Giant Funfetti Cookies

These giant funfetti cookies start with a sugar cookie dough base and are packed with white chocolate chips and colorful sprinkles. These bake up thick & bakery-style with soft, chewy centers that stay tender for days. They’re perfect for birthdays, celebrations, or anytime you want a fun & colorful oversized cookie! If you’re a true funfetti lover – try this Funfetti Cake Recipe too!

WHY YOU’LL LOVE THIS RECIPE

• Thick & bakery-style with soft, chewy centers.
• A classic sugar cookie base with vanilla & almond flavor.
• Packed with melty white chocolate chips and colorful sprinkles.
• Perfect for birthdays, parties, or an everyday treat.
• Simple ingredients and easy steps.

INGREDIENTS FOR GIANT FUNFETTI COOKIES

• Butter: Butter gives these cookies their rich flavor and soft texture. For this recipe, start with cold butter so the cookies bake up extra thick and don’t spread too much in the oven.
• Granulated Sugar: Granulated sugar sweetens the dough and also plays a big role in the cookie’s structure. It helps the cookies spread just enough while creating those lightly crisp edges once they cool.
• Brown Sugar: Brown sugar brings moisture and chewiness thanks to the molasses it contains. It helps keep the centers soft and gooey while adding a deeper, richer flavor. It also helps control spreading so the cookies stay nice and thick.
• Egg + Egg Yolk: The egg helps bind the dough together and adds moisture, while the extra egg yolk adds richness and makes the cookies even softer and chewier.
• Vanilla Extract + Salt: These simple ingredients help balance the sweetness and bring out all the other flavors in the cookies.
• Almond Extract: Just a small amount adds a subtle bakery-style flavor and makes the cookies taste more like classic funfetti or birthday cake. You can leave it out if needed, but it really elevates the flavor!
• All-Purpose Flour: Flour provides the structure for the cookies. If needed, you can easily make this recipe gluten-free by swapping in a 1:1 gluten-free flour blend.
• Cornstarch: A little cornstarch helps keep the cookies soft and chewy while also preventing unwanted spread.
• Baking Soda + Baking Powder: Baking soda encourages the cookies to spread and develop golden edges, while baking powder gives them lift and helps them stay thick and soft.
• Rainbow Jimmie Sprinkles: Rainbow jimmie sprinkles hold their shape during baking and won’t bleed color into the dough like nonpareils can. They give these cookies their signature fun, festive appearance and more texture.
• White Chocolate Chips: White chocolate chips melt into the cookies as they bake, adding pockets of creamy sweetness that pair perfectly with the sugar cookie base and colorful sprinkles.

HOW TO MAKE GIANT FUNFETTI COOKIES

1. Preheat the Oven: Preheat your oven to 350°F and line a baking sheet with parchment paper. This helps prevent spreading and makes cleanup easier.
2. Cream the Butter and Sugar: In a stand mixer fitted with the paddle attachment, beat the butter and sugar together until light and fluffy, about 2–3 minutes. This step helps create soft, tender cookies, so don’t rush it.
3. Add the Wet Ingredients: Mix in the eggs, vanilla extract, and almond extract until just combined. Scrape down the sides of the bowl as needed to make sure everything is evenly mixed. (Don’t Overmix!)
4. Whisk the Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, cornstarch, and salt.
5. Mix the Dough: Gradually add the dry ingredients to the wet ingredients, mixing just until the dough comes together and starts pulling from the sides of the bowl.
6. White Chocolate Chips and Sprinkles: Add in the white chocolate chips and rainbow jimmie sprinkles and pulse mixer until evenly distributed throughout the dough.
7. Scoop, Weigh, Shape: Scoop dough, then weigh to 5½–6 oz each – or use ½ cup per cookie if you don’t have a scale. Do this before shaping so you don’t have to redo them. Roll into balls, pinch the dough, and space apart – they bake up big! 
8. Shape the Dough: Shape the cookie dough into tall mounds. This easy hack keeps the cookies nice and thick as they bake. I like to pinch the tops slightly so they have that rustic, homemade look.
9. Bake the Cookies: Bake for 12–14 minutes, or until the edges are set and the centers still look slightly soft. The cookies will continue to firm up as they cool.
10. Cool the Cookies: These giant cookies continue to bake from residual heat. Leave them on the baking sheet for at least an hour to finish setting before enjoying.

RECIPES TO TRY NEXT:

• The Best Rolled Buttercream Recipe
• Chocolate Chip Cut Out Cookies
• 12 Giant Cookie Recipes
• Giant Snickerdoodle Cookies
• Sugar Free Vanilla Sheet Cake

PRO TIPS FOR GIANT COOKIES

1. Cool Butter: Cool butter helps cookies not spread as much and keeps that giant, bakery-style look we love! We don’t want straight-from-the-fridge-rock-hard butter, but the butter still needs to be cold. I like to pull mine out 10 minutes before preparing the cookie dough. 
2. Higher Flour to Sugar Ratio: Adding more flour to sugar than standard cookie recipes helps keep the cookies thick as they bake.
3. Food Scale: Use a food scale to weigh the flour. It’s super easy to accidentally add too much flour! If you don’t have a scale, use the spoon-and-level method instead: spoon the flour into your measuring cup, then gently level it off with a knife.
4. High Oven Temperature: A higher oven temperature is crucial for nailing that toasted outside and gooey, soft, and chewy inside. 
5. Cookie Size: Weigh the cookie dough on a food scale, this gives a consistent cookie size every time. I weighed these at about 5.5 oz each and was able to form 6 giant cookies. You can always make them smaller if you’d like, just adjust the baking time as needed.
6. No Scale? For giant, bakery-style cookies without a scale, use ½ cup of dough per cookie, lightly packed. This gives you thick, oversized cookies with soft centers and chewy edges.
7. Shape the Dough: What is the tall cookie trick? Shaping the dough! Shape the cookie dough into tall mounds. This easy hack keeps the cookies nice and thick as they bake. I like to pinch the tops slightly so they have that rustic, homemade look.
8. Scoop, Weigh, Shape: Scoop dough, then weigh to 5½–6 oz each – or use ½ cup per cookie if you don’t have a scale. Do this before shaping so you don’t have to redo them. Roll into balls, pinch the dough, and space apart – they bake up big! 
9. Oven Thermometer: Keep in mind, all oven’s bake differently. Utilize an oven thermometer if you can. For example, my oven beeps prematurely, it needs about 10 more minutes to get to the correct preheated temperature. To make sure your oven is at the correct baking temperature, hang an oven thermometer from the center rack.

These giant funfetti cookies are soft, chewy and packed with melted white chocolate chips and colorful rainbow sprinkles

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. They’re simple to make, full of classic birthday cake flavor, and perfect for parties, celebrations, or sharing with family and friends.

Continue below for the easy-to-follow recipe, dig in, and enjoy every bite!

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