Funfetti Cookies

Name: Funfetti Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 62 min
Ingredients: 2 cups all-purpose flour; 1 tsp baking powder; 0.25 tsp baking soda; 0.5 tsp fine salt; 0.5 cup unsalted butter (softened); 0.75 cup granulated sugar; 1 egg (large); 2 tsp vanilla extract; 0.5 cup rainbow jimmies

Posted on October 12, 2026

The edges are the first thing I watch as these bake: once they look set, the centers should be just set, not browned and firm. That little window is what keeps Funfetti Cookies tender instead of dry. I portion the dough with a tablespoon measure and leave room between cookies so they have space on the baking sheet.

Chilling the covered dough for 30 minutes makes it easier to scoop and gives the butter time to firm up again after mixing. I fold in the rainbow jimmies at the end, rather than beating them through the dough, so the colors stay distinct. The finished cookies have soft centers, set edges, and bright sprinkles in every bite.

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Kitchen Note

Let the baking sheet cool before the next batch goes on. A warm sheet starts softening the fresh dough before it reaches the oven, so the cookies may spread differently.

Save these Funfetti Cookies for a cheerful bake with soft centers and rainbow jimmies in every bite.

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Why a 30-Minute Chill Matters for These Sprinkle Cookies

Cookie dough starts out soft after the butter and sugar are creamed and the egg is mixed in. Putting it straight into the oven gives the butter less time to firm back up, which can mean cookies spread sooner and farther. A half-hour in the refrigerator gives the dough a more manageable texture for scooping and helps the cookies hold their shape as they bake.

The chill also gives you a useful pause between mixing and baking. Cover the bowl so the dough doesn’t dry out, and keep the full 30 minutes in the schedule rather than treating it as optional. The dough should feel firmer when you scoop it, but it shouldn’t be frozen or difficult to portion. If the jimmies are folded in gently before chilling, they’ll stay distributed through the dough instead of getting crushed or streaked by extra mixing.

This is a modest step, not an overnight project. It gives you dough that’s easier to handle without changing the soft-cookie texture you’re after, and the scoops are less likely to slump while you arrange them on the parchment.

What the Flour, Butter, and Jimmies Each Bring to the Dough

All-purpose flour — It gives the cookies enough structure to hold their round shape while the centers stay tender. For reliable results, use all-purpose flour rather than a flour with a different protein level; changing the flour can affect how the dough comes together and spreads.
Baking powder and baking soda — Both are included for a reason: baking powder supplies lift, while baking soda contributes to the cookie’s spread and browning. Keep them evenly mixed through the flour so one cookie doesn’t get more leavening than the next.
Unsalted butter — Softened butter can cream with the sugar into a smooth, cohesive mixture. It should give slightly when pressed but shouldn’t look melted or greasy. Unsalted butter also lets the measured fine salt control the dough’s seasoning.
Granulated sugar — Beating it with the butter helps create the base texture before the wet ingredients go in. Stick with granulated sugar here; a different kind of sugar would change both the moisture and the way these cookies spread.
Egg — The egg brings the dough together and helps it set as it bakes. Use a large egg, as the dough’s balance depends on having the intended amount of moisture and binding.
Vanilla extract — Vanilla rounds out the simple buttery dough without competing with the colorful sprinkles. A standard bottle works well; there’s no need for a specialty extract.
Rainbow jimmies — Jimmies give the cookies their classic colorful flecks and hold their shape when folded in. A basic grocery-store brand is fine, and different color mixes let you change the look without changing the dough.

Mixing and Baking Without Losing the Soft Centers

Whisk the Dry Ingredients Evenly

Whisk the flour, baking powder, baking soda, and fine salt together in a medium bowl. Take a moment to break up any small clumps so the leaveners are spread through the flour rather than sitting in one spot. This quick mix helps the cookies bake evenly from batch to batch.

Cream the Butter, Then Add the Egg

In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until creamy, about 2 minutes. The mixture should look cohesive rather than like separate bits of butter and sugar. Beat in the egg and vanilla just until combined, scraping down the bowl as needed so no butter is left stuck along the sides.

Fold in the Jimmies and Chill

Mix the flour mixture into the butter mixture on low speed, stopping as soon as no dry streaks remain. If you keep beating after the flour disappears, the dough can become tougher, so finish with a spatula if needed. Fold in the jimmies, cover the dough, and refrigerate it for 30 minutes. The dough will be firmer and easier to portion after its rest.

Bake Until the Edges Set

Heat the oven to 350°F and line a baking sheet with parchment paper. Scoop the dough into 2-tablespoon portions, placing them about 2 inches apart, and bake in batches for 10 to 12 minutes. Pull the cookies when the edges are set and the centers look just set; waiting for the centers to look fully firm can leave the cookies dry. Let them cool on the baking sheet for 5 minutes, then transfer them to a wire rack and let the sheet cool before the next batch.

Simple Ways to Change the Look or Make a Dairy-Free Batch

Choose a single-color sprinkle palette

Use the same amount of jimmies in a single color or a coordinated color mix instead of rainbow. The dough and method stay the same, while the finished cookies look more tailored to a party or color theme.

Make the cookies dairy-free

Replace the unsalted butter with the same amount of an unsalted dairy-free baking stick, and use dairy-free jimmies. The cookies may have a slightly different spread and buttery flavor, but this keeps the familiar sprinkle-cookie format without dairy ingredients.

Storage and Reheating

Room temperature: Keep cooled cookies in an airtight container for up to 4 days. The edges soften gradually, while the centers stay tender.
Freezer: Freeze fully cooled cookies in an airtight container for up to 2 months, with parchment between layers to prevent sticking. Thaw them at room temperature.
Reheating: These cookies don’t need reheating; they’re best at room temperature. If they’ve been frozen, let them thaw rather than microwaving them, which can make the centers soft or rubbery.

Questions That Come Up While Baking Funfetti Cookies

Can I use melted butter instead of softened butter?+

Use softened butter for this dough. Melted butter won’t cream with the sugar in the same way, so the dough’s texture and the cookies’ spread can change.

Can I use salted butter?+

Unsalted butter is the better choice because the dough already includes fine salt. Salt levels vary among salted butter brands, so switching would make the seasoning less predictable.

Can I make the dough a day ahead?+

The planned chill is 30 minutes. Refrigerating the dough longer will make it firmer and harder to scoop, so for the most predictable portioning, bake it after that rest rather than holding it overnight.

Can I use nonpareils instead of jimmies?+

Jimmies are the better fit when you want distinct flecks of color in the cookies. Tiny nonpareils can bleed more color into the dough during mixing, so the finished cookies may look streakier.

Can I make smaller cookies from this dough?+

The portions are sized at 2 tablespoons so the 10-to-12-minute bake gives the centers time to set while the edges bake through. Smaller portions would need a different bake time, so keep the stated portion size for consistent results.