Gooey Funfetti Butter Cookies with Sprinkles
This Funfetti Butter Cookies recipe makes gooey, buttery cookies that practically melt in your mouth!
- Prep
- 15 mins
- Cook
- 10 mins
- Chill Time
- 1 hr
- Total
- 1 hr 25 mins
- Makes
- 36 cookies
This recipe for Funfetti Butter Cookies makes gooey, buttery cookies that practically melt in your mouth! Using only seven ingredients, these rainbow-sprinkled, extra-soft treats are simple to follow and perfect for any occasion!
I didn't invent these funfetti butter cookies. They're a classic that has been around for a long time, and I'm just adding my own spin.
I wanted something colorful and cheerful that tastes amazing and doesn't call for a long list of ingredients. Gooey funfetti butter cookies seemed like the perfect fit!
If you love an easy cookie recipe, you'll want to make these funfetti cookies! For the cake version, try my Single Layer Funfetti Cake!
Why You'll Love These Cookies
- Soft and gooey in texture.
- Super easy to make.
- Rich, buttery cake batter flavor in every bite.
- They call for one box of white cake mix.
- Put that gallon-size container of rainbow sprinkles you bought a year ago to good use.
- You probably already have most, if not all, of the ingredients in your kitchen!
- They're especially good chilled straight from the fridge!
What You'll Need
The ingredients in the image below go into these gooey funfetti butter cookies. The bulleted items are key ingredients that need a little more explanation. Substitutions are listed below as well.
- Cream Cheese. Use the brick-style kind, not the tub style, and full fat is preferable to reduced fat.
- 1 Box of White Cake Mix. A boxed Funfetti cake mix works too. If you use it, just cut the rainbow sprinkles in the cookie dough by 1/4 cup.
- Rainbow Colored Sprinkles. With the white cake mix, add 1/2 cup of sprinkles. With the funfetti cake mix, add only 1/4 cup.
- Powdered Sugar. Used to roll the dough balls before they go onto the parchment-lined baking sheet.
- Sparkling Sugar. Optional, and sprinkled over the tops of the cookies before baking. It adds no unique flavor, just a tiny crunch and a little sparkle. I use King Arthur's Brand sparkling sugar.
How to Make the Recipe
Here's a brief overview of how to make these easy funfetti cookies from a cake mix! For the full printable recipe, in either US customary or metric measurements, see the recipe card below.
Step 1. Beat the cream cheese and unsalted butter together. (Image 1) Let both ingredients come to room temperature so they blend more easily. Then add the eggs and vanilla extract (Image 2).
Step 2. Add the white cake mix (Image 3). Use a low mixer speed so the cake mix doesn't fly all over the place. Fold in the rainbow sprinkles with a spatula or large spoon (Image 4). Cover the funfetti cookie dough tightly with plastic wrap and refrigerate for at least one hour.
Quick Tip: If you're using a funfetti cake mix, cut the rainbow sprinkles by 1/4 cup.
Step 3. Scoop, roll, then bake. Scoop the funfetti cookie dough with a medium cookie scoop or a spoon (Image 5). Roll each cookie in powdered sugar (Image 6), set them on parchment-lined cookie sheets, and bake for 8-10 minutes at 350ºF.
Essential Baking Tools
You don't need any special tools to make these gooey funfetti cookies. If you have a hand mixer or stand mixer, you're all set!
A few other helpful tools to keep on hand:
- Spatulas
- Medium cookie scoop
- Parchment paper
- Baking sheets, and at least two is ideal.
Storage
Storage. These funfetti butter cookies keep best in an airtight container at room temperature for up to three days, or in the refrigerator for up to five days. I prefer them chilled!
Freezing. To freeze this funfetti cookie dough, chill the dough first. Then scoop and roll it into balls. Freeze them on a wax paper-lined cookie sheet until solid, then move them to a freezer bag or a tightly sealed container.
When you're ready to bake, take the cookies out of the freezer, roll them in powdered sugar, and bake. Add 1-2 minutes to the baking time.
