Funfetti Cookies

Why You’ll Love This Recipe

I love this recipe because it delivers bakery-quality cookies with minimal effort. The butter and sugar create a light, tender texture, while the cornstarch keeps them perfectly soft. The vanilla and almond extracts add rich flavor, and the rainbow sprinkles make them visually irresistible. They’re cheerful, delicious, and always a hit with both kids and adults.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 cup butter, softened
1 1/4 cup granulated sugar
2 teaspoons vanilla extract
1 teaspoon almond extract
1 large egg
2 1/2 cups all-purpose flour
3 tablespoons cornstarch
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup rainbow sprinkles

Directions

I start by creaming together the butter and sugar with an electric mixer for about 2 minutes, until the mixture is light and fluffy.
Next, I add the vanilla extract, almond extract, and egg, mixing until the egg is fully incorporated and smooth.
Then I pour in the flour, cornstarch, baking soda, and salt. I mix just until the ingredients are combined and no dry streaks remain.
Once the dough comes together, I fold in the rainbow sprinkles using a spatula until they’re evenly distributed throughout.
I use a medium cookie scoop to form balls of dough, about 2 tablespoons each, and place them on a tray. I chill the dough for at least 30 minutes or up to 24 hours to help the cookies hold their shape while baking.
When I’m ready to bake, I preheat the oven to 375°F and line a baking sheet with parchment paper. I arrange the dough balls about 2 inches apart and bake for 9–11 minutes, until the edges are set and the tops look dry.
After baking, I let the cookies cool on the tray for 5–10 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

This recipe makes about 30 cookies.
Prep Time: 10 minutes
Cook Time: 10 minutes
Chill Time: 30 minutes (optional but recommended)
Total Time: 50 minutes

Variations

When I want a twist, I swap the rainbow sprinkles for seasonal ones—red and green for Christmas, pastels for Easter, or hearts for Valentine’s Day. I sometimes add white chocolate chips for extra sweetness or roll the dough balls in sprinkles before baking for even more color. For a nutty flavor, I reduce the almond extract and add a handful of chopped toasted almonds or pistachios.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 5 days. They stay soft and chewy the entire time. If I want to keep them longer, I freeze the baked cookies for up to 3 months and thaw them at room temperature when needed. The cookie dough also freezes well; I simply scoop and freeze the dough balls, then bake them straight from the freezer, adding an extra minute or two to the baking time.

FAQs

Do I need to chill the dough?

I prefer to chill the dough for at least 30 minutes—it helps the cookies keep their shape and enhances the texture.

Can I use unsalted butter?

Yes, I use unsalted butter and just add an extra pinch of salt to balance the flavor.

What type of sprinkles work best?

I like using jimmies (the long, soft sprinkles). Nonpareils can bleed color into the dough.

Can I make the cookies smaller or larger?

Absolutely. I just adjust the baking time—smaller cookies bake faster, and larger ones need a few extra minutes.

Can I skip the almond extract?

Yes, I can leave it out or replace it with extra vanilla extract if I prefer a simpler flavor.

How do I keep the cookies soft?

I store them in an airtight container with a slice of bread inside—the bread helps retain moisture.

Can I make the dough ahead of time?

Yes, I keep it chilled in the fridge for up to 24 hours before baking.

Can I use whole wheat flour?

I’ve tried it, and while it works, the cookies turn out a bit denser and less sweet.

Can I add frosting?

Definitely. A light glaze or a smear of buttercream makes them even more festive.

What’s the best way to freeze the dough?

I scoop the dough into balls, freeze them on a tray until solid, then store them in a freezer bag. They bake beautifully straight from frozen.

Conclusion

These funfetti cookies are soft, buttery, and bursting with colorful joy in every bite. I love how easy they are to make and how quickly they disappear whenever I bake them. Whether I’m baking for a celebration or just to brighten up an ordinary day, these cookies always bring smiles and a little extra sparkle to the moment.