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

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 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.

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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

405 Comments

Comments

  1. Erica on July 4, 2017 at 10:01 pm

    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 🙂

    • Sally on July 5, 2017 at 9:47 am

      I’m so glad that you loved these sugar cookies! Let me know any other recipes you try 🙂

      • paige on August 11, 2017 at 11:23 am

        I made the cookies, they are good including the cookie doh.



  2. Amy on July 7, 2017 at 9:30 pm

    Is it possible to not chill the dough?

    • Sally on July 8, 2017 at 8:36 am

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

    • Iyanna Hampton on August 12, 2018 at 6:16 pm

      I did not add an egg, I replaced the with rice milk and I did not chill them, I sent them straight into the over for 15 minutes and they turned out perfect, so not chilling is not mandatory at all

  3. MaryC on July 9, 2017 at 6:15 pm

    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!

    • Sally on July 10, 2017 at 1:17 pm

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

  4. Tara Dawson on July 21, 2017 at 9:19 am

    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.

    • Sally on July 21, 2017 at 10:28 am

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

  5. Jena on August 10, 2017 at 1:15 pm

    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. Lynda on August 11, 2017 at 6:18 am

    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. Robyn on September 9, 2017 at 8:38 pm

    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. Tatiana on September 17, 2017 at 6:11 pm

    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. Barbara on October 13, 2017 at 11:50 am

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

    • Sally on October 13, 2017 at 12:16 pm

      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. Donna on October 15, 2017 at 12:36 am

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

    • Sally on October 15, 2017 at 10:20 am

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

      • Donna on October 15, 2017 at 11:32 am

        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. Ann on November 20, 2017 at 5:32 am

    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. Koffee on November 29, 2017 at 3:34 pm

    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.
    Thanks.

    • Brittany on December 11, 2017 at 4:28 pm

      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. Shirley on December 3, 2017 at 3:27 pm

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

  14. Lorna on December 7, 2017 at 8:29 pm

    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.

    • Condoleeza on December 13, 2017 at 11:13 pm

      Yes, I’d like to know that as well!

  15. Brittany on December 11, 2017 at 4:24 pm

    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.

  16. Fernanda on December 12, 2017 at 5:40 pm

    Can i add some chocolate chips to the batter ?

  17. Gabriela on December 22, 2017 at 9:11 am

    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. Holly on December 24, 2017 at 12:44 pm

    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. Sara on May 30, 2018 at 4:10 pm

    I loved the texture of these so much. I ended up making two batches but both had a distinct metallic taste. I assume it’s because of a leavener, though I am not sure how to adjust for this. Any advice?

  20. Kay on June 18, 2018 at 5:00 pm

    These cookies are amazingly delicious AND easy!! My boys loved them!
    I do have a question- first time I made 15 cookies. This time I doubled the recipe and it only made 24. Should it have been 30? Or is this right?
    Thank you for a wonderful recipe!!

  21. Krisha Hodge on July 21, 2018 at 4:49 pm

    I made your white chocolate brownies for Teacher appreciation and they were such a hit I turned around and made them again for mother’s day treats for my mom & sis in laws. So now that I’m looking for a new sugar cookie recipe I turned to you! Question: my husband and one of my kids aren’t big on sprinkles. Do u still recommend even without? Thanks!

    • Sally on July 23, 2018 at 7:01 am

      Hi Krisha! You can make these cookies without the sprinkles. Or try these cakey sugar cookies and leave the sprinkles off the frosting. So good!

      • Krisha Hodge on July 23, 2018 at 3:18 pm

        Awesome, thanks! So excited to have discovered your recipes, I’ve saved so many. Planning to test run the champagne cupcakes soon for a bridal shower I’ll be hosting later. Can’t wait! Yummm.



Reviews

Questions

  1. Sara on May 30, 2018 at 4:10 pm

    I loved the texture of these so much. I ended up making two batches but both had a distinct metallic taste. I assume it’s because of a leavener, though I am not sure how to adjust for this. Any advice?

  2. Kay on June 18, 2018 at 5:00 pm

    These cookies are amazingly delicious AND easy!! My boys loved them!
    I do have a question- first time I made 15 cookies. This time I doubled the recipe and it only made 24. Should it have been 30? Or is this right?
    Thank you for a wonderful recipe!!

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