Funfetti Cookies with a Funfetti Crumble
Growing up, funfetti cakes were legit. You were either having a yellow cake with chocolate frosting or a funfetti cake with funfetti frosting at your birthday. Now you can enjoy that magical flavor in cookie form with these funfetti cookies topped with a funfetti crumble.
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Making Funfetti Cookies
I experimented with this idea months ago, but needed to make some major tweaks. All I knew is there needed to be sprinkles and white chocolate. Then I discovered these Funfetti Morsels while I was hunting down the elusive espresso morsels for my Brown Butter Espresso Chip Cookies.
Once I had those funfetti chips locked down, I started to think about the finishing touch these funfetti cookies needed. Normally I would just top the cookies with whatever goes inside the dough, but this time I decided to go with a funfetti crumble.
Adapting a Drop Cookie Recipe
Almost all of my drop cookies are based off of my Walnut Chocolate Chip Cookies recipe. It’s a tried and true classic that I’m obsessed with. But in order to take that recipe and make funfetti cookies, I knew I needed to change things up.
By using light brown sugar, we get a lighter cookie color and milder flavor that will let the funfetti flavor through. Then I decided to go with clear vanilla for a lighter color and slightly different flavor. I guess you could say it’s more artificial tasting, but that makes it sound gross. And these cookies are far from gross!
Obviously, I also nixed the walnuts and chocolate chips for rainbow jimmies and funfetti chips. Use the Nestle store locator if you can’t find them or just go with regular white chocolate chips. I don’t think there’s a huge difference between the two.
Funfetti Crumble
The crumble topping takes this drop cookie to the next level. It’s amazing. Once you’ve scooped the dough, you have two options. One, roll one side of the cookie in the crumble and pack it on to make sure it’s well coated. Two, roll the dough in the crumble, then lightly flatten it and sprinkle more crumble on top.
Both options are great and delicious. You can top with more funfetti chips, but I ended up knocking off some crumble doing this, so feel free to leave it with the crumble. As always, I freeze these cookie dough balls to bake the next day.
Top Tips For Drop Cookies
- Use cookie scoops for perfectly portioned cookies.
- Top your drop cookies with any chunky ingredients (like chocolate, nuts, ect.) that are inside the dough.
- Cold dough won’t spread as much in the oven.
- Store cookie dough for up to 3 months in the freezer.
Related Reading: Funfetti Birthday Cake Pancakes
The Verdict
These funfetti cookies taste like the birthday cake of my youth! Ben was crazy for them. He loves most of my bakes, but rarely goes back for seconds. Candy is more his treat style. But these cookies had him coming back two days in a row!
They are delicious. The sprinkles make them look as fun as they taste! They are thinner and slightly less chewy than my other drop cookies made with dark brown sugar, but they are just as amazing.
Happy Baking!
Truly anyone can enjoy these cookies any time, but they are also a great alternative to a birthday cake. While I still find it hard to believe, there are people out there that don’t like cake. My husband is one of those and I’m still in disbelief. But now you’ve got this amazing funfetti dessert recipe that you can whip out for any occasion!
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Funfetti Cookies
Ingredients
Funfetti Crumble
- 1.75 oz sugar
- 2 tsps light brown sugar
- 1.75 oz all purpose flour
- 1/4 tsp salt
- 1 Tbsp rainbow sprinkles
- 2 Tbsps canola oil
- 1/2 tsp clear vanilla
Funfetti Cookie Dough
- 9 oz all- purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- 1 tsp salt
- 6 oz unsalted butter softened
- 5.5 oz light brown sugar
- 1.75 oz sugar
- 1 egg
- 2 tsp clear vanilla
- 4 oz rainbow sprinkles
- 7 oz white chocolate chips or funfetti morsels
Instructions
Funfetti Crumble
- Mix together the sugars, flour, salt, and sprinkles. Add the oil and vanilla. Mix until the mixture begins to clump together. Set aside while you make the cookie dough.
Funfetti Cookie Dough
- In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt and set aside.
- In a stand mixer, cream together the butter and both sugars on a low speed until combined. Scrape the bowl down once or twice as needed. Add the egg and vanilla and beat until combined. Scrape the bowl down as needed.
- Add the dry ingredients to the wet and mix on low until just combined. Add the sprinkles and white chocolate chips. Mix on low until combined. It should just take a few seconds.
- Use a large cookie scoop to portion the dough. Top each scoop with extra white chocolate chips and roll in the funfetti crumble. Place onto a tray or baking sheet lined with wax paper.
- Place the trays in the freezer for at least one hour. Transfer the frozen cookie dough balls to a freezer bag or airtight container. Freeze for at least 4 hours, but preferably overnight.
- When you are ready to bake, preheat the oven to 325°F. Place frozen cookie dough balls on a baking sheet lined with a silicone baking mat or parchment paper. Bake for 21- 23 minutes or until just barely lightly golden brown.
- Let them cool on the baking sheet for 5- 10 minutes before transferring them to a cooling rack.
Notes
- It's best to use a room temperature egg. If you forget to take it out in advance, place it in a glass and cover in warm water while you prepare the rest of your ingredients.
My Favorite Products For This Recipe
Colleen
Hi there! I’m Colleen, a novice baker with a passion for learning and improving my bakes… and blunders. On Bakes and Blunders, you can find all sorts of tasty recipes that range in difficulty, but most importantly, I’ll try to explain the reason behind important steps. If you know why a recipe works, you can tweak and adapt it to suit your unique tastes, and you’ll be able to reliably produce some very delicious treats. If you love baking and want to expand and grow your skills, or if you are a casual baker and just need some pointers, my blog is right up your alley! Join me on my baking journey and we’ll learn how to make more impressive recipes together.
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