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!
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.
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!