I absolutely love this Homemade Funfetti Cookies from Scratch Recipe because it brings the joyful colors and classic soft cookie texture we all crave right into our kitchen. There’s something so comforting about making cookies from scratch, and adding those cheerful sprinkles just elevates these treats to a celebration in every bite. Whether it’s a special occasion or a simple midweek sweet craving, these cookies never disappoint.
When I first tried this recipe, I was surprised at how easy it was to get that perfectly soft, slightly puffy cookie with just the right amount of sprinkle fun. You’ll find that the balance of brown sugar and vanilla gives the cookies a subtle caramel richness that really sets them apart from boxed versions – and that’s exactly why this Homemade Funfetti Cookies from Scratch Recipe is worth making again and again.
Why You’ll Love This Recipe
- Simple Ingredients: You probably have most of these in your pantry already, making it quick and easy to whip up.
- Soft & Chewy Texture: These cookies stay tender and melt-in-your-mouth, which my whole family goes crazy for.
- Perfect Sprinkle Distribution: The sprinkles don’t bleed, so you get those bright pops of color inside every cookie.
- Fast Baking Time: You can have a batch ready in under 20 minutes—great for last-minute celebrations or cravings.
Ingredients You’ll Need
The magic of this Homemade Funfetti Cookies from Scratch Recipe lies in using a few well-chosen ingredients that come together beautifully – buttery richness, subtle vanilla, and of course, those vibrant sprinkles. Shopping tip: opting for good-quality sprinkles that don’t bleed will keep your cookies bright and colorful without turning them pastel and messy.
- Butter: I prefer unsalted so I can control the saltiness, and melting it just right gives the cookies a tender crumb.
- Granulated Sugar: Adds sweetness and helps the cookie edges get just a little crisp.
- Brown Sugar: Gives moisture and a richer flavor, helping keep the cookies soft.
- Vanilla Extract: Pure vanilla works best here to enhance the overall warmth of the cookies.
- Egg: Acts as a binder and adds softness—make sure it’s room temperature for easier mixing.
- All-purpose Flour: Stir or sift before measuring to avoid packing too much flour that could dry out your cookies.
- Baking Soda: For a gentle lift and light texture.
- Kosher Salt: Balances sweetness and enhances flavors without being overpowering.
- Rainbow Sprinkles: Betty Crocker Rainbow Sprinkles are my go-to because they don’t bleed their colors, keeping your cookies looking fancy and fun.
Variations
One of my favorite parts about this Homemade Funfetti Cookies from Scratch Recipe is how easily you can switch things up to suit different tastes or occasions. Don’t hesitate to make it your own—I love adding little twists here and there to keep it interesting!
- Gluten-Free Version: I swapped all-purpose flour with a gluten-free flour blend once, and it turned out just as soft and delicious; just watch the baking time closely.
- Chocolate Chip Mix: Sometimes I like mixing in mini chocolate chips with the sprinkles for a fun twist that my kids adore.
- Dairy-Free Option: Using melted coconut oil instead of butter works well if you need a dairy-free batch—just expect a slight coconut flavor.
- Different Sprinkles: Seasonal sprinkles can really make these cookies festive for holidays, like red and green for Christmas or pastel for Easter.
How to Make Homemade Funfetti Cookies from Scratch Recipe
Step 1: Melt the Butter Just Right
Start by microwaving the butter for about 40 seconds until it’s completely melted but not hot. I learned the hard way that hot butter can cook the egg too soon or make your dough oily, so make sure it’s warm to the touch but silky smooth. This step helps create those soft, chewy cookies we all love.
Step 2: Mix Sugars and Butter Until Creamy
In a large bowl, combine the melted butter with granulated sugar and brown sugar. Stir them together until the mixture looks smooth and fully incorporated. This blending balances sweetness and moisture, so don’t rush it—get that nice creamy texture before moving on.
Step 3: Add Vanilla and Egg
Next, stir in the vanilla extract and the egg until the mixture comes together. I usually crack my egg into a small bowl first just to avoid any shell surprises and to check freshness. The batter will start looking a bit cloudier at this point—perfect!
Step 4: Combine the Dry Ingredients Carefully
In a separate bowl, whisk together the flour, baking soda, and kosher salt. Before measuring, always stir or sift your flour so you don’t accidentally add too much, which would dry out the cookies. Then slowly mix this dry blend into your wet ingredients until just combined—don’t overmix or your cookies could get tough.
Step 5: Fold in the Sprinkles Gently
Now for the fun part: gently fold in the sprinkles. You want to mix them just enough to distribute evenly without beating all their color out. I’ve found that stirring too hard makes the colors bleed, and that’s a bummer when you want those vibrant dots in every bite.
Step 6: Scoop and Bake
Scoop out about 1.5 tablespoons of dough per cookie and place them spaced apart on your baking sheet to give them room to spread. Bake at 350°F for 7 to 10 minutes—the edges should be set but the centers might look a tiny bit underbaked. Trust me on this: they’ll firm up as they cool and stay soft inside.
Pro Tips for Making Homemade Funfetti Cookies from Scratch Recipe
- Perfect Flour Measurement: I always stir my flour before scooping and use the scoop-and-level method to avoid dry cookies.
- Avoid Overmixing: Once you add the dry ingredients, mix just until combined to keep the cookies soft and tender.
- Sprinkle Choice Matters: Use sprinkles that don’t bleed, like Betty Crocker Rainbow Sprinkles, to keep your cookies colorful and pretty.
