Addictive Recipes from a Self-Taught Baker

Soft-Baked Funfetti Sugar Cookies

Try my funfetti slice ‘n’ bake cookies next!

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.

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. 

More funfetti recipes to love:

Soft-Baked Funfetti Sugar 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 12-13 minutes. The cookies will appear very soft in the centers. 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 best when working with room temperature butter. 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.

Did you make a recipe?

Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction.

© 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. Sally, THESE COOKIES ARE AMAZING! My family and I gobbled them down, these yummy morsels are highly addictive, one cookie is a tease! I must say this recipe is exactly what I was looking for and exceeded my expectations. I’m an amateur baker and they turned out perfectly perfect. Thank you so much for sharing your recipe!! I will definitely be trying your recipes 🙂

  2. Is it possible to not chill the dough?

    • Chilling the dough is the most important step. I would skip it too if it weren’t so crucial to the finished product!

  3. So yummy and addicting. I made some changes to make it easier for myself. I omitted the cream of tartar and baking soda and instead put in 2 tsp of baking powder. I also chilled in a bag for 2 hours then rolled into balls and baked. Came out great!

    • Glad they turned out! If you have cream of tarter next time try it out! It makes the cookies extra soft! 🙂

  4. Hi! I’m such a fan of your recipes! Everything I’ve made from your blog has turned out excellent. I just have one question… can I use non pareil sprinkles for this batter? I know in some cases they tend to bleed.

    • They bleed, so I would definitely avoid them. I like to use those more for decorating, not in batters and doughs.

  5. Hi , I wanted to ask what I can use to substitute cream of tartar. I know that baking piwder works but how much of it do I use considering that the recipe calls for all 3 of baking powder , baking soda and cream of tartar. Thank you !!

  6. Cook a bit longer next time.  I made these and tried one after they completely cooled and they were raw in the middle. I love a soft cookie but it has to be cooked!

  7. I made these today & they turned out perfect.  Such a good little sugar cookie!  Crispy on the outside & soft & chewy in the middle.  Thanks for the great recipe!

  8. The absolute best cookie recipe I’ve ever come across. I followed it almost exactly, but I did add Hershey sea salt caramel “chipits,” which turned out to be a really, really great decision, hahaha. Thanks so much for your hard work in finding the perfect recipe and sharing!!

  9. Can you make this recipe ahead of time and store it in a tub in the fridge to use for later?

    • If you chill it in a tub the dough will be too hard to scoop. I would make the dough balls first and chill for up to 2 days. You can freeze the balls if you want to keep them longer than that. They can be baked right from the freezer without defrosting – just add a minute to your bake time..

  10. Did I read this right, this recipe only makes 15 cookies, I find that a very odd amount.

    • Yes. You can always double the recipe to make 2 and 1/2 dozen.

      • Thank you for your prompt reply. I was thinking these might be nice for a Christmas cookie exchange, but I’ll need about 6 doz. You said that you can form them into balls and freeze, and bake them when there still frozen. Would I not have to flatten them or will that happen while they are baking, and lastly what size of a ball should they be, walnut size or smaller??

  11. I made these cookies yesterday and the entire family loved them. I will not tell you how many I ate. This was the first time I made the cookie balls taller and they came out looking almost like yours. These are now the only sugar cookies I will make. Thanks for another great recipe.

  12. I need to make christmas version and looked the picture .
    You used colored sugar in the dough. Don’t they melt after baking?
    Has anyone used colored sugar and didn’t melt? Please let me know.

    • I used colored sugar and it didn’t melt but the cookies turned out way darker than hers, maybe the sugar sprinkles had something to do with it? One we’re also very flat so may have had nothing to do with the sprinkles. 

  13. Hi! If I were to stick a Hershey’s kiss in the middle of these cookies when and how would I do so? 

  14. I’m interested in making these cookies, they sound delicious! Have you tried rolling the dough out and cutting it with cookie cutters? I’m curious if it would hold.

  15. Mine turned out way darker and they flattened so much that they all ran together. Couldn’t find a date on my cream of tartar so maybe it was bad? Also had to keep putting back in the oven, I couldn’t even transfer to cooling rack after several minutes they were so undercooked. I must have made them too big. Very yummy tho. Will try again.

    • Hi, Brittany ~ I found that my cookies deflated after taking them out of the oven, so I experimented with a couple of different things. First, I rolled the cookies into a dome shape (much like Sally does w/some of her other recipes). Then I increased the temperature to 335 degrees F. (That was my compromise between the 325 shown above in the recipe and the 350 degrees that is a “typical” baking temp. for many cookie recipes.) I tried silicone vs. parchment, but that didn’t seem to make much difference. However, immediately removing them from the cookie sheet DID make a big difference . . . it seemed to stop the deflating. It’s a bit tricky, as the cookies are very soft, but I found that it helped. HTH!

      • In case anyone is following these comments, I messed up. The Funfetti Cookies Supreme recipe calls for a baking temp of 325, not the recipe above. And that was the recipe I was following when my cookies deflated. In reviewing a variety of recipes, here on Sally’s site and other blogs, I believe I overbeat the butter and sugar at the onset, which set my cookies up to deflate when they came out of the oven (too much air whipped into the batter). At any rate, after the first tray came out, the above techniques gave me better results ~ keeping the cookies nice and puffy. Both the above recipe and the Funfetti Cookie Supreme recipes are wonderfully tasty! Since one egg white is omitted to make the cookie softer, next time I’ll be sure not to overbeat the butter and sugar. 🙂

  16. Can i add some chocolate chips to the batter ?

  17. Mine also did not bake in 15 mins
    Also turned way darker and spread into one giant mass 🙁
    I did not have cream of tartar so i put bit more baking powder and also used white sugar.
    Could this be the reason?

  18. I made this dough a week ago and we baked them today on Christmas eve. I let the dough defrost about an hour and then scooped them out. These cookies were perfectly fluffy, tatsy and SO CUTE! I baked them the minimum time and they were just the right about of soft, but fully cooked. Thanks for this recipe that I will for sure write down for next year! ❤❤❤

  19. I was wondering if I could substitute Crisco in place of butter? My house is lactose free so the butter isn’t really an option. Do you think that will work with this recipe? Also, is it OK to leave out the sprinkle’s in the dough and use sugar on the outside instead? Or would it mess with the texture? Thanks 🙂

  20. I just had to comment and say that these cookies are exactly what I’ve been looking for! There’s a bakery near us that has soft/chewy sugar cookies and I’ve been trying to find a similar recipe to satisfy my post-partum insane hunger.  Although I made these into lemon sugar cookies (my craving), I omitted the sprinkles and added fresh lemon juice, this was the EXACT base I was looking for! Gorgeous cookies! 

  21. Hi Sally,
    Can I add white chocolate chips to this batter also? I loved your funfetti cookie cake and wanted to make a cookie version. Thanks!

  22. Hey sally, I’m excited to make these cookies but I wanted to add M&Ms to the cookies. Do you think this would work out or be detrimental to the recipe? Please get back to me soon if you can, I’m hoping to make these for Easter!!

  23. I followed the recipe closely. These are not very sweet (I noted this in comments prior to baking them) and slightly disappointing due to a lack of defined flavor. The consensus at my house was they would have been better with a lemon or almond confectioners glaze. Perhaps the next time I will try them with almond extract in the batter. They are lovely little cookies to look at and offer an attractive addition to a spring-themed table.

  24. How would you modify cooking time if I wanted to bake one large cookie say 10 x 10? Is this possible or would it be raw in the middle?

Leave a Reply

Your email address will not be published. Required fields are marked *