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Sweet, delicious and easy-to-bake funfetti cookies studded with white chocolate chips! 

Funfetti Bakes 

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

Funfetti is just a fun theme, and I couldn’t resist doing a cookie-based funfetti bake. These sort of cookies would be ideal for a party because they’re just so colourful, or even because they are just utterly scrumptious. 

Funfetti originates more from America as they always have super bright sprinkles, and it is basically just a vanilla bake with sprinkles in but it looks fun and kids tend to love anything funfetti themed. 

Cookie dough

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 basics are the same

  • Butter – Whether its baking spread, butter, or a margarine – they all work for these cookies. 
  • Sugar – Because of the fudge theme of these cookies, I used just light brown soft sugar to help the flavour. To make it more fudge like you can do half light brown soft sugar and half dark brown soft sugar. 
  • Egg – I tend to use medium eggs in my bakes, but you can use one large egg instead of. 
  • Vanilla – Optional, but adds a delicious flavour. 
  • Flour – Always use plain flour in your cookies!! You don’t want self raising flour as it will create a cake like cookie. I do also use cornflour as it adds a nice texture, but you can remove it and add 25g more flour. 
  • Raising agents – For these, I use bicarbonate of soda and  it creates the perfect textured cookie
  • Salt – I always add sea salt to my cookies because it’s delicious, but you can definitely leave it out, or use salted butter

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.

Funfetti sprinkles

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 sprinkles online! 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

Tips & tricks 

I always use a 5cm scoop when I bake cookies because it makes portioning them super easy. Scoops are often known as ice cream scoops but they’re also great for portioning cupcake mix! I don’t weigh these cookies because of the scoop method. 

You can swap the chocolate that you use to milk chocolate, dark chocolate or even a mixture along with the white chocolate, but that’s up to you. I personally think white chocolate looks best as it compliments the colours of the sprinkles really well. 

These cookies will last for 4-5 days at room temp, but can freeze for 3+ months. You can also freeze the raw dough and bake from frozen (add 1-2 minutes baking time)

Funfetti Cookies!

Sweet, delicious and easy-to-bake funfetti cookies studded with white chocolate chips! 
Print Pin Rate
Category: Cookies
Type: Cookies
Keyword: Funfetti, White Chocolate
Prep Time: 15 minutes
Cook Time: 12 minutes
Cooling Time: 30 minutes
Total Time: 57 minutes
Servings: 14 Cookies
Author: Jane's Patisserie


  • 300 g plain flour
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 1 tbsp cornflour
  • 115 g unsalted butter
  • 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


  • Preheat the oven to 180ºc/160ºc 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 until combined.
  • Add in the flour mixture and beat until 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!



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  1. Amy Bright on March 2, 2023 at 11:22 am

    I have to suggest the best sprinkles by far are the ‘expensive sprinkles’ if you haven’t tried these!

  2. Anna on November 8, 2022 at 9:28 pm

    Can you use a cookie cutter for this or will they spread to much?

    • Jane's Patisserie on November 16, 2022 at 9:54 am

      Hiya! Annoyingly they will spread too much for this – sorry! Hope this helps x

  3. Mhairi on July 24, 2022 at 11:11 am

    5 stars
    Hi, I love this recipe! If I made the cookie dough and froze the balls what would the cooking times be for when I want to cook them?

    • Jane's Patisserie on July 25, 2022 at 11:40 am

      Hiya! Just add on 1-2 minutes if baking from frozen! Hope this helps! x

  4. Vikki on July 15, 2022 at 10:20 pm

    5 stars
    Just made these, super impressed. Texture is perfect, but im not mad on the white choc… could i use milk choc chips instead??

  5. Annette Lehec on May 27, 2022 at 11:30 pm

    Can I substitute the egg for milk please

    • Jane's Patisserie on June 6, 2022 at 4:22 pm

      Hiya! This is definitely worth a go – or you can try half a mashed banana! Hope this helps! x

  6. Sian on August 8, 2021 at 3:57 pm

    5 stars
    I have just made this and absolutely love the recipe so easy to follow! Now i have lovely cookies to enjoy with my family and work colleagues 🥰🥰🥰

    • Raquel on February 7, 2022 at 12:12 pm

      Hi! Just to let you know that I have tried Sainsbury’s own confetti sprinkles, aldi dinosaurs and some others from Dr oetker and morrison’s and they don’t change colour when you bake them. I love this cookies, so do my partner and kids!!!

