These Funfetti cookies are my go-to when I want something celebratory but quick enough for an afternoon bake. They’re soft, brushed with a nostalgic vanilla buttercream, and sprinkled through with little pops of color. No complicated chilling or fancy techniques — just straightforward mixing and a tiny bit of piping for a joyful finish.

I test recipes until they behave the same way every time, so this one is tuned for consistent texture: tender centers, slightly golden edges, and frosting that holds its shape without tasting heavy. If you like a cookie that’s both playful and reliably good, this is worth keeping in your rotation.

Below you’ll find everything you need: exact ingredient amounts, step-by-step baking directions, sensible equipment notes, trouble-shooting hints, and a few seasonal tweaks. Read straight through, then bake with confidence.

What’s in the Bowl

1 1/2 cups all-purpose flour — provides structure; measure by spooning into the cup and leveling for accuracy.
1 1/4 tablespoon cornstarch — softens the crumb for tender cookies.
1 teaspoon baking powder — light lift so cookies aren’t dense.
1/2 teaspoon baking soda — balances rise and browning.
1/4 teaspoon salt — brightens the sweet flavors.
1/2 cup unsalted butter (room temperature) — creamed with sugar to give the cookie its tender, tender-tender texture.
3/4 cup granulated sugar — sweetness and slight crisping at the edges.
1 large egg (room temperature) — helps bind and adds richness.
1 tablespoon vanilla extract — classic flavor backbone for the cookie dough.
2/3 cup rainbow sprinkles — the signature bit of fun; fold in gently so the color doesn’t bleed.
1 cup unsalted butter (room temperature) — for the buttercream base; use fresh butter for best texture.
1/4 cup vanilla cake mix (dry) — toasting this adds a subtle toasty, cake-like note to the frosting.
2 1/2 cups powdered sugar — sweetens and thickens the buttercream to a pipeable consistency.
1 teaspoon vanilla extract — boosts the frosting’s vanilla charm.
a few drops pink food coloring — optional, for tinted buttercream.
a few drops violet food coloring — optional, for tinted buttercream.
a few drops blue food coloring — optional, for tinted buttercream.

Cook Funfetti Cookies Like This

Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper and set them aside.
In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/4 tablespoons cornstarch, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Set the dry mixture aside.
In a stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer), beat 1/2 cup unsalted butter (room temperature) and 3/4 cup granulated sugar on medium speed until creamy, about 1–2 minutes.
Add 1 large egg and 1 tablespoon vanilla extract to the butter mixture and beat until combined.
With the mixer on low speed, gradually add the flour mixture and beat just until incorporated. Stop once or twice to scrape the sides and bottom of the bowl so everything mixes evenly.
Using a rubber spatula, fold 2/3 cup rainbow sprinkles into the dough until evenly distributed.
Scoop or measure 2 tablespoons of dough, roll into a ball, and place on a prepared baking sheet. Using the bottom of a glass, lightly press each ball to flatten into a thick disk. Repeat with remaining dough, leaving space between cookies on the sheet.
Bake the cookies in the preheated oven for 10–12 minutes, until the edges are slightly golden. The centers may look soft; they will firm as they cool.
Remove the cookies from the oven and let them cool completely on the baking sheet.
While the cookies are cooling (or after they are cool), prepare the cake-mix component for the buttercream: spread 1/4 cup dry vanilla cake mix in an even layer on a parchment-lined baking sheet and bake at 350°F for 5–7 minutes to toast. Remove and let the toasted cake mix cool completely before using.
Make the buttercream: in a stand mixer or large bowl, beat 1 cup unsalted butter (room temperature) until creamy. Add the cooled toasted cake mix, 2 1/2 cups powdered sugar, and 1 teaspoon vanilla extract. Beat on low to combine, then increase speed and beat until the frosting is smooth and spreadable, scraping the bowl as needed.
If using a single color, add a few drops of the desired food coloring (pink, violet, or blue) to the full batch of buttercream and beat until evenly colored. If using multiple colors, divide the buttercream into separate bowls and add a few drops of pink, violet, and/or blue to each bowl as desired, mixing until evenly colored.
Fit a piping bag with a star piping tip, fill it with the colored buttercream, and pipe frosting around the edges of the cooled cookies.
Let the frosted cookies stand at room temperature for about 30 minutes (or chill briefly) for the frosting to set before serving.

