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These Funfetti Cookies are the ultimate childhood treat, transformed into a foolproof recipe that guarantees soft, chewy cookies every time. Perfect for birthdays, parties, or just adding a sprinkle of joy to your baking day, these cookies are easy to make and packed with colorful rainbow chips. Sarah at Bake My Sweet has tested multiple batches to perfect the texture, ensuring a tender, moist cookie with crisp edges and a fluffy center. Pro tip: Chill the dough for at least 30 minutes before baking for extra chew and better shape retention.

Why This Funfetti Cookies Recipe Works

This recipe relies on a few key baking principles that guarantee a consistently soft, chewy texture and vibrant color. First, using both brown and granulated sugar provides a balance of moisture and caramelization for chewy centers and slightly crisp edges. Second, chilling the dough allows the flour to fully hydrate and prevents spreading during baking. Finally, using rainbow chips (not just sprinkles) ensures even color distribution without bleeding or dissolving during baking. The leavening agents (baking soda and baking powder) work together to give a lift and soft crumb, while vanilla extract enhances the flavor profile. Sarah has tested various ratios of eggs, butter, and sugar to optimize taste and texture—no more flat or dry cookies!

Ingredients

• All-purpose flour — 225g (2 cups) — structure and crumb
• Baking soda — 1g (¼ tsp) — lift and chewiness
• Baking powder — 2g (½ tsp) — additional lift
• Salt — 2g (½ tsp) — flavor balance
• Unsalted butter (room temperature) — 115g (½ cup) — richness and tenderness
• Granulated sugar — 100g (½ cup) — sweetness and crispness
• Brown sugar (packed) — 100g (½ cup) — moisture and chew
• Large egg (room temperature) — 1 — structure and richness
• Vanilla extract — 5ml (1 tsp) — flavor
• Rainbow chips — 100g (1 cup) — color and fun texture

Note: For best results, use rainbow chips rather than nonpareils, as nonpareils can bleed color and affect texture.

Equipment

• Large mixing bowl
• Electric hand mixer or stand mixer
• Spatula
• Digital kitchen scale (for grams)
• Measuring cups and spoons
• Baking sheet
• Parchment paper
• Cooling rack

Nice-to-have: Silicone baking mat, offset spatula for shaping.

Step-by-Step Instructions

Step 1: Preheat oven to 180°C (350°F). Line baking sheets with parchment paper.
Step 2: In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
Step 3: In a large bowl, cream butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy (2–3 minutes).
Visual cue: Mixture should be pale and slightly aerated, with no large sugar granules.

Step 4: Beat in the egg and vanilla extract until fully incorporated.
Visual cue: Batter should be smooth and emulsified.

Step 5: Gradually add dry ingredients to wet ingredients, mixing on low speed until just combined.
Visual cue: No streaks of flour should remain; do not overmix.

Step 6: Fold in rainbow chips with a spatula until evenly distributed.
Step 7: Chill dough for at least 30 minutes (up to 1 hour).
Pro tip: Chilling prevents excessive spreading and improves chewiness.

Step 8: Scoop 30g (about 1½ tbsp) portions of dough onto baking sheets, leaving 5cm (2 inches) between each.
Step 9: Bake for 10–12 minutes, rotating sheets halfway through, until edges are golden but centers are still soft.
Visual cue: Centers should look slightly underdone when you remove them from the oven; they will firm up as they cool.

Step 10: Let cookies cool on the sheet for 5 minutes, then transfer to a cooling rack.
Yield: About 18–20 cookies.

Troubleshooting: Common Failures and Fixes

• Cookies spread too much: Dough wasn’t chilled enough; chill for at least 30 minutes next time.
• Cookies are dry/crumbly: Overbaking or overmixing; reduce baking time by 1–2 minutes and mix just until combined.
• Cookies are too flat: Oven temperature too high; use an oven thermometer to ensure accuracy.
• Rainbow chips bleed color: Use rainbow chips instead of nonpareils.
• Cookies are tough: Overmixing the dough; mix dry ingredients only until incorporated.
• Uneven color: Not folding chips evenly; stir gently until well distributed.

Substitutions and Variations

• Egg-free: Replace egg with 50g (3 tbsp) unsweetened applesauce or flax egg (1 tbsp ground flaxseed + 2.5 tbsp water).
• Dairy-free: Use vegan butter (stick style, not tub).
• Gluten-free: Substitute all-purpose flour with a 1:1 gluten-free baking blend.
• Flavor swaps: Add citrus zest (lemon or orange), almond extract, or a pinch of cinnamon.
• Scaling: For 12 cookies, halve the recipe; for 36, double.

