Dotted with rainbow sprinkles and studded with white chocolate chips, these homemade funfetti cookies are as cheerful to look at as they are delicious. They bake up soft, plush, and tender—perfect for birthdays, lunchboxes, or any celebration. This recipe comes together quickly and reliably: the dough needs only a few simple pantry ingredients and about 20 minutes from start to finish.
Funfetti White Chocolate Chip Cookies
I began baking these funfetti cookies for my children’s birthdays a few years ago, and now they’ve become a must-have every year. The dough uses familiar ingredients—flour, butter, sugar, an egg, and vanilla—with the addition of cornstarch to deliver a soft, melt-in-your-mouth texture and help the cookies hold a rounded, uniform shape as they bake.
White chocolate chips add a creamy sweetness that pairs perfectly with the bright, joyful pops of color from the sprinkles. These homemade cookies taste fresher and less artificial than many store-bought varieties. They are easy to scale and simple enough to make with kids or to prepare ahead and bake when needed.
Use the Right Sprinkles!
For best visual results, use long, skinny jimmies rather than small nonpareils. Jimmies are less likely to bleed dye into the dough, so your cookies will stay bright and neat. If you only have nonpareils, consider folding most into the dough but reserving some to press onto the outside of each dough ball before baking—this reduces color bleeding inside the cookie while keeping the exterior colorful.
Homemade Funfetti Cookies Recipe
Loaded with white chocolate chips and rainbow sprinkles, these soft homemade funfetti cookies are great for parties, school treats, or any time you want a cheerful, crowd-pleasing dessert.
Prep Time: 10 mins | Cook Time: 10 mins | Total Time: 20 mins
Yields: 24 cookies
Equipment
- Kitchen scale (optional)
- Baking sheet
- Hand mixer or stand mixer
- Parchment paper or silicone baking mat
Ingredients
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons cornstarch
- ½ cup (1 stick) salted butter, room temperature
- 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 (175°C). Line a baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and cornstarch. Set aside.
- In a large bowl, use a hand mixer to beat the butter and granulated sugar on medium-high until the mixture is light, fluffy, and pale in color—this usually takes a few minutes.
- Add the egg and vanilla extract to the creamed butter and sugar, mixing until fully incorporated.
- On low speed, gradually add the flour mixture to the wet ingredients, scraping down the sides of the bowl to ensure everything is evenly combined.
- Fold in the white chocolate chips and ½ cup of the sprinkles.
- Scoop 1-inch balls of dough and place them on the prepared baking sheet, leaving space between cookies.
- Roll the remaining ¼ cup of sprinkles in a shallow bowl and gently press each dough ball into the sprinkles to coat the sides.
- Bake for 8–10 minutes. Watch carefully and remove the cookies before they brown—these cookies should remain pale for the softest texture.
- Let the cookies rest 1–2 minutes on the baking sheet, then transfer to a wire rack to cool completely.
Notes
- Rolling the dough in extra sprinkles is optional—it’s mainly for appearance and a touch more sweetness.
- For a festive twist, substitute holiday-colored sprinkles (for example, red and green at Christmas).
- Do not allow the cookies to brown; browning means they are overbaked and will be less tender.
- You can shape the dough into balls and refrigerate them up to 2 days before baking.
Storage
Store cooled cookies in an airtight container at room temperature for up to 3 days, refrigerate for up to 5 days, or freeze for up to 1 month. Thaw frozen cookies overnight in the refrigerator or at room temperature for a few hours before serving.
Nutrition (per cookie)
Amount per serving (1 cookie): Calories 150; Fat 6g; Saturated Fat 4g; Trans Fat 1g; Cholesterol 18mg; Sodium 74mg; Carbohydrates 23g; Fiber 1g; Sugar 16g; Protein 1g. Percent daily values based on a 2,000 calorie diet.
Author: Becky Hardin
How to Store, Freeze, and Reheat
Leftover funfetti cookies keep well when stored properly. Place fully cooled cookies in a single layer or with layers separated by parchment in an airtight container. At room temperature they stay fresh up to 3 days; in the refrigerator up to 5 days. To freeze, store in a sealed container or freezer bag for up to one month. Thaw in the refrigerator overnight or at room temperature for a few hours. To refresh chilled cookies, warm briefly in a low oven (about 250°F) for 5–7 minutes or microwave for 8–10 seconds.
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