I keep these Funfetti Butter Cookies in my back pocket for instant party magic, with buttery centers, crisp edges, and rainbow sprinkles in every bite. One tray never lasts long, and there’s a reason everyone asks for the recipe.

Jump to Recipe

I’m obsessed with these Funfetti Butter Cookies because they taste like a birthday party that got straight to the point. I get buttery, crumbly edges, soft centers, and that loud little crunch from rainbow sprinkles in every bite.

No fussy bakery attitude. Just a cookie that looks ridiculous in the best way and disappears fast.

I love how the unsalted butter gives them that rich, melt-in-my-mouth thing without making them heavy. And the sprinkles?

Pure chaos, pure joy. But honestly, I’d eat these on a random Tuesday with zero excuse.

Bright, sweet, tender, and wildly snackable. My kind of cookie.

Ingredients

Print Recipe (No Advertisments)

Butter brings that rich, melt-in-your-mouth bite.
Basically, it’s the whole cookie mood.
Granulated sugar adds sweetness and helps the edges get lightly crisp.
Powdered sugar keeps things tender, soft, and a little bakery-style.
Egg yolk adds richness and helps the dough hold together nicely.
Vanilla makes the cookies taste warm, sweet, and not just sugary.
Flour gives the cookies structure, so they’re buttery instead of crumbly chaos.
Cornstarch keeps the texture soft and delicate.
You’ll notice it.
Baking powder gives a tiny lift, not cakey, just pleasantly light.
Salt balances the sweetness and makes the butter flavor pop.
Rainbow sprinkles add color, crunch, and instant party-cookie energy.
Plus, extra sprinkles on the outside make every bite more fun.

Ingredient Quantities

1 cup (225 g) unsalted butter, softened

2/3 cup (135 g) granulated sugar

1/3 cup (40 g) powdered sugar

1 large egg yolk

1 1/2 teaspoons vanilla extract

2 1/4 cups (280 g) all purpose flour

2 tablespoons cornstarch

1/2 teaspoon baking powder

1/2 teaspoon fine salt

3/4 cup rainbow sprinkles (jimmies), plus extra for rolling

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.

2. In a large bowl, cream 1 cup softened unsalted butter with 2/3 cup granulated sugar and 1/3 cup powdered sugar until light and fluffy, about 2 to 3 minutes.

3. Beat in 1 large egg yolk and 1 1/2 teaspoons vanilla extract until fully incorporated.

4. In a separate bowl, whisk together 2 1/4 cups all purpose flour, 2 tablespoons cornstarch, 1/2 teaspoon baking powder, and 1/2 teaspoon fine salt.

5. Gradually add the dry ingredients to the butter mixture and mix until a soft dough forms.

6. Fold in 3/4 cup rainbow sprinkles gently, stirring just until distributed to avoid bleeding too much color.

7. Chill the dough in the refrigerator for 20 to 30 minutes to firm up for easier shaping.

8. Scoop or roll dough into 1 to 1 1/4 inch balls, then roll each ball in extra sprinkles to coat the outside; place on prepared baking sheets about 2 inches apart.

9. Flatten each ball slightly with the bottom of a glass or your palm to about 1/4 inch thickness.

10. Bake 9 to 12 minutes until edges are set and bottoms are lightly golden, then cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Equipment Needed

1. Oven
2. Two rimmed baking sheets lined with parchment paper
3. Large mixing bowl and medium mixing bowl
4. Electric hand mixer or stand mixer (or sturdy wooden spoon)
5. Measuring cups and spoons
6. Whisk
7. Rubber spatula or wooden spoon for folding
8. Cookie scoop or tablespoon for portioning and a flat-bottomed glass for flattening
9. Wire cooling rack

FAQ

Can I make the dough ahead of time and chill it? Yes. Wrap the dough in plastic and chill for 1 to 3 days, or freeze for up to 1 month. Let chilled dough sit at room temperature 15 to 20 minutes before rolling.

How do I prevent the sprinkles from bleeding color? Use jimmies or sprinkles labeled as nonpareil or fat-based jimmies, not sugar crystals that dissolve easily. Gently fold them in at the end to minimize color transfer.

Why do the cookies spread too much? Over-soft butter or too-warm dough causes spreading. Chill the dough 15 to 30 minutes before baking and measure flour accurately by spooning and leveling.

