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Funfetti Cookies

Funfetti Cookies

Delicious cookies with colourful sprinkles and white chocolate
Course Dessert
Cuisine American
Keyword Cookies
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings 14
Calories 294kcal
Author thebakingexplorer


For the cookies

  • 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
  • ¼ tsp Salt
  • ½ tsp Baking powder
  • ¼ tsp Bicarbonate of soda
  • 60 g Rainbow sprinkles
  • 175 g White chocolate chips

For decoration

  • 50 g White chocolate melted
  • 15 g Rainbow sprinkles


  • Ideally using a stand mixer with the paddle attachment, mix the butter, caster sugar and light brown soft sugar together until fluffy and paler in colour. This will take 3-5 minutes in an electric mixer
  • Add the egg and vanilla extract and mix in
  • Add the plain flour, baking powder, bicarbonate of soda and salt and mix them in until just combined
  • Then mix in the white chocolate chips and sprinkles briefly, just to evenly distribute them
  • Divide the dough into portions, I weighed the dough out to make each cookie an equal size
  • Roll the dough portions into balls using your hands, place them on either a lined baking tray, or into a tupperware container lined with baking paper. Chill them in the fridge for 30 minutes
  • Meanwhile, pre-heat your oven to 180C Fan/200C/400F/Gas Mark 6
  • After the 30 minutes is up and your oven is pre-heated, place the dough balls onto lined baking trays, leaving space (at least 2") between them to spread. If you don't have enough baking trays, keep the dough in the fridge and bake the cookies in batches
  • Bake for 12 minutes, remove from the oven and leave the cookies to cool for at least 10 minutes on the baking trays before moving to a cooling rack
  • Once fully cool, decorate them with melted white chocolate and extra sprinkles. You can pipe the white chocolate on, or drizzle with a spoon. Add the sprinkles while the chocolate is still wet, so they stick to it
  • Store leftovers in an airtight container and eat within 3 days


  • 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 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.


Calories: 294kcal | Carbohydrates: 41g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 156mg | Potassium: 79mg | Fiber: 1g | Sugar: 28g | Vitamin A: 245IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg