Soft-Baked Funfetti Sugar Cookies

My favorite recipe for soft-baked, chewy funfetti sugar cookies.

My absolute favorite recipe for soft-baked, chewy funfetti sugar cookies. There won't be a crumb left! @sallybakeblog

It’s the return of Funfetti Fridays. Because every Friday deserves a little sprinkle/sparkle to it, right?!

I am very excited for two reasons today:

1) This was the first photo shoot in 8 months that I was able to put away my tripod and free-shoot.  Last weekend, I shared with you that I bought a new camera! Quite the business investment.  It took me a few photo shoots to get used to it and today was my lucky day. I ditched the tripod! Call it perfect lighting, the perfect camera, or the perfect cookie – whatever it was, I was elated!

2) I have been studying, researching, testing, and retesting, and more retesting for months and months to find the perfect sugar cookie recipe.  Thick, soft-baked style, pillow-y, buttery without being greasy, and showered with sprinkles.  Well today folks, here it is.  The winner!

My absolute favorite recipe for soft-baked, chewy funfetti sugar cookies. There won't be a crumb left! @sallybakeblog

I have several “go-to” base cookie recipes in my archives. From those base cookie recipes, I have the luxury of creating many spin-off cookies using the same dough. My soft-baked chocolate chip cookie recipe has been the base for 7 of my cookie recipes. My soft & thick peanut butter cookie recipe is the base for so many of my favorites! I also have a peanut butter oatmeal cookie recipe that receives rave reviews from readers. And my new, super-thick chocolate cookie base recently won a Nestle baking contest.

And after months of researching, studying, testing, retesting, and retesting some more… I finally found my one and only sugar cookie recipe.  Yes, I did a little happy dance in the kitchen when I took the first bite.

My absolute favorite recipe for soft-baked, chewy funfetti sugar cookies. There won't be a crumb left! @sallybakeblog

The ingredients are simple. Nothing out of the ordinary. Your usual suspects: all-purpose flour, leaveners, salt, vanilla, butter, egg, sugar, sprinkles. That’s it.  Nothing fancy. Nothing demanding an extra trip to the grocery store. Just pure, easy ingredients for my sugar cookies.

The recipe is quick. The cookies only take about 8-9 minutes in the oven.  They will look undercooked and very soft. That’s ok – they will continue to bake as you let them cool on the cookie sheet.

My absolute favorite recipe for soft-baked, chewy funfetti sugar cookies. There won't be a crumb left! @sallybakeblog

The recipe makes a small batch and can easily be doubled or tripled for a large family, get together, or party. I got 15 decent sized cookies from the batch.  Just enough to have some in our cookie jar and leftovers for Kevin’s coworkers, who are getting quite spoiled with cookies recently.

There’s room for a ton of sprinkles. The dough is thick enough to hold a fair amount of the good stuff.  In my recipe testing, I’ve found that sugar cookie dough can be overly greasy, making it hard to incorporate sprinkles and have them stick. Not these – they’re the perfect soft pillow for a multitude of sprinkles. A lot of sprinkles is a good thing. Especially on a Friday. 😉

I have sprinkle fever.

My absolute favorite recipe for soft-baked, chewy funfetti sugar cookies. There won't be a crumb left! @sallybakeblog

I am quite certain that nothing compares to sinking your teeth into a soft, chewy sugar cookie. The cookies are so tender, they will melt in your mouth.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Soft-Baked Funfetti Sugar Cookies

My favorite recipe for soft-baked, chewy funfetti sugar cookies.

