Chunky Funfetti Cookies

Ultimate Bakery-Style Funfetti Cookies

Soft, thick, and filled with rainbow joy, these cookies are a celebration in every bite. I know I say this about almost everything I’ve baked so far, but I ABSOLUTELY love these cookies and really just anything birthday cake flavored. If I’m not craving chocolate, then it’s something birthday cake inspired. I love these cookies for any celebration and they’re so easy to whip for a birthday when you don’t want cake or for an afternoon pick me up. If you also love birthday inspired desserts check out my Birthday Cake Blondies or my Sugar Cookie bars.

Why You'll Love These Funfetti Cookies

These cookies are the perfect fusion of crispy edges, gooey centers, and pops of color from rainbow sprinkles. Packed with creamy white chocolate chips and boosted by the rich flavor of cold butter, they’re ideal for birthdays, holidays, or any time you need something extra fun.

---

Ingredient	Amount	Purpose
Cold Salted Butter	1 cup (2 sticks), cubed	Keeps cookies thick and adds rich flavor.
Granulated Sugar	1 ½ cups	Adds sweetness and creates crispy edges.
Eggs	2 large	Binds dough and adds moisture for chewiness.
Vanilla Extract	1 tbsp	Provides warm, classic cookie flavor.
Almond Extract (optional)	¼ tsp	Adds a subtle, bakery-style flavor boost.
Cake Flour	1 ½ cups	Softens the texture for a tender crumb.
All-Purpose Flour	1 ½ cups	Gives cookies structure and chewiness.
Cornstarch	1 tsp	Prevents spreading and softens dough.
Baking Soda	¾ tsp	Leavens the cookies and adds lightness.
Salt	¾ tsp	Balances sweetness and enhances flavor.
White Chocolate Chips	2 cups	Adds creamy sweetness and texture.
Rainbow Sprinkles	1 cup + ½ cup for topping	Colorful funfetti magic! Use jimmies for best results.

---

Instructions

Prep Time: 15 min
Chill Time: 30–60 min
Bake Time: 11–13 min
Total Time: ~1.5 hours
Yields: ~18 large cookies

Step-by-Step

1. Cream the Butter & Sugar

In a stand mixer fitted with a paddle attachment, beat cold cubed butter and sugar on medium-high for 3–4 minutes until light and fluffy.

💡 Why cold butter? It keeps the dough firm, which prevents spreading and results in bakery-style thick cookies.

2. Add Eggs & Extracts

Scrape down the bowl with a spatula. Add eggs one at a time, mixing after each addition just until combined. Add vanilla and optional almond extract.

3. Mix Dry Ingredients

Add cake flour, all-purpose flour, cornstarch, baking soda, and salt. Mix on low until just combined. Don’t overmix — the dough should be thick and a little shaggy.

4. Add Mix-ins

Add white chocolate chips and 1 cup sprinkles. Give it a couple of turns in the mixer (or fold in by hand) just until evenly distributed.

5. Scoop the Dough

Use a large cookie scoop to make chunky scoops of dough. Don’t level the scoop, you want rough tops for a rustic look. Place dough balls on a parchment-lined baking sheet.

✨ Pro Tip: Press/roll extra sprinkles or chips on top for a picture-perfect finish.

6. Chill the Dough

Cover the tray with plastic wrap and refrigerate for 30–60 minutes. This helps deepen flavor and keep the cookies thick.

7. Preheat the Oven

While the dough chills, preheat your oven to 400°F (204°C) at least 30 minutes before baking for consistent temperature.

8. Bake

Remove plastic wrap. Bake for 11–13 minutes, or until the edges are golden and the centers look slightly underbaked — they’ll finish setting as they cool.

9. Cool & Enjoy

Let cookies cool on the tray for 5–10 minutes before transferring to a wire rack. Then dig in (if you can wait that long!).

Optional Variations

• Holiday Swaps: Use red + green sprinkles for Christmas, pastels for Easter, or team colors for game day!

• Mix It Up: Sub white chocolate for semi-sweet or add crushed Oreos, mini marshmallows, or chopped nuts.

