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. No funfetti cake mix required, all homemade and just as easy. Be sure to watch the recipe video too!
9224shares
This post may contain affiliate links. Read my privacy policy.
I had to add this Funfetti Cookie recipe to the gang.
Meet your new favorite buttery, soft, chewy, thick funfetti cookie!
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.
Why are my cookies gooey in the center? They don’t look like they’re done!
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!
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!
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!
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!
Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.
Another fantastic recipe!!! Can’t wait to get through all your cookie recipes especially the giant cookies (yum)!! Looking forward to you uploading more. Is there any way you could kindly list the ingredients in grams?? It would be amazing if you could.
Hi there! Thank you SO much! If you click on the “metric” underneath the ingredients, it will change the ingredients into grams for you. They are close approximations that I have measured out myself. So glad you love the cookies, thank youu! xo, Tawnie
These are FABULOUS. So soft and flavorful! I used vanilla and almond extract, and just ordered cake batter flavoring to see if it makes a noticeable difference. I made them 4 oz, and baked them at 350 for 16 minutes (just for consistency’s sake with the rest of my recipes.) Turned out great. Thank you!
Hello, I’ve been looking for a Funfetti recipe, if I can’t get ahold of cake batter extract. Could I use funfetti cake mix? If so how much could I add?
Hello! If you 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. DO not use cake mix. Thank you! xo Tawnie
Hello,
I LOVE all your giant cookies!! I’m excited to give this one a try! Can I skip the cake batter extract for a more “sugar cookie” taste? What do you recommend. Thank you so much!
We fell in love with the original Kroll’s cookie recipe, but my husband claims these are the best. He asks for them at least once a week since I made them for his birthday!
Hi Mollie! OMG that is amazing. I am so glad he loves them! They are def a treat to enjoy year round not just on birthdays haha! Enjoy, and thank you again!! xo, Tawnie
Wow, I am so excited about making these soft, thick, chewy cookies!! The sprinkles and the cake batter flavor — I can’t even begin to tell you the excitement!
I’ve made these once before and they were fantastic! I’m wanting to make them again but currently only have “I can’t believe it’s not butter” as a butter option. Is this a useable substitution?
My nephews would LOVE these cookies. I definitely want to get some of the cake batter extract, because that sounds like it would take these gorgeous cookies to the next level. Thanks for sharing.
We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies. However you may visit Cookie Settings to provide a controlled consent.
This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
Hi Tawnie,
Another fantastic recipe!!! Can’t wait to get through all your cookie recipes especially the giant cookies (yum)!! Looking forward to you uploading more. Is there any way you could kindly list the ingredients in grams?? It would be amazing if you could.
Hi there! Thank you SO much! If you click on the “metric” underneath the ingredients, it will change the ingredients into grams for you. They are close approximations that I have measured out myself. So glad you love the cookies, thank youu! xo, Tawnie
This recipe is amazing!
These cookies put the F in FUNfetti
Perfection!
These are FABULOUS. So soft and flavorful! I used vanilla and almond extract, and just ordered cake batter flavoring to see if it makes a noticeable difference. I made them 4 oz, and baked them at 350 for 16 minutes (just for consistency’s sake with the rest of my recipes.) Turned out great. Thank you!
Hello, I’ve been looking for a Funfetti recipe, if I can’t get ahold of cake batter extract. Could I use funfetti cake mix? If so how much could I add?
Thank you
Hello! If you 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. DO not use cake mix. Thank you! xo Tawnie
Loved the recipe! Soo delicious!
Hello,
I LOVE all your giant cookies!! I’m excited to give this one a try! Can I skip the cake batter extract for a more “sugar cookie” taste? What do you recommend. Thank you so much!
We fell in love with the original Kroll’s cookie recipe, but my husband claims these are the best. He asks for them at least once a week since I made them for his birthday!
Hi Mollie! OMG that is amazing. I am so glad he loves them! They are def a treat to enjoy year round not just on birthdays haha! Enjoy, and thank you again!! xo, Tawnie
Wow, I am so excited about making these soft, thick, chewy cookies!! The sprinkles and the cake batter flavor — I can’t even begin to tell you the excitement!
How yummy and fun!! Will be making these soon with the kids soon!
Yay! Thank you so much!!
You are so right, it is fun!!!!! Good idea for me to bake for my children
SO fun huh? Thank you so much! xo, Tawnie
I’ve made these once before and they were fantastic! I’m wanting to make them again but currently only have “I can’t believe it’s not butter” as a butter option. Is this a useable substitution?
Hi Amanda, thank you so much! Glad you enjoyed them. 🙂 I would not recommend using that. Real unsalted butter is best. xo, Tawnie
My nephews would LOVE these cookies. I definitely want to get some of the cake batter extract, because that sounds like it would take these gorgeous cookies to the next level. Thanks for sharing.
I hope they love them. And that cake batter extract is so next level and delicious! Thank you Lisa! xo, Tawnie
These were just so fluffy and delicious!
Aw I am so glad, thank you Ashley!