These funfetti cookies with cream cheese frosting are like birthday cake meets a cupcake but in cookie form and even better! The actual cookie is like a soft pillow of funfetti heaven. Loaded with sprinkles of course! They are topped off with a rich cream cheese frosting and more sprinkles! They are absolutely insane and I can only imagine that you and especially any kids will LOVE THEM!
What you need for funfetti cookies with cream cheese frosting + substitutions:
- Unsalted butter- You can use salted butter as well if that’s what you have! Just decrease the salt in the recipe to 1/2 tsp instead of 3/4 tsp.
- Brown sugar- Brown sugar gives it that caramel note and adds the perfect sweetness as well as giving them that deep rich brown color. You can use light or dark. I used light!
- Granulated sugar- You can use white sugar, cane sugar, whatever you prefer. I haven’t tested coconut sugar.
- Egg- The egg helps to bind the recipe and really help give it taste and texture. Make sure these are room temperature as well (on the counter for at least an hour) to help the recipe bind together better.
- Vanilla extract- No baked good recipe is complete without vanilla extract in my opinion. It’s key!
- All-purpose flour– I typically bake with all-purpose flour. Almond and coconut flour do not have the same measurements so they will not work in this recipe. However, gluten-free 1:1 all-purpose flour should work just fine. Make sure to find one with xantham gum, I love Bob’s Red Mill, but any should do.
- Sea salt- Salt is key in a baked good, because it really helps to bring out the flavor!
- Baking powder- Helps to inflate the cookies!
- Baking soda- Helps to produce a light and fluffy and perfectly cooked funfetti cookie.
- Buttermilk- This is what gives the cookies the soft pillowy texture. You can easily substitute 3/4 cup whole milk mixed with 1 tsp white vinegar, apple cider vinegar or lemon juice. Mix the two ingredients in a bowl and set aside for about 5 minutes to let it curdle. Non-dairy milk should work, but I haven’t tested!
- Sprinkles- They wouldn’t be funfetti without sprinkles! Make sure you use jimmy sprinkles for these! They’re the long, rod-like sprinkles. Other types like nonpareils will bleed into the batter and won’t turn out the same.
Tips for making:
- Make sure not to overbake the funfetti cookies- They bake pretty quickly and puff up fast! They have more of a dense cake consistency than a regular cookie so you want them to be puffy and soft but a little soft to touch in the middle.
- Let them cool completely before frosting- If the cookies are still warm, the frosting will melt all over them and won’t turn out as pretty!
- Refrigerate the dough- I know this is always the worst, but it really makes a difference. It’s easier to scoop out the dough and also helps the flavor to develop in the cookie!
- If you don’t love cream cheese frosting, you can always substitute with my buttercream frosting!
If you love these, you may also love:
- Fluffy Lemon Poppyseed Cookies with Cream Cheese Frosting
- Soft Red Velvet Cookies with Cream Cheese Frosting
- Pumpkin Spice Cookies with Cream Cheese Frosting
Alright, let’s get to making the recipe! Enjoy friends!
Funfetti Cookies with Cream Cheese Frosting
For the Cookies:
- ½ cup unsalted butter room temperature
- ¾ cup brown sugar light or dark
- ¼ cup granulated sugar
- 1 egg room temperature
- 1 tsp vanilla extract
- 2 ¼ cups all-purpose flour spoon & leveled
- ¾ tsp sea salt
- 1 tsp baking powder
- ¼ tsp baking soda
- ¾ cup buttermilk (or whole milk with 1 tsp vinegar)
- 1 cup sprinkles (2/3 for cookies, 1/3 for topping)
For the Frosting:
- 2 cups powdered sugar packed
- 4 oz cream cheese room temperature
- 4 tbsp unsalted butter room temperature
- ½ tsp vanilla extract
- pinch of sea salt
For the Cookies:
- Preheat oven to 350F degrees.
- If you're using whole milk instead of buttermilk. In a small bowl, pour in 3/4 cup whole milk and 1 tsp vinegar (I used apple cider). Let stand for about 5 minutes until it starts to look curdled.
- In a large mixing bowl or stand mixer, cream together the butter and sugars until light and fluffy. Add in the egg and vanilla extract and mix until combined.
- Next, add in the flour, sea salt, baking powder and baking soda and mix until well combined.
- Slowly pour in the buttermilk or whole milk mixture and mix while adding it in until the dough is soft.
- Fold in 2/3 cup of sprinkles with a spatula very gently until just incorporated.
- The batter will be very soft so the best thing to do here is refrigerate the dough for 30 minutes to harden up first.
- When you’re ready, scoop dough onto a lined baking sheet (either parchment paper or a silpat). I love using a cookie scooper because I find it easier to use. You can also just scoop out with a big spoon. Make sure to give them space because they will spread a good amount.
- I made 16 cookies this time around. You can make yours larger or smaller! Just adjust your cook time.
- Bake for 10-12 minutes. You want the tops set but soft. They’ll continue to cook when you take them out so don’t over bake!
- Once done, cool on the baking sheet for about 5-10 minutes and then move to a wire rack to cool completely.
For the Frosting:
- Meanwhile, in a medium mixing bowl cream together the butter, cream cheese and vanilla extract.
- Add in the powdered sugar and sea salt and mix until well combined. Set aside.
To assemble Cookies:
- Once cookies are completely cooled, spread icing on top of the cookies. Sprinkle with the remaining 1/3 cup of sprinkles or more if needed. Enjoy!