Best Ever Giant Funfetti Cookies
This post may contain affiliate links. Please read our disclosure policy.
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!
- 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.
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.
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!
the goods
Buy Now →
Buy Now →
Buy Now →
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 (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.
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.
- 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
I’m spilling my favorite cookie secrets to help make your cookies perfect every single time!
I am sprinkle obsessed and this recipe was SO much fun! They look super cute, and I am excited to bring them to Labor Day cook out tomorrow!
They are so fun! love the photo 🙂 thank you!
Today I made these & the cookies and cream cookies. Hands down my favorite recipe that I’ve tried! Definitely a win in my books and so glad I came across your delicious recipes. Now I obviously have to go down the list & try the others. Thank you so much for sharing with us!
Aww I am so glad you enjoyed them. Thank you SO much!
Hello! I just made these and I’m wondering are they supposed to slights under done on the inside? Or is this how they’re supposed to look?
Hi, thank you so much!! They look great. If your cookies are turning out too gooey, let them rest longer on the baking sheet when you take them out of the oven. 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! 🙂
Thank you for this wonderful recipe!
Aw you are soo welcome!! 🙂
So good (like all of your cookies)! I made them smaller (3 oz) and made 14 of them and baked them for 7 minutes and they came out perfect.
Yayyy I am so glad! Thank you 🙂
Hello! My daughter and I love making these. Would these be okay as a make ahead dough and then frozen for a day or two? I have a bbq that I would like to make these for but don’t have time the day of.
Yes! That will work just fine. You can chill most of my cookie recipes in the refrigerator for up to 2-3 days. 🙂
Made these for a birthday celebration in my twins class. I made them smaller and they turned out so cute! Used regular flour because I didn’t have cake flour as well as a mix of vanilla and almond extract. Cooked for 7 min due to size and they had a great consistency.
Adorable!! Love the smaller size 🙂 thank you!!
Would you like a laugh? I make cookies similar to this and my children named them Clown Turds, yep Clown Turds. I have such sophisticated children.
LOL!
These are my new favorite cookie! I can’t believe I had never used cake batter extract previous to baking these cookies, and now I don’t know how I’ll live without it on the regular. Thank you for such an easy, fun, and delicious cookie!
Thank you so much Alaina! Cake batter extract is really delicious I agree!! 🙂 So glad you enjoyed these.
Amazing! These cookies hardly last the day in our house. Can’t wait to try more of your cookie recipes!
They are dangerous like that! haha. Thank you so much. These coffee cake cookies are some of my favorites: https://krollskorner.com/recipes/desserts/coffee-cake-cookies/ xo, Tawnie