Go Back
+ servings
A pile of funfetti cookies on a piece of parchment paper with a jar of spilled sprinkles in the background.

Crumbl Funfetti Cookies

These Crumbl Copycat Funfetti Cookies might just be better than Crumbl! They are soft with great flavor and plenty of bright sprinkles. Easy to make with basic ingredients and your favorite colorful sprinkle mix (check my tips to avoid the sprinkles bleeding in the cookie dough!).
4.19 from 16 votes
Prep Time 15 minutes
Cook Time 15 minutes
Chill Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 20 cookies
Calories 184 kcal

Ingredients
  

  • 16 tablespoons unsalted butter softened to room temp (8 ounces)
  • 1 cup confectioners’ sugar 4 ounces
  • 1/2 cup granulated sugar 3.5 ounces
  • 1 large egg room temp
  • 1 teaspoon vanilla extract
  • ½ teaspoon cake batter extract (optional; use another 1/2 teaspoon of vanilla if you don't have it)
  • 2 cups all-purpose flour 10 ounces
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • cup rainbow sprinkles *see notes*

Instructions
 

  • Preheat oven to 350°F. Prepare two large baking sheets by lining each tray with a sheet of parchment paper.
  • In a large bowl, use a hand mixer on low speed to cream together the butter and sugars until smooth. Beat 2-3 minutes until the mixture is lighter in color and fluffy. Add in the egg, vanilla extract, and cake batter extract and beat until just combined.
  • Add the flour, baking powder, and salt to the dough and beat everything together on low. Don't overmix here. Use a spatula to fold in any last streaks of flour.
  • Pour in sprinkles and gently fold in with a spatula. Careful not to overmix as even "non-bleeding" sprinkles can start to transfer dye to the dough if overworked.
  • Chill dough in the fridge for 30 minutes. I find this brief rest to be quite helpful for getting the right texture in the final cookies. I have skipped it, but the cookies do spread more.
  • Divide dough into 19-20 cookies using a 3 tablespoon cookie scoop. Place the balls of cookie dough 2-3” apart on a baking sheet. Optional: for slightly flatter cookies, gently press down the rounded tops with your fingers before baking.
  • Bake cookies one tray at a time for about 10-12 minutes until starting to turn golden brown on the edges. The centers will still be soft. Don't overbake.

Notes

Sprinkles to Use: Use up to 1/2 cup of sprinkles if desired. Skip using nonpareils (the little round orb type sprinkles) which will bleed in the dough. Stick with the style of sprinkles shown or try confetti quins which are supposed to be another good option (though I have to test them myself--I'll report back!). 
How Large Are the Cookies? I made these cookies a bit smaller than some of my other Crumbl recipes. The finished cookies are about 3.5" in diameter and the recipe yield is about 20 cookies.
To make them larger, use a 1/3 cup scoop or measuring cup (you should get 9-10 cookies) and bake for around 14-16 minutes. Don't overbake, just pull the cookies when the edges turn lightly golden brown.
Storing the Cookies: Store at room temp for 3-4 days in an air-tight container. Also may be frozen for up to 1-2 months in freezer safe containers or bags.
Nutrition Facts
Crumbl Funfetti Cookies
Amount per Serving
Calories
184
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
6
g
38
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Cholesterol
 
32
mg
11
%
Sodium
 
147
mg
6
%
Potassium
 
20
mg
1
%
Carbohydrates
 
23
g
8
%
Fiber
 
1
g
4
%
Sugar
 
13
g
14
%
Protein
 
2
g
4
%
Vitamin A
 
292
IU
6
%
Calcium
 
29
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.