Yield: 15 cookies

Ingredients:

  • 1/2 cup (115g) unsalted butter, softened to room temperature*
  • 3/4 cup (150g) granulated sugar
  • 1 large egg, at room temperature*
  • 1 teaspoon vanilla extract
  • 1 and 1/2 cups (190g) spoon & leveled all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cream of tartar (cannot be omitted)
  • 1/2 cup (80g) sprinkles, plus more for sprinkle on top before baking

Directions:

  1. In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the softened butter for about 1 minute on medium speed. Get it nice and smooth, then add the sugar on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides as needed. Set aside.
  2. In a medium size bowl, whisk together the flour, salt, baking powder, baking soda, and cream of tartar. With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients in 3 different parts. The dough is quite thick and you may have to stir the rest by hand. Once combined, fold in 1/2 cup sprinkles.
    Scoop a large sections of dough (about 2 Tablespoons of dough each) and roll into balls. Make sure the balls are taller, rather than wide. Add a few more sprinkles on top of each ball dough.
  3. Chill the balls of dough on the cookie sheet for at least 2 hours and up to 48 hours in the refrigerator.* This step will prevent spreading in the oven.
    Preheat oven to 350F. Line two large baking sheets with parchment paper or a silicone baking mat.
  4. Bake chilled cookie dough for 8-9 minutes. The cookies will appear undone and very soft. Allow the cookies to cool on the cookie sheets for 3 minutes and move to wire rack to cool completely.
  5. Cookies stay soft & fresh for up to 1 week at room temperature. Cookies freeze well. Cookies may be rolled into balls and frozen up to 3 months to bake at a later date. Recipe can easily be doubled or tripled.

Recipe Notes:

*If you're in a pinch and need to soften your butter quickly, cut 1 stick of butter into 5 different sections. Microwave for 10 seconds.

*Room temperature egg is required. To bring the egg to room temperature quickly, place in a warm glass of water for about 10 minutes as you get the other ingredients ready.

*Chilling dough is mandatory.

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 

PS: Try them with holiday sprinkles during December!

Soft-Baked Sugar Cookies for Christmas

 

See more sprinkle recipes.

See more cookie recipes.

Funfetti Cookies

 

349 comments

  1. I hate to be a downer but I had to say something!! I followed this recipe to a T (measuring properly, letting ingredients get to room temp, chilling dough, bake time, cooling times, etc.) and all I got from it was underdone cookies and about 8 hours of violent food poisoning.

    I realize I am just ONE commenter, but perhaps you should adjust the bake time. Or at least add a note about checking to see if they are all the way baked. They looked really pale when I took them out, but the recipe INSISTED I bake no longer than 8 minutes.

    I brought these to a LBD BBQ and am praying none of my older relatives got sick.

    • Jennifer – sorry to hear you got sick, but did the recipe swear at you or threaten sprinkle-cide if you didn’t adhere to 8 minutes exactly? 🙂 Look, generally speaking, the butter and eggs should be room temperature when you bake cookies (eggs and butter keep up to four hours unrefrigerated), the chill time is obviously refrigrated, and then if you underbake slightly, the cookies finish cooking on the pan once taken out but the inner texture is soft not raw. People eat uncooked butter on bread. People make raw eggnog all the time. It is not the recipe’s fault the ingredients you used weren’t good. Individual oven times vary. If in your experience baking in your oven, it runs a bit cold or uneven, you need to adjust accordingly. It’s common sense. This is my go-to sugar cookie recipe. There is no other; my family insists on it. I have made it many times, and every time these cookies disappear. Give it another try with fresh ingredients adjusting cook time and temperature for your own oven, and the recipe won’t disappoint. Happy baking!

    • You cannot get sick from raw eggs or undercooked cookie dough…any bacteria would come from the egg shells. I have been baking cookies under desired bakes times for most of my life and nobody has ever gotten sick. Perhaps your ingredients were not fresh.

  2. I made these and baked them 8 min and they looked very raw so I baked for 3 more minutes and took them out and they were done on the bottom but raw dough in the middle. My oven is calibrated so I’m not sure of the problem…

  3. Made these today. While the recipe was technically successful, they tasted overwhelmingly like the sprinkles – waxy and artificial in flavor. One bite and the entire batch went in the trash. The dough base itself could be used in other ways as it was fine (i.e. a small amount of sprinkles used as a topping might be better than a large quantity stirred into the batter).

