• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Beyond the Butter logo

  • home
  • recipe box
  • about
  • work with me
  • subscribe
menu icon
go to homepage
  • home
  • recipe box
  • about
  • work with me
  • subscribe
    • Amazon
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • home
    • recipe box
    • about
    • work with me
    • subscribe
    • Amazon
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Published: May 7, 2020 • Modified: Mar 18, 2023 • This site generates income via ads and may contain affiliate links. See my privacy policy linked in the footer.

    Funfetti Butter Cookies

    Jump to Recipe Print Recipe
    Two images of funfetti butter cookies from Beyond the Butter® with text.

    This Funfetti Butter Cookies recipe gives you gooey, buttery cookies that are melt-in-your-mouth good! Using only seven ingredients, these rainbow-sprinkled, super-soft treats are a no-fuss, easy-to-follow recipe perfect for any occasion!

    Funfetti butter cookies lined up on white parchment paper.
    Parchment paper lined small baking sheet filled with funfetti butter cookies and a small scalloped bowl of white sparkling sugar.
    Jump to:
    • Reasons Why You'll Love These Cookies
    • Ingredients Needed
    • Let's Make the Recipe
    • Essential Baking Tools
    • Storage and Freezer Instructions
    • Recipe FAQs
    • More Super Easy Cookie Recipes to Enjoy!
    • 📖 Recipe

    Reasons Why You'll Love These Cookies

    • Soft and gooey in texture.
    • Super easy to make.
    • Rich buttery, cake batter flavor in each bite.
    • It uses one box of white cake mix.
    • You can use more of those rainbow sprinkles from that gallon-size container you bought a year ago.
    • You probably already have most, if not all, of the ingredients at home!
    • They are really good chilled straight from the fridge!

    I am not the genius who came up with these funfetti butter cookies—they're a classic cookie recipe that's been around for a while! I'm just here to put my little spin on it.

    I wanted something colorful, cheerful, something that tastes really freaking good and doesn't use many ingredients. Adding these funfetti gooey butter cookies just seemed like the perfect fit!

    If you love an easy cookie recipe, you will want to try these funfetti cookies!

    Funfetti gooey butter cookies on a white parchment paper-lined baking sheet.

    Ingredients Needed

    To make these gooey funfetti butter cookies, you'll need the following:

    • Cream Cheese. You'll need 8 ounces or 1 "brick" softened to room temperature.
    • Unsalted Butter. 1 stick or ½ cup at room temperature is needed.
    • Egg. Just one and, like with the first two ingredients, ensure it's at room temperature.
    • Vanilla Extract. 1 teaspoon is needed.
    • 1 Box of White Cake Mix. You can also use boxed Funfetti Cake Mix as well. Just reduce the amount of rainbow sprinkles added to the cookie dough at the end by ¼ cup.
    • Rainbow Colored Sprinkles. If using the white cake mix, add ½ cup of sprinkles. If using the funfetti cake mix, add only ¼ cup of the sprinkles.
    • Powdered Sugar. You need only ¼ cup, and it's to roll the cookie dough balls in before placing them onto the parchment-lined baking sheet.
    • Sparkling Sugar. I used this optional ingredient to sprinkle over the tops of the cookies before they were baked. They don't add any special flavor, just a little tiny crunch to the top and a little sparkle. I use King Arthur's brand of sparkling sugar.
    A light teal blue spatula stirring rainbow sprinkles into cookie dough to make funfetti butter cookies.

    Let's Make the Recipe

    Below is a brief overview of how to make these funfetti butter cookies from a cake mix!

    STEP 1. Beat the cream cheese and unsalted butter together. Ensure both ingredients are at room temperature, so they blend better together. Then add in the eggs and vanilla extract.

    STEP 2. Add in the white cake mix. Do this on a low mixer speed so the cake mix doesn't fly everywhere.

    STEP 3. Fold in the rainbow sprinkles. Use a spatula or large spoon. If you're using a funfetti cake mix, you can reduce the amount of rainbow sprinkles by ¼ cup.

