This recipe makes a batch of these colourful funfetti sprinkle cookies also known as confetti cookies. They are delicious, soft and chewy and super easy to make.
There’s just something joyful about sprinkles! Whether it’s a birthday, a celebration or simply a rainy afternoon pick-me-up, funfetti sprinkle cookies are the perfect way to bring colour and sweetness into your day. These soft, chewy cookies are loaded with rainbow sprinkles and have a buttery vanilla flavour that’s hard to resist.
This funfetti (confetti) cookies recipe has been updated as I had some feedback that the original recipe I posted were a little too sweet. To reduce the sweetness, I've removed the white chocolate from the recipe and reduced the amount of sugar used in the recipe. The cookies are now less sweet and if you prefer the white chocolate in them then feel free to add them anyway.
This funfetti cookies recipe is so quick and easy to prepare and bakes in just 12 minutes so you don't have wait long to enjoy these tasty confetti treats.
Why You’ll Love These Cookies
- Festive and fun – sprinkles make everything brighter.
- Soft and chewy – the texture is melt-in-your-mouth perfection.
- Easy to make – simple ingredients and quick prep.
- Kid-friendly – little bakers love rolling the dough in sprinkles.
Ingredients for Funfetti Sprinkle Cookies
Please find the full list of ingredients and quantities in the recipe card at the end of the post.
- Flour - for this funfetti cookies recipe, I use plain flour which is also known as all-purpose flour.
- Bicarbonate soda - also known as baking soda.
- Salt - use any salt you prefer.
- Cornflour - helps the cookies stay chewy in the middle. In the US and other countries cornflour is also known as corn starch.
- Egg - use a room temperature egg. I remove the egg from the fridge 30 minutes before using.
- Vanilla - good quality vanilla extract or vanilla bean paste.
- Butter - unsalted butter which is soft at room temperature.
- Sugar - I use caster sugar or granulated sugar.
- Sprinkles - use rainbow or multi-coloured sprinkles that are bake stable.
How to Make Funfetti Sprinkle Cookies
1. To a bowl, add and whisk together the plain flour, bicarbonate soda, salt and cornflour then set aside. In another bowl, cream together the butter and sugar until creamy and fluffy. Add in the egg then the vanilla and continue to mix until well combined.
2. Pour in the dry ingredients and continue to mix until all the ingredients are well combined then add and mix in the sprinkles.
3. Roll the dough into balls weighing around 40g each then roll in more sprinkle if you wish and place the dough balls on a large plate lined with baking paper. Place the cookie dough in the fridge for 1 hour.
4. While the cookie dough is in the refrigerator, line a baking tray with baking paper and preheat the oven to gas mark 4/350oF/180oC/160oC fan.
5. Place the cookies that you want to bake on the baking tray ensuring there is space for them to spread a little. If you do not have enough space on the tray then you can place the remaining cookie dough balls back in the fridge and bake them in batches or you can freeze the rest and bake as needed.
6. Bake in the lower part of the oven for 12 minutes. Once you take them out the oven, allow them to cool on the baking tray for 10 minutes then use a spatula and transfer the cookies to a cooling rack to completely cool.
Nutrition
Nutrition based on 1 cookie - Calories: 168kcal | Fat: 5.5g | Saturates: 3.9g | Carbs: 24.9g | Sugar: 12.2g | Fibre: 0.6g | Protein: 2.1g | Salt: 0.15g.
Storage
These baked confetti cookies can be stored in an airtight container and can stay fresh for up to 5 days. Unbaked cookie dough can be stored in the fridge for a few days or in the freezer for up to 3 months.
The cookie dough can also be frozen and baked straight from the freezer. They will need slightly longer in the oven if baking from the freezer around 13 - 14 minutes.
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- White Chocolate and Pecan Cookies
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Easy Funfetti Sprinkle Cookies
Ingredients
- 220g plain flour
- 1 teaspoon bicarbonate soda
- ¼ teaspoon salt
- 1 teaspoon cornflour
- 100g unsalted butter soft at room temperature
- 120g granulated sugar
- 1 medium egg room temperature
- 1 teaspoon vanilla extract
- 55g rainbow sprinkles use bake stable sprinkles
Instructions
- To a bowl, add and whisk together the plain flour, bicarbonate soda, salt and cornflour then set aside. In another bowl, cream together the butter and sugar until creamy and fluffy. Add in the egg then the vanilla and continue to mix until well combined.
- Pour in the dry ingredients and continue to mix until all the ingredients are well combined then add and mix in the sprinkles.
- Roll the dough into balls weighing around 40g each then roll in more sprinkle if you wish and place the dough balls on a large plate lined with baking paper. Place the cookie dough in the fridge for 1 hour.
- While the cookie dough is in the refrigerator, line a baking tray with baking paper and preheat the oven to gas mark 4/350oF/180oC/160oC fan.
- Place the cookies that you want to bake on the baking tray ensuring there is space for them to spread a little. If you do not have enough space on the tray then you can place the remaining cookie dough balls back in the fridge and bake them in batches or you can freeze the rest and bake as needed.
- Bake in the lower part of the oven for 12 minutes. Once you take them out the oven, allow them to cool on the baking tray for 10 minutes then use a spatula and transfer the cookies to a cooling rack to completely cool.
Chris says
I made these with my 6 year old son and he loved them. We made them larger instead and made 10 larger sized cookies.
sam says
These are too sweet for my family’s liking but for small children i’m sure they’re great.