Dotted with rainbow sprinkles and white chocolate chips, these homemade funfetti cookies are as fun to look at as they are to eat! I love making these soft, plush cookies for my kids to take to school on their birthdays, and their friends get so excited. They’re simple to make in just 20 minutes and always a big hit!
Funfetti White Chocolate Chip Cookies
I started the tradition of making these funfetti cookies for my kids’ birthdays a few years ago, and now their friends expect them every year. I make them with simple ingredients like flour, butter, sugar, and eggs. A little cornstarch in the dough helps make these cookies soft and melt-in-your-mouth tender. It also helps them keep their perfectly round shape!
The white chocolate chips add the perfect pop of sweetness to these cookies, and the rainbow sprinkles add a little joy to every bite. Fun, easy, delicious, and so much better than the artificially-sweet store-bought kind.
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Use the Right Sprinkles!
For these funfetti cookies, I recommend using long, skinny jimmies rather than nonpareils. Jimmies are less likely to bleed color into the dough, so the cookies will look much prettier. If you only have nonpareils, I recommend leaving them out of the dough and just rolling the cookie dough balls in them before baking to minimize color bleeding.
Homemade Funfetti Cookies Recipe
Equipment
- Kitchen Scale (optional)
- Baking Sheet
- Hand Mixer
Ingredients
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons cornstarch
- ½ cup salted butter room temperature (1 stick)
- 1 cup granulated sugar
- 1 large egg room temperature
- 1 teaspoon pure vanilla extract
- ¾ cup white chocolate chips
- ¾ cup rainbow sprinkles divided
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper. Set aside.
- In a medium bowl, stir the all-purpose flour, baking powder, and cornstarch together. Set aside.1½ cups all-purpose flour, 2 teaspoons baking powder, 2 teaspoons cornstarch
- In a large bowl, with a hand mixer, beat the butter and sugar together on medium-high speed until smooth and fluffy. Make sure it is very light and creamed before moving on.½ cup salted butter, 1 cup granulated sugar
- Once the mixture is creamed and fluffy, add in the egg and vanilla extract. Mix together until completely combined.1 large egg, 1 teaspoon pure vanilla extract
- On low speed, add in the flour, baking powder, and cornstarch mixture. Make sure it is all mixed together by scraping down the sides of the mixer bowl.
- Fold in the chocolate chips and ½ cup of the sprinkles.¾ cup white chocolate chips, ¾ cup rainbow sprinkles
- Scoop 1-inch balls of dough onto the prepared baking sheet.
- Take the remaining ¼ cup of the divided sprinkles and roll each cookie in the mix, gently pressing into the sides.
- Bake for 8-10 minutes. Do not let the cookies brown.
- Let the cookies rest for 1-2 minutes before taking them off the sheet pan and placing on a wire rack to cool completely.
Notes
- Rolling the cookie dough into sprinkles is completely optional. It adds more color and sweetness, but the cookies will taste just as good without the additional step.
- Making these cookies around Christmas? Swap the rainbow sprinkles for red and green sprinkles for a fun, festive twist!
- Do NOT allow these cookies to brown! Usually, you can tell when cookies are done baking when they begin to brown around the edges. If these cookies brown, however, that means they’re over-cooked.
- Let the cookies cool for a couple of minutes on the baking sheet before transferring them to a wire rack. That way, they won’t crumble and fall apart.
- You can roll the dough into balls and store it in the refrigerator for up to 2 days before baking them.
How to Store, Freeze, and Reheat
Store leftover funfetti cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. In the freezer, they will keep for up to 1 month. Let thaw overnight in the refrigerator or for a few hours at room temperature before serving.
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