What You’ll Love About This Recipe

This recipe balances playful presentation with predictable results. The cookie dough is forgiving: it mixes quickly, bakes in a short window, and doesn’t require chilling. The cornstarch keeps crumbs soft, and the combination of baking powder and baking soda gives a tender lift without excessive spread.

The buttercream uses toasted dry cake mix for depth and nostalgia. It’s lighter-tasting than straight butter-and-sugar frosting and pipes beautifully. Color it all one hue or split into three to pipe a pastel rainbow — both look excellent on these disks of vanilla joy.

No-Store Runs Needed

Most kitchens already have the essentials: flour, sugar, baking powder, baking soda, cornstarch, butter, egg, and vanilla. If you already keep sprinkles around, you’re set. The only potentially unusual item is the 1/4 cup dry vanilla cake mix for the frosting; a small box will do and keeps for other uses. If you don’t have all the food coloring shades, you can use a single color or omit coloring entirely — the cookies remain charming.

Equipment Breakdown

Stand mixer or hand mixer — speeds up creaming and frosting; you can use a sturdy bowl and spatula if needed, but mixing will take longer.
Paddle attachment — preferred for the dough; use the regular beater for even creaming.
Baking sheets (two) — one to bake and one to hold cooled cookies; line with parchment for even baking and easy cleanup.
Parchment paper — prevents sticking and helps cookies bake evenly.
Measuring cups and spoons — accuracy matters for texture; spoon flour into the cup, then level.
Rubber spatula — for folding sprinkles and scraping bowls.
Glass or flat-bottomed tool — to press cookies into disks; the bottom of a glass works well.
Piping bag and star tip — for that professional-looking piped edge; you can spread the buttercream with a small offset spatula if you prefer.

Troubles You Can Avoid

Cookies spreading too much: measure flour properly and avoid over-soft butter. If your kitchen is very warm, chill the dough briefly (10–15 minutes) before scooping.

Sprinkles bleeding color: fold them in gently and avoid overmixing. Using high-quality sprinkles reduces color bleed when they contact wet dough.

Frosting too thin or runny: make sure the toasted cake mix cools completely before adding. If your buttercream is soft, add a few more tablespoons of powdered sugar, mix, then check consistency again. If it’s too stiff, a teaspoon of milk or cream will loosen it.

Variations by Season

Spring: tint buttercream in pastels and top with tiny edible flowers for baby showers or Easter treats.

Summer: add a teaspoon of lemon zest to the cookie dough and switch to a pale yellow buttercream for a light, fruity twist.

Fall: swap rainbow sprinkles for maple or brown-toned sprinkles and add 1/2 teaspoon ground cinnamon to the dough.

Winter: color frostings in jewel tones — deep red, emerald, or royal blue — and sprinkle with edible glitter for holiday sparkle.

Notes from the Test Kitchen

I tested these at different butter temperatures. Room-temperature butter (soft but not greasy) gives the best texture and spread. If butter is too cold the dough can be stiff and uneven; if too warm, the dough will flatten too much in the oven.

Toasting the dry cake mix is a small step that makes a real difference — it adds a toasty, almost caramelized note to the frosting that keeps the buttercream tasting less sweet and more layered. Don’t skip it; five minutes is usually enough, but watch carefully so it doesn’t brown too much.

When piping, a star tip gives a delicate edge that holds when set at room temperature. If you need the frosting to set faster (for stacking or packaging), pop the tray into the fridge for 10–15 minutes after piping.

Make-Ahead & Storage

Cookies: baked, cooled, and unfrosted, these cookies keep well in an airtight container at room temperature for up to 3 days. You can freeze baked cookies (unfrosted) flat in a freezer-safe container for up to 2 months. Thaw at room temperature before frosting.

Buttercream: store in an airtight container in the fridge for up to 5 days. Bring it to room temperature and re-whip briefly to restore lightness before piping. You can also freeze buttercream for up to 2 months; thaw overnight in the fridge, then beat until smooth.

Assembled cookies: once frosted, keep them in an airtight container in a single layer or separated with parchment rounds. Eat within 24–48 hours for best texture; the frosting can soften the cookie over time if stored too long.

