Funfetti Cookies — Soft Sprinkle Cookie Recipe

Fluffy, colorful, and tender — these Funfetti cookies melt in your mouth and make any day feel like a celebration. This Funfetti Cookies recipe is one I refined until the texture was just right. After testing it 8 times with different flours and chill times, I settled on this balance of chew, spread, and bright sprinkles. It uses simple pantry ingredients and one small technique tweak that keeps the centers soft while the edges set just enough. If you like sprinkle-forward treats, you’ll also enjoy our whipped shortbread with sprinkles for a crunchier contrast. Read on for exact weights, timing, and pro tips so your batch turns out perfect every time.

Why This Recipe Works

A higher ratio of brown sugar to white sugar locks in moisture, giving a soft, chewy center.
A short chill (30 minutes) controls spread so cookies stay thick without looking underbaked.
Using both baking powder and a pinch of baking soda gives a subtle lift and tender crumb.
Adding sprinkles at the end prevents color bleed and keeps them bright.
Testing with different flours demonstrated that a small amount of cake flour softens the crumb without weakening structure.

Ingredients Breakdown

All-purpose flour: 300 g (2 1/2 cups). The main structure builder. For a softer crumb, replace 50 g (about 1/3 cup) with cake flour. If you use a gluten-free 1:1 blend, expect a slightly denser cookie.
Granulated sugar: 100 g (1/2 cup). Provides sweetness and crisping at the edges.
Light brown sugar: 160 g (3/4 cup, packed). Adds moisture and chew. Do not swap for dark brown unless you want a deeper molasses flavor.
Unsalted butter: 170 g (12 tbsp or 3/4 cup). Use room temperature butter for proper creaming. If your butter is salted, reduce added salt by 1/4 tsp.
Large egg: 1 (approx. 50 g). Binds and adds richness. For egg-free, see FAQ substitution.
Vanilla extract: 10 ml (2 tsp). Key flavor boost — use pure vanilla if possible.
Baking powder: 4 g (3/4 tsp) and baking soda: 1 g (1/4 tsp). Together they give lift and tender crumb.
Kosher salt: 4 g (3/4 tsp Diamond Crystal) — if using Morton, use 1/2 tsp (reduce because Morton is denser).
Sprinkles: 80–100 g (1/2–3/4 cup). Use jimmies (rod-shaped) or non-pareils. Jimmies bleed less; non-pareils can crack. Add sprinkles at the end of mixing to keep colors bright.
Optional: 30 g (1/4 cup) white chocolate chips for extra richness.

Substitutions and impact warnings:

Greek yogurt for part of the butter: can add moisture but will flatten the flavor.
Coconut oil for butter: will change flavor and texture; cookies may spread more.
Gluten-free flour blend: add 1/2 tsp xanthan gum if your blend lacks it.

Essential Equipment

Stand mixer or hand mixer for creaming butter and sugar; you can use a sturdy whisk and elbow grease if needed.
Digital kitchen scale for accurate dry-ingredient weights — crucial for consistent results.
Two baking sheets and parchment paper or silicone mats to prevent sticking.
1 1/2-inch (3.8 cm) cookie scoop for uniform cookies. If you don’t have one, shape dough with 2 tablespoons.
Cooling rack for even cooling.
If you want smaller cookies, use a 1-tablespoon scoop and reduce bake time by 1–2 minutes.
No oven? You can finish small cookies in an air fryer; see our round-up of air-fryer family recipes for timing ideas.

Step-by-Step Instructions

Prep time: 15 minutes; Cook time: 10–12 minutes; Inactive time: 30 minutes (chill); Total time: about 57 minutes. Makes 24 cookies. Serves 24 (1 cookie per serving).

Step 1: Measure and sift the dry ingredients

In a bowl, whisk 300 g (2 1/2 cups) all-purpose flour, 4 g (3/4 tsp) baking powder, 1 g (1/4 tsp) baking soda, and 4 g (3/4 tsp Diamond Crystal kosher salt) until combined. Sifting is optional but helps evenly distribute leavening. Set aside while you cream the butter, about 2 minutes.

Step 2: Cream butter and sugars

In the bowl of a mixer, beat 170 g (3/4 cup or 12 tbsp) room-temperature unsalted butter with 100 g (1/2 cup) granulated sugar and 160 g (3/4 cup packed) light brown sugar on medium speed for 2–3 minutes, until pale and slightly fluffy. Scrape the bowl once. This step traps air for lift.

Step 3: Add egg and vanilla

Beat in 1 large egg (about 50 g) and 10 ml (2 tsp) vanilla extract for 30–45 seconds until glossy. Mix until fully incorporated, about 30 seconds. The mixture should look smooth and slightly thick.

Step 4: Combine wet and dry

Turn mixer to low and add dry ingredients in two additions, mixing just until no dry streaks remain, about 20–30 seconds per addition. Do not overmix — stop as soon as no dry flour is visible. Overmixing tightens gluten and makes cookies tough.

Step 5: Fold in sprinkles and chips

Using a spatula, fold in 80–100 g (1/2–3/4 cup) sprinkles and optional 30 g (1/4 cup) white chocolate chips, 6–8 gentle turns until evenly distributed. Fold, don’t beat; mixing too vigorously will streak the batter and melt the sprinkles.

Step 6: Chill the dough

Scoop dough into 24 portions (1 1/2-inch scoop) onto a tray and chill, covered, for 30 minutes in the refrigerator. Chilling firms the butter and reduces spread, about 30 minutes. If you skip this, cookies will be thinner and may bake faster.

