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These Sourdough Funfetti Cookies are soft, delicious, and bursting with rainbow sprinkles and white chocolate chips. The sourdough discard helps keep the cookies soft and moist.
Clear vanilla gives that nostalgic “Funfetti cake mix” flavor, and colorful sprinkles and creamy white chocolate chips turn these into bakery-style cookies. These joyful cookies are perfect for birthdays, holidays, or any fun occasion.
For more sourdough cookie recipes, try these Sourdough Chocolate Cookies, Sourdough Thumbprint Cookies, and Sourdough Peanut Butter Cookies. Each one puts a fun twist on classic flavors while putting your sourdough discard to delicious use. These Funfetti sourdough cookies follow the same easy, no-fuss method and bake up beautifully every time!
Why You’ll Love Sourdough Funfetti Cookies
- Soft and chewy texture: Sourdough discard and the perfect flour ratio keep this cookie recipe moist and tender.
- Funfetti flavor: Clear vanilla (or cake batter extract) gives that nostalgic Funfetti birthday cake mix taste.
- Easy to make: Simple ingredients and simple process—just mix, scoop, and bake.
Ingredients
Find the full list of ingredients, amounts, and instructions in the recipe card at the bottom of this post.
- Sourdough discard: Tangy sourdough starter adds moisture and keeps the cookies soft.
- Butter: Creates a rich, tender cookie base.
- Sugar (granulated + brown): Adds sweetness and chewy texture.
- All-purpose flour: Provides structure without making the cookies dry.
- Rainbow sprinkles + white chocolate chips: Bring the fun, flavor, and classic Funfetti look!
Equipment
- 3-tablespoon cookie scoop
- Large round cookie cutter (optional, for making cookies more round)
How to Make Sourdough Funfetti Cookies
Here are the step-by-step instructions for how to make these easy sourdough Funfetti cookies.
Step 1: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Step 2: In a large mixing bowl (or the bowl of a stand mixer with the paddle attachment), cream butter, granulated sugar, and brown sugar (Photo 1) until just combined (avoid over-creaming).
Step 3: Mix in sourdough discard, egg, and vanilla extract. Scrape down the wet ingredients bowl as needed (Photo 2).
Step 4: In a separate bowl, whisk dry ingredients of flour, baking soda, baking powder, and salt (Photo 3). Add to the wet mixture, stirring until just combined.
Step 5: Fold in sprinkles and most of the white chocolate chips, reserving a handful for topping (Photos 4 and 5).
Step 6: Scoop dough with a 3-tablespoon scoop onto a parchment-lined tray (Photo 6). Press a few extra sprinkles on top of each dough ball.
Step 7: Space the cookie dough balls on the cookie sheet at least 2 inches apart. Bake 9–12 minutes, checking early. For smaller 2-tablespoon scoops, check at the 7-minute mark. Avoid over-baking, as this can create darker cookies that are more brown in color.
Step 8: Remove from the oven when edges are set but centers look slightly soft (Photo 7). Immediately press a few reserved white chocolate chips on top.
Step 9: Use a large round cookie cutter to “cookie scoot” into perfect circles while still warm.
Step 10: Cool the cookies on the pan for 5 minutes before transferring to a wire cooling rack (Photo 8).
How to Store
- Room temperature: Store in an airtight container up to 4 days.
- Freezer (unbaked): Freeze scooped dough balls for up to 2 months. Bake directly from frozen, adding 1–2 minutes.
- Freezer (baked): Freeze baked cookies in a sealed bag or container up to 2 months. Thaw at room temperature.
Recipe Tips
- This recipe was tested with Gold Medal All-Purpose Flour. Its lower protein content keeps the cookies soft. Avoid King Arthur AP flour, which is higher protein and can make cookies dry.
- Use a light-colored baking pan for best results. Dark pans cause cookies to brown too quickly on the bottom.
- Always use jimmies or confetti sprinkles (Betty Crocker brand was tested and was the brand that was available at my local grocery store). Avoid nonpareils, which can bleed into the dough.
- Ghirardelli white chocolate chips were tested here; adding them on top after baking keeps them bright white instead of caramelizing.
- For picture-perfect cookies, press a few extra sprinkles and chocolate chips on top before or after baking.
- If cookies brown too quickly, try lowering the oven temperature to 340°F or stacking two pans for insulation. I did not experience over-browning, but one of my recipe testers did; however, I do believe her oven has a hot spot. This resolved the issue, so including the tip here.
- These cookies bake up beautifully without chilling, so I usually pop them straight into the oven. If you notice your cookies spreading more than you’d like, a quick 20 – 30 minute chill in the fridge can help.
- Cookie scooting with a large round cutter creates uniform, bakery-style shapes.
- The sourdough discard not only adds good flavor, but it also helps keep the cookies soft and moist.
Recipe FAQs
Chilling is not required. If you find your cookies spreading, please chill the dough for 20 -30 minutes.
Yes, but clear vanilla gives the nostalgic boxed Funfetti flavor. Regular vanilla will still taste delicious, just a little less “birthday cake mix” inspired.
Absolutely! Scoop with a 2-tablespoon scoop and check them at 7–9 minutes.
Please make sure you are using a light-colored pan. You could also consider lowering the oven temperature to 340°F if needed or taking the cookies out earlier. Browning on these means that your oven may be too warm or the cookies are overbaking.
More Sourdough Cookie Recipes
- Sourdough Thumbprint Cookies
- Sourdough Cut Out Cookies
- Sourdough Double Chocolate Cookies
- Sourdough Peanut Butter Cookies
- Sourdough Oatmeal Chocolate Chip Cookies
- Sourdough Gingerbread Cookies
If you make this recipe and enjoy it, please leave a comment with a 5-star recipe rating and let me know! Thank you so much!
Sourdough Funfetti Cookies
Equipment
- Stand Mixer (hand mixer or stand mixer)
- Round Cookie Cutter optional, for making cookies more round
Ingredients
- 1/2 cup unsalted butter, softened (113 grams)
- 3/4 cup granulated sugar, (150 grams)
- 1/4 cup brown sugar, packed (50 grams)
- 1/2 cup sourdough discard, room temperature (120 grams)
- 1 large egg
- 2 teaspoons clear vanilla extract, or 1 1/2 tsp clear + 1/2 tsp cake batter extract (or regular vanilla extract)
- 2 cups all-purpose flour, (240 grams)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon salt
- 1/2 cup rainbow jimmies sprinkles, plus extra for topping (90 grams)
- 1/2 cup white chocolate chips, plus extra for topping (85 grams)
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl (or the bowl of a stand mixer), cream butter, granulated sugar, and brown sugar until just combined (avoid over-creaming).
- Mix in sourdough discard, egg, and vanilla extract. Scrape down the bowl as needed.
- In a separate bowl, whisk flour, baking soda, baking powder, and salt. Add to the wet mixture, stirring until just combined.
- Fold in sprinkles and most of the white chocolate chips, reserving a handful for topping.
- Scoop dough with a 3-tablespoon scoop onto a parchment-lined tray. Press a few extra sprinkles on top of each dough ball.
- Space the cookie dough on the pan at least 2 inches apart. Bake 9–12 minutes, checking early. For smaller 2-tablespoon scoops, check at the 7-minute mark. Avoid over-baking, as this can create darker cookies that are more brown in color.
- Remove from the oven when edges are set but centers look slightly soft. Immediately press a few reserved white chocolate chips on top.
- Use a large round cookie cutter to “cookie scoot” into perfect circles while still warm (optional-this just makes the cookies more perfectly round).
- Cool the cookies on the pan for 5 minutes before transferring to a wire cooling rack.
Notes
- Room temperature: Store in an airtight container up to 4 days.
- Freezer (unbaked): Freeze scooped dough balls for up to 2 months. Bake directly from frozen, adding 1–2 minutes.
- Freezer (baked): Freeze baked cookies in a sealed bag or container up to 2 months. Thaw at room temperature.
- This recipe was tested with Gold Medal All-Purpose Flour. Its lower protein content keeps the cookies soft. Avoid King Arthur AP flour, which is higher protein and can make cookies dry.
- Use a light-colored baking pan for best results. Dark pans cause cookies to brown too quickly on the bottom.
- Always use jimmies or confetti sprinkles (Betty Crocker brand was tested and was the brand that was available at my local grocery store). Avoid nonpareils, which can bleed into the dough.
- Ghirardelli white chocolate chips were tested here; adding them on top after baking keeps them bright white instead of caramelizing.
- For picture-perfect cookies, press a few extra sprinkles and chocolate chips on top before or after baking.
- If cookies brown too quickly, try lowering the oven temperature to 340°F or stacking two pans for insulation. I did not experience over-browning, but one of my recipe testers did; however, I do believe her oven has a hot spot. This resolved the issue, so including the tip here.
- These cookies bake up beautifully without chilling, so I usually pop them straight into the oven. If you notice your cookies spreading more than you’d like, a quick 20 – 30 minute chill in the fridge can help.
- Cookie scooting with a large round cutter creates uniform, bakery-style shapes.
- The sourdough discard not only adds good flavor, but it also helps keep the cookies soft and moist.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
