These funfetti cookie fries will be your new favorite dessert! They’re a fun and creative, sweet and delicious finger food dessert that not only your kids will love, but adults too! Dip them in our wonderful vanilla buttercream frosting and take a bite — you’ll be immediately sent to heaven!
Rainbow Sprinkle Cookie Fries
Everyone loves funfetti cookies and French fries. Put them together, and you’ve got a sweet treat that’ll wow a crowd. This recipe makes 26 cookie fries, but it’s super simple to double up for a birthday party or any other special occasion.
These cookie dough fries use only a few simple ingredients you will likely already have sitting in your pantry at home. So, don’t miss out on all the fun and make this fabulous dessert!
Why You’ll Love this Funfetti Cookies Recipe:
- Unique: French fry cookies are a cool concept that not many know about. Bring these chewy funfetti cookies to any event, and they’ll quickly be the star of the show.
- Delicious: This funfetti cookies recipe has a nice, chewy texture and the taste of a sweet vanilla sugar cookie with tasty rainbow sprinkles!
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How to Make Cookie Fries
Be sure to see the recipe card below for full ingredients & instructions!
- In a medium bowl, stir together the dry ingredients. Set aside.
- In a large bowl, beat together the wet ingredients and granulated sugar according to instructions (in the recipe card).
- Then beat dry ingredients into wet ingredients. Stir in sprinkles, cover, and set in the fridge for 30 minutes.
- Line your baking sheets and roll out your cookie dough as instructed.
- Use a crinkle cutter to cut the cookie fries and place them on the parchment-lined baking sheets. Put cookie fries into the freezer for 20 minutes.
- Preheat the oven to 350F and bake as instructed.
- While your cookies are baking, make your buttercream dip. When cookies are done, serve and enjoy!
Cookie fries are simply cookie dough baked in the shape of french fries. These ones are made from funfetti cookie dough and served with a buttercream dip!
Funfetti is the trademarked name for confetti cake coined by Pillsbury in 1989. Confetti cake is a vanilla cake with rainbow sprinkles. Now, funfetti has expanded to include any vanilla-flavored dessert with sprinkles, including these fun cookie fries!
Cornstarch helps to provide structure. Without it, these cookies would be too delicate and fall apart! It also ensures that the cookies stay light and chewy after being baked.
To cut these fries, either use a crinkle cutter or a very sharp knife. The crinkle cutter will cut these cookies into an even shape, whereas you can use a regular knife to freehand crinkle cuts or just make straight fries.
Tough cookie dough could be the result of overchilling the dough, improper flour measuring, or using cold butter. If the dough is chilled for too long, it becomes difficult to work with. Leave the dough out to defrost for 10 minutes, then try rolling again. When measuring the flour, be sure to use the spoon and level method to avoid adding too much flour. Finally, be sure to use slightly melted butter for the best results.
The chilling and freezing steps in this recipe are really important, as they help the cookies to hold their shape during baking. Be sure to chill the dough according to the recipe, as freezing it too long could result in the bottoms browning too much before the rest of the cookie fry is baked. Spreading cookies could also mean you used too much butter. If you have a food scale, this well help a lot to get those ingredients just right.
Recipe Tips and Tricks
- If time is not on your side, feel free to buy premade sauces (a.k.a frosting) for your fries instead of making your own buttercream frosting.
- To keep these cookies thick and chewy, they should be rolled out to 3/8” thickness. This is the rolling pin I use to ensure even thickness for all cookies.
Make Ahead Instructions
These funfetti cookie fries can be made up to 3 days in advance of when you plan to serve them. Store the cookie fries in an airtight container at room temperature until ready to serve.
The buttercream dip can be made up to 5 days in advance of when you plan to serve it. Store the buttercream in an airtight container in the refrigerator until ready to serve.
Storage Instructions
Store leftover funfetti cookie fries in an airtight container at room temperature for up to 5 days.
Store the buttercream dip in an airtight container in the refrigerator for up to 1 week. Bring to room temperature before using.
Freezing Instructions
Freeze funfetti cookie fries in a single layer on a lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag to store for up to 1 month. Let thaw at room temperature before serving.
Freeze buttercream in a Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before serving. You may wish to rewhip the frosting before using.
Variations
- For gluten-free cookie fries, swap the all-purpose flour for a gluten-free 1:1 baking flour.
- You can use salted butter instead of unsalted; simply omit the kosher salt.
- These cookie fries are great with any color sprinkles!
- The options for dipping sauces are endless! Try serving these fries with warmed Nutella or peanut butter, strawberry sauce, chocolate sauce, caramel sauce, marshmallow fluff, or a different flavor of frosting!
Tips for the Best Funfetti Cookie Fries
- Be sure to spoon and level the flour to avoid making these cookies tough.
- Make sure your butter is slightly melted; otherwise, the cookies may come out tough.
- Do NOT skip chilling the dough! It is essential for these cookies to hold their shape!
