Mini Funfetti Cookies

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Festive Mini Funfetti Cookies that are loaded with nonpareils and full of cake batter flavor! One batch makes 65 cookies that are ready in less than an hour — need I say more?!

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If you thought my mini cookie series was over, you are most definitely mistaken. I’m just getting started with my mini cookie recipes. I’m determined to make mini versions of all of my favorite cookie recipes (and, maybe some other desserts too…). For the holiday season, I knew that I needed to add a non-chocolate mini cookie recipe to my lineup. While I am a chocoholic, I know that there are some people who don’t love it. So, I wanted to create an amazing, go-to, non-chocolate recipe that everyone will love.

I was first inspired by Kroll’s Korner’s Best Ever Giant Funfetti Cookies. I’ve made these so many times. They’re unreal and massive cookies. Like I said, I love chocolate. So, non-chocolate recipes are just kind of okay to me. There aren’t very many that I crave and make all the time. But, these are the exception. They’re next level.

So, with that inspiration in mind, I wanted to make a mini version of these cookies. However, because they are mini, I needed to make quite a few tweaks so that they baked up with the perfect taste, texture, and height. And, I feel like I achieved it. I’m so happy with how these turned out and hope you love them just as much as I do.

Read on for the full recipe for the cutest Mini Funfetti Cookies.

I just cannot get over how cute these cookies are!! I can’t wait to make these for my birthday and make them with hot pink sprinkles — I think that would be so cute! These cookies would also be perfect for any kind of themed party (like a baby shower or gender reveal) because you can just swap out the sprinkles for any colors.

The cake batter extract really is the star of the show when it comes to this recipe. I feel like people don’t really get too excited about a traditional sugar cookie. I mean, they’re good, but in terms of flavor, there isn’t very much. But, with these, the cake batter extract makes these cookies taste EXACTLY like cake batter/Funfetti. Even a chocolate lover like me can’t get enough of these. However, I do want to note that if you don’t love Funfetti/cake batter, you can easily swap out the cake batter extract for vanilla extract and make traditional sugar cookies.

There is also one other major component of this recipe that I want to talk about. It’s an ingredient that you would often overlook, but it’s SO important in this recipe. Any guesses?!

Baking powder. The first time I recipe tested these cookies, I just used my standard mini cookie dough base with baking soda. The cookie dough turned out perfectly, I scooped out all 60+ cookie dough balls, and was rolling them in the nonpareils. Then, I placed them in the oven and they baked up so flat and crispy. Why?!

And, then I remembered, baking soda needs an acidic ingredient to react with. Since I’m not using any brown sugar and instead, using all granulated sugar in this recipe, I need to swap out the baking soda for baking powder. Once I made that swap, the cookies baked up perfectly and with just the right amount of height. So, for that reason, baking powder is mandatory in this recipe. It cannot be substituted with baking soda. Also, check the date on your baking powder before using it and make sure that it’s not expired. Some items are okay to use past the date listed, but baking powder and baking soda aren’t included in that as they need to be fresh in order to ensure their effectiveness.

All in all, this recipe is so fun and yields 60+ mini cookies in less than an hour. What more could you want?! It’s the perfect recipe for the holidays or any occasion where you need a big batch of cookies. I’ve included some additional Tips for Success and FAQs below, so be sure to scroll down and read through those. If you still have questions, feel free to send me a DM on Instagram and I can try to answer them and help walk you through the recipe.

Other mini cookie recipes you may like:

• Mini Chocolate Dipped M&M Chocolate Chip Cookies
• Mini Brookies
• Mini Double Chocolate M&M Cookies

Ingredients you’ll need:

• Unsalted butter
• Granulated sugar
• Cake batter extract (or, vanilla extract if you prefer a classic sugar cookie)
• Egg
• All-purpose flour
• Baking powder (please note this CANNOT be substituted with baking soda)
• Salt
• Nonpareils or sprinkles

Kitchen tools you’ll need (linking my favorites below!)

• Handheld or stand mixer
• Dry ingredient measuring cups
• Spatula
• Mixing bowls
• Cookie scoop – 1 tsp scoop
• Baking sheet
• Parchment paper
• Cookie turner
• Cooling rack

How to make these perfect Mini Funfetti Cookies

Preheat the oven to 350 degrees Fahrenheit.

In a stand mixer with the paddle attachment (or a handheld mixer) beat ½ cup softened unsalted butter and ¾ cup granulated sugar for 2 to 3 minutes. The mixture should be light and fluffy.

Add in 1 tsp cake batter extract and 1 egg. Beat until fully combined and incorporated.

In a bowl, whisk together 1½ cups all-purpose flour, 1 tsp baking powder, and ½ tsp salt.

Slowly add the dry ingredients in — do not overmix. Only continue mixing until the dry ingredients are just combined.