    STEP 4. Chill the dough. Tightly cover and chill in the refrigerator for a minimum of one hour.

    STEP 5. Scoop, roll, then bake. You can use a medium-sized cookie scoop or a spoon. Roll them in powdered sugar, place them on the parchment paper-lined cookie sheets, then bake for 8-10 minutes at 350ºF.

    Essential Baking Tools

    You don't need any special baking tools to make these gooey funfetti cookies. If you have a hand mixer or stand mixer, you're good!

    A few other helpful baking tools to have on hand are:

    • Spatulas
    • Medium-size cookie scoop
    • Parchment paper
    • Baking sheets - having at least two is good.
    Sparkling Sugar
    Hoosier Hill Farm Rainbow Sprinkles
    Premium Stainless Steel Mixing Bowls (Set of 6) Stainless Steel Mixing Bowl Set
    KITCHENAID KP26M1XFL Professional 600 Stand Mixers, 6 quart, Matte Fresh Linen
    KitchenAid KHM926CA 9-Speed Digital Hand Mixer with Turbo Beater II Accessories and Pro Whisk
    Wilton Treat Boxes, White
    OXO Goood Grips 3-Piece Wooden Spoon Set
    USA Small Cookie Sheet
    Pusheen Cookie Jar
    Silpat Non-Stick Silicone Baking Mat (Set of 2)
    OXO Good Grips 11 Pound Stainless Steel Food Scale with Pull-Out Display
    Nordic Ware 43174 3 Piece Baker's Delight Set, Aluminum
    GIR: Get It Right All Silicone Mini, Skinny & Ultimate Spatula 3 Pc Set
    OXO International Medium Cookie Scoop
    Anchor Hocking 10pc Glass Mixing Bowl Set
    USA Large Cookie Sheet
    The Smart Baker Half Sheet 13 x 18 inches Perfect Parchment Paper - Pre-Cut Parchment Paper Baking Sheets
    Cooling Rack Stainless Steel Half size - Commercial Grade Steel 11.5" x 16.5" | 1 Piece | Cooking Rack Designed To Fit Perfectly Into Baking Half Sheet Pan | Only From Indigo True Company
    Zassenhaus Magnetic Retro Kitchen Timer
    Funfetti butter cookies on a parchment paper lined baking sheet with the center cookie split in half.

    Storage and Freezer Instructions

    Storage. These funfetti butter cookies are best kept in an airtight container at room temperature for up to three days or in the refrigerator for up to five days. Chilled is my preference!

    Freezing. To freeze this funfetti cookie dough, I recommend chilling the dough first. Scoop, then roll them into the balls. Freeze them on a wax paper-lined cookie sheet until solid, then transfer them to a freezer bag or tightly sealed container.

    When ready to bake, remove the cookies from the freezer, roll them in powdered sugar, and bake. You will need to add 1-2 minutes to your baking time.

    Funfetti gooey butter cookies lined up in rows on a wire cooling rack.
    Parchment paper lined baking sheet with rows of gooey funfetti butter cookies.

    Recipe FAQs

    Can I use funfetti cake mix in place of white cake mix?

    Yes! If using the funfetti cake mix, reduce your amount of rainbow-colored sprinkles by half.

    Do I have to chill the cookie dough before baking?

    Yes, for a minimum of 1 hour. You can also chill the funfetti cookie dough overnight if needed. Cover the mixing bowl with plastic wrap, transfer the cookie dough to an airtight container, and place it in the refrigerator.

    What is the best way to store funfetti butter cookies?

    Funfetti butter cookies are best kept in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. Chilled funfetti cookies are my preference. So good!

    Can I freeze funfetti cookie dough?

    Yes. I recommend chilling the dough first, then scooping or rolling them out into 1-inch cookie balls. Freeze them on a wax paper-lined cookie sheet until solid, then transfer them to a freezer bag or a tightly sealed container. When ready to bake, remove from the freezer, then roll in powdered sugar and bake. Don't forget to add a few minutes to the baking time.

    What brand of rainbow sprinkles did you use?

