Funfetti Cookies

Funfetti Cookies Recipe by The Wood and Spoon Blog By Kate Wood. These are sprinkle filled sugar cookies, soft and chewy with crunchy edges. Simple, one bowl recipe that uses rainbow jimmies and clear vanilla to get that cake batter flavor in every bite. These taste like copycat cookies from great American cookie. Try these fun and kid friendly dessert recipes now on .

5 from 9 reviews

These funfetti cookies are chewy, crinkle topped sugar cookies with loads of sprinkles and box mix cake batter flavor.


  • 10 tablespoons (140 gm) unsalted butter, at room temperature
  • 1 cup (200 gm) sugar
  • ½ cup (100 gm) brown sugar
  • 21/2 teaspoons clear vanilla
  • 1 large egg
  • 2 cups (260 gm) all-purpose flour
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • ½ teaspoon cream of tartar
  • 1 cup (160 gm) rainbow sprinkles


  1. Preheat the oven to 350 degrees. Prepare sheet pans by lining them with silicone baking mats or parchment paper.
  2. In a large mixing bowl or the bowl of a stand mixer, cream the butter, sugar, and brown sugar on medium speed until light and fluffy, about 2 minutes. Scrape the sides of the bowl and add the vanilla and egg, beating on low until incorporated. Add the flour, baking soda, salt, and cream of tartar, and beat on low speed just until the dry ingredients are combined. Scrape the sides of the bowl and add the sprinkles. Beat just until combined.
  3. Scoop out 1-1/2 tablespoon sized scoops (I use a medium cookie scoop) and roll each dough ball briefly in your hands to smooth out the rough edges of dough. Place on the prepared baking sheets 2 inches apart. Bake in the preheated oven for about 10 minutes, or until the tops of the cookies have just begun to crack and the edges are set. Allow to cool on the sheet pans for about 5 minutes before removing to a cooling rack to complete cooling.


  • Clear vanilla extract give these cookie that classic funfetti box cake mix flavor that we all know and love. Pure vanilla extract or vanilla bean paste can be substituted, however, the flavor will differ.
  • I used 1-1/2 tablespoon sized balls of dough for this recipe. If you use larger or smaller balls of dough your baking time will differ. Bake until the tops have small cracks running throughout.
  • If at any point in time you dough gets too soft (or if it gets too hard in the fridge), the baking time and final appearance of the cookies may differ. If your cookies don’t spread enough, it could mean that your dough is too cold. If they spread out too thin, try cooling the rest of the dough briefly in the fridge.