These funfetti cookies are soft, chewy, and loaded with sprinkles in every single bite (no cake mix required- this one’s made completely from scratch). They taste like a birthday party, they’re easy enough to bake with your kids, and once you try the homemade version, you won’t go back to the box.

cookies on parchment paper on a pink background

I get it, the cake mix version of funfetti cookies is fast. But making these from scratch only takes a couple extra minutes, and you get a lot more control over the result. You can load up on sprinkles instead of the tiny handful a box gives you, and the flavor is so much more buttery than anything a mix can deliver. Once you taste the difference side by side, the extra few minutes feel like nothing.

Don’t get me wrong, I take baking shortcuts when I need to like these red velvet cake mix cookies, but not when it comes to these guys!

If you’re into sprinkles as much as I am, totally bookmark these mini sugar cookies with sprinkles or this better than box confetti cake– both use the same “skip the mix” approach these cookies do.

Not all sprinkles work here.

Stick with classic jimmies (the little rod-shaped kind) for this recipe. I’ve tested it with glittery sprinkles and they melted into the dough, and nonpareils bled their color everywhere and turned the dough a weird gray. Jimmies hold their shape and color through baking, which is exactly what gives these cookies that classic funfetti look.

Ingredients for a funfetti cookie recipe

Making the cookies

Sugar cookie batter in a mixing bowl on a gray surface.
Add the softened butter to a stand or hand mixer with the 2 kinds of sugars. Mix on low speed moving up to medium as the butter and sugar combine. Cream on medium speed for 1-2 minutes until the mixture is light and fluffy.
A spatula holding cookie dough.
Add the eggs one at a time mixing in between each addition. Next add the vanilla.
Add in the dry ingredients and mix until the batter forms, then turn off the mixer.
Add the sprinkles all at once. At this point use a spatula to mix in the sprinkles. If you use the mixer it might break them up too much.
Funfetti cookie dough balls on parchment paper
Using a small or large cookie scoop, scoop the dough and place it 2 inches apart on a sheet tray or cookie sheet. If you don’t have a cookie scoop you can use a 1/4 inch measuring cup or a large spoon. Chill the cookies for a minimum of 30 minutes. This helps them not spread when baked. Baked for 18-20 min

If you have a birthday theme, or sport team, or its the holidays, you can easily customize these by using the sprinkles in the coordinating colors!

cookies with sprinkles stacked together on a pink background.
cookies on parchment paper on a pink background
5 stars (4 ratings)

Homemade Funfetti Cookies- No box mix!

Prep: 10 minutes
Cook: 18 minutes
Chilling time: 30 minutes
Total: 58 minutes
Servings: 18 cookies
These funfetti cookies are soft, chewy, and loaded with sprinkles in every single bite (no cake mix required- this one's made completely from scratch). They taste like a birthday party, they're easy enough to bake with your kids, and once you try the homemade version, you won't go back to the box.
Print Pin Review Save

Ingredients

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • 2 eggs, large
  • 1 ½ teaspoons vanilla extract
  • 2 cups all purpose flour
  • ½ teaspoon baking powder
  • Pinch kosher salt
  • 1 cup classic jimmy sprinkles

Instructions
 

  • Prepare 2 half sheet trays with parchment paper.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars on low-medium speed until light and fluffy, about 1 minute. 
  • Add the eggs- one at a time, combining into the mix before adding the next. 
  • Add the vanilla extract. You may have to scrape down the sides of the bowl to mix everything together. 
  • Add the flour, baking powder and salt and continue to mix until dough forms.
  • Stop the mixer, add the sprinkles and mix by hand, so they don’t break.
  • Using an ice cream scooper, or a ¼ cup measuring cup, scoop the dough into even shaped balls and line then up on the sheet trays with about 2” of space in between. Freeze for a minimum of 30 minutes.
  • Preheat your oven to 350°F, then bake the cookies for 18-20 minutes or until the edges are golden brown.

Notes

Storing and Freezing

Baked cookies stay fresh in an airtight container for about 3 days, or you can freeze them for up to 2 months.
You can also freeze the raw dough for freshly baked cookies any time. Scoop and freeze the dough balls on a sheet tray for an hour, then transfer them to a freezer safe bag. Bake straight from frozen whenever you want a warm cookie, no defrosting needed.
You can make this dairy free by using Earth balance as a butter substitute
Serving: 1cookie, Calories: 253kcal, Carbohydrates: 36g, Protein: 2g, Fat: 11g, Saturated Fat: 7g, Cholesterol: 45mg, Sodium: 22mg, Potassium: 33mg, Fiber: 1g, Sugar: 25g, Vitamin A: 342IU, Calcium: 19mg, Iron: 1mg
Course: desserts
Author: Sam Adler
Cuisine: American
Did you make this recipe?Please leave a star rating and review in the form below. I read them all!

I love when you share my recipes!!