Christmas Funfetti Cookies

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Christmas funfetti cookies are fun and festive! These fun cookies will be a hit at your holiday cookie exchanges, or as gifts for friends, family members, teachers. They also look amazing on Santa’s cookie plate.

I’m not a huge Christmas person, but boy, am I festive!

I love the baking, and the noshing. I love the laughing and the eggnog, and I love my family and friends.

These cookies embody my festive spirit, and as an added bonus they are incredibly yummy! They’re perfect for your cookie exchange, sharing with friends or even on Santa’s cookie plate!

This Christmas funfetti recipe is dedicated to festiveness.

Close up of christmas funfetti cookies.
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Tips + Tricks

No. 1 –> Ensure all of your ingredients are at room temperature! It’s much easier to cream together warm butter than cold or overly melted butter.

No. 2 –> Speaking of butter, when you’re creaming them together, really beat them on medium-high speed for a while. Like 2 – 3 minutes. This mechanically adds air to the cookies and encourages them to be light and delicious.

No. 3 –> Use these super Christmas-y funfetti cookies on Santa’s cookie plate, the kids love it, and I think the dads who eat them love them too!

No. 4 –> Before baking, press the top of your cookie dough balls into a small bowl of sprinkles for an even MORE funfetti look!

Christmas funfetti cookies sprinkled with more sprinkles.

Key Ingredients

Butter: You’re worth it! Splurge for the butter. I firmly believe that butter makes a better cookie. It adds so much flavor that margarine cannot match, as an added bonus, if you decide to freeze the cookies, you’ll have better luck freezing the dough with butter.

Sprinkles: Opt for the long skinny holiday themed sprinkle rods called jimmies. I sampled these cookies with nonpareils, the small colorful spheres, and found they are not large enough to really pop in this cookie recipe.

Ingredients required for christmas funfetti cookies.

How To Make Christmas Funfetti Cookies

Make The Dough:

  1. Cream together 1 1/2 cups butter and 1 1/2 cups granulated sugar in your stand mixer on high speed until light and fluffy, 2- 3 minutes. Then add 1 cup light brown sugar and beat until fully combined.
  2. Add in 2 large eggs and 2 teaspoons vanilla extract, one at a time beating after each addition.
  3. In a large bowl, whisk together 4 1/2 cups of all-purpose flour with 2 teaspoons baking powder and 1 teaspoon salt.
  4. Add the dry ingredients to the wet and mix on low speed.
  5. Fold in the sprinkles by hand.

Scoop + Bake

  1. Scoop the cookie dough onto a parchment lined baking sheet. Chill the dough balls in the fridge for 30-45 minutes before baking.
  2. When ready to bake, preheat the oven to 375f, and bake the cookies for 10-12 minutes at 375f until the edges are slightly golden brown. The tops might look slightly under cooked, this is ok.
  3. Allow the cookies to cool on the baking sheet for ~5 minutes before moving to a wire mesh rack to cool completely.

Batch + Storage Information

Batch:

This is a large batch of cookies but is there any other way to make cookies? This recipe can be easily halved if you like, but because it’s a large batch, it’s a great Christmas cookie exchange recipe!

See the make ahead section below for directions on freezing the dough or baked cookies.

Storage:

Once baked, these delicious little Christmas funfetti cookies can be kept in an airtight container for up to 5 days.

If you’d like to freeze these cookies in their baked state, lay them flat on a baking sheet and freeze until completely solid, 2 -3 hours, before transferring to an airtight freezer -friendly container or bag. Freezing them first reduces broken cookies!

Cross section of festive funfetti cookies.

Make Ahead?

I know I had you at frozen cookie balls! This butter based recipe is awesome for making ahead.

Freeze the dough:

  • make the cookie dough as normal.
  • line a baking sheet with parchment paper.
  • scoop cookies onto the cookie sheet, no need to leave space between.
  • place the entire tray into the freezer until all the balls are frozen solid – about 2 hours.
  • transfer to a freezer friendly bag for up to 6 months.

Bake the balls:

  • remove frozen cookie dough balls from the freezer and place on a parchment lined baking sheet.
  • preheat oven to 375f and allow dough to thaw while oven preheats.
  • bake 10-12 minutes, or until the edges start to brown and the center looks slightly under baked.
  • cool on baking sheet for ~5 minutes before transferring to a cooling rack.

