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Funfetti Protein Cookies

Soft, chewy, protein-packed Funfetti cookies perfect for a sweet snack or dessert. Packed with sprinkles and made with protein powder for an extra boost.
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Prep Time 10 minutes
Total Time 20 minutes
Course cookie, Dessert, High Protein
Servings 12 Cookies
Calories 150 kcal

Equipment

  • Mixing bowl
  • Whisk
  • Rubber spatula
  • Measuring cups and spoons
  • Baking sheet
  • Parchment paper
  • Cooling rack

Ingredients
  

  • 1 cup all-purpose flour
  • ½ cup vanilla protein powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ cup unsalted butter melted
  • ¼ cup brown sugar
  • 2 tablespoons granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 –3 tablespoons milk as needed
  • ¼ cup rainbow sprinkles plus extra for topping

Instructions
 

  • Preheat oven to 350°F and line a baking sheet with parchment paper.
  • In a medium bowl whisk together all-purpose flour, protein powder, baking soda, and salt.
  • In a separate bowl mix melted butter, brown sugar, and granulated sugar until smooth. Add the egg and vanilla extract and mix until fully combined.
  • Gradually add the dry ingredients into the wet ingredients and mix until a thick dough forms. Add milk one tablespoon at a time until the dough is soft but not sticky.
  • Fold in rainbow sprinkles.
  • Scoop dough into 2-tablespoon sized balls and place on the prepared baking sheet about 2 inches apart. Slightly flatten the tops and sprinkle extra rainbow sprinkles on each cookie.
  • Bake for 9–11 minutes or until edges are set and centers remain soft. Let cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack.

Notes

Tips for Perfect Funfetti Protein Cookies
Do not overbake to maintain soft, chewy texture.
Protein powder absorbs moisture; add milk gradually.
Flatten cookies slightly before baking since they spread minimally.
Use vanilla or unflavored protein powder for best flavor.
Add extra sprinkles on top for a festive bakery look.
Storage
Room Temperature:
Store in airtight container up to 4 days.
Refrigerator:
Store up to 6 days.
Freezer:
Freeze baked cookies up to 2 months.
Freezing Dough:
Scoop dough balls and freeze; bake from frozen adding 1–2 minutes to bake time.