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Sweet, Delicious and Easy to Bake Funfetti Cookies Studded with White Chocolate Chips!
Oh hey Funfetti, it’s been a while. Well, not that long really.. 7 months in total. To be honest, the fact that I am posting this recipe is a miracle because you all kept selling out the sprinkles from the last recipe!
So. Funfetti. Funfetti is typically a vanilla sponge cake, with rainbow coloured sprinkles dotted throughout! It’s sweet, it’s fun, and delicious. I love a good Funfetti related bake, but in the UK?! Our sprinkles SUCK.
The problem we have over here in the UK, is that a lot of sprinkles just don’t have the same colourings or additives to make the sprinkles bright enough to bake with – a lot of the colours used in the sprinkles in America are in fact banned over here, because there are just TOO many additives!
Therefore, because this is for my Funfetti Cookie Recipe, you still need some gorgeous sprinkles that I whole heartedly recommend, but as they’re not baked for nearly as long as a Funfetti Cake is, it makes it a tad easier!
So, the sprinkles that I use for these Funfetti recipes? These glorious Funfetti Sprinkles from Iced Jems. These are the only ones I have tried so far… that work! You can try any supermarket ones, and they will either just disappear completely into the bake, or just turn green.
I realise that buying some sprinkles online just for a cake seems a bit OTT, but if you want a good funfetti related bake, and you’re in the UK like me and don’t have access to be best sprinkles ever, then it is SO worth it!
The amazing thing is, due to the popularity of her beautiful sprinkles, she now also offers a larger bulk size pack which is 100% worth it if you are into baking like I am! You can use these sprinkles as decoration, or in the bake like in these!
For the actual cookies, I’ve used the same recipe as I always do, because I absolutely adore it. My White Chocolate & Raspberry Cookies, my Rolo Cookies and so on. All have slight variations of course, but the basis is the same!
I decided White Chocolate Chips would work the best for these, along with a ‘vanilla’ cookie dough, so that you could really see the colours coming through. You can of course do whatever you fancy, but I wanted these to have little rainbow spots of colour and I am OBSESSED.
Yes, you may worry about the e-numbers or amount of sugar in these – but proportionally the amount of sugar per cookie is normal for a cookie. They just look exciting, delicious and fun for everyone. I hope you love these cookies as much as I do! Enjoy! X
Funfetti Cookies!
Ingredients
- 300 g Plain Flour
- 1/2 tsp Bicarbonate of Soda
- 1/2 tsp Salt
- 1 tbsp Cornflour
- 115 g Unsalted Butter/Stork
- 100 g Light Brown Sugar
- 100 g Granulated Sugar
- 1 medium Egg
- 1 tsp Vanilla Extract
- 250 g White Chocolate Chips
- 75 g Funfetti Sprinkles
Instructions
- Preheat the oven to 180C/160C Fan and line two/three large baking trays with parchment paper, leave to the side.
- Whisk the Plain Flour, Bicarbonate of Soda, Salt, and Cornflour together in a bowl and leave to the side.
- Melt your butter carefully, and then add to a bowl. Add in the Sugars, and whisk the mixture together for two minutes. (I used my electric whisk, if whisking by hand, whisk for 3 minutes)
- Add in the Vanilla and Egg and whisk again till combined.
- Add in the flour mixture and beat till everything is evenly distributed and a cookie dough is formed.
- Add in the White Chocolate Chips and the Funfetti Sprinkles and beat until distributed well!
- Scoop the cookie dough using a cookie scoop for even portions, then roll into balls. Bake in the oven for 10-13 minutes.
- Leave the cookies to cool on the trays for 5 minutes, then transfer to a rack to cool completely! Enjoy!
Notes
- These cookies can last for 4-5+ days easily, but they rarely do in my house!
- I used white chocolate callebaut chips to make these - but any white chocolate will do!
- I recommend using THESE Funfetti Sprinkles!
- 10 Minutes of baking = Soft Cookies
- 12 Minutes of Baking = Crunchy and Gooey
- 14 Minutes of Baking = Crunchy
ENJOY!
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J x
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28 Comments
Emma Moffat
December 8, 2020 at 7:23 amMade these last night with my daughter, we loved them, we found they didn’t flatten as in the photos but they taste great anyway and look really cute. We have frozen half the dough to take out and bake close to Christmas. We are going to try the red velvet cookie and ginger bread man recipes tonight and save half again for Christmas. 😃
Mia
August 16, 2020 at 6:35 pmBest thing i’ve ever eat!✨😍
Amy Brown
August 15, 2020 at 9:51 amCould i put the dough into an 8″ tin and make this into a cookie cake?
