Soft-Baked Funfetti Sugar Cookies
Try my funfetti slice ‘n’ bake cookies next!
My favorite recipe for soft-baked, chewy funfetti sugar cookies.
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!
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 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 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.
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:
- Funfetti cheesecake
- Funfetti slice ‘n’ bake cookies
- Soft & fluffy funfetti cupcakes
- Funfetti buttercreams
- Funfetti layer cake
- Funfetti sheet cake
- Funfetti cookies supreme
- Funfetti sugar cookie cake
- Funfetti buttermilk pancakes
- Baked funfetti donuts
- Funfetti Golden Oreo fudge
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
- 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 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.
- 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 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.
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PS: Try them with holiday sprinkles during December!
See more sprinkle recipes.
See more cookie recipes.