- Watch Your Bake Time: Slightly underbaking leads to a soft center—don’t wait until they look fully done or they’ll turn out dry.
How to Serve Homemade Funfetti Cookies from Scratch Recipe
Garnishes
I like keeping it simple with these cookies, so plain sprinkles mixed in are iconic enough. But if I want to get fancy, I’ll dust them lightly with powdered sugar for an extra touch of sweetness and a pretty finish that’s just a visual delight.
Side Dishes
These cookies go perfectly with a cold glass of milk—plain or flavored—and I’ve also served them alongside fresh berries or a scoop of vanilla ice cream for an easy dessert party hit. They’re versatile so you can pair with whatever you love!
Creative Ways to Present
For birthdays or celebrations, I’ve stacked the cookies on a pretty platter and topped the stack with a mini bouquet of fresh flowers for a festive vibe. Wrapping individual cookies in cellophane tied with colorful ribbons also makes a sweet gift idea that’s sure to impress friends and family.
Make Ahead and Storage
Storing Leftovers
After baking, I let my Homemade Funfetti Cookies cool completely, then store them in an airtight container at room temperature. They usually stay fresh and soft for up to 4 days, though in my house, they rarely last that long!
Freezing
Freezing the dough balls is a lifesaver—I scoop and freeze them on a tray, then transfer to a freezer bag. When you’re ready, just bake them straight from frozen, adding a minute or two to the bake time, and you get fresh-baked cookies anytime you want.
Reheating
If you have leftovers, warming cookies up in the microwave for 10-15 seconds or in a 300°F oven for 5 minutes refreshes their softness beautifully. I find that reheating makes them taste almost freshly baked again—always a good way to enjoy a second round.
FAQs
-
Can I use salted butter in this Homemade Funfetti Cookies from Scratch Recipe?
Yes, you can use salted butter, but I recommend reducing or omitting extra salt because salted butter adds saltiness on its own, which may affect the recipe balance.
-
Why are my funfetti cookies spreading too much?
Usually, spreading happens if the dough is too warm or if the butter was overheated. Chilling dough for 15-30 minutes before baking can help control spreading.
-
Can I substitute sprinkles with chocolate chips?
Absolutely! You can replace or mix sprinkles with mini chocolate chips for a different flavor and texture—just keep the quantity about the same.
-
How do I keep the sprinkles from bleeding color?
Choosing high-quality sprinkles like Betty Crocker’s or other bakery-grade options helps prevent bleeding. Also, gently folding them into the dough instead of vigorous mixing protects their color.
Final Thoughts
This Homemade Funfetti Cookies from Scratch Recipe has become my go-to for when I want to bring a little joy and color to my day or a party. There’s something magical about seeing those bright sprinkles peek through soft, buttery dough, reminding me of childhood celebrations. I hope you give these a try and enjoy them just as much as my family and I do—baking them together always fills the kitchen with happiness!
Print
Homemade Funfetti Cookies from Scratch Recipe
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Homemade Funfetti Cookies are soft, chewy, and bursting with colorful sprinkles in every bite. Made from scratch with simple ingredients like butter, sugars, vanilla, and all-purpose flour, these delightful cookies are perfect for celebrations or any time you want a sweet, festive treat. They bake quickly in the oven and have a tender texture with just the right amount of sweetness.
Ingredients
Wet Ingredients
- 1/2 cup butter
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 tablespoon vanilla extract
- 1 large egg
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
Add-ins
- 1/2 cup sprinkles (Betty Crocker Rainbow Sprinkles recommended)
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) to warm up while you prepare the dough.
- Melt Butter: Microwave the butter for about 40 seconds until completely melted but not hot to the touch to ensure it mixes well with the sugars.
- Mix Sugars and Butter: In a large bowl, combine the melted butter with the granulated and brown sugars. Stir until thoroughly combined and smooth.
- Add Vanilla and Egg: Incorporate the vanilla extract and the egg into the sugar-butter mixture and stir until fully blended.
- Combine Dry Ingredients: In a separate bowl, sift or stir the all-purpose flour, baking soda, and kosher salt to ensure even distribution and prevent lumps.
- Add Dry Ingredients to Wet: Gradually add the flour mixture to the wet ingredients and mix until just combined, taking care not to overmix; the dough should be soft and slightly sticky but manageable.
- Fold in Sprinkles: Gently fold in the rainbow sprinkles, distributing them evenly through the dough without crushing them or causing color bleed.
- Portion Dough: Using a medium cookie scoop or tablespoon (about 1.5 tablespoons), scoop dollops of dough and place them on a lined or greased baking sheet, spacing them to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 7 to 10 minutes, watching closely until the cookies are set and puffy but still look slightly underbaked in the center to maintain softness.
- Cool and Serve: Remove the baking sheet from the oven and let the cookies cool on the sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy fresh or store in an airtight container.
Notes
- Measure flour carefully by stirring or sifting, then using the scoop and sweep method to avoid adding too much, which can make cookies dry and crumbly.
- Use sprinkles like Betty Crocker Rainbow Sprinkles that are specifically made to minimize bleeding of colors.
- Do not overbake; pulling cookies out while slightly underbaked ensures a soft, chewy texture.
- For even cookies, use a medium-sized cookie scoop to portion dough uniformly.
- Store cookies in an airtight container at room temperature for up to 5 days for best freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 9g
- Sodium: 108mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 16mg
