Get the Recipe: Funfetti Cookies
These Funfetti cookies are so fun! They are soft, thick, buttery, and festive. This quick and easy recipe takes only 20 minutes in total and requires no dough chilling. They are great for birthdays, special occasions, holidays, and more!
Ingredients
- 1 cup unsalted butter, room temperature
- 1 ½ cups granulated sugar
- 2 eggs
- 2 tsp vanilla extract
- 3 cups flour*, gluten free or all purpose
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup rainbow sprinkles
Instructions
- First, preheat your oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
- In a large mixing bowl, cream together the room temperature butter and sugar until light and fluffy using an electric mixer.
- Add the eggs and vanilla extract and beat until combined.
- In a separate bowl, whisk together the flour (regular or gluten free), baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the rainbow sprinkles, ensuring they are evenly distributed throughout the dough.
- Scoop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. If desired, press a few extra sprinkles onto the tops of the cookies for decoration.
- Bake in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden. The centers may appear soft, but they will firm up as they cool.
- Allow the cookies to cool on the baking pan for a few minutes before transferring them to a wire rack to completely cool.
- Finally, once cooled, store the Funfetti cookies in an airtight container at room temperature.
Notes
- Use butter that is slightly soft to the touch, but not melted.
- I like to leave the butter on the kitchen counter for an hour before baking.
- Since I am gluten free, I always use gluten free 1 to 1 flour. King Arthur Flour and Bob's Red Mill both work well.
- The dough will be relatively thick.
- Do not bake too long. These cookies are meant to be soft.
- Store in an airtight container at room temperature for up to 5 days.
- Freeze for 2 months if needed.
Calories: 267kcal, Carbohydrates: 37g, Protein: 3g, Fat: 11g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.5g, Cholesterol: 54mg, Sodium: 131mg, Potassium: 40mg, Fiber: 1g, Sugar: 21g, Vitamin A: 410IU, Calcium: 34mg, Iron: 1mg