I absolutely love baking Homemade Funfetti Cookies from Scratch Recipe because it instantly brings a burst of joy and color right into your kitchen. There’s something about those cheerful sprinkles and soft, chewy texture that never fails to brighten my day, especially when shared with family or friends. Whether you’re baking for a celebration or simply want a sweet treat to lift your spirits, this recipe is incredibly satisfying and simple enough to whip up anytime.
When I first tried the Homemade Funfetti Cookies from Scratch Recipe, I was surprised by how easy it was to get perfectly soft, flavorful cookies that didn’t need any fancy ingredients or equipment. You’ll find that the dough comes together quickly, and the sprinkles add playful pops of color without bleeding. It’s a great recipe to have in your repertoire for last-minute parties or spontaneous cookie cravings.
Why You’ll Love This Recipe
- Simple Ingredients: You’ll find everything you need is likely already in your pantry, making it super convenient.
- Perfect Texture: Soft and chewy with a slight crisp around the edges — exactly how a cookie should be.
- Fun And Festive: The sprinkles add an irresistible pop of color and fun, great for kids and adults alike.
- Quick To Bake: From start to finish, these cookies come together in under 20 minutes, perfect for last-minute baking.
Ingredients You’ll Need
All the ingredients here work together to create that soft, buttery cookie base with just the right sweetness and a splash of vanilla flavor. Plus, choosing the right sprinkles can totally change the vibe of your funfetti cookies — trust me, picking ones that don’t bleed will save you some colorful mess later.
- Butter: I use unsalted butter to control the salt level, and melting it helps achieve a chewy texture.
- Granulated Sugar: Adds sweetness and helps the cookies spread slightly.
- Brown Sugar: Packed brown sugar gives moisture and a slight caramel note that makes the cookies richer.
- Vanilla Extract: Pure vanilla extract enhances flavor and aroma wonderfully.
- Egg: Adds structure and moisture — make sure it’s at room temperature for best mixing.
- All-purpose Flour: Stir or sift before measuring to avoid packing too much, which can make cookies dry.
- Baking Soda: Provides a gentle rise and helps cookies spread just right.
- Kosher Salt: Balances sweetness and brings out the cookie’s flavor.
- Sprinkles: I swear by Betty Crocker Rainbow Sprinkles because they keep their color without bleeding into the dough.
Variations
I love playing around with this Homemade Funfetti Cookies from Scratch Recipe to suit different tastes and occasions. Whether you’re aiming for a vegan twist, want to amp up the chocolate or try seasonal sprinkles, there are plenty of ways to make this cookie uniquely yours.
- Chocolate Chips: I sometimes swap sprinkles for mini chocolate chips for a chocolaty version that’s just as fun and nostalgic.
- Vegan Version: Replacing butter with coconut oil and using a flax egg makes this recipe vegan-friendly without losing that chewy texture.
- Gluten-Free: Using a 1:1 gluten-free baking flour works well here — just watch the baking time as it might vary slightly.
- Seasonal Sprinkles: Swap rainbow sprinkles for holiday-themed ones to match celebrations like Christmas or birthdays.
How to Make Homemade Funfetti Cookies from Scratch Recipe
Step 1: Melt Butter and Mix Sugars
Start by melting your butter in the microwave for about 40 seconds — you want it completely melted but not hot. Pour it into a large mixing bowl and stir in both the granulated and brown sugar until they’re combined. This step helps the sugars dissolve a bit into the butter, giving the dough that soft texture we love.
Step 2: Add Vanilla and Egg
Next, stir in the vanilla extract and egg until the mixture is smooth and well incorporated. Using a room temperature egg helps everything come together nicely without curdling. This base mixture now smells amazing — it’s the promise of some delicious cookies coming your way!
Step 3: Combine Dry Ingredients and Mix
In a separate bowl, whisk together the flour, baking soda, and kosher salt. Make sure to stir or sift the flour first, then measure it with a scoop and level off with a knife — this keeps you from adding too much. Slowly add the dry ingredients to the wet, mixing only until just combined. The dough should be soft and a little sticky but not overwhelmingly sticky.
Step 4: Fold In Sprinkles
Gently fold the sprinkles into the dough. Be careful not to over mix here, or the colors might bleed and turn your dough pastel. This step is where your dough starts to look truly festive and fun!
Step 5: Scoop and Bake
Scoop about 1.5 tablespoons of dough onto a parchment-lined baking sheet, spacing them about two inches apart. Bake the cookies in a preheated 350°F oven for 7 to 10 minutes. You’ll notice they look a bit puffy and slightly underbaked when you take them out — that’s exactly how you want them for perfect softness. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
Pro Tips for Making Homemade Funfetti Cookies from Scratch Recipe
- Measure Flour Correctly: I learned the hard way that too much flour dries out cookies — always stir/sift and spoon, don’t scoop directly from the bag.
- Don’t Overbake: Pull the cookies when they’re still a bit soft and underbaked-looking in the center to get that chewy texture.
- Use Quality Sprinkles: I prefer Betty Crocker Rainbow Sprinkles because they hold their shape and color without bleeding into the dough.
- Let Cool on Sheet: Leaving the cookies on the baking sheet for a couple minutes after baking helps them set perfectly without breaking.