    I used the Hoosier Hill Farm Brand of rainbow sprinkles. It's a 2-pound container of sprinkles, so if you tend to bake a lot using sprinkles, you will really like them!

    More Super Easy Cookie Recipes to Enjoy!

    • Overhead image of classic peanut butter blossoms on a parchment lined blue dessert platter.
      Classic Peanut Butter Blossoms
    • Wire cooling rack of super soft chocolate chip cookies on white wood table.
      Super Soft Chocolate Chip Cookies
    • Pile of decorated buttery classic spritz cookies.
      Classic Spritz Cookies
    • Stack of 3 oatmeal chocolate chip salted caramel cookies on a parchment paper lined baking sheet.
      Oatmeal Chocolate Chip Salted Caramel Cookies

    📖 Recipe

    Funfetti butter cookies on white parchment paper-lined baking sheet.

    Funfetti Butter Cookies

    Author: Jennifer
    This Funfetti Butter Cookies recipe gives you gooey, buttery cookies that are melt-in-your-mouth good! Using only 7 ingredients, these rainbow sprinkled, super soft treats are a no-fuss, easy-to-follow recipe that’s perfect to make for any occasion!
    (prevent your screen from going dark while making this recipe)
    Print Recipe Pin Recipe
    Prep Time 15 minutes minutes
    Cook Time 10 minutes minutes
    Chill Time 1 hour hour
    Total Time 1 hour hour 25 minutes minutes
    Course Cookies
    Cuisine Dessert
    Servings 36 cookies
    Calories 113 kcal

    Ingredients
     

    • 8 oz Cream Cheese (room temperature)
    • ½ cup Unsalted Butter (room temperature)
    • 1 Large Egg (room temperature)
    • 1 teaspoon Vanilla Extract
    • 1 Box of White Cake Mix
    • ½ cup Rainbow Colored Sprinkles
    • ¼ cup Powdered Sugar
    • Sparkling Sugar (for added sparkle to the tops of the cookies, optional)

    Instructions

    • Using your hand-held mixer or stand mixer fitted with the paddle attachment, beat the cream cheese and unsalted butter together on medium-high speed until smooth and creamy.
      8 oz Cream Cheese, ½ cup Unsalted Butter
    • Add in the egg and vanilla extract, and continue to mix on medium-high speed. Scrape down the sides of the bowl as needed.
      1 Large Egg, 1 teaspoon Vanilla Extract
    • Reduce your mixer speed to low and gradually add in the white cake mix until just combined.
      1 Box of White Cake Mix
    • Using a spatula or large spoon, stir in rainbow color sprinkles.
      ½ cup Rainbow Colored Sprinkles
    • Tightly cover the mixing bowl with plastic wrap and chill for a minimum of 1 hour.
    • After dough chilling is complete and you're ready to bake, adjust your oven rack to the 2nd level mark (just above center) then preheat the oven to 350ºF.
    • Line 2 baking sheets with either parchment paper or silicone mats. Set to the side.
    • With a medium-size cookie scoop or a spoon, scoop the cookie dough into 1 inch balls. Roll them in the powdered sugar, then place the cookies about 1 ½ - 2 inches apart on the prepared baking sheets. If desired, add a little sparkling sugar to the tops of each cookie.
      ¼ cup Powdered Sugar, Sparkling Sugar
    • Bake for 8-10 minutes at 350ºF or until until the bottoms turn a nice light golden brown.
    • Cool the cookies on the baking sheet for approximately 5 minutes before transferring to a wire cooling rack to cool completely. Use a spatula to transfer them because the cookies will be very soft!
    • Keep the cookies stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.

