4.74 from 134 reviews

Best Ever Giant Funfetti Cookies

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funfetti cookies coated in rainbow sprinkles

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.

funfetti cookies coated in rainbow sprinkles

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.

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.
funfetti cookie dough on a cookie sheet

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.
ingredients needed to make this funfetti cookie recipe

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.

(For the full recipe, scroll down to the recipe card below)

  1. Preheat oven to 400°F.
  2. Whisk together the dry ingredients in a large bowl: All-Purpose flour, cake flour, corn starch, baking soda, baking powder and salt. Set aside.
  3. 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.
  4. Then add in the eggs, egg yolks, and cake batter extract.
  5. Gradually add in the dry ingredients and lastly add in the sprinkles.
  6. Shape dough into 7 large cookies (~6 oz. each), roll in extra sprinkles and bake for ~9-11 minutes @400°F.
  7. Let cookies cool on the cookie sheet for 15 minutes and then transfer to a wire cooling rack.
funfetti cookies coated in rainbow sprinkles

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!

It's a funfetti face-off! Which one are you choosing?

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funfetti cookies coated in rainbow sprinkles
4.74 from 134 reviews

Best Ever Giant Funfetti Cookies

Prep: 10 minutes
Cooling time: 15 minutes
Cook: 10 minutes
Total: 35 minutes
Servings: 7 large 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!

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

Serving: 1large cookie, Calories: 768kcal (38%), Carbohydrates: 112g (37%), Protein: 11g (22%), Fat: 31g (48%), Saturated Fat: 19g (119%), Cholesterol: 176mg (59%), Sodium: 568mg (25%), Potassium: 107mg (3%), Fiber: 2g (8%), Sugar: 57g (63%), Vitamin A: 958IU (19%), Calcium: 74mg (7%), Iron: 3mg (17%)

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.

Krolls Korner

Krolls Korner

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.

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Terri

Question about the cake batter extract. The link provided in your article is currently going to a super strength cake batter oil. It seems alike 1 tsp. Of this particular strength would be a lot. Are you using 1 tsp. of super strength oil in the cookies?

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Carli

Hi, Can I freeze these?

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jeanne murphy

Excellent recipe followed the ingredients and instructions to a T, except i made them smaller (15 total cookies using a 3 TBSP scoop) only to allay my calorie rationalization that i didn’t eat a 700 cal cookie , so 350 cal was fine lol….
i would highly recommend only using the cake batter extract don’t substitute, these are addictive and delicious !

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Mei Lee

These were amazing! I changed it a little bit to turn them into birthday cake cookies and added white chocolate chips and dulce de leche filling. They were sooo soft and CREAMY with that dulce de leche.

I did not have cake batter extract, so I used a combination of vanilla extract and 2 drops of almond flavor and that was SO GOOD!

Thank you so so much!

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Kristin

Hands down, the most delicious sugar cookies I have ever tasted! And everyone I shared them with agreed! I made a batch during Christmas and used Christmas colored sprinkles! AdorableAbsolutely obsessed with all of your cookie recipes!!

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Sara Nader-Hund

Made these fun cookies – smaller is size but my kids and their friends LOVE them. Made dough balls the size of a golf ball and baked for 7mins. The cake batter extract makes these cookies!

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Samantha

My Christmas gift every year is a homemade cookie box. This year I’m changing things up a making a few different flavors and going with the NYC well know cookie style theme. I tested this recipe out last night and it’s a keeper! The cake batter extract is a must!

My niece taste tested them and loved them.

I made mine in a 4oz cookie scooper.

Thank you for a great recipe. I will be testing more out this season.

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Brenna

These are so yummy and easy!! Don’t even have to soften the butter!!

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Marsha Jo

I was thinking about making these and freezing. Can the dough be frozen then baked?

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Kayla

These cookies were easy to make. Very tasty!! We will be making them again.

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