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


  • 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


  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



  1. Can I sub butter extract/emulsion for extract in this recipe.  I am curious to see how that would taste.  I noticed that you recommended this sub for another sugar cookie type recipe.  You suggested using butter extract instead of almond extract. Thank You

    • Yes! Give it a try. I’d maybe do 1/2 vanilla and 1/2 butter though. Nothing beats vanilla flavor in sugar cookies. Let me know what you try.

  2. Hi Sally!

    I notice you use Jimmie Sprinkles. What type of sprinkles did you use for your holiday batch? They look a bit different and would love to know! Can’t wait to try this! Thank you!

    • Hi Britani! I used colored crystal sugar sprinkles in those. Just found them near the sprinkles in the baking aisle.

  3. Was somewhat disappointed with the results of these cookies, after leaving the balls in the fridge for hours the cookies still spread out and became very thin. The cooking times were confusing and at 8 miniutes they were no where close to being done. I did an extra 6-8 miniutes and waited for them to cool assuming that they were going to harden but they stayed mushy. The taste was just soso and were not worth the hours I spent on them

  4. Can you use salted or regular butter? All of my unsalted butter has mysteriously disappeared and it’s too bad outside to run to the store!!

  5. I followed the recipe as closely as possible and measured all of my ingredients very carefully. Sure enough, I ended up with some pretty tasty cookies! The only thing that’s wrong with mine is a slight sour/tingly feeling on my tongue (from the cream of tartar I’m assuming). I’ll still gladly eat the cookies since they taste yummy, but I think I’ll make another batch with less cream of tartar to share with everyone else. Is this a pretty common experience when using cream of tartar?

  6. I followed the recipe exactly and only came out with 8 cookies… Seems like 2 Tbsp of dough per ball is too much.

  7. I LOVE this recipe.  We started making these for my daughters first birthday party almost three years ago and in our house they have now become “Birthday Cookies” that people come to expect at every birthday party.  Thanks for sharing!

  8. Thank you so much for posting how long the cookies stay fresh and that they are freezable!! Great recipe 🙂

  9. Can you freeze any cookie unbaked that are already rolled into balls? I tried it with your oatmeal scotchies in your cookbook, although I haven’t baked them yet, and wondering if I can do it with any cookie? Thanks!! 🙂

  10. I was so excited about making these for a friend’s birthday and they turned out looking as cute as could be! Very festive and just perfect for a birthday treat! The flavor, on the other hand, was that of raw vanilla flavored dough with an overwhelming artificial taste of the sprinkles. I was so disappointed, and would have been mortified to give my friend such cookies! In the end, they all went in the garbage and I have not tried the recipe again.

  11. 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.

  12. 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…

  13. 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).

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