Best Ever Giant Funfetti Cookies

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.

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!

These funfetti cookies are:

• 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:

• All-Purpose Flour
• Cake Flour
• Corn starch
• Baking Soda
• Baking Powder
• Salt
• Butter, cold (not room temperature)
• Sugar
• Eggs
• Cake Batter Extract (more on this later)
• Rainbow SPRINKLES!

No funfetti cake mix required. These bad boys are the real deal.

How to make this Funfetti cookie recipe

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.

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.

More desserts and cookie recipes you’ll love

Coffee Cookie Crack Bars

Chocolate Chip Cookies

Snickerdoodle Cookies

Oatmeal Raisin Cookie Skillet

Chocolate Pistachio Cookies

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the goods

Cake Batter Extract

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Baking Sheets

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Cake Flour

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Best Ever Giant Funfetti Cookies

Hands down the best funfetti cookie recipe you'll ever make. They're soft, thick, chewy, perfect cookies, studded with rainbow sprinkles, and have an amazing cake batter flavor!

5 from 5 votes

Print Recipe Pin Recipe Rate

Prep Time: 10 minutes

Cook Time: 10 minutes

Cooling time: 15 minutes

Total Time: 35 minutes

Servings: 7 large cookies

Calories: 768kcal

Author: Tawnie Graham of Kroll’s Korner

Equipment

• Stand Mixer

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 (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

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.
• 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. Double up your cookie sheet. Meaning, flip one cookie sheet upside down and place the cookie sheet your cookie dough is on on top of that. This ensures the bottoms won’t brown too much. It’s a fun trick!
• Bake cookies for 9-11 minutes. The secret is to pull them out before you think they are done. Let them rest on the cookie sheet for 15 minutes and then transfer them to a cooling rack. Enjoy!

Video

Notes

These cookies stay soft for several days when properly stored in an airtight container or baggie. 

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.

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Nutrition

Serving: 1large cookie | Calories: 768kcal | Carbohydrates: 112g | Protein: 11g | Fat: 31g | Saturated Fat: 19g | Cholesterol: 176mg | Sodium: 568mg | Potassium: 107mg | Fiber: 2g | Sugar: 57g | Vitamin A: 958IU | Calcium: 74mg | Iron: 3mg