More Festive Recipes To Love!

Stand mixer: I use my KITCHENAID MIXER for so many things. It makes everything much easier – I couldn’t live without it for my baking!

Good baking sheets: It’s hard to bake a perfect cookie on a lightweight cookie sheet. I like my BAKING SHEETS to have a decent weight to them, this helps to prevent the cookies from burning on the bottom before the rest is cooked.

If you love this recipe, please give it a star rating or leave a comment below! This helps me to create more content you enjoy!

📖 Printable Recipe

Close up of Christmas funfetti cookies.

Christmas Funfetti Cookies

Allyson Letal
A deliciously festive funfetti cookie recipe that are perfect for holiday parties, cookie exchanges and gifts. These Christmas Funfetti Cookies have colorful sprinkles of red, green and white throughout the dough. They're soft, chewy, buttery with a hint of vanilla flavor. Ps. Santa loves them too!
No ratings yet
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Treats + Desserts
Cuisine American
Servings 48 cookies
Calories 159 kcal

Ingredients
  

  • 1 ½ cup butter room temperature
  • cup granulated sugar
  • 1 cup light brown sugar lightly packed
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 4 ½ cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 to 1 ½ cups Christmas themed sprinkles

Instructions
 

Make The Dough:

  • Cream together 1 1/2 cups butter and 1 1/2 cups granulated sugar in your stand mixer on high speed until light and fluffy, 2- 3 minutes. Then add 1 cup light brown sugar and beat until fully combined.
  • Add in 2 large eggs and 2 teaspoons vanilla extract, one at a time beating after each addition.
  • In a large bowl, whisk together 4 1/2 cups of all-purpose flour with 2 teaspoons baking powder and 1 teaspoon salt.
  • Add the dry ingredients to the wet and mix on low speed.
  • Fold in the sprinkles by hand.
  • Scoop + Bake
  • Scoop the cookie dough onto a parchment lined baking sheet. Chill the dough balls in the fridge for 30-45 minutes before baking.
  • When ready to bake, preheat the oven to 375f, and bake the cookies for 10-12 minutes at 375f until the edges are slightly golden brown. The tops might look slightly under cooked, this is ok.
  • Allow the cookies to cool on the baking sheet for ~5 minutes before moving to a wire mesh rack to cool completely.

Notes

Batch:

This is a large batch of cookies but is there any other way to make cookies? This recipe can be easily halved if you like, but because it's a large batch, it's a great Christmas cookie exchange recipe!
See the make ahead section below for directions on freezing the dough or baked cookies.

Storage:

Once baked, these delicious little Christmas funfetti cookies can be kept in an airtight container for up to 5 days.
If you'd like to freeze these cookies in their baked state, lay them flat on a baking sheet and freeze until completely solid, 2 -3 hours, before transferring to an airtight freezer -friendly container or bag.

make ahead?

I know I had you at frozen cookie balls! This butter based recipe is awesome for making ahead.
Freeze the dough:
  • make the cookie dough as normal.
  • line a baking sheet with parchment paper.
  • scoop cookies onto the cookie sheet, no need to leave space between.
  • place the entire tray into the freezer until all the balls are frozen solid – about 2 hours.
  • transfer to a freezer friendly bag for up to 6 months.
Bake the cookies:
  • remove frozen cookie dough balls from the freezer and place on a parchment lined baking sheet.
  • preheat oven to 375f and allow dough to thaw while oven preheats.
  • bake 10-12 minutes, or until the edges start to brown and the center looks slightly under baked.
  • cool on baking sheet for ~5 minutes before transferring to a cooling rack.

Nutrition

Serving: 2cookiesCalories: 159kcalCarbohydrates: 24gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 22mgSodium: 144mgPotassium: 23mgFiber: 0.3gSugar: 15gVitamin A: 187IUCalcium: 8mgIron: 1mg
Tried this recipe?Let us know how it was!

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One Comment

  1. My boys absolutely loved these- I like how I can change the types of sprinkles to suit different times of the year. I am sure Dino sprinkles would be a hit!