Funfetti Cutout Cookies

Lightened up and packed with whole grains, these spring inspired cutout cookies are sure to please the whole family.

Funfetti Cutout Cookies
I always try and make a batch of cutout cookies for every season and holiday. I have such fun memories of cookie decorating as a child that I want my own children smile and remember good times whoever they see a cute bunny cookie or brightly decorated Christmas tree cookie:) 
Funfetti Cutout Cookies
Everyone has their own idea of the perfect sugar cutout cookie. Some people like them soft and pillowy while others prefer a crisp, dunk-in -milk kind of cookie. My favorite kind are somewhere in the middle. They are crisp enough to hold their shape when dunked but are definitely soft enough to be eaten plain. I like to use a 50/50 ratio of wheat to white flour as well as reduce the sugar and butter just enough so that each bite isn’t a sugar and fat explosion but is still sweet enough to count as dessert. I have found that if I reduce the sugar too much, it won’t pass the “kid test”…. And really, what’s the point of a sprinkle filled butterfly cookie if your 7 and 4 year old won’t touch it?!  I used to find roll out cookies rather intimidating but if you use my simple recipe and keep in mind a few basic tips, I think you’ll agree that rollout cookies have never been easier!!!
Funfetti Cutout Cookies
Just a few helpful tips
1) Chilling the dough adequately is incredibly important. 4 hours will do the trick but I usually make the dough the day before, chill overnight, and then allow to sit at room temperature for about 10 minutes before rolling.
2) Try rolling out the dough between 2 sheets of parchment paper. This will cut down on the mess and any sticky dough issues.
3) If you have a pan of cookies waiting for their turn in the oven, stick the pan in the refrigerator until the oven is free. If the dough warms up too much, your cookies will spread and may lose some of their fun shape.
4) Do not over bake!! Because these cute little treats are on the lighter side, overbaking will make them hard and dry. Keep an eye on the timer, and once the bottoms are a very light golden brown, it’s time to take them out. The thinner you roll them, the less time they will need.
5) Allow cookies to cool completely on the pan before you attempt to move them or add glaze.
That’s it, that’s all. Simple, fun, healthy, and delicious, these cookies are sure to become a family favorite.
Funfetti Cutout Cookies

Funfetti Cutout Cookies

  • Yield: 15 medium/large cookies
  • Prep Time: 4 1/2 hours (includes chilling time)
  • Cook Time: 8 minutes


  • Cookie Dough :1 cup white whole wheat flour
  • 1 cup all purpose flour
  • 1/2 teaspoon baking powder
  • 6 tablespoons salted butter (softened)
  • 1 egg
  • 1/2 cup sugar
  • 1 1/2 teaspoon vanilla extract
  • 2 tablespoons 2% milk (any milk is fine)
  • 1/3 cup sprinkles 
  • Glaze: 1/4 cup powdered sugar
  • 1/2 tablespoon light corn syrup
  • 1 teaspoon 2% milk (any milk is fine)
  • 1/8 teaspoon vanilla extract


  1. Cookie Dough : In a small bowl, combine flours and baking powder.

  2. In a medium bowl, beat butter, egg, sugar, and vanilla extract until well combined.

  3. Add flour mixture and continue beating until smooth. 

  4. Beat in 1-2 tablespoons of milk (I used 2) if dough is too dry. 

  5. Add sprinkles and slowly beat until fully incorporated.

  6. Cover bowl with plastic wrap or place dough in a plastic zip bag and refrigerate overnight or a minimum of 4 hours. 

  7. Once dough is properly chilled, set out on the counter for 10 minutes.

  8. While dough is softening, preheat oven to 350F

  9. Using a rolling pin, roll the dough in between 2 sheets of parchment paper until 3-4 millimeters thick. (The paper will help cut down on the mess and any sticky dough issues)

  10. Using your favorite cookie cutters, cut out desired shapes and place on parchment paper lined baking sheet.

  11. Bake for 8-9 minutes or until lightly brown on the bottom. Be aware that the cooking time will vary depending on the size and thickness of your cookies.

  12. Allow to cool completely before icing.

  13. Glaze: In a small bowl, whisk sugar, syrup, milk, and extract until smooth. 

  14. Using a small brush, paint a thin layer of glaze over each cookie.

  15. Allow 10-15 to dry completely.


Nutrition Facts Servings 15.0 Amount Per Serving 1 Cookie Calories 158 Total Fat 6g Saturated Fat 3g Monounsaturated Fat 1g Polyunsaturated Fat 0g Trans Fat 0g Cholesterol 25mg Sodium 44mg Potassium 4mg Total Carbohydrate 23g Dietary Fiber 1g Sugars 11g Protein 2g

Funfetti Cutout Cookies

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