Best Ever Giant Funfetti Cookies
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I had to add this Funfetti Cookie recipe to the cookie gang.
Meet your new favorite buttery, soft, chewy, thick funfetti cookie!
I’ve kind of been rebelling over here making dozens and dozens of cookie recipes. If you think I’m kidding, I’m not.
In case you missed it, I recently posted two epic cookie recipes: giant chocolate chip cookies (Levain Bakery-ish) and Snickerdoodle cookies with white chocolate chips.
Those cookies are fantastic, but this funfetti cookie recipe is also kind of a big deal.
My husband said it’s his favorite of all 3, which is also kind of a big deal. I personally love them all equally it’s so hard to choose! And when we’re craving funfetti but not in cookie form, we love making these funfetti cookie bars and this Funfetti Sheet Cake.
- Studded with tons of sprinkles, because fun.
- No-chill cookies, because we aint got time for that.
- Gooey and best slightly under baked.
- Easy to make
- Soft, chewy, puffy, moist
- Perfect for a party/birthday, BBQ’s or any day of the week really.
- Begging for you to make them.
Here’s the low-down:
(For the full recipe, scroll down to the recipe card below)
- Cake Batter Extract: gives these cookies phenomenal flavor.
- Rainbow SPRINKLES! Use your favorites. I usually use the Betty Crocker ones.
- No funfetti cake mix required. These bad boys are the real deal.
The process is very similar to the chocolate chip cookie and snickerdoodle cookie recipe. So if you have that down, you’ll be a pro at these.
(For the full recipe, scroll down to the recipe card below)
- Preheat oven to 400°F.
- Whisk together the dry ingredients in a large bowl: All-Purpose flour, cake flour, corn starch, baking soda, baking powder and salt. Set aside.
- Using a stand mixer fitted with the paddle attachment, cream the cold butter. Then add in the white sugar and let the butter and sugar cream together.
- Then add in the eggs, egg yolks, and cake batter extract.
- Gradually add in the dry ingredients and lastly add in the sprinkles.
- Shape dough into 7 large cookies (~6 oz. each), roll in extra sprinkles and bake for ~9-11 minutes @400°F.
- Let cookies cool on the cookie sheet for 15 minutes and then transfer to a wire cooling rack.
What if I don’t have Cake Batter Extract?
- That’s OK. You can use vanilla extract or even a combination of 1/2 tsp. vanilla extract and 1/2 tsp. almond extract.
- I recommend using the cake batter extract for this funfetti cookie recipe if you can get your hands on some. It adds the addicting, sweet taste and aroma of cake batter that the enthusiastic home baker in me loves so much.
Let the cookies rest: If your cookies are turning out too gooey, let them rest longer. I recommend at least 15 minutes on the cookie sheet and then transfer to a cooling rack to cool completely. They are even better if you let them sit and enjoy the next day. Your cookies aren’t ruined, just let them rest!
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Ingredients
- 2 1/2 cups All-Purpose Flour
- 1 1/2 cups Cake Flour*
- 2 tsp. corn starch
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. salt
- 1 cup cold, unsalted butter, cubed
- 1 1/4 cup sugar
- 2 large eggs
- 2 large egg yolks (no whites, just the yolks)
- 1 tsp. Cake Batter Extract
- 1 cup sprinkles, divided in half
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat the oven to 400°F.
- Whisk together the All-purpose flour, cake flour, cornstarch, baking soda, baking powder, and salt together in a large bowl. Set aside.2 1/2 cups All-Purpose Flour, 1 1/2 cups Cake Flour*, 2 tsp. corn starch, 1 tsp. baking soda, 1 tsp. baking powder, 1 tsp. salt
- Place the butter into the bowl of a stand mixer and secure the paddle attachement. Turn the mixer on the lowest setting. Let the mixer cream the butter for ~30 seconds, followed by the white sugar for ~1 minute.1 cup cold, unsalted butter, cubed, 1 1/4 cup sugar
- Then add in the eggs, egg yolks and cake batter extract and blend until mixed. If any of the butter gets stuck on the paddle attachment use a rubber spatula to knock it off.2 large eggs, 2 large egg yolks (no whites, just the yolks), 1 tsp. Cake Batter Extract
- Gradually add in the flour mixture. I add in about 1/4 cup at a time. Then add in the sprinkles. Start by adding in 1/4 cup sprinkles, and add more as needed (I would recommend no more than 1/2 cup in the dough though since we're rolling them in sprinkles too). Mix until the sprinkles are incorporated. Turn the machine off.1 cup sprinkles, divided in half
- Measure out ~7, 6 oz. cookies. Roll the dough in more rainbow sprinkles in a bowl or shallow dish. Place 4 cookies on 1 cookie sheet and 3 on another. No need to spray the cookie sheet with baking spray.
