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Dessert recipes

Funfetti Butter Cookies baked to share

Funfetti butter cookies on a parchment paper lined baking sheet with the center cookie split in half.

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

Funfetti butter cookies lined up close together in rows on white parchment paper.

I am not the genius who came up with these funfetti butter cookies—they're a familiar 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 truly freaking good and doesn't use many ingredients. Adding these funfetti soft-centered butter cookies just seemed like the perfect fit!

If you love an easy cookie recipe, you will want to try these funfetti cookies! And for the cake version, try my Single Layer Funfetti Cake!

Parchment paper lined small baking sheet filled with funfetti butter cookies and a small scalloped bowl of white sparkling sugar.

Why this bake works

  • Soft and soft-centered in texture.
  • Super straightforward to mix.
  • Rich buttery, cake batter flavor in each bite.
  • It uses one box of white cake mix.
  • You can use more 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 truly good chilled straight from the fridge!

What goes in

The ingredients shown in the image below are used to make these soft-centered funfetti butter cookies. Items noted in the bulleted list are key ingredients that needed a bit more explanation. Substitutions are also noted below.

Ingredients in various size bowls labeled as all unsalted butter, powdered sugar, egg, sparkling sugar, cream cheese, rainbow sprinkles, white cake mix, and vanilla extract on a white marbled background.
  • Cream Cheese. This needs to be the brick-style cream cheese and not the tub style, and preferably full fat instead of reduced fat.
  • 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 1/4 cup.
  • Rainbow Colored Sprinkles. If using the white cake mix, add 1/2 cup of sprinkles. If using the funfetti cake mix, add only 1/4 cup of the sprinkles.
  • Powdered Sugar. This ingredient is for rolling the cookie dough balls before placing them onto the parchment-lined baking sheet.
  • Sparkling Sugar. This is an optional ingredient used to sprinkle over the tops of the cookies before they are baked. They don't add any unique flavor, just a little tiny crunch to the top and a little sparkle. Use King Arthur's Brand of sparkling sugar.

How it comes together

Below is a brief overview of how to make these easy funfetti cookies from a cake mix! For the full printable recipe, which can be made using US customary or metric measurements, visit the method card below.

Blending cream cheese and unsalted butter together, then adding an egg and vanilla extract in a large glass bowl on a white background.

Step 1. Beat the cream cheese and unsalted butter together. (Image 1) Ensure both ingredients are at room temperature so they blend better. Then, add the eggs and vanilla extract (Image 2).

Adding white cake mix and sprinkles to funfetti cookie dough using a white spatula in a large glass mixing bowl on a white background.

Step 2. Add in the white cake mix (Image 3). Do this on a low mixer speed so the cake mix doesn't fly everywhere. Fold in the rainbow sprinkles with a spatula or large spoon (Image 4). Then, cover the funfetti cookie dough tightly with plastic wrap and place in the refrigerator for at least one hour.

Quick Tip: If you're using a funfetti cake mix, you can reduce the amount of rainbow sprinkles by 1/4 cup.

Scooping funfetti cookie dough out of a large glass bowl with a cookie scoop then rolling each cookie dough ball in a white ceramic shallow bowl of powdered sugar on a white background.

Step 3. Scoop, roll, then bake. Scoop the funfetti cookie dough with a medium-sized cookie scoop or a spoon (Image 5). Roll the cookies in powdered sugar (Image 6), place them on parchment paper-lined cookie sheets, and bake for 8-10 minutes at 350ºF.

Essential Baking Tools

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

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.

Storage

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

Freezing. To freeze this funfetti cookie dough, Try 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.

Questions on this bake

Can Use funfetti cake mix in place of white cake mix?

Yes! If using the funfetti cake mix, reduce your 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 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. A reliable choice is chilled funfetti cookies. They're so good!

Can I freeze funfetti cookie dough?

Yes. Try chilling the dough first, then scooping or rolling it 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 them from the freezer, roll them 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 truly like them!

  • Yield 36 cookies
  • Prep 15 minutes
  • Cook 10 minutes
  • Total 1 hour 25 minutes
  • Calories 113

Ingredients

  • 8 oz Cream Cheese, room temperature
  • 1/2 cup Unsalted Butter, room temperature
  • 1 Large Egg, room temperature
  • 1 tsp Vanilla Extract
  • 1 Box of White Cake Mix
  • 1/2 cup Rainbow Colored Sprinkles
  • 1/4 cup Powdered Sugar
  • Sparkling Sugar, for added sparkle to the tops of the cookies, optional

Method

  1. 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.
  2. Add in the egg and vanilla extract, and continue to mix on medium-high speed. Scrape down the sides of the bowl as needed.
  3. Reduce your mixer speed to low and gradually add in the white cake mix until just combined.
  4. Using a spatula or large spoon, stir in rainbow color sprinkles.
  5. Tightly cover the mixing bowl with plastic wrap and chill for a minimum of 1 hour.
  6. After dough chilling is complete and you're ready to bake, adjust your oven rack to the 2nd level mark (just above center) then heat the oven to 350ºF.
  7. Line 2 baking sheets with either parchment paper or silicone mats. Set to the side.
  8. 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 1/2 - 2 inches apart on the prepared baking sheets. If desired, add a little sparkling sugar to the tops of each cookie.
  9. Bake for 8-10 minutes at 350ºF or until until the bottoms turn a nice light golden brown.
  10. 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!
  11. 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.

Baker 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, Try 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 truly like them!

More cookies

Other bakes from the same part of the case, each with its own method.