Taste the rainbow.
This easy recipe for rainbow sprinkle cookies makes a batch of soft, chewy cookies–a true birthday party on a plate. Below, learn how to make the cookies, with step-by-step directions and tips for success.
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Meet this sprinkle cookie recipe
I don’t care whether you’re five or 55 years old: Rainbow sprinkles make everything better. This sprinkle cookie recipe is not only easy to make and fun for all ages, it also combines all the best features of what a good cookie should be: soft, chewy, buttery, and sweet from brown sugar.
Whether you call these sprinkle cookies, birthday cookies, confetti cookies, or Funfetti cookies, this is a great cookie for a birthday party or holiday celebration, or just as a happy treat for lunch or snack. You can make these in about 30 minutes total. They will keep for several days and also freeze well. White chocolate chips, while optional, add a little extra texture and sweetness.
I’m a big fan of white chocolate chips. You, too? Check out my “Tom Cruise” White Chocolate Coconut Cake recipe–a dupe from the Doan’s Bakery cake he sends at Christmas–and these sweet and simple White Chocolate Chip Cookies.
Ingredients + equipment for rainbow sprinkle (Funfetti ) cookies
These sprinkle cookies only require basic baking ingredients, plus optional white chocolate chips if you’d like a little extra sweetness and texture. Be sure to use rainbow sprinkles (a.k.a. jimmies), and do not use the tiny, round nonpareil sprinkles. Rainbow sprinkles will keep their shape; tiny nonpareils will dissolve into the dough and not look right when baked.
You will need the following ingredients:
- Softened, unsalted butter
- Sugar
- Light brown sugar
- Salt
- One egg
- Pure vanilla extract
- All-purpose flour (I use King Arthur)
- Baking soda
- Rainbow sprinkles
- White chocolate chips
Gather the following equipment:
- Stand mixer fitted with a paddle attachment
- Mixing bowl
- Cookie baking sheets and parchment paper or cooking spray
- Spatula
- Cookie scoop or tablespoon
Recipe Instructions:
These sprinkle cookies are a simple vanilla drop cookie folded with rainbow sprinkles and white chocolate chips. Here’s how to make them the best soft and chewy results:
- Beat the wet ingredients in the mixing bowl.
- Add the dry ingredients (the flour and baking soda), and stir on low speed until mostly mixed. Add the rainbow sprinkles and white chocolate chips, if using, and continue to mix on low just until the sprinkle cookie dough and chips are evenly mixed.
- Use a small cookie scoop or tablespoon to scoop cookies onto parchment paper-lined or greased baking sheets. Dip the top of each cookie in a little bowl of the remaining rainbow sprinkles. Cover and chill the cookies if you have time; chilling will help get those soft cookie centers, but it is not necessary.
- Place in a 375 degree F oven and bake for 9 to 11 minutes. The higher temperature and shorter baking time allows them to fully bake on the outside, and stay chewy on the inside.
- Let the baked sprinkle cookies set up on the cookie sheet for a minute or two, then transfer to a wire rack to cool..
F.A.Q.s and Pro Tips for Sprinkle Cookie Success
How to get cookies soft and chewy:
These are chewy thanks to ingredients and baking technique: 1) light brown sugar helps make cookies chewy, whereas white sugar makes cookies crunch; and 2) chilling and slightly under-baking the cookie dough at a higher temperature keeps the centers soft but the outside crisp and baked.
How to get sprinkles to stay on cookies:
I have a pro pastry chef tip for you: To get sprinkles to stick on the top of your sprinkle cookies, do not hold a pinch of sprinkles and attempt to, well, sprinkle the cookies with sprinkles. They’ll fall right off onto the baking sheet.
Instead, get a small bowl, fill them with sprinkles, and then roll or dip the cookie dough balls into the bowl of sprinkles, pressing very lightly. They’ll adhere fine. Done!
How to store or freeze these cookies:
Store the sprinkle cookies in an airtight container. They will keep for several days. You can also freeze them for up to three months in an airtight container.
