Funfetti Cookies

Soft, chewy, and loaded with sprinkles, these funfetti cookies are colorful, festive, and taste like birthday cake in cookie form.

Print Recipe

Prep Time 5

Cook Time 11

Chill Time 30

Course Appetizer

Cuisine American

Servings 12 cookies

Calories 340 kcal

Equipment

3" cookie scoop

Ingredients

1 cup unsalted butter softened but not melted
1 ½ cups light brown sugar packed
2 ¼ cup all-purpose flour spooned into the cup then leveled
½ teaspoon salt
2 large eggs room temperature
2 teaspoons vanilla extract
1 teaspoon baking powder
1 cup rainbow spinkles jimmies

Instructions

Preheat your oven to 375ºF and line two large cookie sheets with parchment paper (not wax paper).
Add softened butter to the bowl of your stand mixer with the whisk attachment and cream until smooth.
Add in your sugar and whisk on low until light and fluffy (about 2 minutes).
Add in your eggs one at a time, letting each mix in fully before adding the next.
Add in your vanilla, salt, and baking powder.
Add in your flour and rainbow sprinkles and mix until just combined.
Scoop onto your cookie sheet using a 3" cookie scoop or about four Tablespoons of dough per cookie.
Chill the cookie dough balls for 30 minutes.
Bake the cookies for 6 minutes, rotate the pan then bake for another 5-6 minutes or until the center is no longer shiny. Do not over-bake.
Cookies will be soft at first but will harden as they cool.

Notes

Tips for success. Use room temperature eggs for less spreading. Chill your scooped cookies for 30 minutes before baking. Use a large cookie scoop for the perfect soft centers. Use a small cookie scoop for small cookies that are perfect for packing in lunches or for big birthday parties.