Homemade Funfetti Cookies: Soft, Chewy Recipe from Scratch

These delicious funfetti cookies are soft and tender with a buttery vanilla flavor. They’re loaded with sprinkles and have an almost melt-in-your-mouth consistency. Made from scratch, they taste far better than bakery or box mixes.

Updated March 13, 2022 — slightly revised recipe, new photos and improved tips

The Perfect Funfetti Cookies

These from-scratch funfetti cookies are soft, tender and almost melt in your mouth. A buttery base with vanilla and a touch of almond extract creates the ideal flavor, while jimmies sprinkles add a confetti look and a light crisp to each bite. They’re ideal for birthdays and special occasions — and will make you feel delightfully nostalgic.

Ingredients You’ll Need

Every ingredient here plays a role in flavor and texture. For best results, follow the measurements and notes below.

• 3/4 cup unsalted butter (softened) — butter gives the cookies a rich, buttery flavor. Don’t use margarine.
• 1 cup sugar — balances sweetness without overwhelming the cookie.
• 1 large egg — adds tenderness and structure.
• 1 teaspoon vanilla extract & 1/2 teaspoon almond extract — the almond extract is subtle but important; it brightens the flavor.
• 2 cups all-purpose flour (250 g) — spoon and level or weigh for accuracy.
• 1/4 cup cornstarch (30 g) — key for a tender, soft texture.
• 1 teaspoon cream of tartar — contributes to the melt-in-your-mouth texture.
• 1/2 teaspoon baking powder & 1/2 teaspoon baking soda — the combination gives an ideal rise.
• 1/4 teaspoon salt — balances sweetness (omit if using salted butter).
• 1/2 cup sprinkles (jimmies) — use jimmies, not nonpareils, to avoid color bleeding.

Baking Tips

• Measure flour correctly: Weigh 250 g or spoon and level flour into a dry cup. Scooping straight from the bag can make cookies dry and dense.
• Sift dry ingredients: Cornstarch can clump, so sift to ensure a smooth mix.
• Don’t overmix: Overworking the dough develops gluten and yields tougher cookies.
• Stir in sprinkles gently: Use a spatula to avoid breaking them and prevent color bleed.
• Chill sticky dough: If the dough sticks to your fingers, refrigerate for at least 30 minutes. The dough should not cling when pinched.
• Freeze dough balls: Form dough into balls and freeze in a bag for up to 2 months. Bake from frozen, adding 1–2 minutes to the bake time.
• Top with extra sprinkles: Optionally press a few sprinkles on top of each cookie right after baking so they adhere as the cookies cool.

More sprinkle treats to try include funfetti cake, sprinkle chocolate chip cookies, funfetti cupcakes and sour cream sugar cookies.

Funfetti Cookies

Equipment

• Cookie sheets (lined with parchment or silicone mats)

Ingredients

• 2 cups all-purpose flour (250 g)
• 1/4 cup cornstarch (30 g)
• 1 teaspoon cream of tartar
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup unsalted butter (168 g), softened
• 1 cup sugar (200 g)
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 large egg, room temperature
• 1/2 cup sprinkles (use jimmies, not nonpareils)

Instructions

1. Preheat the oven to 350°F (180°C). Line cookie sheets with parchment or silicone baking mats.
2. In a large bowl, whisk together the flour, cornstarch, cream of tartar, baking powder, baking soda and salt. Set aside.
3. In a separate large bowl, beat the butter and sugar until light and fluffy.
4. Add the vanilla, almond extract and egg, and beat until combined.
5. Turn off the mixer and sift the dry ingredients into the butter mixture. With the mixer on low, blend until just combined.
6. Turn off the mixer and gently fold in the sprinkles with a rubber spatula.
7. Form dough into balls about 1 to 1.5 tablespoons each. If the dough is sticky, chill at least 30 minutes.
8. Place dough balls 2 inches apart on the lined cookie sheet.
9. Bake one sheet at a time for 9–11 minutes, until the tops look set. Optionally press a few extra sprinkles onto the tops. Let cookies cool on the baking sheet for at least 10 minutes before transferring to a wire rack.

Notes

1. Cream of Tartar: Important for the classic tender texture. Omitting it still yields cookies but with a different texture.
2. Sprinkle choice: Use jimmies (small cylinders). Nonpareils (tiny round balls) often bleed color into the dough.
3. Make ahead & freezing: Cover mixed dough and refrigerate up to 24 hours before forming balls and baking. Dough balls freeze up to 2 months; bake from frozen, adding 1–2 minutes.
4. Storage: Store at room temperature in an airtight container for up to 5 days.
5. Nutrition: Estimates are per cookie assuming 28 equal cookies.

Nutrition (per cookie, estimate)

Calories: 124 kcal • Carbohydrates: 18 g • Protein: 1 g • Fat: 5 g • Sugar: 10 g

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