Homemade Funfetti Cookies {from scratch}

Easy homemade funfetti cookies are sprinkle vanilla butter cookies with soft middles and chewy edges. No cake mix, mixer, or chilling necessary to make these fun cookies.

Post updated 6/1/18 with new photos, simplified recipe, and new tips.

I think sprinkles bring out the kid in everyone. Sprinkles just make everything look so fun.

I wanted to include one bright and colorful cookie this week – like Homemade Funfetti cookies – that was festive but didn’t require any decorating.

So, if you’re making cookies for kids (or kids at heart), these guys are the way to go!

Tips for making funfetti cookies

• You’ll want the butter to just be melted. If the butter is too hot, it can lead to greasy cookies.
• I’ve had good luck with Betty Crocker sprinkles. I’ve used them quite a bit, and I’ve never had them bleed.
• These cookies taste like vanilla butter cookies. They don’t taste like cake mix.

More homemade funfetti recipes!

• Baked Funfetti Donuts
• Homemade Funfetti Cake

More easy cookie recipes!

• Easiest Chocolate Chip Cookie Recipe
• S’mores No Bake Cookies
• Chewy Brown Sugar Chocolate Chip Cookies

If you’ve tried this homemade funfetti cookie recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes! You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for even more delicious food.

Homemade Funfetti Cookies {from scratch}

Soft vanilla butter cookies that are full of sprinkles

Author:I Heart Eating

Prep Time: 10 minutes

Cook Time: 8 minutes

Total Time: 18 minutes

Servings:24

Course: Dessert

Cuisine: American

Keyword: cookie, sprinkles

Print Rate

5 from 1 vote

Ingredients

• 1/2 cup (113 g) butter
• 1/2 cup (99 g) granulated sugar
• 1/4 cup (54 g) brown sugar, packed
• 1 tablespoon vanilla extract
• 1 large egg
• 1 3/4 cups (210 g) all-purpose flour*
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/2 cup sprinkles**

Instructions

• Preheat the oven to 350 F.
• Microwave the butter for about 40 seconds. Butter should be completely melted but shouldn't be hot.
• In a large bowl, mix butter with the sugars until well-combined.
• Stir in vanilla and egg until incorporated.
• Add the flour, baking soda, and salt. Mix until just combined. Dough should be soft and a little sticky but not overly sticky.
• Gently fold in sprinkles
• Scoop out 1.5 tablespoons of dough (medium cookie scoop) and place on baking sheet.
• Bake for 7-10 minutes, or until cookies are set. They will be puffy and still look a little underbaked in the middle.***

Notes

*Be sure to fluff and then scoop and sweep to measure the flour. Too much flour will result in a dry or crumbly cookie.

**Betty Crocker Rainbow Sprinkles are a good brand to use because they don't bleed.

***Don't overbake or the cookies won't be soft.

****Nutrition values are estimates. 

Nutrition Information

Serving: 1cookieCalories: 110kcal (6%)Carbohydrates: 16g (5%)Protein: 1g (2%)Fat: 4g (6%)Saturated Fat: 2g (10%)Cholesterol: 16mg (5%)Sodium: 108mg (5%)Potassium: 15mgSugar: 9g (10%)Vitamin A: 130IU (3%)Calcium: 5mg (1%)Iron: 0.5mg (3%)

Did you make this recipe?Tag @i_heart_eating on Instagram and hashtag it #ihearteating.