These small batch funfetti cookies are a total party thanks to rainbow sprinkles and a nice pop of vanilla! Made totally from-scratch, you don't even need cake mix - just basic baking ingredients you probably already have in your pantry. And since they're no-chill, you'll end up with 6 cutie cookies in under 30 minutes. I seriously love them so much!
As a true 90s baby, there are a few things that really stick out about my childhood. 1. Troll dolls. Why? What were they for? 2. Jelly shoes. Enough said. I would wear jelly shoes this very second if you handed me a pair. And 3. funfetti.
I don't know if I spent one single second in a Chuck E. Cheese or roller rink birthday party without munching on this rainbow-studded, fake vanilla-flavored, kind of tinfoil tasting (?) cake. But, there is a time for cake and there is a time for a quick sweet treat. And that's where these cookies come in.
Like my small batch sugar cookies or these chewy small batch snickerdoodles, this recipe has a nice punch of vanilla. But, plot twist - we're actually using artificial vanilla in this recipe. This is a nice little trick I learned when I was in pastry school. Funfetti is literally just fake vanilla + sprinkles so it's key here!
Secret ingredient: fake vanilla
Like I said, imitation vanilla extract is the flavor of funfetti. So it's super important to use artificial vanilla flavor! Of course, if all you have is pure vanilla, you can use it, it's just not going to be quite the same.
To make the cookie dough, you will also need unsalted butter, granulated sugar, an egg yolk, all purpose flour, cornstarch, baking soda, Kosher salt, and rainbow sprinkles. You'll want to use rainbow rod sprinkles (a.k.a. jimmies) because the colors don't bleed into the dough.
Step-by-step instructions
There's no need to roll the cookies in more sprinkles if you don't want to, it just makes them look cuter. You can also roll them in granulated sugar for a little crunch!
Make the cookies thicker
These cookies are a bit thinner and chewier since they're no-chill. But, if you want thicker cookies, feel free to chill the cookie dough balls for 1-2 hours before you bake them!
Freeze the dough
To freeze the cookie dough balls, place them on a parchment-lined sheet pan & freeze until solid, about 1-2 hours. The, pop the frozen cookie dough balls in a parchment-lined zipper bag or airtight container and freeze for up to 3 months.
You can also bake them from frozen, just add 1-2 minutes to the bake time!
Store the cookies
Place any leftover cookies in an airtight container & store at room temp for 1-2 days. Since there's no brown sugar in these cookies, they tend to dry out more quickly!
When it comes to small batch baking, I always recommend using a scale to measure the ingredients. Just a small amount of flour can make or break an entire recipe. But if you don't have a scale, use the fluff, spoon, & level method to measure flour, cocoa, & other dry ingredients. Here is a whole guide on how I measure ingredients for small batch baking!
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Soft & Chewy Small Batch Funfetti Cookies
Equipment
- 1 sheet pan
- Parchment paper
- #20 cookie scoop
Ingredients
- 42 grams unsalted butter, melted and cooled (3 Tablespoons)
- 66 grams granulated sugar (⅓ cup)
- 1 large egg yolk, room temperature
- 1 ½ teaspoons artificial vanilla extract
- 60 grams all-purpose flour (½ cup)
- 5 grams cornstarch (½ Tablespoon)
- ¼ teaspoon baking soda
- ¼ teaspoon Kosher salt
- 50 grams rainbow sprinkles plus more for decoration (¼ cup)
Instructions
- Preheat the oven to 350°F (177°C) and line a sheet pan with parchment paper. Set aside.
- Combine the cooled, melted butter and granulated sugar in a medium mixing bowl. Whisk until the mixture is thick and lightened in color, 1-2 minutes. Whisk in the egg yolk and artificial vanilla extract until smooth.
- Add the flour, cornstarch, baking soda, and Kosher salt to the wet ingredients. Use a rubber spatula to fold the cookie dough until it's about 90% combined. Then, add the rainbow sprinkles and mix the dough just until there are no more streaks of flour. Don't over-mix! The dough will be a little soft.
- Using a #20 cookie scoop (3 Tablespoons), scoop the cookie dough into 6 balls. Carefully roll the cookie dough balls in extra rainbow sprinkles for decoration. (This is totally optional, it just makes them look prettier.) Place the cookie dough balls 2-3 inches apart on the prepared sheet pan.
- Bake the cookies for 8-9 minutes, until the edges are set and the centers are still a bit under-done. Let the cookies cool on the sheet pan for about 5 minutes. Then, transfer them to a wire rack to cool completely and enjoy!
Did you make this recipe? I'd love to hear what you think!