- Only bake one tray at a time to ensure even baking time for all cookies.
- The tray of cookies should be placed on a middle oven rack. If they’re too close to the bottom of the oven, the bottoms of the cookies may burn. If they’re too close to the top, the tops may burn.
- You don’t want to bake these cookies in the oven for too long or they’ll dry out and won’t be chewy.
- The bottoms of the cookies won’t be brown at all when you take them out, but they should still be firm enough to hold their shape if you were to flip one.
These sugar cookie French fries are such a fun way to enjoy your favorite cookie. They look so cute that you won’t want to eat them! But please do, as they taste SO yummy.
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Funfetti Cookie Fries Recipe
Ingredients
For the Funfetti Cookie Fries
- 1½ cups all-purpose flour
- 1 teaspoon cornstarch
- ¼ teaspoon kosher salt
- ½ cup unsalted butter slightly melted (1 stick)
- ¾ cup granulated sugar
- 1 large egg room temperature
- 2 teaspoons pure vanilla extract
- ½ cup rainbow sprinkles (see note)
For the Buttercream
- 1½ cups powdered sugar
- ½ cup unsalted butter slightly melted (1 stick)
- 1 teaspoon pure vanilla extract
Equipment
- Kitchen Scale (optional)
- 2 Baking Sheet
- Rolling Pin
- Crinkle Cutter (optional)
Instructions
- Line 2 large baking sheets with parchment paper. Set aside.
- In a medium bowl, whisk the flour, cornstarch, and salt together. Set aside for now.1½ cups all-purpose flour, 1 teaspoon cornstarch, ¼ teaspoon kosher salt
- In a large bowl, using a hand mixer, beat the butter and sugar together on high until light and fluffy, about 2 minutes.½ cup unsalted butter, ¾ cup granulated sugar
- Beat in the egg and vanilla extract until fully combined, about 30 seconds.1 large egg, 2 teaspoons pure vanilla extract
- Beat the dry ingredients into the wet ingredients on low just until combined. Do not overmix.
- Fold in the sprinkles. Do not use the electric mixer for this step – you don’t want to overmix the batter or the cookies won’t bake up soft.½ cup rainbow sprinkles
- Cover the bowl with plastic wrap and place it in the refrigerator for 30 minutes to chill before rolling out.
- When ready to roll out cookies, lightly dust a clean work surface with flour.
- Place about ⅓ of the dough on the work surface and start to roll it out. Lightly dust the top of the dough with flour if the dough is sticking to the rolling pin. To keep these cookies thick and chewy, they should be rolled out to ⅜-inch thickness.
- Using a crinkle cutter or sharp knife, cut the cookie fries about ½-¾ inch in width and between 4 and 5 inches long. You’ll want to vary the length a bit between 4 and 5 inches long so they aren’t all the exact same length – just like regular French fries.
- Place the raw cookie dough fries about 1½ inches apart on the prepared baking sheets. The cookies shouldn’t spread much during baking but leave a little bit of space between fries for growth.
- Place the cookie fries into the freezer to chill for 20 minutes.
- While the cookies chill, preheat the oven to 350°F.
- Place one tray of cookie fries into the oven on the center rack to bake for 12-13 minutes. The cookies will still look soft and slightly underbaked. This is good! This results in chewy – not crunchy – cookie fries. They’ll continue baking on the hot tray after they’ve been removed from the oven.
- Bake the second sheet of cookie fries following the same steps above.
- For the buttercream dip, beat the powdered sugar, butter, and vanilla extract together on high until light and fluffy, about 5 minutes. Serve the cookies with the buttercream dip.1½ cups powdered sugar, ½ cup unsalted butter, 1 teaspoon pure vanilla extract
Notes
- Note: For this recipe, you’ll want to use the jimmies style of sprinkles (long oval type) not nonpareils (small ball type), as nonpareils tend to bleed color into the batter.
- For gluten-free cookie fries, swap the all-purpose flour for a gluten-free 1:1 baking flour.
- You can use salted butter instead of unsalted; simply omit the kosher salt.
- These cookie fries are great with any color sprinkles!
- The options for dipping sauces are endless! Try serving these fries with warmed Nutella or peanut butter, strawberry sauce, chocolate sauce, caramel sauce, marshmallow fluff, or a different flavor of frosting!
- Be sure to spoon and level the flour to avoid making these cookies tough.
- Make sure your butter is slightly melted; otherwise, the cookies may come out tough.
- Do NOT skip chilling the dough! It is essential for these cookies to hold their shape!
- Only bake one tray at a time to ensure even baking time for all cookies.
- The tray of cookies should be placed on a middle oven rack. If they’re too close to the bottom of the oven, the bottoms of the cookies may burn. If they’re too close to the top, the tops may burn.
- You don’t want to bake these cookies in the oven for too long or they’ll dry out and won’t be chewy.
- The bottoms of the cookies won’t be brown at all when you take them out, but they should still be firm enough to hold their shape if you were to flip one.
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