Storage Tips

• Room Temp: Store in an airtight container for up to 5 days.

• Freezer (Unbaked): Scoop dough into balls and freeze on a tray. Transfer to a zip-top bag and bake from frozen (add 1–2 extra minutes).

• Freezer (Baked): Cool completely and freeze in an airtight bag. Warm in the microwave for 10–15 seconds for a fresh-baked feel.

Equipment Needed

• Stand mixer with paddle attachment

• Large cookie scoop

• Baking sheets

• Parchment paper

• Spatula

• Wire rack

Recipe Notes

• If using unsalted butter, increase the salt to 1 tsp.

• Make sure to use rainbow jimmies, not nonpareils — nonpareils can bleed color into the dough. You can get creative with the sprinkles that go on top if you choose to roll the cookies in additional sprinkles.

• Cookies will look slightly underbaked in the center when done. That’s the secret to gooey, soft middles!

• Want smaller cookies? Use a medium scoop and bake for 9–10 minutes instead.

• If you want more of a bakery style look, right after baking, use the rim of a round glass or cookie cutter to “scoot” the cookies into a more circular shape by gently swirling them while they’re still hot.

Final Thoughts

These funfetti cookies are a guaranteed crowd-pleaser — simple to make, easy to customize, and ridiculously delicious. Whether you’re baking for a party or just because, this recipe brings the joy of baking straight to your kitchen.

---

If you make and love these cookies, share a comment below! Happy baking :)

Print

With ImageWithout Image

Chunky Funfetti Cookies

Yield: 21

Author: Jaegar Desjardin

Prep time: 15 MinCook time: 10 MinTotal time: 25 Min

Chunky Funfetti cookies are soft, thick treats packed with colorful sprinkles, offering a sweet, buttery flavor with every bite. These fun, festive cookies are perfect for any celebration or a simple indulgence.

Ingredients

• 1 cup cold salted butter (2 sticks) cut into cubes
• 1 1/2 cup sugar
• 2 egg
• 1 tbsp vanilla extract
• 1/4 tsp almond extract
• 1 ½ cup cake flour
• 1 ½ cups all-purpose flour
• 1 tsp cornstarch
• ¾ teaspoon baking soda
• ¾ tsp salt
• 2 cups white chocolate chips
• 1 cup rainbow sprinkles + 1/2 cup for the topping.

Instructions

1. Mix the butter, brown sugar, and sugar on medium-high until light and fluffy ( 3-4 minutes) in a stand mixer with the paddle attachment.
2. Use a spatula to scrape down the sides and add the eggs one at a time, mixing in between until just combined, then add the vanilla and almond extract.
3. Mix the cake flour, all-purpose flour, cornstarch, baking soda, and salt in a separate bowl.
4. Incorporate the dry ingredients into the stand mixer and mix until just combined and no streaks of flour remain. Do not overmix! The dough will be thick.
5. Add the white chocolate chips and sprinkles and do a quick spin or two in the stand mixer to incorporate them into the dough.
6. Chill the dough in the refrigerator for a chunkier cookie for at least 30-60 minutes. If you want the cookies to be thinner, no need to chill the dough. Cover the bowl with plastic wrap so as not to dry the dough out in the refrigerator.
7. Preheat the oven to 400 degrees Fahrenheit and line a cookie sheet with parchment paper.
8. Using a large cookie scoop, scoop chunky scoops of dough, but don't level the dough (the scoop will have extra chunky dough on top). Dunk the cookie dough balls gently in the half cup of remaining sprinkles to lightly coat the top. Then, place the rounded side of the dough ball on the cookie sheet, leaving the chunky part on the top. Place 2 inches apart on a prepared baking sheet.
9. Bake for 10-12 minutes or until the cookies become golden brown on the edges but gooey in the middle.
10. Allow time to cool before serving— the hardest part.

Equipment

1. Stand mixer
2. Cookie sheet
3. Parchment paper
4. Cookies scoops
5. Wire rack
6. Spatula

Notes

These cookies are great with chopped nuts of your choosing.