Can I substitute egg yolk for a whole egg or an egg replacer? Using a whole egg will make cookies slightly taller and cakier. For egg-free, use a commercial egg replacer or 2 tablespoons of aquafaba, but texture will be a bit different.

What is the best baking temperature and how do I know when they are done? Bake at 350°F (175°C) for 9 to 12 minutes. They are done when edges are set and just beginning to turn golden while centers still look slightly soft. They firm up as they cool.

How should I store the cookies and how long do they keep? Store in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies for up to 2 months or freeze dough balls on a tray then transfer to a freezer bag for up to 1 month.

Funfetti Butter Cookies Recipe Substitutions and Variations

Unsalted butter: margarine or stick plant based butter (1:1); solid coconut oil (1:1, expect slight coconut flavor); vegetable shortening (1:1, yields a slightly crispier edge)
Large egg yolk: 1 tablespoon aquafaba (for binding, similar moisture); 1 tablespoon neutral oil plus 1 tablespoon water; commercial egg replacer rehydrated per package for one yolk
All purpose flour: 1:1 gluten free all purpose blend (ensure it contains xanthan or guar); pastry flour for a more tender cookie (use slightly less, about 10 15 percent reduction); whole wheat pastry flour (swap up to 50 percent for nuttier flavor)
Cornstarch: arrowroot starch (1:1); tapioca starch (1:1); potato starch (1:1)

Pro Tips

1. Chill the dough until it feels firm but still pliable. That makes shaping cleaner and helps the cookies keep a soft, tender center while the edges set up without overbaking.

2. To minimize color bleed from the sprinkles, fold them in with a light hand and avoid overmixing. If you want an extra-bright outside, roll the shaped balls in additional sprinkles just before baking rather than packing them into the dough.

3. Use a light touch when flattening the balls so they spread evenly. Pressing too hard can make overly thin, crisp cookies. If bottoms brown too quickly, lower the oven temperature by 10 to 15 degrees Fahrenheit and add a minute or two to the bake time.

4. For the best texture, measure flour by spooning it into the cup and leveling with a knife, or weigh it. Too much flour makes dense cookies, while the proper amount keeps them soft and melt-in-your-mouth.

Funfetti Butter Cookies Recipe

Recipe by Tessa Jones

0.0 from 0 votes

Servings

servings

Calories

157

kcal

Equipment: 1. Oven
2. Two rimmed baking sheets lined with parchment paper
3. Large mixing bowl and medium mixing bowl
4. Electric hand mixer or stand mixer (or sturdy wooden spoon)
5. Measuring cups and spoons
6. Whisk
7. Rubber spatula or wooden spoon for folding
8. Cookie scoop or tablespoon for portioning and a flat-bottomed glass for flattening
9. Wire cooling rack

Ingredients

1 cup (225 g) unsalted butter, softened
2/3 cup (135 g) granulated sugar
1/3 cup (40 g) powdered sugar
1 large egg yolk
1 1/2 teaspoons vanilla extract
2 1/4 cups (280 g) all purpose flour
2 tablespoons cornstarch
1/2 teaspoon baking powder
1/2 teaspoon fine salt
3/4 cup rainbow sprinkles (jimmies), plus extra for rolling

Directions

Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large bowl, cream 1 cup softened unsalted butter with 2/3 cup granulated sugar and 1/3 cup powdered sugar until light and fluffy, about 2 to 3 minutes.
Beat in 1 large egg yolk and 1 1/2 teaspoons vanilla extract until fully incorporated.
In a separate bowl, whisk together 2 1/4 cups all purpose flour, 2 tablespoons cornstarch, 1/2 teaspoon baking powder, and 1/2 teaspoon fine salt.
Gradually add the dry ingredients to the butter mixture and mix until a soft dough forms.
Fold in 3/4 cup rainbow sprinkles gently, stirring just until distributed to avoid bleeding too much color.
Chill the dough in the refrigerator for 20 to 30 minutes to firm up for easier shaping.
Scoop or roll dough into 1 to 1 1/4 inch balls, then roll each ball in extra sprinkles to coat the outside; place on prepared baking sheets about 2 inches apart.
Flatten each ball slightly with the bottom of a glass or your palm to about 1/4 inch thickness.
Bake 9 to 12 minutes until edges are set and bottoms are lightly golden, then cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.