Frequently Asked Questions
Can I use funfetti cake mix in place of white cake mix?Yes! If you're using the funfetti cake mix, cut the rainbow-colored sprinkles in half.
Do I have to chill the cookie dough before baking?Yes, for at least 1 hour. You can also chill the funfetti cookie dough overnight if needed. Cover the mixing bowl with plastic wrap, or move the dough to an airtight container, and refrigerate it.
What is the best way to store funfetti butter cookies?Funfetti cookies keep best in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. I prefer them chilled. They're so good that way!
Can I freeze funfetti cookie dough?Yes. Chill the dough first, then scoop or roll it into 1-inch balls. Freeze them on a wax paper-lined cookie sheet until solid, then move them to a freezer bag or a tightly sealed container. When you're ready to bake, take them out of the freezer, roll them in powdered sugar, and bake. Don't forget to add a few minutes to the baking time.
What brand of rainbow sprinkles did you use?I used Hoosier Hill Farm rainbow sprinkles. The container holds 2 pounds, so if you bake with sprinkles often, you'll really appreciate it!
More Easy Cookie Recipes to Enjoy!
If you tried this Funfetti Butter Cookies Recipe or any other recipe on my website, please leave a star rating and tell me what you thought in the comments below. Thanks for stopping by!
Gooey Funfetti Butter Cookies with Sprinkles
This Funfetti Butter Cookies recipe makes gooey, buttery cookies that practically melt in your mouth! With just 7 ingredients, these rainbow sprinkled, extra-soft treats are simple to follow and perfect for any occasion!
- Prep
- 15 mins
- Cook
- 10 mins
- Chill Time
- 1 hr
- Total
- 1 hr 25 mins
- Makes
- 36 cookies
Ingredients
- 8 oz Cream Cheese, room temperature
- 1/2 cup Unsalted Butter, room temperature
- 1 Large Egg, room temperature
- 1 tsp Vanilla Extract
- 1 Box of White Cake Mix
- 1/2 cup Rainbow Colored Sprinkles
- 1/4 cup Powdered Sugar
- Sparkling Sugar, for added sparkle to the tops of the cookies, optional
Method
- Using a hand mixer or a stand mixer with the paddle attachment, beat the cream cheese and unsalted butter on medium-high speed until smooth and creamy.
- Add the egg and vanilla extract, and keep mixing on medium-high speed. Scrape down the sides of the bowl as needed.
- Drop the mixer to low and gradually mix in the white cake mix until just combined.
- Use a spatula or large spoon to stir in the rainbow sprinkles.
- Cover the mixing bowl tightly with plastic wrap and chill for at least 1 hour.
- When the dough has chilled and you're ready to bake, move an oven rack to the 2nd position from the top (just above center) and preheat the oven to 350ºF.
- Line 2 baking sheets with parchment paper or silicone mats and set them aside.
- Using a medium cookie scoop or a spoon, form the dough into 1 inch balls. Roll them in powdered sugar, then space the cookies about 1 1/2 – 2 inches apart on the prepared baking sheets. If you like, add a little sparkling sugar to the top of each cookie.
- Bake for 8-10 minutes at 350ºF, until the bottoms turn a nice light golden brown.
- Let the cookies cool on the baking sheet for about 5 minutes, then move them to a wire rack to cool completely. Use a spatula to transfer them, since they'll be very soft!
- Store the cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
Baker’s notes
- If you're using the funfetti cake mix, cut the rainbow-colored sprinkles in half. Chill the funfetti cookie dough for at least one hour, or overnight if needed. Keep the mixing bowl covered with plastic wrap, or move the dough to an airtight container, and refrigerate it. Funfetti butter cookies keep best in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. I prefer them chilled, and they're so good that way! To freeze the dough, chill it first, then scoop or roll it into 1-inch balls. Freeze them on a wax paper-lined cookie sheet until solid, then move them to a freezer bag or a tightly sealed container. When you're ready to bake, take them out of the freezer, roll them in powdered sugar, and bake. Don't forget to add a few minutes to the baking time. For the rainbow sprinkles, I used Hoosier Hill Farm. The container holds 2 pounds, so if you bake with sprinkles often, you'll really like it!
