Frosted Funfetti Cookies
Frosted funfetti cookies are the perfect birthday cake cookie! These cookies are super soft, have an amazing funfetti taste from vanilla and almond extract, and are packed with rainbow sprinkles. A swirl of vanilla cream cheese frosting and tons of rainbow sprinkles adds the perfect touch to this funfetti cookie recipe.
Ingredients for Frosted Funfetti Cookies
Funfetti Sugar Cookies
- Cake flour – Cake flour is a must for this recipe to create the light and soft texture. All-purpose flour will not work well in this recipe.
- Cornstarch – Cornstarch helps the cookies stay soft and fluffy.
- Baking powder – Leavening agent to help the cookies puff up.
- Salt – A pinch of salt enhances the flavor of the cookies.
- Unsalted butter – Use room temperature butter.
- Vegetable oil – You could also use canola oil or another neutral baking oil.
- Powdered sugar + granulated sugar – A combination of powdered sugar and granulated sugar adds the perfect amount of sweetness without the cookies having a grainy, sugar texture.
- Egg – Large egg, room temperature.
- Vanilla extract + almond extract – This combination adds the perfect classic funfetti flavor.
- Rainbow sprinkles – For this recipe, use rainbow jimmies for the best results. They are large enough that they won’t bleed into the cookie dough, but small enough to melt into the cookies.
Vanilla Cream Cheese Buttercream Frosting
- Unsalted butter – Room temperature.
- Cream cheese – Room temperature.
- Powdered sugar – Confectioners’ sugar/icing sugar.
- Vanilla extract – Pure vanilla extract.
- Salt – A pinch of salt helps to contrast the sweetness of the frosting.
- Heavy cream – Heavy cream makes the frosting smooth and creamy.
How to Make Frosted Funfetti Cookies
- Prep and preheat: Preheat the oven to 350℉ (177℃). Line baking sheet pans with silicone baking mats or parchment paper.
- Make the cookie dough: Whisk together the cake flour, cornstarch, baking powder, and salt. Set aside. Cream the butter, vegetable oil, powdered sugar, and granulated sugar until it is smooth. Add in the egg, vanilla extract, and almond extract and mix to combine. Pour in the dry ingredients and mix until a soft cookie dough forms. Fold in the rainbow sprinkles.
- Bake the cookies: Portion out the cookie dough using a large cookie scoop (3 tablespoons) and place on the prepared cookie sheets, allowing room for spreading. Bake the cookies for approximately 12 minutes until they are puffed up in the center. Remove from the oven and cool the cookies on the pan for 1 minute. Transfer the cookies to a wire rack to cool completely.
- Make the frosting: Whip the butter and cream cheese for 5 minutes until light and creamy. Add in the powdered sugar, vanilla, and salt, and mix until combined. Drizzle in the heavy cream. Turn the mixer to medium speed and whip until the frosting is smooth and creamy.
- Frost the cookies: Fill a piping bag fitted with a Wilton 1A piping tip with the vanilla cream cheese frosting. Pipe a swirl of the frosting onto the cooled cookies and decorate with rainbow sprinkles.
Recipe Tips
- Do not substitute all-purpose flour for cake flour in this recipe. Cake flour will give the cookies a very light and soft texture. All-purpose flour will make a dense and chewy cookie.
- Do not over bake the cookies. The cookies should remain a pale color and have no caramelization on the bottom or around the edges. This will help the cookies remain soft and cakey, rather than dry and crumbly.
- Use the right type of sprinkles! For the cookie dough, you will want to go with rainbow jimmies for the best results. For the decoration, you can use either jimmies or nonpareils.
Frequently Asked Questions
How should I store the cookies?
- Store the cookies in an airtight container at room temperature for 1 day or in the refrigerator for 2 days.
- Serve the cookies at room temperature for the best taste and texture.
Can I color the frosting?
- Yes! I recommend using a few drops of gel food coloring if you would like to tint the frosting.
How can I make round cookies?
- Portion the cookie dough using a large cookie scoop. This will help create even, round cookies.
- Immediately when you remove the cookies from the oven, gently nudge the sides of the cookies with the back of a spoon to create a round shape.
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Frosted Funfetti Cookies
Yield: 16 cookies
Frosted funfetti cookies are the perfect birthday cake cookie! These cookies are super soft, have an amazing funfetti taste from vanilla and almond extract, and are packed with rainbow sprinkles. A swirl of vanilla cream cheese frosting and tons of rainbow sprinkles adds the perfect touch to this funfetti cookie recipe.
Equipment
- Stand mixer fitted with a paddle attachment or electric hand mixer
Ingredients
Funfetti Sugar Cookies
- 2 ½ cups (313 g) cake flour do not substitute
- 1 tbsp (8 g) cornstarch
- 1 tsp (1 tsp) baking powder
- ½ tsp (0.5 tsp) salt
- ¾ cup (170 g) unsalted butter room temperature
- ¼ cup (60 ml) vegetable oil
- 1 cup (120 g) powdered sugar
- ½ cup (100 g) granulated sugar
- 1 (1) egg room temperature
- 1 ½ tsp (1 tsp) vanilla extract
- ½ tsp (0.5 tsp) almond extract
- ¼ cup (40 g) rainbow sprinkles
Vanilla Cream Cheese Buttercream Frosting
- 1 cup (227 g) unsalted butter room temperature
- 2 oz (57 g) cream cheese room temperature
- 2 ½ cups (300 g) powdered sugar
- 2 tsp (2 tsp) vanilla extract
- ½ tsp (0.5 tsp) salt
- 2 tbsp (30 ml) heavy cream
Additional Ingredients
- ¼ cup (40 g) rainbow sprinkles
Instructions
Funfetti Sugar Cookies
- Preheat the oven to 350℉ (177℃). Line baking sheet pans with silicone baking mats or parchment paper.
- In a medium mixing bowl, whisk together the cake flour, cornstarch, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream the unsalted butter, vegetable oil, powdered sugar, and granulated sugar until smooth and creamy. Add in the egg, vanilla extract, and almond extract and mix until smooth. Pour in the dry ingredients and mix on low speed until a soft cookie dough forms. Fold in the rainbow sprinkles.
- Portion the cookie dough using a large cookie scoop (3 tablespoons) and place on the prepared baking sheet pan, allowing room for spreading. Bake the cookies for approximately 12 minutes until the cookies puff up in the center and remain pale on the edges. Cool the cookies on the pan for 1 minute and then transfer to a wire rack to cool completely.
Vanilla Cream Cheese Buttercream Frosting
- In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with an electric hand mixer, cream the unsalted butter and cream cheese for about 5 minutes until light and creamy.
- Add in the powdered sugar, vanilla extract, and salt, and mix on low speed until well combined. Scrape the sides and bottom of the bowl as needed. Drizzle in the heavy cream. Turn the mixer to medium speed and whip the frosting for 2 to 3 minutes until smooth and creamy.
Frosting the Cookies
- Fill a piping bag fitted with a Wilton 1A piping tip with the vanilla cream cheese frosting. Pipe a swirl of the frosting onto the cookies and decorate with additional rainbow sprinkles.
Notes
- Store the cookies in an airtight container at room temperature for 1 day or in the refrigerator for 2 days. Serve at room temperature for the best taste and texture.
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Categories:
Birthday, Cookies, Easter, Fourth of July, Spring, Sprinkles, St. Patrick's Day, Summer, Valentine's Day, Vanilla, Winter,
About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
Sooo easy fun and delicious
Hi Carmen! So glad you enjoyed the recipe! Thanks so much for the positive review! 🙂