Last Updated on June 5, 2026 by Lisa Keys
These homemade funfetti cookies are covered in colorful sprinkles and full of rich vanilla flavor plus toasty notes from a touch of brown sugar and caramelized milk powder. With crispy edges and tender centers these are the best sprinkle cookies you will ever taste.
This recipe for sugar cookies with sprinkles is so simple to make. Perfect for a fun baking activity with the kids. Plus, the recipe is delicious for any occasion. Think parties, bake sales and tucking them into school lunch boxes.
Everyone will love the rich vanilla flavor highlighted by brown sugar and toasted milk powder. And the abundant colorful sprinkles...it just might remind you of birthday cake or my Italian Easter cookies.
What You Need To Make Sprinkle Cookies
This recipe for funfetti cookies uses basic pantry staples, but there are a few ingredients I will highlight, so you can make the most perfect and delicious cookies.
- all-purpose flour: choose an unbleached, lower-protein brand for the most tender cookies
- unsalted butter that is softened, but still slightly cool to the touch. This allows for the best aeration of the mix
- vanilla extract: use real vanilla extract for the best flavor
- light brown sugar adds rich caramel notes enhancing the vanilla flavor
- instant non-fat dry milk powder: Milk powder does wonders for cookies. Not only does it add extra protein, but it also enhances golden color and chewiness. Toasting the milk powder is optional, but it does add a rich caramelized flavor that you won't find in just plain old sugar cookies.
- Sprinkles: jimmies (the rod shaped sprinkles) are your only option here. They hold their color during the baking process, they taste good and won't break your teeth like some other decorative cooking toppings.
How To Make This Funfetti Cookie Recipe
- Start by whisking the flour, milk powder, baking powder and salt (dry ingredients) in a bowl. Whisk for a good 30 seconds to be sure everything is evenly distributed.
- Then, cream the butter, sugar and brown sugar for 3 minutes at medium speed in a stand mixer. This adds air into the mix, so your cookies bake up puffed and not flat.
- Mix in the egg and vanilla until blended.
- Add the dry ingredients on low speed just until moisten for the most tender cookies. Do not over mix to prevent gluten formation. Gluten=tough cookies. It's the enemy.
- Roll the cookie dough into balls and gently press the tops only into the sprinkles.
- Place on your cookie sheet and bake for 10 minutes at 375F.
Pro Tips For Perfect Funfetti Cookies
I tested these cookies at 350F and at 375F from 10 to 15 minutes and on silpat vs parchment paper. I also tested them completely covered in sprinkles vs just on top. Here are my pro tips for perfect cookies.
- Cookies baked on silpat or parchment paper yielded golden brown bottoms and edges. Bake in the middle of the oven.
- Cookies baked at 375F. for 10 minutes are evenly baked, puffed and delicious. Ovens may vary so keep an eye on the cookies starting at 9 minutes. Baked at 350F the cookies had raw pasty centers or overly brown if I baked them longer.
- If you find your cookie edges a little too brown you can reshape them with a round cutter.
- Avoid sprinkles on the bottom of your cookies as they will burn.
- Highly recommend weighing your flour and sugar for perfect cookies every time.
Rolled into balls, the dough will keep in the freezer for up to a week for the best flavor. You can bake directly from frozen, but it might take a minute or two longer.
Stored in an air-tight container the cookies will be delicious for about 5 days.
Absolutely! Just don't add the additional salt in the recipe.
No, you do not need to chill the cookie dough. If the dough feels sticky when you are rolling the balls then just dampen your hands with a little water for easier rolling.
Funfetti Cookies
Ingredients
- 2 cups (10 oz.) all-purpose flour
- 1 tablespoon toasted milk powder see notes
- ½ teaspoon baking powder
- ¼ teaspoon fine sea salt
- 1 cup 2 sticks unsalted butter, softened
- 1 cup (7 oz.) sugar
- 1 tablespoon light brown sugar
- 1 egg room temperature
- 2 teaspoons vanilla
- 1 cup sprinkles jimmies
Instructions
- Heat oven to 375F. Line a baking sheet with a Silpat liner or parchment paper.
- In a bowl, whisk flour, milk powder, baking powder and salt for 30 seconds; set aside.
- In a stand mixer, fitter with the paddle, beat butter at medium speed for 30 seconds to smooth it out. Add sugar and brown sugar and beat at medium speed for 3 minutes or until light and fluffy. Scrape down the sides of the bowl with a rubber spatula, as needed.
- Add egg and vanilla and continue beating until well mixed, about 30 seconds.
- Add the dry ingredients and beat at low speed until just combined. Do not over mix.
- Using a standard cookie scoop, scoop dough and roll into balls.
- Gently press the top half of each cookie dough ball into the sprinkles to coat.
- Places cookies, sprinkle-side-up on prepared baking sheet, about 2-inches apart.
- Bake for 10 minutes in center of oven or until edges are golden brown.
- Transfer cookies to cooling rack using a thin metal spatula.
Notes
Toasting the milk powder is also optional, but highly recommended for full flavor.
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