Step 7: Bake

Preheat oven to 175°C (350°F). Space dough 2 inches (5 cm) apart on parchment-lined baking sheets. Bake for 10–12 minutes, rotating the sheet halfway through. Bake until edges are lightly golden and centers still look slightly soft. Remove from oven and let cool on sheet for 5 minutes before transferring to a rack.

Step 8: Cool and store

Cool completely on a wire rack, about 20–30 minutes. Cookies firm up as they cool and reach the ideal soft-chewy texture. Store as directed below.

Expert Tips & Pro Techniques

Common mistake: Overbaking. If cookies look slightly underdone in the center, pull them — they continue to set while cooling. Set a timer for the lower end of the baking range and check.
Sprinkle color bleed: Add sprinkles at the end and fold gently. Using jimmies instead of non-pareils reduces bleed.
Make-ahead: Scoop dough onto a tray and freeze solid. Transfer to a zip-top bag and freeze up to 3 months. Bake straight from frozen; add 1–2 minutes to bake time.
Professional swap for home cooks: Replace 50 g (1/3 cup) all-purpose flour with 50 g (1/3 cup) cake flour to soften the crumb — a baker’s trick for tender cookies without losing structure.
Even baking: Use two sheets and rotate them between racks halfway through if your oven has hot spots.
Scaling up: For large batches, weigh ingredients for accuracy and chill dough in batches to maintain consistency.

Storage & Reheating

Refrigerator: Store cooled cookies in an airtight container at room temperature for up to 5 days. If your kitchen is warm, refrigerate for up to 7 days in a sealed container.
Freezer: Cookies freeze well. Flash-freeze on a tray until firm, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature for 30–60 minutes.
Reheating: Warm cookies in a 175°C (350°F) oven for 3–5 minutes to refresh the texture. Avoid microwaving long-term — it can make the cookie gummy.

Variations & Substitutions

Gluten-Free Version: Replace 300 g (2 1/2 cups) all-purpose flour with 300 g (2 1/2 cups) 1:1 gluten-free flour blend. Add 1/2 tsp xanthan gum if your blend lacks it. Baking time is the same.
Egg-Free Version: Use a commercial egg replacer or a flax egg (1 tbsp ground flax + 3 tbsp water, chilled for 10 minutes). Expect slightly denser cookies and a nuttier flavor.
Birthday Sprinkle Cookies: Swap jimmies for pastel non-pareils and add 15 g (2 tbsp) rainbow nonpareils on top right after baking for a classic look. These are perfect for a party plate.
Lower-Fat Option: Replace 50 g (1/4 cup) butter with 50 g (1/4 cup) unsweetened applesauce. Texture will be cakier and less rich; reduce baking time by 1–2 minutes.
White Chocolate & Citrus: Fold in 30 g (1/4 cup) white chocolate chips and 1 tsp finely grated lemon zest for a bright finish.

Serving Suggestions & Pairings

Serve warm with a glass of cold whole milk or 240 ml (1 cup) oat milk for a classic pairing.
For a grown-up treat, plate two cookies with a scoop of vanilla ice cream and drizzle of caramel.
Pack these for school lunches alongside fresh fruit for a cheerful dessert. Also try pairing with lighter options from our lighter dessert pairings if you want balance.
Toast them briefly in an air fryer at 160°C (320°F) for 2 minutes for a slightly crisp edge — see our easy beginner air-fryer ideas for temperature tips.

Nutrition Information
Serving size: 1 cookie. Makes 24 cookies.

Per serving (estimate):

Calories: 160 kcal
Total Fat: 7 g
Saturated Fat: 4 g
Cholesterol: 30 mg
Sodium: 110 mg
Total Carbohydrates: 22 g
Dietary Fiber: 0.5 g
Sugars: 12 g
Protein: 2 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my cookies turn out dry?
A: You likely overbaked them or used too much flour. Measure flour by weight (300 g) and bake until edges are set but centers still look soft — about 10–12 minutes.

Q: Can I make this without eggs?
A: Yes. Use a flax egg (1 tbsp ground flax + 3 tbsp water, chilled 10 minutes) or a commercial egg replacer. Texture will be slightly denser.

Q: Can I double this recipe?
A: Yes. Double all ingredients and chill dough in two or three trays so it chills evenly. Bake on separate sheets and monitor baking time; it should remain 10–12 minutes.

Q: Can I prepare this the night before?
A: Absolutely. Scoop the dough and cover in the fridge overnight (up to 24 hours) or freeze scooped balls for longer storage. Bake from chilled; you may need 1 extra minute.

Q: How long does this keep in the fridge?
A: At room temperature in an airtight container, cookies keep up to 5 days. Refrigerated in a sealed container, they keep up to 7 days.

Q: Why are my sprinkles bleeding color into the dough?
A: Dark or low-quality sprinkles can bleed when mixed vigorously. Fold sprinkles in at the end and use jimmies or higher-quality sprinkles to reduce bleed.

Q: Can I use margarine or a butter substitute?
A: You can, but butter gives the best flavor and structure. Substitutes may increase spread and change flavor.

Conclusion

If you want another soft-sprinkle approach, compare techniques in Sally’s Soft-Baked Sprinkle Sugar Cookies for a slightly different method. For a second trusted recipe with similar goals, see Pretty. Simple. Sweet.’s Best Funfetti Cookies to explore alternative ingredient ratios and bake styles.

Enjoy baking, and remember: small timing tweaks make big texture differences.