Homemade funfetti cookies

A super easy, homemade version of the very popular funfetti cookies. Who can resist soft and chewy sugar cookies full of bright, colorful sprinkles?

One of my neighbors recently had surgery. Her husband took some days off work so he could help out around the house and take care of their two little boys. He was heading back to work soon so I wanted to make a meal for the family.  I know and understand how difficult it is to run a household by yourself so I thought a homemade meal would be appreciated. (Big kudos to those single parents out there – you all are heroes)

I opted to make them a baked ziti dish for dinner and of course I had to throw in some dessert as well. The two young boys are ages 2 and 5, so I didn’t want to make something too complicated or adult-ish. So my husband came up with the brilliant idea of baking some funfetti cookies.

I used to make these from a boxed cake mix (the horror!) and have only made the Momofuku version since then. In other words, it was definitely time to make some funfetti cookies from scratch.

Note that these will need to chill in the refrigerator for 30 minutes so make sure you include that in your planning.

I loved, loved, loved these cookies so much. They were similar to the kinds I used to make from the boxed cake mix and would probably taste even better with a layer of buttercream (with sprinkles on top). My one complaint is that I gave half of these away to our neighbor! Ha ha ha!

Homemade funfetti cookies

A super easy, homemade version of the very popular funfetti cookies. Who can resist soft and chewy sugar cookies full of bright, colorful sprinkles?
Prep Time15 mins
Cook Time12 mins
Total Time27 mins
Course: Dessert
Cuisine: American
Keyword: Cookies
Servings: 28 cookies
Author: Eva Bakes

Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons corn starch
  • 1 teaspoon salt
  • 1 cup 2 sticks unsalted butter, melted and cooled
  • 1 and 2/3 cups granulated sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 3 Tablespoons rainbow sprinkles
  • 2 Tablespoons rainbow nonpareils

Instructions

  • In a medium sized bowl, whisk together the flour, baking soda, baking powder, corn starch and salt. Set aside.
  • In a large bowl, melt the butter (if it isn't already). Add the sugar and mix well. Then add the eggs and vanilla and mix until smooth. Slowly add in the dry ingredients and mix until you achieve a uniform dough. Fold in the sprinkles and nonpareils.
  • Place the bowl in the refrigerator and allow to cool for at least 30 minutes.
  • Preheat your oven to 350 degrees F. Line two baking sheets with parchment paper or silicone mats.
  • Using a medium sized cookie scoop, scoop out mounds of dough and place them on your prepared baking sheet, ensuring the cookie mounds are at least 2-3 inches apart.
  • Bake in your preheated oven for about 12 minutes. Your cookies will appear to be under baked, but do not be tempted to bake any longer. The cookies will continue to solidify as they cool.
  • Allow cookies to cool completely before serving. Leftovers should be stored in an airtight container at room temperature and will keep for several days.

Notes

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