I meant to make a simple cookie, but my love of color had other plans. The result is a bright, playful treat that looks almost too fun to eat.

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If you haven’t noticed by now, I LOVE color. Even when I swear I’m keeping it chill, my simple four-color palette somehow turns into eight.

Or twelve. And apparently, my cookies are not safe from this habit.

These Rainbow Funfetti Cutout Cookies are buttery, crisp-edged, soft in the middle, and absolutely loaded with rainbow jimmies. I’m obsessed with how playful they look before anyone even takes a bite, but the flavor backs it up with pure vanilla extract doing its quiet little magic.

But the real fun? That first bite, when the sprinkles crunch and the cookie just gets me.

Ingredients

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All purpose flour gives these cookies structure, so they hold those cute shapes.
Baking powder adds a little lift without making them puffy.
Salt keeps the sweetness from going totally wild.
Soft butter makes the dough tender, rich, and easy to bite.
Granulated sugar brings sweetness and those lightly crisp cookie edges.
Egg and yolk make the dough richer and less crumbly.
Vanilla adds that classic bakery smell you’ll notice right away.
Milk helps the dough come together when it’s acting stubborn.
Sprinkles bring color, crunch, and pure birthday-party energy.
Powdered sugar makes the icing smooth, sweet, and easy to pipe.
Meringue powder helps the icing set, so stacking isn’t a mess.
Warm water thins the icing until it flows just right.
Plus, gel coloring makes decorating way more fun and bright.
Basically, corn syrup gives the icing that shiny cookie-shop finish.

Ingredient Quantities

All purpose flour 3 cups (360 g)

Baking powder 1 teaspoon

Salt 1/2 teaspoon

Unsalted butter 1 cup (227 g) softened

Granulated sugar 1 cup (200 g)

Large egg 1 plus 1 egg yolk (for richer dough)

Pure vanilla extract 2 teaspoons

Milk 1 to 2 tablespoons (as needed to bring dough together)

Rainbow jimmies or nonpareil sprinkles 3/4 cup (packed gently)

Powdered sugar 4 cups (480 g) for icing

Meringue powder 3 tablespoons for icing

Warm water 6 to 8 tablespoons for icing

Pure vanilla extract or almond extract 1 teaspoon for icing

Assorted gel food coloring for tinting icing

Light corn syrup 1 tablespoon optional for glossy icing

How to Make this

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1. Whisk together 3 cups (360 g) all purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt in a bowl and set aside.

2. In a large bowl cream 1 cup (227 g) softened unsalted butter with 1 cup (200 g) granulated sugar until light and fluffy, about 2 to 3 minutes.

3. Beat in 1 large egg plus 1 egg yolk and 2 teaspoons pure vanilla extract until combined.

4. Gradually add the dry ingredients to the wet mixture and stir until a coarse dough forms; add 1 to 2 tablespoons milk as needed to bring the dough together so it holds but is not sticky.

5. Gently fold in 3/4 cup packed rainbow jimmies or nonpareil sprinkles until distributed but do not overmix.

6. Flatten dough into a disk, wrap in plastic, and chill at least 1 hour until firm enough to roll.

7. Preheat oven to 350 degrees F (175 degrees C). Roll chilled dough between two sheets of parchment to about 1/4 inch thickness and cut with cookie cutters, transferring shapes to a parchment lined baking sheet.

8. Bake cookies 8 to 10 minutes until edges are set but centers are still pale. Let cookies cool on the sheet 5 minutes, then transfer to a wire rack to cool completely.

9. For the icing whisk together 4 cups (480 g) powdered sugar, 3 tablespoons meringue powder, 6 to 8 tablespoons warm water, and 1 teaspoon pure vanilla or almond extract until smooth and spreadable; stir in 1 tablespoon light corn syrup if you want a glossy finish.

10. Tint portions of the icing with assorted gel food coloring, decorate cooled cookies with colored icing, and add additional sprinkles while icing is wet; let icing set completely before stacking or storing.

Equipment Needed

1. Large mixing bowls (one for dry, one for wet)
2. Electric hand mixer or stand mixer with paddle attachment
3. Measuring cups and spoons (including a kitchen scale if you weigh ingredients)
4. Whisk and rubber spatula
5. Rolling pin
6. Parchment paper or silicone baking mats
7. Cookie cutters and bench scraper or offset spatula for transferring shapes
8. Baking sheets
9. Wire cooling rack
10. Small bowls or piping bags and toothpicks for tinting and applying icing

FAQ

Q: How long should I chill the dough before rolling and cutting? A: Chill the dough 1 hour for easier rolling and cleaner edges. If short on time chill 20 to 30 minutes until firm enough to handle.

Q: How do I prevent the cookies from spreading too much? A: Use chilled dough, roll to an even 1/4 inch thickness, and bake on a parchment lined or silicone mat lined sheet at the specified temperature. Avoid over creaming the butter and sugar for less spread.

Q: When should I add the sprinkles so they do not bleed color into the dough? A: Fold sprinkles into the dough gently so they stay intact. If colors bleed, switch to nonpareil sprinkles which hold color better than jimmies in the dough.

Q: How do I get the right royal icing consistency for outlining and flooding? A: For outlines use a stiff consistency that holds peaks. For flooding thin with warm water to a ribbon like stream that levels within 10 to 20 seconds. Adjust with small amounts of water or powdered sugar.

