Funfetti Christmas Cookies capture all the nostalgic flavor of funfetti cake-mix cookies—without using a boxed mix. They bake up soft, tender, and packed with white chocolate chips and festive red-and-green sprinkles. Easy to prepare and ideal for holiday cookie exchanges or a cozy treat at home.
It’s Day 2 of Cookie Week, and these cookies are a favorite for a reason. They’re soft, colorful, and incredibly simple to make—perfect when you want festive cookies without fuss.
They’re sure to be a hit on any holiday cookie plate. My family loved them last year, and they were just as popular when I shared them with friends earlier this year—yes, these photos were taken in June, but they are pure holiday magic whenever you bake them.
Below are some tips to help you achieve perfect cookies every time.
Cookie Tips:
- Cream the butter by itself first until smooth before adding other ingredients.
- Cream the sugars into the butter for about 1–2 minutes. The mixture should be cohesive, moist, and slightly fluffy—not dry or crumbly.
- Mix the dough only until each ingredient is incorporated; avoid overmixing to keep the cookies tender.
- Shape the dough into taller, rounded balls to encourage a pleasing crinkled top as they bake.
- Make a double batch—these disappear quickly.
Important baking note: When they come out of the oven, the cookies may look slightly underbaked. That’s intentional—remove them at that point. If left even a minute or two longer, they can become dry after cooling. They’ll set up as they cool and remain soft and tender.
Happy baking!
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Funfetti Christmas Cookies
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Ingredients
- 2 sticks butter, softened (I use salted)
- 2/3 cup brown sugar, packed
- 1/2 cup granulated or cane sugar
- 2 tsp vanilla
- 2 tsp white vinegar
- 1 egg
- 2 and 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/8 tsp salt
- 2 tsp corn starch
- 1 cup white chocolate chips
- 1/2 cup sprinkles
Instructions
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Prep: Preheat oven to 375°F (190°C).
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Make Cookies: In a large mixing bowl, cream the softened butter until smooth. Add the brown and granulated sugars and beat until the mixture is light and cohesive. Mix in the vanilla and white vinegar just until combined, then add the egg and mix until incorporated.
Add the salt, baking soda, corn starch, and flour. Mix just until everything is combined. Fold in the white chocolate chips and sprinkles.
Cover the bowl and chill the dough in the refrigerator for 30 minutes. Chilling helps the cookies hold their shape while baking, so don’t skip this step.
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Bake: Form the chilled dough into rounded balls and place them on a parchment-lined baking sheet. Bake for 8 minutes. The cookies may look slightly underbaked when you remove them—this is normal and the right time to take them out. They will finish setting as they cool, remaining soft and tender.
Allow cookies to cool on the baking sheet for about 5 minutes, then transfer to a cooling rack to finish cooling.
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Serve & Store: Serve immediately for the best texture. Store cooled cookies in an airtight container at room temperature for up to one week.
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