Do you love sprinkles? You’ll also love:
Rainbow Sprinkle Cookies
Ingredients
- 1 1/2 sticks (12 tablespoons) unsalted butter, softened
- 1/2 cup sugar
- 3/4 cup light brown sugar
- 1/2 teaspoon kosher salt (I use Diamond Crystal)
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup rainbow sprinkles, divided
- 1 cup white chocolate chips
Instructions
- Preheat the oven to 375°F and grease two standard baking sheets or line with parchment paper.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the soft butter, sugar, light brown sugar, and salt on medium to medium-high speed until fluffy. PRO TIP: You can also use a hand mixer, or mix the cookies by hand by creaming the soft butter and sugar in a large mixing bowl with a whisk, then whisking in the egg and vanilla before switching to a silicone or rubber spatula for mixing in the dry ingredients. The liquid mixture will need to be light and fluffy.
- Add the egg and vanilla. Beat until fully mixed and lightened. Scrape the bowl to make sure everything is evenly emulsified.
- Add the flour and baking soda, and stir or mix on low speed. When the flour and baking soda have been mostly incorporated, add the white chocolate chips and 2/3 cup of the rainbow sprinkles. Mix on low just until the cookie dough, sprinkles, and chips are evenly distributed. Scrape the bowl once as everything is mixing to ensure an even cookie dough.
- Place the remaining 1/3 cup of rainbow sprinkles in a small bowl. Use a small cookie scoop or tablespoon to scoop cookies onto parchment paper-lined or greased baking sheets, leaving about 1 inch of space between each. Dip the top of each cookie into the rainbow sprinkles as you go. Bake for 9 to 11 minutes, until the tops look dry and lightly golden. If making extra-large cookies, bake for 11 to 13 minutes.PRO TIP: You may want to cover and chill the scooped cookie dough in the refrigerator for 30 minutes to an hour before baking, if you have time. As a general rule, chilling cookie dough helps keep the centers a little extra chewy, and you will get less spreading. But this is optional. PRO TIP: One extra-large cookie is the equivalent of three small cookies; I use this ice cream scoop.
- Let the baked cookies set up on the baking sheet for a minute or two, then transfer the cookies to a wire rack to cool. Serve, or store in an airtight container at room temperature.
Notes
Storage and Freezing
Once cool, store the sprinkle cookies in an airtight container. They will keep for several days. You can also freeze these cookies in an airtight container for up to three months.Equipment Notes
- Cookie Scoops: Here's the scoop. I recommend having a set of three spring-action cookie scoops (which can also be used for ice cream). Using a cookie scoop gives you more consistency than, say, a tablespoon, and are easy to use. I like this set of cookie scoops.
- Baking Sheets: I highly recommend having a set of Nordic Wear half-sheet rimmed baking pans. This is what I have. They will last forever, and never bend or warp in the oven.
- Parchment Paper: I am so over rolls of parchment paper that curl and never seem to be the right size for the sheet pan. Instead, I buy a flat of pre-cut half-sheets of parchment. Game changer.
Nutrition
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
6 comments
Hannah
I made these for my son’s birthday to great success. Easy to make. I and a bunch of 9 year old boys thank you 🙂
JC
Excellent! This will be a go-to recipe from now on. I agree with the other commenter that I don’t think the white chocolate chips are necessary, but I recommend adding them because the extra flavor and bit of crunch tasted so good. Love your recipes, Lisa!!
Emma
Saw the recipe the other day also and made them as an after school treat for the kids. They were absolutely delicious !
Emma
Saw the recipe the other day also and made them as an after school treat for the kids. They were absolutely delicious and the kids loved them !
Thx Lisa , great recipe
jaycee
I made these when I saw them on the homepage the other day, which was perfect because I was looking for a cooking recipe to bring to a party. They were delicious. I recommend the chocolate chips. It really made them delicious.
Lisa Ruland
Thank you! I’m glad you enjoyed.