Fold in ¼ cup nonpareils or sprinkles with a rubber spatula.

Using a 1 tsp cookie scoop, scoop 60-65 dough balls. Place ¾ cup nonpareils or sprinkles in a bowl and roll each cookie dough ball until it’s fully covered.

Place the cookie dough balls on a baking sheet lined with parchment paper. Bake for 7 to 9 minutes or until the edges are lightly golden. You won’t be able to see the tops of the cookies with all of the sprinkles, but they should be tall/bake up with some height. I highly recommend baking a test batch with a few cookies to determine the optimal bake time for you.

Remove the cookies from the oven and let the cookies cool completely. Be careful to not touch the cookies as the sprinkles will be VERY hot.

Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.

Tips for success

• Make sure that your butter and egg are both at room temperature! You can tell if your butter is at room temperature by pressing your finger in it. Although your butter may still feel cold, when you gently press your finger into the butter and it leaves a small mark/dent, it’s at room temperature. You do not want your butter to be warm or super squishy as that will impact how the cookies bake up.
• Measure your dry ingredients correctly! I include this tip in every single post because it’s so important and one of the most common mistakes. Before you measure out your flour, use a spoon and run through it to loosen up any clumps. Then, use the spoon to spoon the flour into the measuring cup. If you scoop the flour up directly with your measuring cup, the flour will be compacted and you will end up with too much. Also, just a friendly reminder that there are different measuring cups for dry and liquid ingredients. Please ensure you are using dry ingredient measuring cups for your dry ingredients. If you bake using grams, you can use an online conversion calculator (like this one from Inch Calculator) to convert this recipe.
• When rolling the cookie dough balls in nonpareils, take your time. Use a large bowl as the nonpareils can scatter easily. If you don’t want to use your hands, feel free to use a spoon to dip and roll the dough balls in the nonpareils. Your dough should keep its shape easily. However, if you feel like it’s not holding its shape, chill your dough balls in the refrigerator for 20 minutes and then roll them in the nonpareils.
• Use the bake time listed as simply a guide and not a set rule. Everyone’s oven is different and it’s actually quite common that your oven will read as one temperature when it’s actually set to a different temperature. Invest in an oven thermometer and thank me later. For me, these cookies were done baking between 7 and 8 minutes. However, for you, it may take more or less time. The cookies are done baking and should be removed from the oven when the edges are set and lightly golden. You won’t be able to see the tops of the cookies as they will be covered in sprinkles, but the cookies should be tall and have some height to them. When you remove them from the oven, you can use the back of a spoon and gently press into the tops of the cookies. They should keep their shape and not be doughy. DO NOT touch the cookies with your bare hands as the nonpareils/sprinkles will make them VERY HOT.

FAQs

What size cookie scoop did you use?

I used a 1 tsp cookie scoop which yielded about 65 mini cookies.

Do I have to use cake batter extract?

I highly recommend it! It definitely gives the cookies some extra flavor and tastes just like Funfetti! However, if you prefer a traditional sugar cookie taste, swap the cake batter extract for vanilla extract.

I don’t have baking powder. Can I use baking soda instead?

No. Since we’re only using granulated sugar in this recipe (and not brown sugar), the cookies will be completely flat if you use baking soda. Baking powder is required for this recipe.

Do I have to use nonpareils or can I use regular sprinkles?

I opted to use nonpareils because these cookies are so tiny. I figured nonpareils would be easier for the mini dough balls to hold and for them to be rolled in. I haven’t tried this recipe with regular sprinkles, but it would probably work.

Can I double or halve this recipe?

Absolutely! Simply double or cut in half the amount of ingredients the recipe calls for.

Can I make this dough in advance?

Yes, you can make this dough in advance and store it in the refrigerator for up to 3 days. Before baking, set the cookie dough out for about an hour so that it softens and is easy to scoop. Baking temperature and time will remain the same. If you choose to freeze the cookie dough balls, again, set them out in advance so that they soften before baking. If you bake them directly from the freezer (without letting them soften), you will most likely need to drop the baking temperature to 325 degrees Fahrenheit and increase the bake time by 2 or 3 minutes. Either way, I highly recommend baking a few test cookies to determine the optimal baking time and temperature.

How to store

Store the cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months in a freezer-safe container or bag. If freezing, set the cookies out for 20 to 30 minutes so that they soften prior to consuming.

Mini, festive cookies that are full of flavor — I’m so obsessed with these! They bake up with the perfect amount of height, have a nice, soft texture, and taste like Funfetti in every single bite. Once you start using cake batter extract in your traditional sugar cookie recipes, you’ll never go back. Try these out and let me know what you think!

If you try this recipe, share and tag me on socials using @itsbrunchoklock or #itsbrunchoklock.