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Frosted Funfetti Cookies

Frosted Funfetti Cookies – Soft, thick and chewy cookies loaded with sprinkles, topped with vanilla frosting, and even more sprinkles!

Frosted Funfetti Cookies

This is my favourite funfetti cookie recipe. They are soft, they are chewy, they are thick, they’re exploding with sprinkles, and they are actually pretty cookies!

Oh, and no chilling time, they are good to eat in under 30 minutes!

Funfetti Cookie dough balls on a baking tray lined with parchment paper.
Funfetti Cookies on a baking tray lined with parchment paper.

Ingredients for Frosted Funfetti Cookies:

  • unsalted butter
  • caster/granulated sugar
  • light brown sugar
  • large egg
  • vanilla extract
  • plain/all-purpose flour
  • baking powder
  • baking soda
  • cornflour/cornstarch
  • salt
  • sprinkles

For the frosting, you’ll need:

  • unsalted butter
  • icing/powdered sugar
  • heavy cream
  • vanilla extract
  • salt

And because Valentine’s Day is just around the corner, I went ahead a stuffed these cookies full of pretty heart sprinkles. These are just perfect for surprising your loved one with! This recipe makes 12 decent sized cookies, so that’s 6 cookies each!

I’m not saying eat them all on date night, but the cookies are there just in case 😉

These cookies are just fine one their own without the frosting, but personally, I love the extra sweetness. And who can say no to a delicious swirl of vanilla frosting on top of a funfetti cookie? Not me!

Frosted Funfetti Cookies
Frosted Funfetti Cookies
Frosted Funfetti Cookies

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Frosted Funfetti Cookies

Frosted Funfetti Cookies

Yield: 12 cookies
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

Soft, thick and chewy cookies loaded with sprinkles, topped with vanilla frosting, and even more sprinkles!

Ingredients

For the Cookies

  • 1/2 cup (115g) unsalted butter
  • 1/2 cup (100g) caster/granulated sugar
  • 1/4 cup (50g) light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups (250g) plain/all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon cornflour/cornstarch
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (80g) sprinkles

For the Frosting

  • 6 tablespoons (85g) unsalted butter, softened
  • 1 and 1/4 cups (156g) icing/powdered sugar
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • Sprinkles, for topping

Instructions

For the Cookies

  1. Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper, or a silicone mat. Set aside.
  2. Whisk together the flour, baking powder, cornflour, baking soda, and salt. Set aside.
  3. Microwave the butter for 40 seconds, to just barely melt it. Whisk in the sugars until combined. Add the egg, and vanilla, and mix until combined. Add the dry ingredients, and mix until just combined. Fold in the sprinkles.
  4. Using a medium cookie scoop, scoop out 11 - 12 dough balls, then place on the prepared baking tray. Bake for 8 - 10 minutes. Allow to cool on the baking tray for 5 minutes before transferring to a wire rack to cool completely.

For the Frosting

  1. Using a handheld or stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and creamy.
  2. Add the icing sugar, heavy cream, vanilla extract, and salt. Beat on high speed for 3 minutes. Add more cream for a thinner frosting, or more icing sugar for a thicker frosting.
  3. Frost the tops of each cooled cookie, and decorate with sprinkles.

Notes

Cookies stay fresh, kept in an airtight container, at room temperature for up to 1 week. Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake from frozen for an extra minute.

Nutrition Information:
Yield: 12 cookies Serving Size: 1 cookie
Amount Per Serving: Calories: 331Total Fat: 17gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 54mgSodium: 168mgCarbohydrates: 43gFiber: 1gSugar: 25gProtein: 3g

Nutrition information isn’t always accurate.

Did you make this recipe?

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