Frosted Confetti Cookies
We realized we’d never shared a classic Funfetti-style cookie recipe, and honestly, it was long overdue, sometimes the classics are the best! These frosted confetti cookies are soft, buttery, and full of sprinkles, giving you all the nostalgic fun of a birthday-cookie vibe. They’re kind of like a grown-up version of those Lofthouse sugar cookies you love, super soft, loaded with butter, and topped with a perfectly fluffy frosting that’s sweet but not overpowering. Easy to make, fun to decorate, and guaranteed to bring a smile, these cookies are the ultimate treat for any celebrate, or even just a regular Tuesday!
Customizing Your Confetti Cookies
One of the best things about these frosted confetti cookies is how easy they are to make your own. You can switch up the frosting color, sprinkle mix, or add any other fun decorations your family loves to match any holiday or season. These remind us a lot of our classic Christmas sugar cookies, minus the almond extract, but with extra fun built in. Decorating them is a great way to get family and friends involved, use up leftover sprinkles from your pantry, and turn cookie time into a colorful, festive activity everyone will enjoy!
You don’t need to be a decorating pro to make these frosted confetti cookies look amazing. If you have frosting tips and piping bags, they make it easy to create neat, pretty designs. But no fancy tools? No problem, just fill a small plastic bag with frosting, snip off a tiny corner, and pipe away! It’s an easy, mess-free way to get creative, add swirls, dollops, or whatever designs you like, and make each cookie uniquely fun!
Why I Measure in Grams (and You Might Want To, Too)
If you’ve ever made the same recipe twice and gotten two totally different results, the measuring method is often the reason.
Professional bakeries almost always measure by weight, not volume. Measuring cups leave room for inconsistency—especially with ingredients that pack differently depending on how you scoop or pour them. A scale removes all of that guesswork.
One of the biggest offenders is sugar. Different sugars (and even the same sugar measured by different people) can vary wildly in volume, but 100 grams is always 100 grams. Measuring by weight gives you repeatable, bakery-consistent results and cuts down on extra dishes at the same time.
A food scale is one of the best (and most affordable) investments you can make for your kitchen if you love baking and want your recipes to turn out exactly the same every time.
Ingredients To Prepare
Before baking, take a few minutes to gather the ingredients below and to ensure that they are chewy, soft, and the perfect classic cookie!
Once you have all of the ingredients ready to go, you’re officially set up for Funfetti cookie success. I always recommend measuring everything out ahead of time so the process is smoother, and you can focus on making the best Funfetti cookies possible!
Frosted Confetti Cookies
Ingredients
- 1 cup butter
- 1 1/2 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 1 tsp cake batter extract or 1/4 tsp almond extract
- 2 3/4 cups All-Purpose Flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 cup confetti sprinkles
- 1 cup butter
- 3 cups powdered sugar
- 3 tbsp heavy cream or milk
- 1 tsp vanilla extract
- 2 tsp pink food coloring
- Confetti sprinkles
Method
- Preheat the oven to 350°F (convection) and line a baking sheet with parchment paper.
- In a stand mixer fitted with a whisk or paddle attachment, beat the room-temperature butter and granulated sugar for 1–2 minutes, until light and off-white.
- Mix in the egg, vanilla extract, and cake batter extract (or almond extract) until fully combined.
- Add the all-purpose flour, baking powder, and baking soda. Mix on low speed or fold gently just until the dough comes together.
- Slowly fold in the confetti sprinkles, being careful not to overmix.
- Scoop ⅓-cup portions of cookie dough and place onto the prepared baking sheet, spacing evenly.
- Bake for 11–12 minutes, until the edges are set and the centers remain soft.
- For perfectly round cookies, immediately swirl a round bowl, cup, or cookie cutter around each cookie while warm.
- Let cookies rest on the baking sheet for about 10 minutes before transferring.
- Beat the butter until smooth and off-white. Gradually add the powdered sugar until fully incorporated and slightly thick.
- Add the heavy cream, vanilla extract, and pink food coloring, then whip until light and fluffy.
- Pipe the frosting onto cooled cookies in a swirl design. Finish with extra confetti sprinkles, if desired.
- Enjoy fresh, or store in a chilled environment for up to 8 days.
Nutrition
Private Notes
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