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I had to add this Funfetti Cookie recipe to the 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.
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!
- 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:
- 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.
- 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.
- 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 (16 Tbsp.)
- 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.
- 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.
- 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.
- 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.
- 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.
- 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!
- 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!
I’m spilling my favorite cookie secrets to help make your cookies perfect every single time!