Christmas Funfetti Cookies are super soft and chewy, bursting with the flavors of butter and vanilla, and packed with Christmas funtetti sprinkles. The perfect holiday recipe for those times when you want something uncomplicated, delicious, and fun, fun, fun.
With or without the funfetti sprinkles, this is my absolute favorite sugar cookie recipe. They have a slightly crispy exterior while managing to remain soft and chewy on the inside. Most importantly, they are bursting with the flavors of butter and vanilla.
The combination of melted butter and cream cheese is the secret for soft and chewy sugar cookies. The dough itself only takes about 10 minutes to make. But, it's important to let it chill out in the refrigerator for at least 30 minutes (and up to 2 days) before baking to prevent them from spreading out too much in the oven while they bake.
I used a combination of nonpareils (tiny ball) sprinkles and red and green jimmies (oblong sprinkles). But, any variety of sprinkles will work.
Rolling the balls of dough in extra sprinkles is optional. The extra sprinkles make them extra funfetti - but they also add a crunch to the outside of the cookies, which you may or may not want. As you see here, I opted to roll half in sprinkles and left the others naked (😮) so everyone can choose which they like.
Used in this recipe:
- CK Products Red Jimmies
- CK Products Green Jimmies
- Festival Reindeer Games Holiday Nonpareils
- Calphalon Baking Sheets
- KitchenAid Stand Mixer
more christmas cookie recipes:
- Decorated Brown Butter Citrus Cookies with Chocolate Fondant
- Mini Ginger Snaps with Sorghum and Brown Sugar
- Chocolate Kiss Cookies
- Malted White Chocolate Sandwich Cookies with Halva Buttercream
- Marshmallow Brownie Crinkle Cookies
- Cranberry Orange Dark Chocolate Biscotti
- Spritz Wreath Cookies
- Peppermint Hot Fudge Thumbprint Cookies
- Cherry Almond Rugelach
- Chocolate Mint Brownies
If you give this recipe a try, let me know! Leave a comment, rate it, or take a picture and tag it #ofbatteranddough on Instagram.
Christmas Funfetti Cookies
Christmas Funfetti Cookies are super soft and chewy, bursting with the flavors of butter and vanilla, and packed with Christmas funtetti sprinkles. The perfect holiday recipe for those times when you want something uncomplicated, delicious, and fun, fun, fun.
Ingredients
- 4½ cups unbleached all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoon baking powder
- 1 teaspoon salt
- 3 cups granulated sugar
- 4 oz. cream cheese, at room temperature
- 12 tablespoon butter, melted
- ⅔ cup vegetable oil
- 2 large eggs
- 2 tablespoon milk
- 4 teaspoon pure vanilla extract
- 5 tablespoon Christmas colored nonpareils (tiny ball) sprinkles (plus more if you want to roll the cookies in sprinkles before baking)
- 5 tablespoon red and green jimmies (oblong sprinkles)
Instructions
- In a medium size bowl, whisk together the flour, baking soda, baking powder and salt and set aside.
- In the bowl of a standing mixer fitted with the whisk attachment, beat the sugar, melted butter, vegetable oil and softened cream cheese on high for 60 seconds.
- Add the eggs, milk, and vanilla, and beat for 30 seconds longer, until well combined.
- Swap the whisk attachment for the paddle attachment on your mixer and add the dry ingredients, mixing on low just until it forms a moist dough. Stir in the sprinkles just until evenly distributed throughout the dough.
- Refrigerate the dough, covered tightly, for at least 30 minutes.
- Preheat the oven to 350 degrees and line a couple of baking sheets with parchment paper.
- Roll tablespoon-size balls of dough in your palms and place them on the baking sheet, spacing them at least 3 inches apart. (*If you like, you can roll the balls of dough in more sprinkles.)
- Bake for 10 minutes. The trick here is to take them out of the oven when they are just slightly underdone. They should look mostly set, and just slightly golden around the edges, but the centers will look a bit underdone.
- Let cool on a wire rack. Cookies will keep in an airtight container at room temperature for up to 5 days. These also freeze really well for up to 6 weeks.
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Cindy says
So easy, yet festive without actual decorating! Stayed soft and buttery for days, although I'm surprised they hung around that long 🙂
Rebecca Blackwell says
I'm so glad you liked this recipe, Cindy! Thank you so much for taking the time to leave a comment to let me know! I truly appreciate it. xo
elaine says
Hi. How many cookies does this recipe yield?
Rebecca Blackwell says
Hi Elaine! Depending on how big you make these, you should get roughly 4 dozen. Happy Baking! xo
Karly says
These are fun!