  7. Clementyne on July 23, 2021 at 4:00 pm

    I love all your recipes! How do you get the cookies to not spread and be such good shape circles when I make cookies they just merge into one big cookie on the baking sheet 😂

    • Chris coles on July 21, 2022 at 2:52 pm

      Best use a ice scoop 5cm and shape them in ball it works for me…

  8. Lonan Brigid Mooney on May 5, 2021 at 7:32 am

    Wondering if I could mix this recipe with your NYC cookie make a funfetti NYC cookie? How much sprinkles and would the recipe change much? Thanks in advance!

  9. Lor on April 12, 2021 at 5:57 pm

    5 stars

    • Jane's Patisserie on April 13, 2021 at 12:32 pm

      Thank you so much!xx

  10. Emma Moffat on December 8, 2020 at 7:23 am

    5 stars
    Made 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. 😃

  11. Mia on August 16, 2020 at 6:35 pm

    Best thing i’ve ever eat!✨😍

  12. Amy Brown on August 15, 2020 at 9:51 am

    Could i put the dough into an 8″ tin and make this into a cookie cake?

    • Jane's Patisserie on August 15, 2020 at 8:17 pm

      Yes – have a look at my mini egg cookie cake for timings as that’s baked into 8″ tins xx

  13. Tracey on August 7, 2020 at 10:53 am

    5 stars
    Could I use dark brown sugar? I can’t find light brown sugar anywhere 🙁

    • Jane's Patisserie on August 7, 2020 at 3:14 pm

      You can, but the colour will be darker – so it’s probably best to use all white granulated!

  14. lianne on June 3, 2020 at 2:40 pm

    Mine 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 on June 3, 2020 at 5:16 pm

      There 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!

  15. Sarah on May 13, 2020 at 11:56 am

    Tasted lovely but yes mine didn’t spread either for some reason even though I measured out exact recipe.

    • Jane's Patisserie on May 13, 2020 at 2:21 pm

      Some 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

  16. Felicity Foster on May 4, 2020 at 1:36 pm

    Can I use demeera sugar for this? I can’t get light brown sugar anywhere

    • Jane's Patisserie on May 4, 2020 at 7:22 pm

      I would suggest using white granulated sugar!

  17. Crissie on April 25, 2020 at 10:55 am

    Hello! 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 on April 25, 2020 at 11:02 am

      Hey! It’s still the same measurements, but the texture will be different!

  18. Laura on April 18, 2020 at 4:54 pm

    5 stars
    Made 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 on April 18, 2020 at 5:46 pm

      Ah yay! It’s interesting as I obviously use the recipe I posted, but don’t need to flatten them!

  19. Molly Dennett on April 17, 2020 at 9:49 pm

    Do you have any other sprinkle recommendations as all of the multicolored ones on the website are sold out? 🙁

  20. Sophie on April 15, 2020 at 11:33 am

    5 stars
    I made these today and they taste amazing! Baking them for 10 minutes was perfect. Thank you for the recipe!

  21. Emily on April 8, 2020 at 2:45 pm

    Hi 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 on April 8, 2020 at 5:13 pm

      It 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 on April 23, 2020 at 4:20 pm

      Can 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 on April 23, 2020 at 4:21 pm

      Yes, it can! Or you can even freeze it! X

    • Zainab on May 27, 2022 at 12:42 pm


      What temperature is the butter?
      Is it room temp or cold butter?

    • Jane's Patisserie on June 6, 2022 at 12:17 pm

      Hiya! Either is fine – but I tend to use room temperature personally! Hope this helps! x

  22. Jenny on March 28, 2020 at 2:35 pm

    Great 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

  23. Claire Jackson on March 26, 2020 at 1:37 pm

    Hi 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 on March 26, 2020 at 2:26 pm

      Theoretically 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.

  24. Sonam on March 22, 2020 at 6:56 pm

    Could I use golden caster sugar instead of light brown sugar?

    • Jane's Patisserie on March 22, 2020 at 7:20 pm

      Ideally you would use light brown sugar as the crystals are larger, and the flavour is different – but you can switch if you need to!

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