Patriotic funfetti cookies are a cinch to throw together. Kids and adults will both love these soft and chewy cookies. Cookie perfection.
If my daughter catches me eating something but doesn’t see what I put in my mouth, she looks at me, points to her mouth, opens it and says, “AAAAHHHH.”
She wants me to open my mouth and show her what I’m eating.
Because she pretty much knows it’s something sweet and that I’m trying to be sneaky.
This little bugger is too smart for her own good.
Of course, unfortunately for her, it isn’t polite to show people what is in our mouths. So I guess she’ll never know. Ha. Ha. Ha.
Umm…anyways…these funfetti cookies would fall into that category. They also fall directly into the “patriotic” category. Which is convenient since Independence Day is right around the corner. Funny how these things work out. I tried super hard to have more than one patriotic recipe but hey, what can ya do–I worked at the hospital all weekend and I have two kids. Maybe I’ll get another thrown together before the 4th. (Very, very doubtful.)
Patriotic funfetti cookies also fall into the following categories: fun, chewy, amazing, delicious, cute, perfect. Yep. Make these for your Independence Day party or just for fun! You could easily customize these with any color of sprinkles for other occasions. For these, I use Wilton sprinkles.
Enjoy! Happy 4th!
More patriotic recipes
If you love these cookies, here’s a few more fun ideas for you:
- Patriotic Fruit Skewers with Vanilla Bean Yogurt Dip
- Mini Patriotic Fruit Tarts
- Cherry Vanilla Yogurt Bites (you could do some blue raspberry too!)
- Funfetti Pudding Pops
- Funfetti Shortbread Cookies (easy slice and bake cookies)
- Patriotic Ice Cream Sandwiches from A Farmgirl’s Dabbles
- Patriotic Pavlova with Watermelon Stars from Just a Taste
- Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mat.
- In a stand mixer or with a hand mixer, beat together butter and sugar until light and fluffy, about 2 minutes. Add egg and vanilla; beat until combined.
- In a separate bowl, mix together dry ingredients (except sprinkles). Add this mixture gradually to the wet ingredients with the mixer running on low. If you’re using a hand mixer, stir the flour in by hand. Mix until just combined, scraping down edges as needed. Stir in sprinkles by hand.
- Form balls from approximately 1 tablespoon of dough each. Place on cookie sheets (12 to 14 per sheet) and bake for 10 to 11 minutes or until set.
- Remove from oven, cool for five minutes, and transfer to a wire rack to cool completely before storing in an airtight container.
- Use different color sprinkles (jimmies) to celebrate any occasion.
- Storage: Cool cookies completely before storing in an airtight container. They'll keep at room temperature for 4 to 5 days; freeze for up to 3 months.
- Make Ahead: Prepare cookie dough as directed. Form dough into balls and freeze on a tray until firm, 1 to 2 hours. Place in freezer-safe storage container or bag. Bake as directed (don't thaw), adding a couple of minutes to the baking time.
- Adapted from Sally’s Baking Addiction; recipe card updated 8/2023.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Husband’s take: Loves them! E loves them too, I didn’t totally deprive her.
Changes I would make: None are necessary — this are the perfect funfetti cookies.