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My boy doesn’t really like Cake but he loves cookies so we decided to make Funfetti cookies this year.
These cookies are soft and pretty with tons of sprinkles and they don’t disappoint. They’re a great alternative to the traditional birthday cake for those who like to do things a little differently.
But it doesn’t have to be someone’s birthday, these cookies can be for any time or any party.
Below are instructions with pictures of each and every step. If you want the full recipe and information without the photos you can scroll to the bottom of the post.
Funfetti Cookies Recipe
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First, get all of your ingredients together. Then preheat the oven to 375-degrees F. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
Next use a mixer to cream together butter and sugar until light and fluffy, about 2 minutes.
Add the vanilla, almond extract, and egg. Beat well until combined.
In a separate bowl, whisk together flour, cornstarch, baking soda, and salt. Slowly add the flour mixture to the butter mixture. Mix just until combined.
Fold in rainbow sprinkles. Be sure not to overmix or the dough will change color.
Scoop heaping tablespoon-sized balls of dough. Roll into balls. Dip into additional sprinkles if desired. Place about 1 1/2-2 inches apart on a prepared baking sheet.
 Bake for about 10-12 minutes, or until the cookies are lightly golden brown around the edges.
Remove cookies from the oven and allow to sit on the baking sheet for an additional 2-5 minutes until set. Transfer to a rack to finish cooling.
Below are the full instructions. Makes about 16 large cookies.
Ingredients
1 stick butter (1/2 cup) softened
3/4 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract (optional, but recommended)
1 large egg
1 1/2 cups flour
2 tablespoons cornstarch
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup rainbow Jimmie sprinkles
Add additional sprinkles to roll cookies in, if desired.
Directions
1. Preheat the oven to 375-degrees F. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
2. Using a mixer, cream together butter and sugar until light and fluffy, about 2 minutes.
3. Add the vanilla, almond extract, and egg. Beat well until combined.
4. In a separate bowl, whisk together flour, cornstarch, baking soda, and salt. Slowly add the flour mixture to the butter mixture. Mix just until combined.
5. Fold in rainbow sprinkles. Don’t overmix or the dough will change color.
6. Scoop heaping tablespoon-sized balls of dough. Roll into balls. Dip into additional sprinkles if desired. Place about 1 1/2-2 inches apart on a prepared baking sheet.
7. Bake for about 10-12 minutes, or until the cookies are lightly golden brown around the edges.
8. Remove cookies from the oven and allow to sit on the baking sheet for an additional 2-5 minutes until set. Transfer to a rack to finish cooling.
That’s It! I hope you enjoy this super simple, pretty cookie recipe!
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