Q: How long do decorated cookies keep and how should I store them? A: Store in an airtight container at room temperature up to 5 days. For longer storage freeze undecorated or fully dried iced cookies layered with parchment up to 3 months, thaw at room temperature sealed to avoid condensation.

Q: Can I make the dough or icing ahead of time? A: Yes. Dough can be wrapped and refrigerated up to 3 days or frozen up to 3 months. Icing can be stored airtight in the refrigerator up to 5 days; rewhisk and adjust consistency before using.

Rainbow Funfetti Cutout Cookie Recipe Substitutions and Variations

All purpose flour: Use a 1-to-1 gluten free all-purpose blend if you need gluten free baking. For a slightly lighter texture use cake flour by replacing each cup of AP flour with 1 cup minus 2 tablespoons cake flour, whisked well.
Unsalted butter: Swap salted butter at a 1-to-1 ratio and reduce the recipe salt by about 1/4 teaspoon. For dairy-free baking use a solid vegan butter stick 1-to-1; chill as you would regular butter.
Large egg + extra yolk: For one large egg use 3 tablespoons of well whisked aquafaba or a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit 5 minutes). For the extra yolk effect, add 1 tablespoon of full fat yogurt or a bit more aquafaba to maintain moisture and richness.
Meringue powder (for icing): Replace with 2 tablespoons dried pasteurized egg whites plus 1 tablespoon confectioners sugar, or omit and use 2 tablespoons pasteurized liquid egg whites; adjust water to reach desired icing consistency. If you prefer not to use egg products, stabilize royal-style icing with 1 teaspoon cream of tartar and 1 additional tablespoon powdered sugar, though texture will differ slightly.

Pro Tips

1. Chill the dough until it is very firm, not just slightly cool. Cold dough holds shape in the oven so your cookie edges stay clean and your cutters make crisp shapes.

2. Fold the sprinkles in gently and avoid overworking the dough. Too much mixing will burst color and make the dough greasy, which changes texture and baking behavior.

3. Aim for a medium-thick flood icing consistency for decorating: it should flow slowly off a spoon and level itself in 10 to 15 seconds. Adjust with drops of water rather than large additions so you do not overshoot.

4. For shiny, smooth icing finishes add the corn syrup, and use a small squeeze bag or zip-top bag with a snipped corner for controlled piping. Store cookies in a single layer or with tissue paper between layers once icing is fully set.

Rainbow Funfetti Cutout Cookie Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I meant to make a simple cookie, but my love of color had other plans. The result is a bright, playful treat that looks almost too fun to eat.

Servings

servings

Calories

261

kcal

Equipment: 1. Large mixing bowls (one for dry, one for wet)
2. Electric hand mixer or stand mixer with paddle attachment
3. Measuring cups and spoons (including a kitchen scale if you weigh ingredients)
4. Whisk and rubber spatula
5. Rolling pin
6. Parchment paper or silicone baking mats
7. Cookie cutters and bench scraper or offset spatula for transferring shapes
8. Baking sheets
9. Wire cooling rack
10. Small bowls or piping bags and toothpicks for tinting and applying icing

Ingredients

All purpose flour 3 cups (360 g)
Baking powder 1 teaspoon
Salt 1/2 teaspoon
Unsalted butter 1 cup (227 g) softened
Granulated sugar 1 cup (200 g)
Large egg 1 plus 1 egg yolk (for richer dough)
Pure vanilla extract 2 teaspoons
Milk 1 to 2 tablespoons (as needed to bring dough together)
Rainbow jimmies or nonpareil sprinkles 3/4 cup (packed gently)
Powdered sugar 4 cups (480 g) for icing
Meringue powder 3 tablespoons for icing
Warm water 6 to 8 tablespoons for icing
Pure vanilla extract or almond extract 1 teaspoon for icing
Assorted gel food coloring for tinting icing
Light corn syrup 1 tablespoon optional for glossy icing

Directions

Whisk together 3 cups (360 g) all purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt in a bowl and set aside.
In a large bowl cream 1 cup (227 g) softened unsalted butter with 1 cup (200 g) granulated sugar until light and fluffy, about 2 to 3 minutes.
Beat in 1 large egg plus 1 egg yolk and 2 teaspoons pure vanilla extract until combined.
Gradually add the dry ingredients to the wet mixture and stir until a coarse dough forms; add 1 to 2 tablespoons milk as needed to bring the dough together so it holds but is not sticky.
Gently fold in 3/4 cup packed rainbow jimmies or nonpareil sprinkles until distributed but do not overmix.
Flatten dough into a disk, wrap in plastic, and chill at least 1 hour until firm enough to roll.
Preheat oven to 350 degrees F (175 degrees C). Roll chilled dough between two sheets of parchment to about 1/4 inch thickness and cut with cookie cutters, transferring shapes to a parchment lined baking sheet.
Bake cookies 8 to 10 minutes until edges are set but centers are still pale. Let cookies cool on the sheet 5 minutes, then transfer to a wire rack to cool completely.
For the icing whisk together 4 cups (480 g) powdered sugar, 3 tablespoons meringue powder, 6 to 8 tablespoons warm water, and 1 teaspoon pure vanilla or almond extract until smooth and spreadable; stir in 1 tablespoon light corn syrup if you want a glossy finish.
Tint portions of the icing with assorted gel food coloring, decorate cooled cookies with colored icing, and add additional sprinkles while icing is wet; let icing set completely before stacking or storing.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.