Learn how to make mini funfetti cookies from scratch – no cake mix required! 

When I first released my recipe for bite-sized chocolate chip cookies, social media went a little wild. I realized I wasn’t the only one who dreamed of running errands or going to the movies with a jar of mini cookies tucked inside their purse. So naturally, I couldn’t let the fun end there.

Today, I’m sharing a recipe that might be even more delightful (if that’s possible): my mini funfetti cookies recipe! These tiny treats pack all the flavor and whimsy of a classic funfetti cake and do it in a tiny package.

So, pull out your KitchenAid stand mixer, gather some simple ingredients, and let’s start making these homemade funfetti cookies.

What Are Funfetti Cookies?

Funfetti cookies are soft, chewy sugar cookies filled with colorful sprinkles that melt into sweet little bursts of joy.

Many people have tried a Funfetti cake mix cookie recipe, where you grab a box of Funfetti cake mix, add some oil and eggs, and voilà – cookies! And while those are quick and nostalgic, this recipe is different. We’re making our funfetti cookies 100% from scratch – no boxed mix, but also nothing complicated. They’re just pure homemade goodness.

Why does that matter? Because making them from scratch gives you way more control over flavor, texture, and ingredients. You can skip the artificial stuff and create a cookie that’s buttery, tender, and perfectly chewy, with a classic Funfetti vibe. 

These mini funfetti cookies may be tiny, but trust me – they make a big impact!

Ingredients for Homemade Funfetti Cookies

You don’t need anything complicated for these pint-sized sweets. You probably already have most of these ingredients in your kitchen!

• Unsalted Butter: Butter is the rich, flavorful base of these cookies. Using unsalted butter gives you full control over the saltiness, and room temperature butter ensures it creams beautifully with the sugar.
• Granulated Sugar: Classic white sugar sweetens the dough and helps create a light, crisp edge. It’s the perfect match for the buttery vanilla flavor and lets the sprinkles shine.
• Egg: Just one egg adds structure and moisture to the dough. Make sure it’s at room temp so it blends smoothly and evenly with the other ingredients.
• Vanilla Extract: A must for funfetti anything! Vanilla brings warmth and sweetness and helps give that classic birthday cake flavor we all know and love. Try making homemade vanilla extract with my recipe for an extra-special touch!
• Almond Extract: This one is totally optional, but a splash of almond extract takes the flavor of these mini cookies to a nostalgic, bakery-style level.
• All-Purpose Flour: Good ol’ AP flour gives these cookies their structure and texture. Nothing fancy needed here – just make sure to measure it properly for the best results. And if you’re baking these as an expat and shopping for ingredients in France, then be sure to read my full guide to French vs American flour.
• Cornstarch: Cornstarch is the secret weapon for a tender, slightly chewy cookie. It softens the dough just enough to keep your cookies from turning into overly crunchy little hockey pucks (unless that’s your thing!).
• Baking Soda: This gives the cookies just a little lift and spread in the oven.
• Salt: Don’t skip the salt! It balances the sweetness and deepens all the other flavors. Just a pinch makes a big difference.
• Rainbow Sprinkles: The star of the funfetti show! Use colorful jimmies – the long, soft kind like you’d find at an ice cream shop – not nonpareils or sanding sugar. Jimmies keep their shape and don’t bleed into the dough, giving your cookies that perfect pop of color without turning your batter into a rainbow mess.

How to Make Mini Funfetti Cookies

While it may seem time-consuming to make hundreds of tiny cookies (because yes, this recipe makes about 225!), it’s actually really simple.

Step 1: Start by beating together the butter and sugar until it’s light and fluffy. I recommend using a KitchenAid mixer with a paddle attachment for this step.

Step 2: Crack in your egg and add the vanilla (and almond extract if you’re feeling fancy). Continue mixing until everything is smooth and dreamy.

Step 3: In a separate bowl, whisk together your dry ingredients: flour, cornstarch, baking soda, and salt.

Step 4: Add the dry ingredients to your buttery mixture in two batches, mixing until just combined. Don’t overdo it – we want our cookies to be as tender as possible (which can be tricky when making mini funfetti cookies!).

Step 5: Toss in your jimmies (remember: this recipe will only work with classic rainbow jimmies!) and mix until they’re evenly scattered throughout the dough.

Step 6: Pop the dough in the fridge for at least an hour. It should be firm enough to roll without getting sticky. Too soft? Chill a bit longer.

Step 7: Divide the dough into four chunks and roll each into a little snake about ½ inch thick. Cut into ½-inch nuggets of joy (aka mini cookies!). This recipe makes about 225 mini funfetti cookies. (Important note: this is an estimate. I ate some of the dough while baking these cookies, so I couldn’t get an exact count. Psst – you’ll probably eat some of the cookie dough too!)

Want extra sprinkles on top? Of course you do! Press the bottom of the dough log into sprinkles before slicing off each cookie, or dip the cut side of each cookie in more sprinkles before baking.

Step 8: Line your baking sheet with parchment, then space your mini cookies out and bake at 350°F (175°C) for 8-9 minutes. You’re looking for just barely golden edges and soft middles.

Step 9: Let the cookies cool, then scoop them into jars, bowls, lunchboxes – or straight into your mouth. These cookies are mini, which means you can have…a lot.

Pro Tips for Making Mini Funfetti Cookies From Scratch

Warning: you’re going to want to make these bite-sized funfetti cookies all the time. To make what will inevitably be a weekly baking process easier, here are a few of my expert tips as a French pastry chef.

Keep the Dough Chilled

The key to easily making these tiny cookies is to keep the dough chilled. Warm dough will be sticky and nearly impossible to roll into a thin log and slice. If the dough starts to get too warm while you’re working, simply pop it back in the fridge for a bit to chill.

Adjust the Baking Time to Adjust the Texture

The texture of these mini cookies will be either crunchy throughout or barely soft in the middle, depending on how big you make them and how long you bake them. For softer cookies, make them a little larger and bake them for less time. For crunchier cookies, go smaller and bake them longer.

Double the Recipe

You can double this recipe or even triple it – and it will fit in a regular-sized Kitchen Aid! Trust me, you’re going to wish you did this!

Freezing Mini Funfetti Cookies

These bite-sized sweets are so great to keep on hand for school lunches, on-the-go dessert or to enjoy with a coffee at the end of the day. One of the best ways to never run out is to make a big batch and freeze it.

I recommend slicing the dough into tiny cookie shapes and then freezing on a baking sheet. Once they’re frozen, you can transfer the mini cookies to a large zip-top storage bag or container and store them for up to a few months in the freezer.

When you’re ready to bake, there’s no need to thaw! Just place your frozen cookie dough pieces on a prepared baking sheet and bake at 350°F (175°C). Add an extra minute or so to the bake time, and voilà – fresh cookies on demand! Zero judgment for just eating the frozen cookie dough, either.

Try This Mini Funfetti Cookies Recipe

Once you try these mini funfetti cookies, you may never be able to go back to the full-sized ones. There’s just something so delightful about enjoying a few (or 20) tiny cookies.

Love cookies? Try some of my other favorite homemade cookie recipes:

• Egg Yolk Chocolate Chip Cookie Recipe
• Mini Chocolate Chip Cookies
• Midnight Oatmeal Chocolate Chip Cookies
• Punitions® Cookies (Sable Butter Cookies)

If you try this recipe, be sure to tag me when you share your finished product on Instagram and TikTok!