixer back on.

Beat egg into the butter and sugar, add vanilla and continue to mix.

Add dry ingredients: flour, vanilla cake mix, baking powder and salt. Turn mixer on low to begin and increase speed to medium after a minute or two until dough forms.

Add sprinkles last and mix to incorporate.

Gently spray skillet with cooking spray. Divide cookie dough between each skillet.

Bake at 350° for 10-12 minutes. Remove from oven and allow cookies to cool completely. Serve with ice cream or whipped cream.

Made of the perfect soft and chewy cookie dough loaded with colorful, crunchy rainbow sprinkles, you may have just found your new go-to easy cookie recipe.

Sprinkle Cookies

unsalted butter (melted)

almond extract

jimmy sprinkles

Line baking sheets with silicone baking mats or parchment paper. Set aside.

In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy, about 2 minutes. Then add the vanilla extract, almond extract, and egg. Beat until well combined.

In a medium bowl, sift together the flour, cornstarch, baking soda, and salt. Slowly add the flour mixture to the wet mixture in the bowl of the stand mixer. Continue mixing on low speed until all is added and well combined.

Gently stir in the sprinkles. Don't overmix it otherwise they'll start bleeding into the dough.

Using a medium cookie scoop, scoop dough to prepared baking sheets then roll between your hands to form a smooth circle. Place back on prepared baking sheet about 1 inch apart.

Place in the refrigerator to firm up/chill for 1 hour, otherwise they will spread too much while baking.

Right before the cookie dough is done chilling, preheat oven to 375 °F (191 °C)

Bake cookies for 10-12 minutes or until the edges start turning very slightly light golden brown. You don&#39;t want them to turn golden brown because then they&#39;ll be crisp cookies and not soft in the middle. Remember, cookies continue baking even after you take them out of the oven.

Once done, remove from oven and cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Store in an airtight container for up to 1 week.

Nothing says Happy Birthday like made from scratch birthday sugar cookies with lots and lots of sprinkles! This simple funfetti cookie recipe is fun for all occasions, not just your birthday! Birthday Cake cookies are most certainly the new way to celebrate!

Birthday Cake Cookies

½ c unsalted butter, softened to room temperature

½ tsp vanilla extract

½ c flour (217 g)

tsp corn starch

tsp baking soda

sea salt

½ c rainbow sprinkles

In a small bowl, combine flour, salt, corn starch and baking soda. Whisk to combine and set aside.

In a separate medium bowl, cream together butter, sugar and brown sugar until light and fluffy. This should take about 2-4 minutes. Add in egg and vanilla and beat to incorporate fully.

Slowly add in the dry ingredients into the wet ingredients and beat just to incorporate (do not over mix!) Gently fold in sprinkles. For best results, roll into about 1 to 1 1/2 inch balls and chill for about 15 minutes before baking.

While cookie dough is chilling, preheat oven to 350°F.

Place cookie dough balls/scoops two inches apart on parchment lined cookie sheet.  Bake 9-11 minutes, cookies will be puffed up and may not look 100% done, but pull them just before you think they are done. Allow to cool completely and enjoy. Store in an airtight container for about 3-5 days.

I did change one thing.  Instead of folding the sprinkles into the batter, roll the balls and flatten slightly then press the top of each ball into the sprinkles before baking

Made these exactly as written, except that I used a little less than half a cup of the sprinkles. It just seems like so much. But it wouldn’t have been, and next time I will use an entire half a cup with a little less sprinkles, they are still great, and I can’t wait to give them to the birthday girl recipient today.

Made a double batch of these tonight, kept recipe as is and added a bag of white chocolate chips. They are delicious!!

This cookies are amazing. I weighed my flour and measured everything else. Cookies came out with crispy edges and gooey centers. Definitely recommend this recipe!

Top 10 funfetti cookies recipes from across the web

The most viewed funfetti cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Funfetti Cookies

Funfetti Cookie Recipe

Funfetti Chocolate Chip Cookies

Funfetti Cheesecake Pudding Cookies

Funfetti Cake Mix Cookies

Confetti Cake Cookies (Crumbl Cooki...

Funfetti Cookies

Funfetti Skillet Cookie

Sprinkle Cookies

Birthday Cake Cookies

Top 10 funfetti cookies recipes from across the web

The most viewed funfetti cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Funfetti Cookies

Funfetti Cookie Recipe

Funfetti Chocolate Chip Cookies

Funfetti Cheesecake Pudding Cookies

Funfetti Cake Mix Cookies

Confetti Cake Cookies (Crumbl Cooki...

Funfetti Cookies

Funfetti Skillet Cookie

Sprinkle Cookies

Birthday Cake Cookies

The most viewed funfetti cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine