Dive into a delightful realm of confectionary joy with our Small Batch Funfetti Drop Cookies recipe. Perfect for those moments when you crave a burst of colourful sweetness without the fuss of a large batch. These soft, buttery cookies are studded with vibrant sprinkles, promising a pop of flavour and a dash of fun in every bite. Whether you’re baking for a cozy gathering or simply treating yourself to a moment of whimsy, these cookies are sure to brighten any occasion.
Why I Made This Recipe
I adore all things funfetti and this recipe takes me back to my childhood. When I think back to eating colourful treats, these cookies just make me smile so much. And now I can share that joy of Funfetti with my kids, who also love these cookies. Based on my Copycat Disney Chocolate Chip Cookie recipe, this is now a staple in our home that we just can’t get enough of.
Why You Need This Recipe
For those times when you want a pop of colour in your dessert but don’t want to make a large batch, these cookies are quick to make and so satisfying to eat. From the crunch of the sprinkles to the creaminess of the white chocolate, this recipe will not disappoint. I hope you and your family will enjoy these as much as we do.
Ingredients and Substitutions
This is a dairy-free recipe that can be easily converted to suit other dietary and allergy requirements. Check out the substitution guide below and our Funfetti FAQ for more tips.
Plant Based Butter: unsalted. If you only have salted on hand, omit the salt in the recipe.
Sugar: I am using golden (light brown) sugar in this recipe. You can sub with dark brown sugar if necessary or white at a pinch. The golden sugar adds a lovely caramel undertone to the cookies which enhances the overall flavour of the cookies.
Icing Sugar (Powdered Sugar): this takes the consistency of the cookies to a whole other level. Do not sub out this ingredient.
Egg: Sub 1 flax egg or 50g apple sauce if vegan.
All Purpose Flour: sub with 1-to-1 gluten-free baking flour if required.
Baking Soda: this helps the cookies rise and then spread.
Salt: to balance the sweetness and enhance the flavours.
Flavouring: I like to add vanilla bean paste to my cookies but you can use extract if you prefer (straight substitute). I am also adding almond extract to give that true Funfetti flavour. Use imitation almond extract if you are allergic to almonds.
White Chocolate Chips: these add a creaminess to the cookies. Sub with your favourite bar of white chocolate if you prefer.
Sprinkles: You can’t make funfetti without adding sprinkles. Use non-pareils that suit your allergy requirements.
How to Make Funfetti Cookies
Preheat your oven to 330F / 165C and gather all your ingredients. The egg and butter should be at room temperature before you start making this recipe.
Combine the butter, golden sugar and icing sugar in a mixing bowl until light and fluffy.
Add the egg then stir in the vanilla bean paste and almond extract. I love the marzipan vibes that this cookie dough gives.
Add the flour, baking soda and salt to the butter mixture and mix until fully incorporated.
Fold in the white chocolate chips with a spatula.
Finally, add the non pareils. Take care to fold these in so as not to bleed the colour from the sprinkles too much.
Using an ice cream scoop, add the cookie dough to the prepared trays, leaving space between them to spread. I usually add 6 to each tray.
Bake at 330F/ 165C for 12-14 minutes (see note). I recommend baking two trays at a time (12 cookies), one tray per shelf. Allow to cool on the baking tray for a few minutes then transfer the parchment paper and cookies to a cooling rack.
Look how inviting these look! All those pops of colour are just calling your name.
Common Funfetti Cookie Questions
This recipe makes 12-16 medium sized dairy-free cookies, depending on the size of the scoop that you use.
To bake on a regular cookie tray, reduce the baking time by 2 minutes (to 12 minutes). I like to remove the cookies as soon as the edges are starting to brown as they will continue to bake for a few minutes on the pan once removed from the oven.
For vegan cookies, substitute the eggs with 1 flax egg or 50g apple sauce.
For gluten-free cookies, substitute the all-purpose flour with a 1-to-1 gluten-free baking blend.
One last look at our small batch Funfetti cookies. I just adore small bakes as they don’t need a ton of ingredients and come together really quickly. I hope you’ll enjoy making, and eating, these.
If you bake these small batch funfetti cookies, let me know in the comments below. I love hearing from you. You can also tag me on Facebook, Instagram or Pinterest and see what else we’re sharing.
More Colourful Cookies
If you love colourful cookies, check out these favourites:
- Lucky Charms Drop Cookies – dairy free
- Small Batch Strawberry Lemonade Cookies – dairy free
- Indulgent Red Velvet Cookies – vegan
Small Batch Funfetti Drop Cookies (Dairy Free)
Equipment
- Hand Mixer (you can also use a stand mixer)
- 2 Air Bake Cookie Tray (see notes for other options)
Ingredients
- 70 g Plant Based Butter (unsalted) (Roughly 5 tbsps – room temperature)
- 105 g Golden Sugar (0.5 US Cup)
- 45 g Icing Sugar (1/3 US Cup)
- 1 Egg (Medium or Large – room temperature)
- 1 tsp Vanilla Bean Paste
- 1 tsp Almond Extract
- 150 g All Purpose Flour (1.25 US Cups)
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 100 grams Vegan White Chocolate Chips (1/2 US Cup – slightly more or less is ok)
- 55 grams Non Pareils (1/4 US Cup)
Instructions
- Preheat your oven to 330F / 165C and gather all your ingredients. The egg and butter should be at room temperature before you start making this recipe.
- Combine the butter, golden sugar and icing sugar in a mixing bowl until light and fluffy.70 g Plant Based Butter (unsalted), 105 g Golden Sugar, 45 g Icing Sugar
- Add the egg then stir in the vanilla bean paste and almond extract.1 Egg, 1 tsp Vanilla Bean Paste, 1 tsp Almond Extract
- Add the flour, baking soda and salt to the butter mixture and mix until fully incorporated.150 g All Purpose Flour, 1/2 tsp Baking Soda, 1/4 tsp Salt
- Fold in the white chocolate chips then the non pareils.100 grams Vegan White Chocolate Chips, 55 grams Non Pareils
- Using an ice cream scoop, add the cookie dough to the prepared trays, leaving space between them to spread. I usually add 6 to each tray.
- Bake at 330F/ 165C for 12-14 minutes (see note). I recommend baking two trays at a time (12 cookies), one tray per shelf. Allow to cool on the baking tray for a few minutes then transfer the parchment paper and cookies to a cooling rack.
Video
Notes
- This recipe makes 12-16 medium sized dairy-free cookies, depending on the size of the scoop that you use.
- To bake on a regular cookie tray, reduce the baking time by 2 minutes (to 12 minutes). I like to remove the cookies as soon as the edges are starting to brown as they will continue to bake for a few minutes on the pan once removed from the oven.
- For gluten-free cookies, substitute the all-purpose flour with a 1-to-1 gluten-free baking blend. For vegan cookies, substitute the eggs with 1 flax egg or 50g apple sauce.
So pretty! I can’t wait to make these.
Awesome – let me know what you think of them!
My daughter loved making these cookies with me! She added double the sprinkles to make the cookies more festive!
So fun that you baked them together! Thanks for sharing.
The recipe was easy to follow and the cookies turned out soft and flavorful. They were a hit with my friends and family.
I’m so glad you all enjoyed them!
These cookies turned out perfectly–the vanilla bean paste gives them a much more authentic flavor than using vanilla extract! Can’t wait to make another batch 🙂
So happy to hear that Nathan!
This made the perfect amount and my kids love them
Kid approved is always good to hear – thanks!
I made a batch of these cookies last night and they were delicious!
So glad that you enjoyed them!