Thanks
Jane's Patisserie
August 15, 2020 at 8:17 pmYes – have a look at my mini egg cookie cake for timings as that’s baked into 8″ tins xx
Tracey
August 7, 2020 at 10:53 amCould I use dark brown sugar? I can’t find light brown sugar anywhere 🙁
Jane's Patisserie
August 7, 2020 at 3:14 pmYou can, but the colour will be darker – so it’s probably best to use all white granulated!
lianne
June 3, 2020 at 2:40 pmMine didn’t look thick enough to roll into balls they spoons on like thick caramel with chocolate bits, iv still whacked them in oven but they have all started to mix together like 1 big sheet of cookie haha
Jane's Patisserie
June 3, 2020 at 5:16 pmThere is no way the cookie dough should be that soft unless you’ve measured an ingredient incorrectly or changed something maybe without even realising! Sorry it didn’t go well!
Sarah
May 13, 2020 at 11:56 amTasted lovely but yes mine didn’t spread either for some reason even though I measured out exact recipe.
X
Jane's Patisserie
May 13, 2020 at 2:21 pmSome brands of ingredients can be like this, and some can make them flatten like a pancake – but it made be worth squishy them slightly before baking! x
Felicity Foster
May 4, 2020 at 1:36 pmCan I use demeera sugar for this? I can’t get light brown sugar anywhere
Jane's Patisserie
May 4, 2020 at 7:22 pmI would suggest using white granulated sugar!
Crissie
April 25, 2020 at 10:55 amHello! I only have self raising flour as I can’t get hold of plain. What would the measurements be for using self tasing instead?
Thanks xx
Jane's Patisserie
April 25, 2020 at 11:02 amHey! It’s still the same measurements, but the texture will be different!
Laura
April 18, 2020 at 4:54 pmMade these today! So good. Agreed my first couple didn’t spread out like pictured but just adjusted and flattened them out on tray more.
As always turns out fab and delicious!
Jane's Patisserie
April 18, 2020 at 5:46 pmAh yay! It’s interesting as I obviously use the recipe I posted, but don’t need to flatten them!
Molly Dennett
April 17, 2020 at 9:49 pmDo you have any other sprinkle recommendations as all of the multicolored ones on the website are sold out? 🙁
Jane's Patisserie
April 18, 2020 at 9:16 amI don’t I’m afraid, sorry!
Sophie
April 15, 2020 at 11:33 amI made these today and they taste amazing! Baking them for 10 minutes was perfect. Thank you for the recipe!
Emily
April 8, 2020 at 2:45 pmHi Jane, I LOVE your recipes, when I am making these cookies though mine don’t spread at all, I’m tapping the tray when they come out as well but still nothing, where do you think I am going wrong?
Jane's Patisserie
April 8, 2020 at 5:13 pmIt might be that an ingredient is weighed out differently to what it should – but they aren’t meant to spread too much. If you are struggling you can push them down a bit before baking.
Sally
April 23, 2020 at 4:20 pmCan the cookie dough be refrigerated and used a day or 2 later? I have made it then my oven blew up! Was hoping to leave dough wrapped well in the fridge until I have an oven.
Jane's Patisserie
April 23, 2020 at 4:21 pmYes, it can! Or you can even freeze it! X
Jenny
March 28, 2020 at 2:35 pmGreat recipe using store cupboard ingredients and only using one egg as these are more tricky to get hold of at the moment. Swapped the chocolate for raisins and cherries (left over from making your tiffin/rocky road! Also yummy) Your recipes are great, I can have confidence in following them, this is the fifth recipe of yours I’ve tried and cookies tasted lovely and had a great texture. Love your blog I scroll through all your recipes often all look so scrummy, endless possibilites. Thanks so much
Claire Jackson
March 26, 2020 at 1:37 pmHi Jane,
Thank you for your recipes at this difficult time. My girls(6,3) and I love baking with your recipes we have been using your chocolate cake and vanilla cake recipe for a few years now. I have two questions for you.
Would this recipe be ok without the cornflour?
Who do my cakes go crusty and hard on top I have put a thermometer in the oven too check the temp is correct in the oven and I def don’t over bake them.
Jane's Patisserie
March 26, 2020 at 2:26 pmTheoretically yes, but the cornflour is there for a reason (to help prevent spreading, changes the texture and so on). So you can either leave it out, or increase the flour slightly by at least 25g. And it can be any number of reasons.. such as you’re using the wrong temperature (such as if you have a fan oven, but you’re using the higher temp), or your oven is on the wrong setting and so on.
Sonam
March 22, 2020 at 6:56 pmCould I use golden caster sugar instead of light brown sugar?
Thanks,
Sonam
Jane's Patisserie
March 22, 2020 at 7:20 pmIdeally you would use light brown sugar as the crystals are larger, and the flavour is different – but you can switch if you need to!