Easy Funfetti Cookies
Speckled with fun, rainbow goodness, these funfetti cookies are an absolute treat! These easy funfetti cookies feature a buttery, sweet cookie base that is similar to chocolate chip cookies. They are speckled with little rainbow bits throughout, instead of chocolate chips, making them both delicious and fun to look at! These funfetti cookies are soft, chewy, and full of flavor!
What are Funfetti Cookies?
Ever heard of funfetti cake? You know, the one that is essentially white cake that has sprinkles mixed into it, providing a rainbow-speckled cake? Well, these funfetti cookies are essentially that cake but in cookie form! These easy funfetti cookies use a sugar cookie dough that is similar to chocolate chip cookies. However, my funfetti cookies use light brown sugar to create a touch more flavor that your typical white sugar, while also ensuring maximum chewiness. They also use an extra egg yolk, to provide another level of tenderness.
How to Make Funfetti Cookies?
Making these funfetti cookies is pretty straight forward, especially if you’ve made cookies before! Start by beating the butter and sugars together, for around 3 or so minutes. When finished, it should look light and fluffy, and be about doubled in volume. Next, add in the eggs, the extra yolk, and the vanilla. Beat this on high for another 2 minutes. Then, add in the dry ingredients – salt, baking soda, and of course the flour. I find it’s best to weigh the flour. Too much or too little flour can really throw the texture of the cookie off, so I find weighing it ensures the perfect amount time in and time out! Beat the dry ingredients in until they are just combined. Then simply add your sprinkles, fold them in, scoop out your funfetti cookies onto a parchment lined baking sheet, and then rest the cookies for 30 minutes before baking!
Resting the Funfetti Cookies
I know that it is so tempting to just throw the cookies into the oven when we are done mixing – I mean who wants to wait? But it truly is crucial to the cookies to give them a short little 30 minute resting period. Allowing the cookie dough to rest has many advantages. The first is that it allows the fats in the dough to solidify and cool. This means that when they enter the oven they are going to spread out WAY less! This will allow the cookie to retain its shape and chewy texture. Furthermore, allowing the dough to rest also gives the sugar and flour a chance to absorb any free floating liquid in the dough. This leads to a more uniform cookie, but also controls spread too (Think more free floating liquid = runnier dough = more spreading)! Chilling the dough also slightly dehydrates the dough, thereby concentrating the flavors in the cookie a bit as well.
What Type of Sprinkles?
The sprinkles you use is 100% up to you! You can use nonpareils, which are the little round sprinkles, or you can use jimmy sprinkles, which are the more tubular ones. Jimmies tend to bleed a little less than nonpareils because thy typically have a coating around them to slow/stop bleeding. Personally, I like to use a combination. I like to use rainbow jimmies, chocolate jimmies, and rainbow nonpareils. The ratio doesn’t have to be exact, but I typically aim for 3/4 rainbow jimmies, and then about 1/8 chocolate jimmies and 1/8 rainbow nonpareils. Furthermore, feel free to add in some white chocolate chips too!
Get the Recipe: Easy Funfetti Cookies
Ingredients
- 300 g All Purpose Flour,, or about 2 cups measured volumetrically
- 1 tsp Baking Soda
- 1 tsp Salt
- 1 cup Unsalted Butter,, at room temperature
- 1 cup Light Brown Sugar
- ½ cup White Sugar
- 2 Large Eggs
- 1 Egg Yolk
- 2 tsp Vanilla
- 2/3 cup Sprinkles
Equipment
- Stand mixer
Instructions
- In a medium to large sized bowl, add in flour, baking soda, and salt. Whisk well to combine, then set aside.
- In a large bowl, or stand mixer (fitted with the paddle attachment), add the butter and both sugars and beat for 3 minutes, it should look light and fluffy, and expanded in size.
- In a separate bowl, whisk together the eggs, yolk and vanilla, then add to the batter and beat on high for another 2 minutes, scraping at the edges periodically. Add in the flour mixture and mix on low until combined, scraping at the edges. Ensure it is well combined, but do not overmix. Add in the sprinkles, and fold with a spatula until well dispersed.
- Prepare a baking sheet with parchment paper. Using your hands or a scoop, arrange cookies to be about 2 tbsp each. Place all the cookies onto the baking sheet (do not worry about arrangement yet), and place into the freezer for 30 minutes to rest (don’t skip, see above!)
- Preheat oven to 350°F.
- Remove baking sheet from the freezer, and arrange cookies evenly onto 3 baking sheets fitted with parchment paper (I do 8-9 per sheet). Place into the oven and bake for 11-13 minutes.
- Note: If baking in batches, keep cookies cold before baking by keeping them in the fridge.
Related Recipes
Looking for more cookie type recipes? Check out these cookie and macaron recipes below:
HOW TO MAKE MACARONS: A STEP BY STEP GUIDE + TIPS/TRICKS: This guide features a step by step guide on how to make basic macarons, as well as a lengthy and instructive list of tips and tricks.
CHEWY BROWNED BUTTER CHOCOLATE CHIP COOKIES. These cookies are chewy, tender,and ultra-flavorful thanks to the addition of brown butter. Basically everything you’ve ever wanted in a cookie.
RED VELVET MACARONS. Macarons meets the delicious classic red velvet flavor. These macarons come complete with a cream cheese filling.
