If you’re anything like me, you can never resist a good funfetti cookie—those cheerful bursts of color and flavor just brighten up any day! That’s why I’m excited to share this Homemade Funfetti Cookies from Scratch Recipe with you. This isn’t some box-mix shortcut; it’s about mixing up the real deal from simple, wholesome ingredients that you probably already have in your kitchen.
Whether it’s for a birthday, an afternoon pick-me-up, or just a weekend baking project, these Homemade Funfetti Cookies from Scratch Recipe will quickly become a favorite. I love how they stay soft and chewy with just the right hint of vanilla, plus that sprinkle-studded surprise in every bite. You’re gonna want to make these again and again!
Why You’ll Love This Recipe
- Simple Ingredients: Uses pantry basics for an easy bake without any last-minute runs to the store.
- Soft & Chewy Texture: These cookies stay perfectly tender—never dry or crumbly.
- Fun & Colorful: Bright sprinkles give every cookie a festive look, making them a hit with kids and adults alike.
- Quick to Make: From mixing to baking, you can whip up a batch in under 30 minutes.
Ingredients You’ll Need
When it comes to baking Homemade Funfetti Cookies from Scratch Recipe, choosing fresh, good-quality ingredients makes all the difference. These components work together to create a soft, flavorful cookie with that classic sprinkle pop.
- Butter: I like to use unsalted, so I can control the salt level perfectly.
- Granulated Sugar: Adds classic sweetness and helps with spreading the cookie just right.
- Brown Sugar: Brings moisture and a subtle caramel flavor that keeps cookies soft.
- Vanilla Extract: Pure vanilla makes everything taste richer—don’t skip it!
- Egg: Acts as a binder and adds tenderness.
- All-Purpose Flour: The backbone of your cookies—be sure to measure properly for best results.
- Baking Soda: Gives your cookies just enough lift without puffing them up too much.
- Kosher Salt: Balances sweetness and enhances flavors.
- Sprinkles: I’ve found that the Betty Crocker Rainbow Sprinkles don’t bleed, so your cookies stay beautifully colorful!
Variations
I love how versatile this Homemade Funfetti Cookies from Scratch Recipe is—feel free to make it your own! Sometimes I toss in a handful of white chocolate chips for extra melty goodness or swap regular sprinkles for smaller ones to change up the look.
- Gluten-Free Version: I’ve tried using a 1:1 gluten-free flour blend, and it works pretty well if you want to keep things allergy-friendly.
- Dairy-Free Option: Substitute the butter with coconut oil or vegan butter for a tasty dairy-free treat.
- Extra Chewy: Add an extra egg yolk or a tablespoon of honey for that amazing chewy bite.
- Sprinkle Shuffle: Try pastel sprinkles for Easter or holiday-themed colors for festive fun.
How to Make Homemade Funfetti Cookies from Scratch Recipe
Step 1: Melt the Butter Gently
Start by microwaving your butter for about 40 seconds until it’s completely melted but not hot. You want to avoid overheating, which can affect the texture of your cookies. I like to give it a quick stir halfway through to make sure it melts evenly.
Step 2: Combine Butter and Sugars
In a large bowl, mix that melted butter with both the granulated and brown sugars until everything’s well combined. This step gets your dough off to a lovely, smooth start and helps the cookies bake up soft and slightly chewy.
Step 3: Add Vanilla and Egg
Stir in the vanilla extract and egg until fully incorporated. The vanilla adds that warm, comforting flavor I adore in baked treats, and the egg helps bind everything together.
Step 4: Mix in Dry Ingredients
Next, add the all-purpose flour, baking soda, and kosher salt to your wet mixture. Mix just until everything comes together; the dough should be soft and slightly sticky but not overly so. One trick I learned is to sift or stir the flour before measuring to avoid packing too much, which leads to drier cookies.
Step 5: Fold in the Sprinkles
Gently fold in your sprinkles with a spatula — don’t overmix here, or you risk the colors bleeding into your dough. I’ve tried Betty Crocker Rainbow Sprinkles, which hold their shape nicely and keep those vibrant pops of color.
Step 6: Scoop and Bake
Scoop out about 1.5 tablespoons of dough for each cookie onto a lined baking sheet. Bake in a preheated 350°F oven for 7 to 10 minutes. Don’t overbake—the cookies should look a bit puffy and underbaked in the center when you take them out, which is exactly what you want for that soft finish.
Pro Tips for Making Homemade Funfetti Cookies from Scratch Recipe
- Measure Flour Properly: I discovered this trick when I started sifting or stirring the flour before scooping—it prevents dry, crumbly cookies every time.
- Don’t Overbake: Pull the cookies out when the edges are set but centers are still soft for that melt-in-your-mouth texture.
- Use Quality Sprinkles: I’ve found that sprinkles that don’t bleed keep your cookies visually stunning and vibrant.
