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Giant Funfetti Birthday Cookies

My brother and one of my oldest friends have the same birthday so I made this batch for them! My brother loves giant cookies and my friend has a record setting sweet tooth. These are perfect for spring birthdays because they’re so colorful!

I found these pastel sprinkles at Kroger from their Simple Truth brand. You could switch it up and do just one color but I really like the rainbow!

Time: 1 hour

Makes: 10 giant cookies

You’ll need:

  • 1 cup salted butter (two sticks, 16 tbs) room temp

  • 1 cup granulated or cane sugar

  • 1/4 cup brown sugar

  • 1 large egg

  • 3 teaspoons vanilla

  • 2 3/4 cups all purpose flour

  • 1 teaspoon baking soda

  • 1/2 teaspoon baking powder

  • 1 teaspoon salt

  • 3 tablespoons (or more) funfetti rainbow sprinkles

  • Extra sugar + sprinkles for rolling

  • 1/4 cup Cookie Scoop


  1. Line a baking sheet with parchment paper - we can preheat the oven later.

  2. Add you dry ingredients (flour, baking soda, baking powder, salt) to a mixing bowl and whisk together.

  3. In a large mixing bowl or the bowl of a stand mixer, cream together the butter + sugar + brown sugar on medium speed until light and fluffy. Add in the egg + vanilla and beat until fluffy.

  4. Slowly add the flour into the mix, about 1/3 of it at a time, mixing on low the whole time so it doesn’t poof up and create a mess. Once the flour is fully incorporated and you’ve got your dough, add in the sprinkles and mix again.

  5. Add a couple tablespoons each of sugar and sprinkles to a small bowl for rolling. You might need to add more but don’t want to waste any so start with less.

  6. Use an ice cream scoop (1/4 cup sized) to scoop out balls of dough. Roll them in the sprinkles + sugar mix and then place on the parchment paper. Once you’re out of cookie dough, place the baking sheet in the freezer for 10-20 minutes. Preheat oven to 350 while you’re waiting.

  7. Bake the cookies 2 inches apart from each other, you may need to use two cookie sheets or bake them in two batches to make room. Bake for 20 minutes total, rotate the pan after 10 minutes to avoid any hot spots that can cause uneven cooking.

  8. Once the cookies are done, remove them from the baking pan and either onto a cooling rack or parchment paper on the counter - you don’t want the bottoms to keep cooking on the hot pan.

  9. Let them cool down a bit (large cookies will break if you mess with them while they’re still piping hot) and enjoy! These will stay soft for a few days but best to eat them while they’re still pretty fresh.

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