- Bake cookies for 9-11 minutes or until cookies appear done (see recipe notes if your cookies are too gooey!) Let them rest on the cookie sheet for 15 minutes and then transfer them to a cooling rack to cool completely. Enjoy!
Equipment
Video
Notes
- Let the cookies rest: If your cookies are turning out too gooey, let them rest longer. I recommend at least 15 minutes on the cookie sheet and then transfer to a cooling rack to cool completely. They are even better if you let them sit and enjoy the next day. Your cookies aren’t ruined, just let them rest!
- These cookies stay soft for several days when properly stored in an airtight container or baggie.
- You can make cookies smaller. Adjust baking time as needed.
- You can also freeze them in a freezer safe baggie. Let them cool completely before freezing.
- I personally haven’t used a hand mixer for this recipe but I would assume they would turn out just fine.
- If your cookies are coming out flat, here are some tips: Make sure you’re using cold butter. When forming the dough into balls make sure it’s compact. You can also chill the batter in the fridge for 30-60 minutes to see if that helps.
- If you don’t have cake flour, you can use All-Purpose Flour. They will turn out just fine!
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
I’m spilling my favorite cookie secrets to help make your cookies perfect every single time!
These cookies are the best funfetti cookies I’ve ever had thank you so much for sharing your recipes with us. Sold so many of these at my pop up shop.
I’ve made these twice now and they came out great both times! I made mine much smaller but the cook time was the same 9-11 minutes. Great recipe!!
Thank you sooo much!
Would these be okay to stuff? Would I just bake a little longer? Thank you!
i bet that would be ok!
The Giant Food rainbow cookies are not the same as they were some years back with more of a shortbread taste & crunchy, the one’s they have out now taste more like Fruity Pebbles Cereal, I’m not a fan of them now but I’m hoping your receipe taste more like the old flavor
So good!! You have to try! 10/10
I have made these cookies twice in the past two weeks! They are easy, adorable, and sooo good!!! I added in a few white chocolate chips just for a little fun. They’re good either way!
If I were to replace the cake batter extract with a different flavored emulsion.. would I still do the same amount that you have for the extract?
Yes I think that should work just fine:)
Hi! I love your recipes!
I have a question, is this dough sticky? Cause mine is super sticky, like really hard to work with my hands.
I lowered the amount of sugar cause it was too sweet to me. Also, I replaces some grams of granulated sugar with brown sugar.
Could this be the issue?
hmmm it shouldn’t be too hard to work with. You can try chilling the dough or use a touch more flour 🙂 so sorry it was sticky!
I love all your recipes!! I read that you can freeze them.
Can you make the dough and leave them in the refrigerator for up to 48hours then bake them, for all your cookies? Or do you recommend freezing them?
thank you sooo so much! The unbaked cookie dough balls freeze well for up to 2-3 months. If you make the really large cookie dough balls, thaw them prior to making. But if you make them smaller lets say like 2 oz., you should be able to bake them straight from the freezer 🙂 this method should work for most all my cookie recipes!
These were SO good. I did not have cake batter extract, but I used quite a bit of vanilla and a splash of almond. I loved the sweetness of the sprinkles on the outside. May sound weird, but they elevated the overall experience of eating this cookie! This recipe is much better than a store bought cookie or that cake mix flavor. (I made my cookies 85 grams and baked about 14-15 minutes after refrigerating the dough overnight.) Highly recommend!
I am so glad you enjoyed them! Thank you sooo much for leaving a review 🙂