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Funfetti Cookies

Jessie M
Funfetti cookies are a chewy sugar cookie loaded sprinkles. These funfetti cookies are easy to make, delicious, and pretty!
5 from 1 vote
Prep Time 15 mins
Cook Time 8 mins
Servings 24 cookies


  • 1/2 C butter softened
  • 3/4 C white sugar
  • 1 large egg at room temperature
  • 1 & 1/2 tsp vanilla extract
  • 1 & 1/2 C all purpose flour spooned and levelled
  • 1 & 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cream of tartar
  • 1/4 tsp salt
  • 1/2 C sprinkles plus more for adding on top of the cookies


  • Preheat oven to 350 F and line baking sheets with parchment paper.
  • In large bowl or stand mixer beat the butter and sugar until fluffy. I like to mix mine for a solid 3 minutes.
  • Add in the egg and vanilla extract and continue mixing till ingredients are well combined.
  • In a separate bowl whisk together flour, baking powder, baking soda, cream of tartar, and salt.
  • Add the dry ingredients to the wet and mix until everything is combined.
  • Add in the sprinkles and mix once more.
  • Scoop dough into a 1.5 tablespoon balls and make them round. Dip the top and sides of the balls in some extra sprinkles. Arrange on the lined baking sheet 2 inches apart.
  • Bake for 8 minutes or until the bottoms are golden brown. The cookies may seems a little underdone but will stiffen up after they've cooled.
  • Allow cookies to cool on the pan for 5 minutes before moving them.
  • Enjoy!


Store in an airtight container at room temperature up to 5 days. 
Do not use melted butter, melted butter will cause the cookies to spread. 
Spoon and level the flour means scooping the flour into the measuring cup using a spoon and then levelling off the excess with a knife or your finger. This gets you the proper measurement of flour opposed to just scooping it out with the measuring cup. 
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