Organic Funfetti Cookies


Cookies Naturally Colorful Desserts Gluten Free High Altitude Easter | Published June 8, 2021 by Mimi Council

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These soft and chewy Organic Funfetti Cookies are made with organic ingredients and plant based dyes. They have a sweet glaze and are topped with more even more naturally colored rainbow sprinkles for “better for you” delicious and nostalgic sprinkle cookies!

If you love rainbow sprinkles, try some of my other favorite funfetti recipes like my Funfetti Cinnamon Rolls, Vegan Funfetti Sugar Cookies, or Organic Lofthouse Sugar Cookies.

funfetti sugar cookies

Everyone loves sprinkle cookies, and I mean everyone when I say that. Yes, even parents, adults, and especially guys! This may sound weird, but when I owned my bakery we sold the majority of our sprinkle cookies to kids (of course) and men! The women customers usually went for chocolate (duh!).

My staff and I would always kinda crack a smile at grown men ordering sprinkle cookies because they were always the most colorful, frilly cookie in our pastry case. But, hey, you gotta get what you love right? So, now you can make these Organic Funfetti Cookies at home with no artificial colors!

Why You'll Love This Recipe

Soft & Chewy: These Naturally Colored Funfetti Sugar Cookies are soft and chewy! Just like a classic sugar cookie should be, these soft baked organic cookies are filled with rainbow sprinkles and topped with a sweet glaze.

Classic Vanilla Flavor: These Naturally Colored Funfetti Sugar Cookies are classic vanilla cookies with rainbow sprinkles. Not only that, but these nostalgic Funfetti Sugar Cookies have a glaze on top that makes them so much better!

Naturally Colored Sprinkles: I use natural sprinkles that are free of artificial colors and organic ingredients for Naturally Colored Funfetti Sugar Cookies you can feel good about indulging in! These sprinkles are made using plant based dyes, which is definitely something to celebrate!

funfetti sugar cookies

Ingredients

  • Butter: I use Organic Valley Salted Butter. You can use your favorite butter, just be sure it's softened before starting the recipe.
  • Cane Sugar: I use organic cane sugar.
  • Powdered Sugar: I use organic powdered sugar in these organic cookies and in the glaze. I like using powdered sugar in the cookies because I think it gives them a great texture.
  • Vanilla Extract: Use a high quality vanilla extract, don't use imitation.
  • Eggs: Use large eggs.
  • All Purpose Flour: My favorite is Cairnspring Mills.
  • Baking Powder: I use baking powder in these organic cookies because there is no acid to react with baking soda, so you don't want to use baking soda. Be sure to check out my post the Difference Between Baking Soda and Baking Powder for more info on leavening agents.
  • Salt: Use fine sea salt.
  • Sprinkles: I use India Tree Nature's Colors Carnival Sprinkles. These are the best plant based sprinkles out there right now and they are free of artificial colors!
  • Milk: I use organic whole milk in the glaze. You can also use water if you prefer.
funfetti sugar cookies

Tools Needed

  • Scale: Always use a digital food scale for the best results.
  • Stand Mixer: I use my stand mixer for ease, but you can also use a hand mixer if you prefer.
  • Baking Sheets: You'll need two half sheet pans to bake the cookies.
  • Parchment Paper: I always use nontoxic parchment paper for ease, cleanup, and I think it bakes the best cookies.
  • Mixing Bowl: You'll need a mixing bowl to whisk up the glaze.
  • Whisk: I use a whisk to make the glaze.

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funfetti sugar cookies

Step by Step Instructions

Step 1

Preheat the oven to 375°F. Line 2 cookie sheets with parchment paper. 

Step 2

To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, powdered sugar, and vanilla extract. Mix on low until combined and there are no chunks of butter. Add the eggs and mix just slightly, enough to break the yolks.

In a separate bowl, add the flour, baking powder, and sea salt and whisk together. Add to the butter mixture and mix on low until combined. Then add in the rainbow sprinkles and mix again to combine.

Step 3

Using your hands, form the dough into 24 balls and place on prepared cookie sheets, spacing them at least 1-inch apart. Flatten them slightly so they are about 1 ¾-inches to 2-inches in diameter. 

