Name: Funfetti Cookies
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Ingredients: 125 g Butter (softened, unsalted); 125 g Caster sugar; 75 g Light brown soft sugar; 1 Egg (large); 1 tsp Vanilla extract; 250 g Plain flour; 1/4 tsp Salt; 1/2 tsp Baking powder; 1/4 tsp Bicarbonate of soda; 60 g Rainbow sprinkles; 175 g White chocolate chips; 50 g White chocolate (melted); 15 g Rainbow sprinkles

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These Funfetti Cookies are stuffed with yummy white chocolate and fun colourful sprinkles! They're the perfect mix of a gooey centre and crispy edges, and they will brighten up your day and any event you take them to. These cookies are great for white chocolate lovers, and kids will love the bright rainbow sprinkles throughout them. Check my tips below for the best sprinkles to use!

Ingredient Tips & Equipment Information

Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
I prefer to use unsalted butter for this recipe, but you can also use a baking spread.
I recommend using light brown soft sugar for delicious flavour and a more gooey cookie, but you can replace it with caster sugar if you can't get hold of brown sugar.
The funfetti sprinkles I use are from The Shire Bakery, they are pricier than supermarket versions but this is because you get the best results. They retain their colour and are bake stable. You can also get them from Iced Jems and Sprinkles and Toppers.
You can use either white chocolate chips or a chopped up white chocolate bar for the cookies.
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

For the full recipe with measurements, head to the recipe card at the end of this post.

How to make Funfetti Cookies

Start by mixing the softened butter, caster sugar and light brown soft sugar together until fluffy and pale, about 3 minutes. Then add the egg and vanilla extract and mix to combine.

Next, add the plain flour, baking powder, salt and bicarbonate of soda. Finally mix in the sprinkles and white chocolate chips. Divide the dough into portions, and roll into a ball shapes. Place them on a lined baking tray and chill in the fridge for 30 minutes.

To bake, put them onto lined baking trays, leaving space between them, and bake for 10-12 minutes. Leave to cool on the baking trays for at least 10 minutes before moving to a cooling rack. To decorate, drizzle melted white chocolate over them and extra sprinkles too.

What is funfetti?

Funfetti goes by many names - confetti, birthday and sprinkle. The word funfetti is infact a combination of the words "fun" and "confetti". The trend of adding brightly coloured sprinkles to vanilla cake was started by the American company Pillsbury in the late 80s, and it has been popular ever since! It is a very simple concept of stirring sprinkles into cake batter, cupcakes or cookies, and then after baking you get brightly coloured dots throughout them. It does not change the flavour of the baked good, but adds a fun and unique appearance!

What are the best sprinkles to use?

The funfetti sprinkles I use are from The Shire Bakery, they are pricier than supermarket versions but this is because you get the best results. They retain their colour and are bake stable. You can also get them from Iced Jems and Sprinkles and Toppers.

Do you have to chill the Funfetti Cookies before baking them?

I highly recommend chilling them before baking, otherwise the cookies spread too much and are thinner and less gooey. For thicker and more gooey cookies, definitely chill them before baking.

How do you get perfectly round cookies?

As soon as they come out of the oven get a round cookie cutter, or a glass held upside down, that is larger than the cookies and put it over each cookie. Move it in a circular motion, pressing against the sides of the cookies gently to adjust any irregularities. This is called "scooting" or "hula hooping" the cookies.

How should the Funfetti Cookies be stored and can they be frozen?

You can keep the balls of unbaked cookie dough in the freezer for up to 3 months, and you can bake them straight from frozen whenever you fancy a fresh cookie. The baked cookies will last for 3-4 days in an airtight container in a cool place. You can freeze the baked cookies too, wrap them well or store in a freezer bag for up to 3 months. Put a square of baking paper between each one to stop them from sticking together.

Do you need any electric mixer to make this recipe?

No, while an electric mixer is helpful in making these cookies and will give the best results, you don't need one to make them. You can absolutely make the cookies by hand with a wooden spoon and some elbow grease. If you have an electric stand mixer, then you can use the paddle attachment to make these cookies.

Can this recipe be made gluten free?

For gluten free you can replace the plain flour with a gluten free plain flour blend. You may also like to add ¼ tsp xanthan gum for better texture. Please check the labels of everything you use if serving to someone with an allergy or intolerance.

Can this recipe be made dairy free?

For a dairy free version, use a dairy free baking spread instead of butter for the cookies. You will also need to use dairy free white chocolate chips. Please do check the labels of everything you use if serving to someone with an allergy or intolerance.

More tips for making the Funfetti Cookies:

Make sure to leave space between the balls of cookie dough on the baking trays as they will spread when baking, about 2" should ensure they don't stick together. If you make bigger cookies, you will need to leave more space.
Let the cookies cool on the baking tray for at least 5 minutes (nearer to 10 minutes is ideal) before trying to move them onto a cooling rack. Otherwise they will be too soft and will break or stick to the baking paper.

Troubleshooting

If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

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