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4.8 from 432 votes

Best Ever Giant Funfetti Cookies

Hands down the best funfetti cookie recipe you'll ever make. They're soft, thick, chewy, perfect cookies, studded with rainbow sprinkles, and have an amazing cake batter flavor!

Prep Time
10 mins
Cook Time
10 mins
Additional Time
15 mins
Total Time
35 mins
Servings: 7 large
Calories: 768 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups Cake Flour*
  • 2 tsp. corn starch
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 1 cup cold, unsalted butter, cubed
  • 1 1/4 cup sugar
  • 2 large eggs
  • 2 large egg yolks (no whites, just the yolks)
  • 1 tsp. Cake Batter Extract
  • 1 cup sprinkles, divided in half

Instructions

    Cup of Yum
  1. Preheat the oven to 400°F.
  2. Whisk together the All-purpose flour, cake flour, cornstarch, baking soda, baking powder, and salt together in a large bowl. Set aside.
  3. Place the butter into the bowl of a stand mixer and secure the paddle attachement. Turn the mixer on the lowest setting. Let the mixer cream the butter for ~30 seconds, followed by the white sugar for ~1 minute.
  4. Then add in the eggs, egg yolks and cake batter extract and blend until mixed. If any of the butter gets stuck on the paddle attachment use a rubber spatula to knock it off.
  5. Gradually add in the flour mixture. I add in about 1/4 cup at a time. Then add in the sprinkles. Start by adding in 1/4 cup sprinkles, and add more as needed (I would recommend no more than 1/2 cup in the dough though since we're rolling them in sprinkles too). Mix until the sprinkles are incorporated. Turn the machine off.
  6. Measure out ~7, 6 oz. cookies. Roll the dough in more rainbow sprinkles in a bowl or shallow dish. Place 4 cookies on 1 cookie sheet and 3 on another. No need to spray the cookie sheet with baking spray.
  7. Bake cookies for 9-11 minutes or until cookies appear done (see recipe notes if your cookies are too gooey!) Let them rest on the cookie sheet for 15 minutes and then transfer them to a cooling rack to cool completely. Enjoy!

Notes

  • Let the cookies rest: If your cookies are turning out too gooey, let them rest longer. I recommend at least 15 minutes on the cookie sheet and then transfer to a cooling rack to cool completely. They are even better if you let them sit and enjoy the next day. Your cookies aren't ruined, just let them rest!
  • These cookies stay soft for several days when properly stored in an airtight container or baggie.
  • You can make cookies smaller. Adjust baking time as needed.
  • You can also freeze them in a freezer safe baggie. Let them cool completely before freezing.
  • I personally haven't used a hand mixer for this recipe but I would assume they would turn out just fine.
  • If your cookies are coming out flat, here are some tips: Make sure you're using cold butter. When forming the dough into balls make sure it's compact. You can also chill the batter in the fridge for 30-60 minutes to see if that helps.
  • If you don't have cake flour, you can use All-Purpose Flour. They will turn out just fine!

Nutrition Information

Serving 1large cookie Calories 768kcal (38%) Carbohydrates 112g (37%) Protein 11g (22%) Fat 31g (48%) Saturated Fat 19g (95%) Cholesterol 176mg (59%) Sodium 568mg (24%) Potassium 107mg (3%) Fiber 2g (8%) Sugar 57g (114%) Vitamin A 958IU (19%) Calcium 74mg (7%) Iron 3mg (17%)

Nutrition Facts

Serving: 7large

Amount Per Serving

Calories 768

% Daily Value*

Serving 1large cookie
Calories 768kcal 38%
Carbohydrates 112g 37%
Protein 11g 22%
Fat 31g 48%
Saturated Fat 19g 95%
Cholesterol 176mg 59%
Sodium 568mg 24%
Potassium 107mg 2%
Fiber 2g 8%
Sugar 57g 114%
Vitamin A 958IU 19%
Calcium 74mg 7%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.