Christmas Funfetti Cookies- A fun and easy homemade funfetti cookie recipe! Perfect for Christmas parties, cookie exchanges, neighbor treats, and more!
I love these cute Funfetti Cookies! Who doesn’t love sprinkles? They make the world a happier place! These cookies would make the perfect neighbor gift. And the best part? They are super easy to make and taste so good! Soft and chewy. The perfect sugar cookie without all the work that goes into a typical frosted sugar cookie.
I’ve made these cookies a few times this year. I made them with rainbow-colored sprinkles for a bake sale this summer and it was a hit especially with the kids. Then I made it again for my friend/neighbor who moved. Her little boy LOVES orange so I did all orange sprinkles! That’s what I love so much about this recipe. It’s so fun that you can switch out the sprinkle color for any occasion. And if you have a lot of sprinkles like me that’s an easy thing to do! (I love getting sprinkles from Orson Gygi, it’s an amazing deal!)
This dough is similar to snickerdoodles. Although the obvious difference is in this recipe you use sprinkles instead of a cinnamon/sugar coating. My 4 year old helped me make these and thought it was so fun that he got to dump in the sprinkles!
The dough is then scooped into balls and you add a little more sprinkles on the top. One thing to note is you do need to chill the dough for 2 hours but between you and me I cheat sometimes and just stick the cookie sheet in the freezer for 10 minutes. Then they bake up in only 8 minutes and you have the prettiest Christmas cookies!
What a beautiful Christmas Funfetti Cookie!
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/3 cup sprinkles (Christmas colors), plus more for topping the cookie dough
- In a large bowl (stand mixer w/ paddle attachment or use a hand-held mixer,) cream the butter for 1 minute on medium speed. Once smooth, add the sugar on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides as needed. Set aside.
- In a medium-size bowl, whisk together the flour, salt, baking powder, baking soda, and cream of tartar. Slowly add the dry ingredients to the wet ingredients. Once combined, gently fold in the 1/3 cup sprinkles.
- Scoop about 2 Tablespoons of dough each and roll into balls. (Make sure the balls are taller rather than wider.) Add a few more sprinkles on top of each ball of dough.
- Chill the balls of dough on the cookie sheet for at least 2 hours and up to 48 hours in the refrigerator. (This helps it not to spread in the oven.)
- Preheat oven to 350 degrees F. Line two large baking sheets with parchment paper or a silicone baking mat.
- Bake chilled dough for 8 minutes, no longer. The cookies will appear undone and soft. Allow to cool on cookie sheet for 3 minutes and carefully move to a wire rack to cool completely.