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!
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Reasons Why You'll Love Making These Funfetti Gooey Butter Cookies
- Soft and gooey in texture.
- Super easy to make.
- Rich buttery, cake batter flavor in each bite.
- Doesn't require the use of flour, baking powder, baking soda, or granulated sugar!
- 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!
Seriously, if you love an easy cookie recipe you will definitely want to try these!
About the Recipe
I wanted a cookie that had actual sprinkles in it. Something colorful, something cheerful, something that tastes really, freaking good that doesn't use a lot of ingredients. Adding these funfetti gooey butter cookies just seemed like the perfect fit!
And sadly no, I am not the genius who came up with these 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. Enjoy!
To make these gooey funfetti butter cookies, you'll need:
- 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, just like with the first 2 ingredients, make sure 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 additional rainbow sprinkles added to the cookie dough at the end.
- 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. This is an optional ingredient I used to sprinkle over the tops of the cookies before they're 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.
Essential Baking Tools
You don't need any special baking tools to make these 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:
- medium-size cookie scoop
- parchment paper
- baking sheets - having at least 2 is good.
Funfetti Cookie FAQs
Yes! If using the funfetti cake mix, reduce your amount of rainbow colored sprinkles by half.
Yes, for a minimum of 1 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!
Yes. 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 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 few minutes to the baking time.
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!
Funfetti Butter CookiesAuthor:
- 8 oz Cream Cheese, room temperature
- ½ cup Unsalted Butter, room temperature
- 1 Large Egg, room temperature
- 1 tsp 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
- 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.
- Add in the egg and vanilla extract, and continue to mix on medium-high speed. Scrape down the sides of the bowl as needed.
- Reduce your mixer speed to low and gradually add in the white cake mix until just combined.
- Using a spatula or large spoon, stir in rainbow color 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.
- 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.