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funfetti birthday cake cookies 440832619 q1

Soft and chewy funfetti cookies from scratch

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Bake soft and chewy funfetti cookies from scratch! This funfetti birthday cake cookie recipe is loaded with sprinkles and white chocolate.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24
Course: Dessert
Cuisine: American
Calories: 170
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 cup unsalted butter softened; salted works, just skip the pinch of salt later—I do this all the time when I'm low on butter
  • 1 1/4 cups granulated sugar sometimes I sneak in 1/4 cup brown sugar for extra chewiness
  • 2 large eggs room temp supposedly makes them fluffier, but who's got that kind of time?
  • 2 teaspoons vanilla extract my grandmother always used the cheap stuff, and her cookies were amazing, so use whatever you have
  • 1/4 teaspoon almond extract it’s subtle, but don’t skip if you can help it
  • 2 3/4 cups all-purpose flour I tried using a ‘cup for cup’ gluten free flour once—worked surprisingly well!
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt omit if using salted butter, like I forget to a lot
  • 1/2 cup rainbow sprinkles the long ones—not the little balls, which tend roll off. Though honestly, I've used both in a pinch
  • 1/3 cup white chocolate chips optional—but they really make it taste more like cake, in my humble opinion

Method
 

  1. Preheat the oven to 350°F (180°C) and line baking sheets with parchment paper or silicone mats.
  2. Cream the butter and sugar for 2 to 3 minutes until the mixture is light and fluffy.
  3. Beat in the eggs one at a time, followed by the vanilla and almond extracts.
  4. Whisk the flour, baking soda, baking powder, and salt together in a separate bowl.
  5. Gradually mix the dry ingredients into the wet ingredients until fully incorporated.
  6. Fold in the sprinkles and white chocolate chips.
  7. Scoop the dough into 1.5-inch balls and place them on the baking sheets, spacing them apart to allow for spreading.
  8. Bake for 10 to 12 minutes until the edges are golden brown and the centers are slightly soft.
  9. Allow the cookies to cool on the tray for 5 minutes before transferring them to a wire rack.

Nutrition

Calories: 170kcalCarbohydrates: 24gProtein: 2gFat: 8g

Notes

Sprinkles Choice: I always reach for the long jimmies rather than those tiny round nonpareils because the little ones tend to bleed their colors into the dough and turn the whole