Hi Bold Bakers!
I can’t be the only person who sometimes craves a great birthday cake, only to be let down knowing it’s no one’s birthday, and a big cake for a small crowd just doesn’t make sense. These homemade funfetti cookies taste just like that iconic boxed birthday cake but in a homemade cookie form!
Also, there’s just something about seeing sprinkles inside of a dessert that makes you feel like a kid again. They need to bottle that feeling (but I guess they do since you do have to buy sprinkles in a bottle unless you make homemade sprinkles.)
These funfetti cookies are soft, chewy, and similar to a good sugar cookie, but with added almond flavor (thanks to the almond extract), white chocolate (which works so well with almond flavoring), and of course, sprinkles!
What Are Funfetti Cookies?
Funfetti cookies are like the boxed version of funfetti cake, except homemade and served as cookies. They tend to store better in cookie form (you can make the dough in advance and freeze them once baked), plus they taste so much better than store-bought!
What You Need To Make Funfetti Cookies
- Measuring cups and spoons
- 2 baking sheets
- Parchment paper
- Mixing bowls
- Electric hand mixer or stand mixer
How To Make Funfetti Cookies
I’d argue that funfetti cookies are even more fun than a funfetti cake! Who wants to carry a plate and fork when you can just grab a cookie and go!? Here is how you make funfetti cookies:
- Preheat your oven to 350°F (180°C). Line your two baking sheets with parchment paper and set them aside.
- In a medium bowl, combine the flour, baking soda, baking powder, and salt. Set the dry ingredients aside.
- In another bowl using an electric hand mixer, or in the bowl of a stand mixer, cream the butter and sugar together until pale and fluffy.
- Add the egg, vanilla, and almond extract into the butter mixture and mix until just combined.
- With the mixer on low, slowly add the dry ingredients to the butter mixture.
- Lastly, add in the chocolate chips and sprinkles and mix until the dough just comes together.
- Scoop the dough into about 28 balls, about 1 heaped tablespoon-sized. Chill the rolled cookies for at least 30 minutes. At this stage, you can freeze the dough for later use as well.
- Place the cookies on the sheet about 2 inches apart and bake in the preheated oven for 14-16 minutes. Be sure not to overbake, so they stay nice and soft!
- Remove the cookies from the oven and allow them to cool slightly before transferring them to a wire rack to cool completely.
Gemma’s Pro Chef Tips For Making Funfetti Cookies
- This dough is great to make in advance and “age” it. “Aging” the dough for a few days in the refrigerator allows it to develop better flavor and texture.
- These cookies keep great in the freezer! Once cooled, place the cookies on a baking sheet and freeze them flat. Then, transfer them to an airtight container.
- The dough also freezes well! Allow the dough to defrost and then bake whenever you want.
- Don’t be shy with the almond extract; it gives you that quintessential “birthday cake” taste!
- Sandwich these cookies together with my Best Ever Cream Cheese Frosting for a winning combo!
- Be sure not to bake these cookies for too long; they will be crisper, less soft, and chewy.
How Do I Store Funfetti Cookies?
These funfetti cookies keep super well in the freeze (see my tips above!), but you can also store baked funfetti cookies in an airtight container for 3-4 days.
Don’t Miss More Cookie Recipes:
And don’t forget to buy my Bigger Bolder Baking Cookbook!
Full (and printable) recipe below!
My homemade Funfetti cookies recipe is proof that from-scratch tastes better than store-bought!
Servings: 28 cookies
- 2 ¾ cups (13 ¾oz/389g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup (8oz/225g) butter (at room temperature)
- 1 ½ cups (12oz/340g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 ⅓ cups (8oz/225g) white chocolate chips
- 4 tablespoons funfetti sprinkles
Preheat your oven to 350°F (180°C) then line 2 cookie sheets with parchment paper, set aside.
In a medium bowl combine the flour, baking soda, baking powder, and salt, set aside.
Using an electric hand or stand mixer, cream the butter and sugar together until pale and fluffy.
Add in the egg, vanilla, and almond extract and mix until combined.
With the mixer on low, gradually add the dry ingredients into the butter mixture.
Lastly, add in the chocolate chips and sprinkles and mix until the dough just comes together.
Scoop the dough into roughly 28 (1 heaped tablespoon) balls. Chill the rolled cookies for a minimum of 30 minutes. You could also freeze the dough at this stage.
Bake the cookies 2 inches apart for 14-16 minutes. Be sure not to over-bake to keep them soft.
Remove from the oven and cool slightly before transferring to a wire rack. Once cooled cover and store the cookies in an airtight container for 3-4 days.