Step 4

Bake for 11 minutes or until cracked and dry around the edges. Allow to cool completely on the cookie sheets. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).

Step 5

To make the icing: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, and milk. Mix on low until combined, then speed mixer up to high and whip for 1 minute. 

Step 6

Using a butter knife or spatula, frost each cookie and sprinkle with rainbow sprinkles.

funfetti sugar cookies
funfetti sugar cookies

Baker's Tips

  • Make sure your butter is soft. I like to leave butter out on the counter overnight so it can soften at room temperature as I think it softens best that way. If you have to microwave it, then don't do more than 10 seconds per stick as it can melt portions of it.
  • Make sure you're using high quality vanilla extract. The “funfetti” flavor is really just extra vanilla, so that's why using a high quality vanilla is important. My favorite is Simply Organic Vanilla Extract, find it here.
  • Use rainbow sprinkles with no artificial colors! I love the pastel rainbow ones from India Tree's Nature's Colors line, find them here.
  • When making the frosting, make sure your butter is also soft. If it's not very soft you may end up needing to whip it much longer or add more milk as it may be too stiff.
  • Make sure your cookies are cool before you frost them. This is crucial as the frosting will just melt into the cookie, which isn't good.
  • I like to place all my frosted cookies on a cookie sheet and stick in the freezer overnight. This allows the cookies to set, and then you can put them in a Ziploc or Tupperware. If you don't let the frosting set, the cookies will all stick to each other when stored. Plus the freezer is airtight! So leaving them in there is such a good trick.
funfetti sugar cookies

FAQ's

Can I use a hand mixer?

Yes, if you prefer to use a hand mixer you can use that in place of a stand mixer. I just prefer my stand mixer because it's hands free. Both will work!

Can I leave the icing off?

Yes, if you're looking for a plain Funfetti Cookie recipe, then you can totally leave the icing off and skip that step.

Can I make these gluten free?

Yes! I provide simple instructions for making these gluten free in the Notes section at the bottom of the recipe, so be sure to check there.

Can I make these at high altitude?

Yes! All my recipes can be made at high altitude with just one simple adjustment (or none). Be sure to check the Notes at the bottom of the recipe if you are baking at high altitude for specific baking instructions.

How should I store these?

After the frosting has set these should be stored in an airtight container so they retain their soft and chewy texture. Because the icing has milk, these should be stored in the fridge.

Craving More?

funfetti sugar cookies

Organic Funfetti Cookies

Mimi Council
Soft and chewy Organic Funfetti Cookies are topped with a sweet glaze. These sprinkle cookies are the ultimate way to celebrate any kind of win.
Prep Time 15 minutes
Cook Time 11 minutes
Total Time 26 minutes
Course Dessert
Cuisine American
Makes 24 cookies
Calories 188 kcal

Ingredients
 
 

Dough

Icing

Instructions
 

  • Preheat the oven to 375°F. Line 2 cookie sheets with parchment paper.
  • To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, powdered sugar, and vanilla extract. Mix on low until combined and there are no chunks of butter. Add the eggs and mix just slightly, enough to break the yolks.
  • In a separate bowl, add the flour, baking powder, and sea salt and whisk together. Add to the butter mixture and mix on low until combined. Then add in the rainbow sprinkles and mix again to combine.
  • Using your hands, form the dough into 24 balls and place on prepared cookie sheets, spacing them at least 1-inch apart. Flatten them slightly so they are about 1 ¾ -inches to 2-inches in diameter.
  • Bake for 11 minutes or until cracked and dry around the edges. Allow to cool completely on the cookie sheets.
  • To make the icing: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, and milk. Mix on low until combined, then speed mixer up to high and whip for 1 minute.
  • Using a butter knife or spatula, frost each cookie and sprinkle with rainbow sprinkles.
  • Store in an airtight container for up to 7 days.

Notes

Gluten Free – Replace the all purpose flour with 269 grams (1 ¾ cups) gluten free flour blend.
High Altitude — Bake at 375°F for 8 minutes or until cracked and dry around the edges.
 

Nutrition

Calories: 188kcalCarbohydrates: 31gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 29mgSodium: 127mgPotassium: 23mgFiber: 0.3gSugar: 23gVitamin A: 201IUCalcium: 23mgIron: 1mg
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