Common Questions

Q: Can I substitute margarine or salted butter?
A: I recommend unsalted butter for both dough and frosting to control salt. Salted butter will add unknown salt levels and can change the balance. Margarine has higher water content and will alter texture.

Q: Can I skip the cake mix in the buttercream?
A: Yes, but the cake mix adds toasted flavor and body. Without it, the frosting will be a simpler vanilla buttercream; adjust powdered sugar for consistency.

Q: My sprinkles bleed during baking — what gives?
A: Lower-quality sprinkles or those with unstable dyes can bleed. Fold in gently and avoid excess moisture in the dough. Choosing “jimmies” rather than nonpareils helps, and some brands advertise “no bleed” color.

Save & Share

If you bake these, snap a photo and share it with someone who needs a small celebration. They’re friendly cookies to bring to potlucks, kids’ parties, or just to cheer up a weekday afternoon. Tag a friend, leave a note about your frosting color choices, and tuck this recipe into your favorites. It’s simple to scale and reliably crowd-pleasing — and that’s the point: tasty cookies, no drama.

Print Recipe Save it for later

Funfetti Cookies Recipe

Soft funfetti cookies made with rainbow sprinkles and finished with a toasted vanilla cake-mix buttercream that can be colored pink, violet, or blue.

Prep Time30

Cook Time12

Total Time42

Servings: 12 servings

Ingredients

1 1/2 cupsall-purpose flour
1 1/4 tablespooncornstarch
1 teaspoonbaking powder
1/2 teaspoonbaking soda
1/4 teaspoonsalt
1/2 cupunsalted butterroom temperature
3/4 cupgranulated sugar
1 large eggroom temperature
1 tablespoonvanilla extract
2/3 cuprainbow sprinkles
1 cupunsalted butterroom temperature
1/4 cupvanilla cake mixdry
2 1/2 cupspowdered sugar
1 teaspoonvanilla extract
a few drops pink food coloring
a few drops violet food coloring
a few drops blue food coloring

Instructions

Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper and set them aside.
In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/4 tablespoons cornstarch, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Set the dry mixture aside.
In a stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer), beat 1/2 cup unsalted butter (room temperature) and 3/4 cup granulated sugar on medium speed until creamy, about 1–2 minutes.
Add 1 large egg and 1 tablespoon vanilla extract to the butter mixture and beat until combined.
With the mixer on low speed, gradually add the flour mixture and beat just until incorporated. Stop once or twice to scrape the sides and bottom of the bowl so everything mixes evenly.
Using a rubber spatula, fold 2/3 cup rainbow sprinkles into the dough until evenly distributed.
Scoop or measure 2 tablespoons of dough, roll into a ball, and place on a prepared baking sheet. Using the bottom of a glass, lightly press each ball to flatten into a thick disk. Repeat with remaining dough, leaving space between cookies on the sheet.
Bake the cookies in the preheated oven for 10–12 minutes, until the edges are slightly golden. The centers may look soft; they will firm as they cool.
Remove the cookies from the oven and let them cool completely on the baking sheet.
While the cookies are cooling (or after they are cool), prepare the cake-mix component for the buttercream: spread 1/4 cup dry vanilla cake mix in an even layer on a parchment-lined baking sheet and bake at 350°F for 5–7 minutes to toast. Remove and let the toasted cake mix cool completely before using.
Make the buttercream: in a stand mixer or large bowl, beat 1 cup unsalted butter (room temperature) until creamy. Add the cooled toasted cake mix, 2 1/2 cups powdered sugar, and 1 teaspoon vanilla extract. Beat on low to combine, then increase speed and beat until the frosting is smooth and spreadable, scraping the bowl as needed.
If using a single color, add a few drops of the desired food coloring (pink, violet, or blue) to the full batch of buttercream and beat until evenly colored. If using multiple colors, divide the buttercream into separate bowls and add a few drops of pink, violet, and/or blue to each bowl as desired, mixing until evenly colored.
Fit a piping bag with a star piping tip, fill it with the colored buttercream, and pipe frosting around the edges of the cooled cookies.
Let the frosted cookies stand at room temperature for about 30 minutes (or chill briefly) for the frosting to set before serving.