These funfetti cookies are a favorite in my house… probably because they are a favorite of mine! I remember when I was a young child, I would sometimes go to the grocery store with my mom and she would take me over to the bakery to get a free sugar cookie. Those sugar cookies were AMAZING, they had sprinkles on the outside that gave the perfect crunch, and the middle was always oh so soft and chewy. I loved going to get those cookies from the bakery and I still crave them!

You guys, these funfetti cookies, taste JUST like those cookies from the bakery. Seriously. They are so moist and flavorful. And the rainbow sprinkles on the outside provide the perfect texture as you bite into the cookie. And better yet, they are super easy to make! So grab your favorite sprinkles (rainbow sprinkles for me) and your favorite sugar cookie recipe (don’t have one? I got you covered), and lets make some funfetti cookies.

What you need to make my funfetti cookies:

milk
sugar cookie dough shaped into balls
sprinkles (I like to use rainbow sprinkles)
cookie scoop
cookie sheet

Mix up your sugar cookie dough (I also put my mixed dough in the fridge for a few hours). Using a cookie scoop, scoop out cookie balls and place them on your cookie sheet. You will want to re-form your cookie balls after they are all on the cookie sheet. When you do this, make sure the cookie dough is as smooth as possible with no cracks in it. The cracks will cause the cookie to split in places while baking, pushing the sprinkles out instead of covering the cookie equally.

Once they are all conformed equally, using a fork to set your dough ball on, dip each ball into the milk and tap any excess milk on the side of the bowl. This helps the sprinkles stick to the cookies.

Take your dough ball and dip it in a bowl of sprinkles, covering the whole cookie. Place back on the cookie sheet and bake as directed from the cookie recipe.

They should stay nice and puffy, without flattening out much while baking. Once the sides look like they are browning just the lightest, take them out. Allow them to cool, I like to move my cookies to a cooling rack. These funfetti cookies are eaten very fast in my house, but if you have any extras, keep them in an airtight container for a few days.

Print Recipe

Funfetti Cookies

Author: Caputo’s Cakes

Ingredients

2 TBSP Milk in a shallow bowl
1/2 Cup Sprinkles I use rainbow
Sugar cookie Recipe

Instructions

Mix sugar cookie dough and refridgerate for a few hours.
Using a cookie scoop, scoop out cookie balls and place on cookie sheet.
After all the cookie balls are set out, go back and re-roll each dough ball so there are no cracks in the dough, and the whole ball is a uniform circle.
Using a fork or spoon, dip your balls in the milk, tap off any excess milk on the side of the bowl.
Dip the dough ball into a small bowl with sprinkles, covering the whole ball equally.
Place the dough balls back onto the cookie sheet and bake as directed on your recipe.