How to Serve Homemade Funfetti Cookies from Scratch Recipe
Garnishes
Sometimes I sprinkle a few extra sprinkles on top of the cookies right after baking for a little extra sparkle and color. A light dusting of powdered sugar can also give a delicate finish and a touch of elegance if you’re serving these at a party.
Side Dishes
I love pairing funfetti cookies with a tall glass of cold milk or a mug of warm coffee — they’re also great alongside vanilla ice cream or a scoop of whipped cream for a simple dessert plate.
Creative Ways to Present
For birthdays or celebrations, I like arranging these cookies on colorful platters or stacking them tied with a festive ribbon. You can even sandwich softened funfetti cookies with frosting or ice cream for fun cookie sandwiches that always impress guests.
Make Ahead and Storage
Storing Leftovers
I store leftover funfetti cookies in an airtight container at room temperature, layered between sheets of parchment paper to keep them from sticking together. They usually stay soft and delicious for about 4-5 days — if they last that long!
Freezing
I’ve frozen the dough balls before baking, placing them on a tray until firm then transferring to a freezer bag. This is perfect for when you want fresh-baked funfetti cookies anytime. Just bake straight from frozen with a minute or two added to baking time.
Reheating
To refresh leftover cookies, I pop them in a 300°F oven for 5 minutes or microwave for 15-20 seconds to soften. Just be careful not to overdo it or they’ll get dry and crumbly.
FAQs
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Can I substitute butter with margarine or oil in this recipe?
Butter is key here for flavor and texture, but you can try using margarine with similar fat content. Using oil may make the cookies spread too much and lose that soft chewy texture you’re aiming for. If you need a dairy-free option, coconut oil is a better substitute and works well in this recipe.
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Why do my sprinkles bleed and turn the dough colors weird?
Some sprinkles use dyes that dissolve and bleed during baking, turning your dough pastel or streaky. I recommend using high-quality sprinkles like Betty Crocker Rainbow Sprinkles, which tend to hold their color and shape without bleeding, preserving the funfetti look.
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How thick or thin should the dough be when baking?
The dough should be soft and slightly sticky but not overly wet. When scooped, it should hold together in a ball and flatten just a bit on the baking sheet. This consistency ensures the cookies puff up slightly while staying soft inside.
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Can I add nuts or other mix-ins to this recipe?
Absolutely! Chopped nuts, white chocolate chips, or even mini M&Ms make great additions. Just fold them in gently with the sprinkles so the dough isn’t over mixed, and adjust baking time if adding a lot of extras.
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What’s the best way to ensure soft cookies every time?
Be sure not to overbake and remove the cookies from the oven when they still look slightly underbaked in the middle. Also, measuring flour carefully and not adding too much is crucial. Letting cookies cool on the sheet before moving to a rack helps set the perfect texture.
Final Thoughts
Honestly, this Homemade Funfetti Cookies from Scratch Recipe has become my go-to whenever I want a quick bake with big smiles as the result. The colors, the texture, the ease of making them — it all just feels like a warm hug in cookie form. I hope you’ll give this recipe a try and find as much joy in baking and sharing these funfetti delights as I do. Trust me, once you make these, they’ll be a staple in your kitchen too!
Print
Homemade Funfetti Cookies from Scratch Recipe
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Homemade Funfetti Cookies are soft, chewy, and bursting with colorful sprinkles, making them perfect for celebrations or any fun treat. Made from scratch with simple ingredients like melted butter, sugars, vanilla, and all-purpose flour, these cookies bake quickly into delightful little bites that are both visually appealing and deliciously sweet.
Ingredients
Wet Ingredients
- 1/2 cup butter
- 1 tablespoon vanilla extract
- 1 large egg
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
Sweeteners & Add-ins
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/2 cup sprinkles (Betty Crocker Rainbow Sprinkles recommended)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready when your dough is mixed.
- Melt Butter: Microwave the butter for about 40 seconds until completely melted but not hot to touch, which helps with proper mixing.
- Mix Sugars and Butter: In a large bowl, combine the melted butter with granulated and brown sugars, stirring until well blended and creamy.
- Add Vanilla and Egg: Stir in the vanilla extract and egg until the mixture is fully incorporated and smooth.
- Combine Dry Ingredients: Add the flour, baking soda, and kosher salt to the wet mixture. Mix until just combined; the dough should be soft and slightly sticky but not overly so.
- Fold in Sprinkles: Gently fold the sprinkles into the dough to distribute them evenly without melting or bleeding.
- Scoop Dough: Using a medium cookie scoop or about 1.5 tablespoons, scoop dough portions onto a prepared baking sheet, spacing them apart.
- Bake Cookies: Bake for 7-10 minutes until cookies are set, puffy, and look slightly underbaked in the center to maintain softness.
- Cool and Serve: Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Flour Measurement: Stir or sift flour before scooping and use the scoop and sweep method to avoid adding too much flour, which can dry out the cookies.
- Sprinkles: Use non-bleeding sprinkles like Betty Crocker Rainbow Sprinkles to keep the colors vibrant.
- Baking Tips: Do not overbake the cookies; removing them while still slightly underbaked in the center yields the best soft texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 9g
- Sodium: 108mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 16mg