  4. Made these cookies but made them vegan with egg replacer, non dairy butter and round sprinkles (all others had gelatine) and they are my absolute favourite , have to say best cookies I’ve ever tasted! Thank you thank you for your recipe ! I chilled the dough and only cooked for 9minutes and they turned out perfect

  5. Made them and they are great!  Wish I had seen the holiday suggestion before making bc I was just thinking I will make another batch w red and green sprinkles.  Not that its a problem – they will be gobbled up no matter what color the sprinkles!

  6. Sally, does a convection oven make a difference? I have baked these so many times because they’re such a favourite, but sometimes they’re an uncooked disaster and other times they’re perfect and I do nothing differently! Help! I don’t want to stop making them just in case they’re another melty raw mess, because when they work….they’re the best cookies I’ve ever eaten.

    • Hi Madz! I would reduce the oven temperature to 325. As for the timing, just remove from the oven when they are lightly browned on the sides. I’m so glad you love them!

  7. Hi there! When I made these for the first time they were amazing and perfect! They were fluffy and chewy and magical.  I just made them today and they were as flat as pancakes. The only thing I did differently was double the recipe (as far as I know) and switch to holiday sprinkles. The baking soda, powder and cream of tarter are not expired. All appropriate ingredients were room temp. Oven temp was good. Refrigerated the dough. All ingredients were measured appropriately. I am now at 2,000ft (and I was at sea level the first time), but none of our other recipes needed to be tweaked. Please help 🙂

  8. The first time I tried these, it was at the request of a guest. I made a face. They’re kid cookies. Confetti. Yuck. I asked her if she wanted me to make something more sophisticated, rich, delicious, and she said no. She wanted confetti cookies. So I gave in. I’m really glad I did. They are great and I’ve made them a few times already. In fact, I’m making another batch now as the ones I made for Christmas have already been devoured and there are none left … yet all the other cookies I made are still sitting there. To the naysayers, cookies that are soft are not baked until they are brown, but common sense is needed. They still need to be done all the way through. If not, I leave them in a little longer. Times given are always an average. How a cookie comes out, the time it takes to bake, how flat it is, can also be affected by the weather, the moisture in the air, lots of things. I’ve had these come out flat. I’ve had them come out thicker. I’ve overcooked them a bit so they were a little browned and very crispy (not bad that way either). I’ve had them come out perfectly chewy. But I have never had one turned down or not eaten (well, that’s not entirely true, there was the one that fell into the cat food bowl — nobody wanted that one). But this is a great cookie recipe in my opinion. It may be a simple sugar cookie but the sprinkles do give it a little difference, and we, at least, find them delicious. A note to the one who didn’t like the sprinkle flavor … there are definitely different qualities of sprinkles out there. The ones from the grocery are much tastier than the ones from the dollar store. The cheaper ones are waxy and tasteless. So here I’d really recommend the better quality sprinkles.

  9. I followed the instructions to a T and ended up having to bake these for 14 minutes until they actually seemed anywhere near done. 

    8-9 minutes is extremely misleading. 12 minutes should be the bare minimum to avoid raw dough in the middle. 

  10. They tasted pretty good (I think it’s the cream of tarter that gives it an after taste I’m not too fond of) but I had to bake them  for almost 15 minutes to get them to be soft baked and not raw dough. They also spread To twice the size of yours while in the oven. I followed the recipe to a T, and none of my ingredients were expired. Any suggestions for what I could have done wrong? I’ve never had a problem with one of your recipes before! Thank you in advance! 

  11. I just love this recipe!
    Our daughter is a summer baby, so every year for her Half Birthday we make a special treat to bring to school. We made these this week…only we dipped half the dough balls into sprinkles for a half and half effect. The kids LOVED them!!! Thanks for such a great recipe!

  12. Thank you!! These were just a bestseller at my school’s bake sale!

  13. Hi Sally! Is there no substitution for cream of tartar? It is impossible to find it here in India, I strived real hard! Ain’t any baking powder rescue me? Please do something I’m SUPER eager to make these! I know they’ll turn out as good as all your recipes do!

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