Funfetti Cake Batter Cookies are soft and chewy, and full of white chocolate chips and bright, colorful sprinkles! They take minutes to mix up, require just 30 minutes of chill time, and are utterly delicious.
This recipe was originally published in January of 2018, but I just updated it with new photos and an improved recipe.
Did you ever have those funfetti cookies that people would make from the funfetti boxed cake mix as a kid? I remember those fondly – and this is my take on the homemade version of those cookies! They’re soft and full of flavor, and I added white chocolate chips to make them extra fun and festive. No box mix required! Let’s make ’em.
How to Make Funfetti Cake Batter Cookies:
Start with the usual suspects – butter, brown sugar, and granulated sugar. Next, mix in the egg and vanilla extract, and add the dry ingredients last. We’re talking flour, baking soda, and salt. Super easy, basic ingredients that you likely have in your pantry all the time.
And now, for the fun part! Mix in white chocolate chips and colorful sprinkles to complete the funfetti look and feel.
Isn’t that colorful, sprinkle-studded dough just so fun to look at? Don’t get distracted though – we’re almost done!
Chill the dough for 30 minutes, then scoop into balls and bake for just 8 minutes. This is truly such a simple + quick cookie recipe!
Do I need to chill the dough?
Yes, you do need to chill the dough for these cookies. It helps the dough firm up so that the cookies don’t spread into a blob in the oven. The good news is that these need just 30 minutes of chill time! And, the other good news is that you can chill the dough overnight before baking too! That can be a time saver when it’s the holiday season and you’re baking lots of cookies. We like to mix up a few cookie doughs one day, chill them all overnight, and then bake them all up the next day, to help break up the work.
Do you have any no-chill cookie recipes?
If you’re looking for no-chill cookies, try any of these delicious recipes!
White Chocolate Chip and Cherry Oatmeal Cookies – Perfect for anyone who loves oatmeal raisin cookies – these don’t have the classic raisins, but instead have white chocolate chips and dried cherries.
Cherry Pie Cookies – Festive, easy, and always a crowd pleaser! Made with a simple 4-ingredient dough, cherry pie filling, and a drizzle of chocolate.
Perfect Peppermint Mocha Cookies – Another fabulous holiday cookie! These are fun and easy to make, and a blast to decorate.
Perfect Soft Snickerdoodle Cookies – Cozy and quick, these are the best cookies to bake during the fall.
Brown Butter Chocolate Chunk Oatmeal Cookie Bars – These aren’t cookies but they’re cookie bars which we love just as much as cookies! Since these are baked in a pan, there’s no need to chill the dough!
Back to these Funfetti Cake Batter Cookies, though! Bake these to brighten up any day of the week, add them to a holiday cookie plate, or stash the dough away in the freezer to bake up a few cookies anytime the craving strikes.
So, what are you waiting for? Go ahead and brighten up your day with a plate of these colorful cookies.
Did you make this recipe? Snap a photo + leave a comment!
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Funfetti Cake Batter Cookies
- 1 cup salted butter, softened at room temperature (2 stick, 16 tbsp, or 226 grams)
- 2/3 cup brown sugar, packed
- 1/2 cup + 2 TBS granulated sugar
- 3/4 tsp vanilla extract
- 1 tsp white vinegar
- 1 large egg
- 2 cups + 2 tbsp all-purpose flour
- 1/4 tsp salt
- 1 tsp baking soda
- 1 cup white chocolate chips
- 3/4 cup sprinkles Use any kind you like, but jimmies work well!
- Make the Cookie Dough: Add the butter to a large mixing bowl, and mix with electric mixer until well creamed. Add the sugars and beat until they are creamed into the butter. Add the vanilla and vinegar, and mix until just combined. Add the egg and mix until just combined. Add the flour, salt, and baking soda, and mix until a dough forms. It may be a bit crumbly at first, but keep mixing until it clumps together into a dough. Mix in the white chocolate chips and sprinkles last, just to distribute them evenly.
- Chill: Cover the bowl with a clean kitchen towel and chill in the fridge for 30 minutes. Once the chill time is about up, preheat your oven to 350 degrees F.
- Bake: Form dough into balls that are 45 grams each or about 1 1/2 tbsp in size. Bake on a parchment-paper lined cookie sheet for 8 minutes. The cookies will look a tad underdone when they come out, but that's normal. Don't be tempted to bake them longer or they'll be a bit dry by the second day. Tip: I always recommend baking a test cookie - just bake one cookie on it's own first, let it cool for a bit, then taste it. This way you can make sure the bake time is correct for your oven.
- Serve + Store: Let cookies cool on the cookie sheet for 5 minutes before transferring to a cooling rack to finish cooling. These cookies (in my opinion) are at their absolute best on the first day. They're not bad by any means after that - store the cooled cookies in an airtight container at room temp for 3-5 days. Tip: Place a piece of plain bread in the tupperware container to help the cookies retain their moisture.
- Make-Ahead + Freezer Tips: The cookie dough can be chilled (well-covered with a lid or plastic wrap) overnight before baking. The cookie dough can also be chilled, scooped into balls, and then frozen. Freeze the balls on a baking sheet first, then transfer to a large freezer-safe bag or container. Cookies keep in the freezer for 2-3 months. Once you are ready to bake them, simply bake them as directed, from frozen, without thawing first.
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