Soft-Baked Funfetti Sugar Cookies.

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

Soft-Baked Funfetti Sugar Cookies. Easy recipe at

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!

Easy Soft-Baked Funfetti Sugar Cookies by

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.

The best part? This sugar cookie recipe is laughably easy. Easier and quicker than any cookie I’ve ever made before.  I feel silly knowing how long it took me to develop such an easy recipe!

Soft-Baked Funfetti Sugar Cookies |

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 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.  I always underbake my cookies because I like them extra soft.

Easy Soft-Baked Funfetti Sugar Cookies by

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 lot 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.

Soft-Baked Funfetti Sugar Cookies |

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.

So glad to have my “go-to” sugar cookie recipe.

The options here are endless!  Bake them as bars, crumble them on top of ice cream, load the dough with your favorite goodies, sandwich them with milk chocolate frosting… the the world is your sugar cookie. Enjoy!

Easy Soft-Baked Funfetti Sugar Cookies by


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Soft-Baked Funfetti Sugar Cookies

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

Yield: 15 cookies


  • 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


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.

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.

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.

Bake chilled cookie dough for 8 minutes, no more. 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.

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.

*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.

© 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 Christmas Funfetti Cookies from scratch. Recipe at


A few more funfetti recipes…

Confetti Cake Batter Cookies (using cake mix as a short-cut!)

Confetti Cake Batter Cookies. Ready in 20 minutes!


Funfetti Cheesecake Cookie Cups

Funfetti Cheesecake Cookie Cups


Cake Batter Cinnamon Rolls

Cake Batter Cinnamon Rolls (without cake mix)


Cupcake Puppy Chow

Cupcake Puppy Chow (without cake mix)


Easy Homemade Funfetti Cake

Easy Homemade Funfetti Cake

See more sprinkle recipes.

See more cookie recipes.



207 Responses to “Soft-Baked Funfetti Sugar Cookies.”

  1. #
    Rebeccaposted April 10, 2014 at 10:43 pm

    Thank you for the recipe! I’ve been looking for a good sugar cookies with sprinkles and this was perfect. I made it for the first time last night on a whim for friends at church and they all raved about them :)


  2. #
    Kimposted April 14, 2014 at 9:48 am

    Hi Sally. Can I use non-pareils as the sprinkles in this recipe? I know that they cannot be used in your funfetti cake so I presume they shouldn’t be used in this biscuit recipe either? Many thanks.


    • Sallyreplied on April 14th, 2014 at 11:58 am

      I fear they will bleed their color. Stick to regular rainbow jimmies here.


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