- Chill if Needed: If your kitchen is warm, chilling the dough for 30 minutes helps control spreading for thicker cookies.
How to Serve Homemade Funfetti Cookies from Scratch Recipe
Garnishes
I usually keep it simple with a sprinkle or two on top before baking for an extra festive touch. If I’m feeling fancy, a light dusting of powdered sugar adds a gentle sweetness that kids adore.
Side Dishes
These cookies go wonderfully with a cold glass of milk (classic, right?), a cup of coffee, or even a scoop of vanilla ice cream for a dreamy dessert combo. For brunch, I sometimes serve them with fresh fruit to balance the sweetness.
Creative Ways to Present
For birthdays or parties, I’ve placed these funfetti cookies in decorative jars or wrapped them in colorful cellophane tied with ribbon. Another idea is to sandwich two cookies with frosting or cream cheese for an extra special treat that wows guests!
Make Ahead and Storage
Storing Leftovers
I store leftover Homemade Funfetti Cookies from Scratch Recipe in an airtight container at room temperature, and they stay fresh for up to 4 days. To keep them soft, I toss in a slice of bread which keeps moisture in the container just right.
Freezing
I freeze unbaked dough balls wrapped tightly in plastic wrap, then transfer them to a freezer bag. When I want fresh cookies, I bake straight from frozen, adding a couple of extra minutes to the baking time.
Reheating
To bring leftover cookies back to life, I pop them in a preheated oven at 300°F for about 5 minutes. This refreshes their softness without drying them out like a microwave might.
FAQs
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Can I use regular sprinkles instead of the special ones mentioned?
You can, but keep in mind that some sprinkles may bleed their colors into the dough and make your cookies a bit messy-looking. I recommend using no-bleed sprinkles like Betty Crocker Rainbow Sprinkles to keep those cheerful, defined dots of color.
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Why do my cookies turn out dry sometimes?
Dry cookies usually mean there’s too much flour or they were overbaked. Make sure to measure flour correctly by stirring and lightly scooping or sifting before measuring. Also, watch your baking time closely and remove the cookies while the centers are still a bit soft.
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Can I make this recipe vegan?
Yes! To make this recipe vegan, swap butter for a plant-based substitute (like vegan butter or coconut oil) and replace the egg with a flax egg or another egg replacer. The texture might vary slightly, but they’ll still taste delicious.
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How big should I make each cookie?
I use about 1.5 tablespoons of dough per cookie, which makes a medium size—perfect for soft, chewy bites. You can use a medium cookie scoop for consistent shapes and baking results.
Final Thoughts
This Homemade Funfetti Cookies from Scratch Recipe really holds a special place in my heart—simple enough for a quick bake but packed with the kind of fun and flavor that brings people together. If you’ve been searching for that perfect soft, colorful cookie to brighten your day or your next celebration, I truly think you’ll enjoy baking and sharing this one as much as I do. Don’t hesitate to make it your own and have fun experimenting with it in your kitchen!
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
Enjoy these delightful Homemade Funfetti Cookies made from scratch with a perfect balance of buttery sweetness and colorful sprinkles. Soft and slightly chewy, these cookies are an instant crowd-pleaser perfect for any celebration or a fun treat anytime.
Ingredients
Cookies
- 1/2 cup butter
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 tablespoon vanilla extract
- 1 large egg
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup sprinkles
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature before baking the cookies.
- Melt Butter: Microwave the butter for about 40 seconds until completely melted but not hot to the touch. This helps it blend smoothly with the sugars.
- Mix Sugars and Butter: In a large bowl, thoroughly mix the melted butter with the granulated sugar and packed brown sugar until you get a well-combined mixture.
- Add Vanilla and Egg: Stir in the vanilla extract and egg until fully incorporated into the mixture, creating a smooth batter.
- Combine Dry Ingredients: Add the all-purpose flour, baking soda, and kosher salt to the wet ingredients. Mix gently until just combined, ensuring the dough remains soft and slightly sticky but not overly so.
- Fold in Sprinkles: Carefully fold in the sprinkles to distribute the colorful bits evenly throughout the cookie dough without breaking them.
- Shape Cookies: Using a medium cookie scoop or about 1.5 tablespoons of dough, scoop portions of dough onto a baking sheet spaced appropriately apart.
- Bake Cookies: Bake the cookies for 7-10 minutes until they are set and appear slightly puffy. The center will look a bit underbaked, which ensures softness.
- Cool and Serve: Allow cookies to cool on the baking sheet briefly before transferring to a wire rack to cool completely for best texture and flavor.
Notes
- Measure flour carefully by stirring or sifting before scooping and sweeping to prevent adding too much, which can dry out the cookies.
- Use Betty Crocker Rainbow Sprinkles or similar non-bleeding sprinkles to keep your cookies colorful without color mixing.
- Do not overbake the cookies; removing them while slightly underbaked in the center results in a soft, tender texture.
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
