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Overhead shot of funfetti crackle cookies on parchment paper
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Funfetti Crackle Cookies Recipe

These Funfetti Crackle Cookies are a new spin on a classic recipe and they’re super easy to make from scratch! I know you will love them!
Prep Time35 minutes
Cook Time12 minutes
Total Time47 minutes
Course: Dessert, Snack
Cuisine: American
Servings: 30 cookies
Calories: 105kcal
Author: Dorothy Kern
Cost: $8



  • 2 cups (248g) all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¼ teaspoon butter extract
  • ¼ cup (85g) nonpareils (any colors)


  • cup (67g) granulated sugar
  • ½ cup (57g) powdered sugar


  • Preheat oven to 350°F. Line cookie sheets with silicone baking mats or parchment paper.
  • Whisk flour, baking powder, baking soda and salt in a small bowl. Set aside.
  • Cream butter, ¾ cup granulated sugar and brown sugar in a large bowl using an electric mixer, until light and fluffy. Mix in eggs and both extracts. Add dry ingredients and mix until smooth, then mix in nonpareils.
  • Place granulated sugar and powdered sugar in two separate small bowls.
  • Scoop 1-tablespoon balls of cookie dough and roll them first in the granulated sugar to coat then in the powdered sugar. Make sure to give them a heavy coating of the powdered sugar. Place them 2-inches apart on prepared cookie sheets.
  • Bake for 10-13 minutes, or until cracked on top, golden on the bottom and no longer glossy. Cool at least 10 minutes before removing from cookie sheet.
  • Store in an airtight container for up to 4 days. You can freeze these for up to 2 months but note that the cracked powdered sugar on top may dissolve during thawing.


Tip: If you don’t have or can’t find butter extract, try these with almond extract instead! Or omit both vanilla and butter extracts and use 1 teaspoon vanilla bean paste or the seeds from one vanilla bean. You can also use cake batter extract if you can find it.


Serving: 1cookie | Calories: 105kcal | Carbohydrates: 17g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 80mg | Potassium: 30mg | Fiber: 1g | Sugar: 11g | Vitamin A: 110IU | Calcium: 11mg | Iron: 1mg