Storage, Make-Ahead, and Freezing

• Counter: Store in an airtight container for up to 5 days.
• Fridge: Keeps for up to 1 week; bring to room temperature before serving.
• Freezer: Freeze unbaked dough balls for up to 3 months; bake straight from frozen, adding 1–2 minutes to baking time.
  What not to freeze: Baked cookies—freezing can dry them out.

Serving Suggestions

Pair these cookies with a glass of milk, a scoop of vanilla ice cream, or a dollop of whipped cream. They also make a cheerful addition to cookie platters or gift boxes.

FAQs

• Can I use cake mix instead of rainbow chips? No, cake mix will alter texture and taste—stick to rainbow chips.
• How to prevent cookies from spreading? Chill the dough and ensure your oven is at the correct temperature.
• Can I make these cookies without eggs? Yes, see substitution above; texture will be slightly softer.
• Best way to double the recipe? Mix in two batches to avoid overloading the mixer.

Notes from My Kitchen

• Batch 1: Cookies spread too much; chilled dough for 1 hour next time—success!
• Batch 2: Used nonpareils—color bled into dough; switched to rainbow chips for vibrant, speckled cookies.
• Final: Optimal ratio found—30 minutes chill, rainbow chips, and exact oven temp for perfect chew.

Nutrition and Disclaimer

Approximate per cookie (based on 20 cookies): 120 kcal, 2g protein, 16g carbs, 6g fat.
Values are estimates; adjust for brands and portion size. Follow food-safety best practices.

Conclusion

These Funfetti Cookies are a simple yet special treat, bringing a little color and joy to your kitchen. With tested tips and substitutions, you can adapt them for your needs while ensuring bakery-quality results every time. Bake a batch, share them with loved ones, and enjoy the magic of homemade cookies.

Funfetti Cookies: Soft, Chewy, and Bursting with Color

Course: DessertCuisine: AmericanDifficulty: Easy

Servings

18

servings

Prep time

15

minutes

Cooking time

10

minutes

Calories

120

kcal

Total time

1

hour 

Soft, chewy funfetti cookies bursting with colorful rainbow chips. Perfect for celebrations or just a cheerful everyday treat. This recipe balances tenderness and slight crisp edges with a rich buttery flavor. Chilling the dough is key to preventing spread and achieving ideal texture.

Ingredients

• All-purpose flour — 225 g (2 cups)

• Baking powder — 2 g (½ tsp)

• Baking soda — 1 g (¼ tsp)

• Fine sea salt — 2 g (½ tsp)

• Unsalted butter, room temp — 115 g (½ cup)

• Granulated sugar — 100 g (½ cup)

• Light brown sugar, packed — 100 g (½ cup)

• Large egg, room temp — 1

• Pure vanilla extract — 5 ml (1 tsp)

• Rainbow jimmies or rainbow chips — 100 g (~3/4–1 cup)

Directions

• Preheat oven to 180°C (350°F). Line baking sheets with parchment paper.
• Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
• In a large bowl, cream butter and both sugars until light and fluffy (2–3 minutes).
• Beat in the egg and vanilla extract until smooth.
• Gradually mix in dry ingredients until just combined; do not overmix.
• Fold in rainbow chips evenly.
• Chill dough for at least 30 minutes (up to 1 hour) to prevent spreading and improve texture.
• Scoop 30 g (about 1½ tbsp) dough portions onto baking sheet, spacing 5 cm (2 inches) apart.
• Bake for 10–12 minutes until edges are golden and centers appear slightly underbaked.
• Cool on baking sheet 5 minutes, then transfer to wire rack to cool completely.

Notes

• Troubleshooting
  Spreading too much: Chill dough longer; check oven temp.
  Dry or crumbly: Avoid overbaking; reduce time by 1–2 minutes.
  Flat cookies: Oven temperature too high or unchilled dough.
  Color bleeding: Use rainbow chips, avoid nonpareils.
• Storage
  Store in airtight container at room temperature up to 5 days.
  In fridge up to 1 week; bring to room temp before serving.
  Dough can be frozen up to 3 months; bake from frozen adding 1–2 minutes.
  Avoid freezing baked cookies to prevent dryness.
• Nutrition Disclaimer
  Approximate per cookie: 120 kcal, 2 g protein, 16 g carbs, 6 g fat. Values are estimates based on typical ingredient data and may vary by brand and portion size. Follow food-safety best practices.