These funfetti and white chocolate cookies also known as confetti cookies are delicious, soft and chewy. This funfetti cookie recipe is easy to prepare and uses simple ingredients.
Funfetti cookies are cookies that contain colourful sprinkles throughout. They are sometimes referred to as confetti cookies due to how colourful they are. These cookies are soft with a chewy centre and they're perfect for birthday parties or any festive gatherings. Adding chocolate to them makes them even more yummy and gives them a nice texture.
For this funfetti cookie recipe, I use white chocolate chips but you can use milk or plain chocolate if you prefer. You can even use a combination of different chocolate chips. You can have these confetti cookies prepared and baked in 20 minutes so this funfetti cookie recipe is perfect if you want to make a sweet treat that doesn't require too much time.
Ingredients for Funfetti and White Chocolate Cookies
Please find the full list of ingredients and quantities in the recipe card at the end of the post.
- Flour - for this recipe, I use plain flour which is also known as all-purpose flour.
- Bicarbonate soda - also known as baking soda.
- Salt - use any salt you prefer.
- Cornflour - helps the cookies stay chewy in the middle. In the US and other countries cornflour is also known as corn starch.
- Egg - use a room temperature egg. I remove the egg from the fridge 30 minutes before using.
- Vanilla - good quality vanilla extract or vanilla bean paste.
- Butter - unsalted butter which is soft at room temperature.
- Sugar - I use caster sugar or granulated sugar.
- Sprinkles - use rainbow or multi-coloured sprinkles that are bake stable.
- Chocolate - use white chocolate chips or you can use a white chocolate bar and chop it into small pieces.
How to Make Funfetti and White Chocolate Cookies
1. To a bowl, add and whisk together the plain flour, bicarbonate soda, salt and cornflour then set aside. In a second bowl whisk together the egg and vanilla extract also set aside. In a third bowl or stand mixer bowl, cream together the butter and caster sugar until creamy and fluffy and then pour in the egg and vanilla and continue to mix until well combined.
2. Add the white chocolate and sprinkles then pour in the dry ingredients and continue to mix until all the ingredients are well combined. Take a heaped spoon of dough and roll the dough into a small ball then place the dough on a large plate lined with baking paper. Repeat this until all the dough is used up and then wrap the plate with plastic wrap and place the plate in the refrigerator for 1 - 2 hours.
Bake the cookies
3. While the cookie dough is in the refrigerator prepare a baking tray with baking paper and preheat the oven to gas mark 4/350oF/180oC/160oC fan. Remove the plate from the fridge and place the cookies that you want to bake on the baking tray ensuring there is space for them to spread around 10cm. If you do not have enough space on the tray then you can place the remaining cookie dough balls back in the refrigerator and bake them in batches or you can freeze the rest and bake as needed.
4. Bake in the lower part of the oven for 11 minutes. They may seem slightly underdone after 11 minutes but remove them anyway. Immediately after the cookies are removed from the oven, place a few white chocolate chips on top of the cookies and sprinkle on some sprinkles. You can leave this part out if you wish. After 10 minutes, use a spatula and place the cookies on a cooling rack to completely cool then enjoy.
Nutrition
Nutrition based on 1 cookie - Calories: 166kcal | Fat: 8.5g | Saturates: 5.2g | Carbs: 20.7g | Sugar: 13.4g | Fibre: 0.3g | Protein: 1.6g | Salt: 0.15g.
Storage
These baked confetti cookies can be stored in an airtight container for up to 6 days though best consumed within 4 days. Unbaked cookie dough can be stored in the fridge for a few days or in the freezer for around a month.
You can prepare the dough in advance then refrigerate overnight and bake the following day.
The cookie dough can also be frozen and baked straight from the freezer. They will need slightly longer in the oven if baking from the freezer around 13 minutes.
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Easy Funfetti and White Chocolate Cookies
Ingredients
- 220g plain flour
- 1 teaspoon bicarbonate soda
- ¼ teaspoon salt
- 1 teaspoon cornflour
- 1 medium egg room temperature
- 1 teaspoon vanilla extract
- 140g unsalted butter soft at room temperature
- 165g granulated sugar
- 50g rainbow sprinkles use bake stable sprinkles
- 180g white chocolate chips
Instructions
- To a bowl, add and whisk together the plain flour, bicarbonate soda, salt and cornflour then set aside. In a second bowl whisk together the egg and vanilla extract also set aside. In a third bowl or stand mixer bowl, cream together the butter and caster sugar until creamy and fluffy and then pour in the egg and vanilla and continue to mix until well combined.
- Add the white chocolate and sprinkles then pour in the dry ingredients and continue to mix until all the ingredients are well combined. Take a heaped spoon of dough and roll the dough into a small ball then place the dough on a large plate lined with baking paper. Repeat this until all the dough is used up and then wrap the plate with plastic wrap and place the plate in the refrigerator for 1 - 2 hours.
- While the cookie dough is in the refrigerator prepare a baking tray with baking paper and preheat the oven to gas mark 4/350oF/180oC/160oC fan. Remove the plate from the fridge and place the cookies that you want to bake on the baking tray ensuring there is space for them to spread around 10cm. If you do not have enough space on the tray then you can place the remaining cookie dough balls back in the refrigerator and bake them in batches or you can freeze the rest and bake as needed.
- Bake in the lower part of the oven for 11 minutes. They may seem slightly underdone after 11 minutes but remove them anyway. Immediately after the cookies are removed from the oven, place a few white chocolate chips on top of the cookies and sprinkle on some sprinkles. You can leave this part out if you wish. After 10 minutes, use a spatula and place the cookies on a cooling rack to completely cool then enjoy.
Chris says
I made these with my 6 year old son and he loved them. We made them larger instead and made 10 larger sized cookies.
sam says
These are too sweet for my family’s liking but for small children i’m sure they’re great.