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I love anything funfetti flavored, so I knew I had to make a cookie with all the delicious flavor of my favorite cake! These cookies are easy to make and my whole family devoured them! You could easily switch out the different sprinkles you use for different holidays for a cute party treat!
Funfetti Cookies Recipe (From Scratch)
Soft and chewy cookies with a funfetti twist!
Serving
Ingredients
- ½ cup butter, softened
- ¾ cup sugar
- 1 egg
- 1 ½ teaspoons vanilla
- 1 teaspoon almond extract
- 2 cups flour
- 2 teaspoons corn starch
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup colored sprinkles, or Jimmies
Equipment
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl, cream together butter and sugar until fluffy.
- Beat in egg, vanilla and almond extract.
- Fold in flour, cornstarch, baking soda and salt and mix until well combined.
- Fold in sprinkles until evenly distributed.
- Roll dough into 1-inch balls and place on a baking sheet lined with parchment paper or a silicone baking mat.
- Bake for 8-10 minutes.
Nutrition
Calories: 122 kcal · Carbohydrates: 19 g · Protein: 1 g · Fat: 4 g · Saturated Fat: 3 g · Trans Fat: 1 g · Cholesterol: 17 mg · Sodium: 95 mg · Potassium: 16 mg · Fiber: 1 g · Sugar: 11 g · Vitamin A: 128 IU · Calcium: 4 mg · Iron: 1 mg
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Wow! This looks awesome! A must try recipe I would say! ?
These look so delicious and fun!
When I made these, I found that one teaspoon of almond extract was a little too much. I also baked them for ten minutes and they were nowhere near being done. They flattened out a little but I would recommend baking them for an additional ten minutes.
This recipe did not turn out well for me at all. Follow at your own risk.
I almost think this would work better if you rolled them out and used a cookie cutter. When I baked my “inch ball” ( I used a small cookie scoop), they never really flattened. I did try cooking some of them at a slightly lower temp and 5 min longer. I think it still needs some tweaking on the time.
These are absolutely delicious! Mine didn’t flatten much but are little mounds of buttery goodness!
Dough was really dry, right from the get go. First batch didn’t flatten hardly at all, so I tried flattening them a little before baking. They did spread better, and actually tasted good straight from the oven, but after cooling, they were hard as rocks! I melted and drizzled white chocolate on them, to add eye appeal and maybe a smidge of moisture, but even that wasn’t enough to entice my husband. He ate only 2, complained how hard they were, never went back for another. Will probably have to pitch most of them. This recipe is not a keeper, at least not at my house.
The cookies looked really good in the picture. I made these and found the dough to be almost be the consistency of sand. So I actually added some whole milk to make them more of a cookie dough. I rolled into balls and than pressed down with the bottom of a measuring cup to help flatten them. I cooked for 15 minutes. If you like almond flavor you’ll like these.
Followed directions but the cookies just stayed round balls.
Taste pretty good, but dough is dry and bakes weird. The cookie stayed in round balls so I flattened them slightly with a spoon at about 8 minutes and then bake them for another 2 minutes. Definitely went for an underbake since the drill was so dry. My kids won’t mind and we’ll eat them right up.
These always go way too fast when I make them. The adults like them but the kids especially LOVE them!
this is my go-to recipe for funfetti cookies. I love the flavor the almond extract gives them. they have the perfect chew and are always a crowd pleaser (when I feel like sharing 😉)