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.

The recipe is quick. The cookies only take about 10 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. 

More funfetti recipes to love:

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 10 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. Hi Sally

    Is there a typo in the ingredients list?  I measured out 190g of all purpose flour and it only worked out to be just about 1 cup.  My dough was really sticky(and greasy) and only made about 8 cookie balls.  I ended up adding another 1/2cup of flour (which helped the dough and made 12 cookies).  I should also mention that I replaced the egg with 1/4C of apple sauce since my son is allergic to eggs. They are currently in the refrigerator cooling overnight.  I hope it turns out okay!


  2. Hi Sally, 
    Your blog is such a delight. To new bakers, like myself, it’s a blessing. Such wonderful advice, such amazing recipes. Thanks heaps.

    1 question though, in this recipe, what is the best substitute for cream of tartar? Its a little difficult to find where I live. 

    Appreciate your time. Thank you. Much love.

  3. Hi Sally,
    I made these as directed except I froze the dough overnight, and found that they spread a LOT during baking. Still absolutely delicious, but do you think the freezing was the problem?

  4. i should know this but……………..what is the paddle attachment? does it look like an actual paddle without holes in it? my stand didn’t come with one if that’s what it looks like. not sure i’m using the correct piece. 

  5. We made these tonight and they are so good! I did not care for the cakey like center, so I baked them for an additional 4 minutes. They are perfect. Soft and chewy. Definitely saving this! Thank you! 

  6. I’m not very good at baking but these looked too good to pass up. So I followed your instructions step by step and they came out perfect! I’m so pleased with this recipe. The cookies were delicious! “Were” as in past tense, they’re gone already! Thank you Sally!

  7. My kids love these cookies. What adjustments should be made to bake these from frozen dough balls? Thanks!

  8. I have to say, I’ve made these many times and they’re always a hit and a much loved cookie! But mostly I’m writing this to thank you for including metric measurements for the ingredients that don’t require volumetric measuring. I am a kitchen scale convert and I find myself completely too lazy to measure anything with cups that I don’t have to (looking at you, FLOUR).

  9. I make these cookies all the time, they’re so good!  I am actually going to be having a baby in the next week or two, so I’m trying to stock up my freezer.  Today I made a double batch, balled them up, and froze them for easy baking later on.  I add 1/2 tsp almond extract (for a double batch) and it’s the perfect subtle almond-y flavor.  

    I’m also a huge fan of the XXL sugar cookie in a pinch : )

  10. I made the Funfetti Cookies today.  I followed the recipe exactly, put them in the fridge for 2 hrs., then baked at 350 for 8 min.  When I put them on the cooling rack, a couple of them  leaked…yes, glopped, right through the cooling rack and landed on the counter.  I put the remaining ones back in the oven for 5 more minutes, and they are OK, slightly golden on the bottom.  Did I mention that they are delicious and to die for?  Just having an issue with the baking time.  Next time I will bake them for at least 10 minutes.  

  11. Is the 8 minute cooking time based on traditional or insulated cookie sheets?  Would insulated sheets increase the cooking time or still leave it at 8 minutes?  Thanks!

  12. Hi there,

    What does the cream of tartar do? 
    Mine didn’t flatten like yours, they’re more small mounds. Help!

  13. Do I have to chill them in the fridge for 2 hours? I’m on a time crunch, any substitution there?

  14. Hi Sally,
    I really enjoy reading your blog.  I’m learning a lot about baking from you.  I just tried making these cookies.   I followed your recipe to a T.   But at 8 minutes they were WAY underdone.   And I did notice the dough was very sticky when I was rolling them into balls.   Mine turned out super flat.  Still yummy but they didn’t look anything like yours in pictures.   Any advice?  

    • Jill, did you chill the cookie dough? That is KEY. Try chilling it for a day (I know that’s awhile but you need cold, solid dough). And you can bake the cookies a little longer until they’re done.

  15. I have a 1 yr. old grandbaby and looked for something she could enjoy…thank you for this recipe…she is eating everything, God bless her, so I wanted so much to bake something that she could eat that isn’t going to hurt her…thank you…

  16. Hi Sally, 
    I love your blog, it has so many amazing recipes, and I’m glad I found it. And this has got to be my most favorite recipe of all time.
    It’s just that the colour of my dough and the results always seem browner than the pictures of your cookies. And I don’t mean overbaked brown. Also, my cookies always seem to be kind of flat. Well, flatter than its supposed to be. 
    In where I live, the best ovens don’t come cheap. So my oven can’t even reheat. We just have to turn on the oven and wait and hope it’s the right temperature. 
    Anyways, I still love your blog and hope that you’ll make more outstanding recipes like these! 

  17. Can I chop up M&Ms and use them instead of sprinkles? 

  18. I so wanted to love these…tripled the recipe for my daughter’s class party. Followed the recipe exactly, chilled 2 hrs, check. Baked 8 min, seriously almost raw. Set for 3 min on the sheet, still couldn’t get them onto a cooling rack without falling apart. Perhaps instead of being adamant about cooking time, more visual clues? Since ovens can differ. Plus these were good sized cookies. The batch I baked in my stoneware pan all just puffed together into bars. Thankfully, we had a Sams Club on the way to school to pick up replacements… very disappointing.

  19. I live in SE Texas. Houston Area. LOTS AND LOTS OF HUMIDITY. I have a 30 ” Whirlpool oven. Not convection. I’ve baked these cookies three times in different months. 8 minutes these cookies on 350 are totally not done. My oven is brand new and has been calibrated. I have to bake these cookies 15 minutes and then they are done and they are soft after cooling. I bake out of my home under Texas Cottage Law. People just love these cookies. But I tried again for 8 minute yesterday. Took them out and let them sit for about 20 minutes and tried to transport them to a cooling rack and they just tore all up. I baked again for 15 minutes and they were perfect. I won’t eat a crispy cookie. I love them soft and I love these cookies but they have to be cooked for 15 minutes. Your thoughts on this????
    Thank you. You are my very favorite go to on the web.

  20. I just made the dough and I was wondering if i should cover them? And also what’s the difference between a cookie and baking sheet? Can I use cooking spray instead of parchment paper? Thanks!

  21. 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.

  22. 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.

  23. 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

  24. 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!!

  25. 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?

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

  27. 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!

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

  29. 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!! 🙂

  30. 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.

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