    Recipe Notes

    • If using the funfetti cake mix, reduce your amount of rainbow-colored sprinkles by half.
    • Funfetti cookie dough should be chilled for at least one hour. You can also chill the funfetti cookie dough overnight if needed. Keep the mixing bowl covered with plastic wrap or transfer the cookie dough to an airtight container and place in the refrigerator.
    • Funfetti butter cookies are best kept stored in an airtight container either at room temperature for up to 3 days or in the refrigerator for up to 5 days. Chilled funfetti cookies are my preference. So good!
    • To freeze this funfetti cookie dough, I recommend chilling the dough first, then scoop or roll them out into 1-inch cookie balls. Freeze them on a wax paper-lined cookie sheet until solid, then transfer them to a freezer bag or a tightly sealed container. When ready to bake, remove from the freezer, then roll in powdered sugar and bake. Don't forget to add a few minutes to the baking time.
    • For the rainbow sprinkles, I used the Hoosier Hill Farm Brand. It's a 2-pound container of sprinkles, so if you tend to bake a lot using sprinkles, you will really like them!

    Nutrition

    Calories: 113kcal | Carbohydrates: 15g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 121mg | Potassium: 20mg | Fiber: 0.2g | Sugar: 9g | Vitamin A: 170IU | Calcium: 39mg | Iron: 0.3mg

    Nutritonal information provided above is an estimate only and will vary based on specific ingredients used.

    Tried this recipe and loved it?Snap a pic and share it with me over on Instagram tagging @beyond.the.butter and #beyondthebutter in your caption or stories!
    « Chocolate Peanut Butter Swirl Tart
    Mini French Breakfast Puffs »

    © All images & content on BeyondtheButter.com are copyright protected. You may not republish, redistribute, or otherwise use any images, recipes, or content, in part or in whole, without express written permission from the author. Beyond the Butter® is a registered trademark of Jennifer Switzer. All rights reserved. For more information, please read my Policies page.

    Reader Interactions

    Leave a Review and Star Rating Cancel reply

    Your email address will not be published. Required fields are marked *






    Primary Sidebar

    hello! image

    Welcome to my blog! I'm Jennifer, and I love creating and sharing dessert recipes that are sweet, simple, and fun to make and bring me—and hopefully you and your loved ones—wonderful memories! Learn more about me and my inspiration for starting Beyond the Butter!

    Beyond the Butter® Favorites

    • Baking tray filled with bakery style lemon blueberry muffins garnished with slices of lemons and blueberries.
      Bakery Style Lemon Blueberry Streusel Muffins
    • Slice of 2 layer chocolate chip cake on it's side on a brown paper background.
      Chocolate Chip Cake
    • Overhead image of small batch chocolate cupcakes in vintage metal baking tin.
      Small Batch Chocolate Cupcakes
    • Stack of three lemon bars on white background.
      Super Easy Lemon Bars
    • Overhead image of classic peanut butter blossoms on a parchment lined blue dessert platter.
      Classic Peanut Butter Blossoms
    • Angled image of sliced single layer chocolate cake on parchment paper with slices of cake on small dessert plates around it and a knife on parchment paper.
      Single Layer Chocolate Cake

    Cake Recipes

    • Slices of moist banana cake on ceramic dessert plates on a dark wood background.
      Moist Banana Cake
    • Slices of chocolate chip ricotta cake on a marble cake round with small bowl of mini chocolate chips nearby.
      Chocolate Chip Ricotta Cake
    • Stack of three pumpkin pie cake bars on a parchment paper lined bottom.
      Pumpkin Pie Cake Bars
    • Slices of mini strawberry sheet cake topped with strawberry buttercream frosting and fresh strawberries with one slice on its side.
      Mini Strawberry Sheet Cake
    • Individual no-bake strawberry cheesecakes topped with strawberry glaze and a fresh strawberry on a parchment paper-lined baking sheet.
      Individual No-Bake Strawberry Cheesecakes
    • Small lemon cream cheese pound cake slice on a small dessert plate on white background.
      Small Lemon Cream Cheese Pound Cake

    Featured On

    Beyond the Butter features

    Follow Me On Pinterest

    Follow Beyond the Butter® on Pinterest | © Beyond the Butter®

    Footer

    ↑ back to top

    Resources

    • Privacy Policy
    • Recipes
    • Shop

    Newsletter

    • Subscribe
    • Instagram
    • Facebook
    • Pinterest

    Contact

    • Work with Me
    • About

    © 2023 Beyond the Butter®, All Rights Reserved.