Sprinkle Cookies Supreme

Buttery soft sugar cookies exploding with sprinkles and topped with a simple swirl of vanilla frosting. And more sprinkles. 

Frosted Funfetti Sugar Cookies

How typical. An explosion of sprinkles and sparkles and ornaments and sugar for one of the last recipes in my Christmas Cookie Palooza.

But these here cookies? Well, they’re anything but ordinary. They’re the kind of buttery, soft and chewy sugar cookie that will make anyone, of any age, smile ear to ear. They’re the first to go on a cookie platter. A birthday, holiday, celebration kind of cookie. A sprinkled dessert so jolly, they’ll make Santa blush. I call these sprinkle cookies “supreme” because that’s just what they are.

Supremely awesome. Just like my triple chocolate scones.

Funfetti Cookies Supreme | Frosted Sugar Cookies

This has to be one of the most tested cookie recipes to come out of my kitchen. For the past month, I’ve played around with my Soft-Baked Funfetti Sugar Cookie recipe, my Sugar Cookie Bars recipe, and the Frosted Sugar Cookie recipe in my cookbook. I wanted a recipe for frosted sprinkle sugar cookies that would yield a decent amount of cookies– whether that be for a party, a get together, a bake sale, a cookie exchange, whatever. I also wanted an easy sugar cookie recipe AND there had to be a plethora of sprinkles.

A tall order. I got to work.

Once I baked that winning recipe, I made four batches in two days. My refrigerator was home to more butter and eggs than anything else. I found sprinkles on my glasses and frosting on my pants. I noticed the frosting on my pants while out in public, for the record. I made two batches of these frosted sugar cookies with rainbow sprinkles (I buy them in bulk from here) and 2 batches with Christmas colored sprinkles.

What the heck do I do with all that sitting on my counter?? Let’s just say I’ve had some very happy, sugar-high friends leave my house recently.

Christmas Funfetti Sugar Cookies-2

Though the recipe itself is pretty straightforward, there are a few helpful tips to read before you begin. I really want you to make these! Not only because I live and breathe sprinkles, but because they are so good. Really really good. They blow any store-bought sprinkle cookie out of the water.

You’ll probably look at this recipe and wonder why I add an extra egg yolk and some cornstarch. Neither are traditional sugar cookie ingredients, you’re right. However, there’s a method to my madness.

For the egg yolk: though I could certainly use 2 full eggs instead of 1 egg + 1 egg yolk, I’ve learned through the years that the yolk is where all the goodness hides. Eggs are an indispensable ingredient when it comes to cookie baking; they aerate, aid in setting, provide structure, leaven, emulsify, and thicken. Most importantly? They are used as a binder in cookie recipes. Using more egg whites in a baked good typically yields lighter, fluffier desserts. More yolks create a denser treat with a richer flavor– which is exactly what we want in cookies like this! You know how my Chewy Chocolate Chunk Cookies are so chewy, thick, and fudge-like? The extra egg yolk plays a huge role in that.

Oh, and the eggs– make sure they are room temperature. Typically, when a recipe calls for room temperature butter, the eggs should be room temperature as well. That’s something I picked up on recently. Room temperature eggs incorporate quicker and more easily into the dough, which prevents your cookie dough from being overmixed and allows your cookies to have uniform texture among the batch.

For the cornstarch: if you’ve been reading my blog for awhile, you know I love using cornstarch in some cookie recipes. It’s a miraculous little ingredient, pulling heavy weight in the chilling and baking process. It helps thicken your cookie dough as the dough chills and keeps your cookies soft as they bake. You will love how soft these frosted sugar cookies are!

Also… don’t forget to chill the cookie dough. I know I always remind you, but it’s so important. Set aside enough time to do so; your cookies will spread into one massive, unattractive cookie… mess… on your baking sheet if the dough is not sufficiently chilled.

How To Make Frosted Funfetti Sugar Cookies

Frosted Funfetti Cookies by sallysbakingaddiction.com. Buttery soft sugar cookies exploding with sprinkles and topped with a simple swirl of vanilla frosting!

Even though the cookies are supreme, I think the frosting is the star of the show. I love this vanilla frosting. I like to add a pinch of salt to offset its sweetness. Especially when it’s spread onto an already sweet sugar cookie.

Enjoy, sugar cookie lovers.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 


Sprinkle Cookies Supreme

  • Author: Sally
  • Prep Time: 3 hours, 30 minutes
  • Cook Time: 12 minutes
  • Total Time: 4 hours
  • Yield: 30 cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: American


Buttery soft sugar cookies exploding with sprinkles and topped with a simple swirl of vanilla frosting. And more sprinkles. 



  • 1 cup (230g) unsalted butter, softened to room temperature
  • 1 and 1/2 cups (300g) granulated sugar
  • 1 egg + 1 egg yolk, at room temperature
  • 2 teaspoons pure vanilla extract
  • 3 cups (360g) all-purpose flour (spoon & leveled)
  • 1 and 1/4 teaspoons baking soda
  • 1/2 teaspoon cream of tartar*
  • 1 teaspoon cornstarch
  • 1/2 teaspoon salt
  • 1 cup sprinkles, plus more for decor on top of frosting*


  • 3/4 cup (170g) unsalted butter, softened to room temperature
  • 2 and 1/4 cups (270g) confectioners’ sugar
  • 3 Tablespoons (45ml) heavy cream or half-and-half*
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon salt


  1. For the cookies: In a large bowl using a hand-held mixer or stand mixer fitted with a 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 and beat until fluffy and light in color. Beat in egg, egg yolk, and vanilla. Scrape down the sides and up the bottom of the bowl as needed.
  2. In a medium bowl, whisk the flour, baking soda, cream of tartar, cornstarch, and salt together until combined. 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 will be a little crumbly at first. But if you keep mixing, the dough will come together. Once combined, gently beat in the sprinkles on low speed until evenly disbursed. Cover the cookie dough tightly and chill in the refrigerator for at least 3 hours and up to 3 days. Chilling is mandatory. Alternatively, you can roll the cookie dough into 1.5 Tablespoon balls and chill on a cookie sheet (covered) and then bake as directed in the next step.
  3. Remove cookie dough from the refrigerator and let sit out at room temperature for at least 15 minutes. If the cookie dough chilled longer than 3 hours, allow to sit at room temperature for 30-40 minutes. This makes it easy to handle, while still keeping a firm texture from chilling. Preheat oven to 325°F (163°C) and line 2 large cookie sheets with parchment paper or silicone baking mats. Roll cookie dough into balls, about 1.5 Tablespoons of dough in each ball, and set on cookie sheet– about 8-9 cookies per sheet. Bake in batches for 11-12 minutes or until the edges are slightly browned. The cookies will still appear very soft in the centers. That’s ok; they’ll set up and become firmer as they cool. Allow the cookies to cool on the cookie sheets for 3 minutes, then move to a wire rack to cool completely.
  4. For the frosting: In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy – about 2 minutes. Add confectioners’ sugar, cream, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 full minutes. Add more confectioners’ sugar if frosting is too thin, more cream if frosting is too thick, or a pinch more of salt if frosting is way too sweet.
  5. Frost the cooled cookies as desired and decorate with more sprinkles. Store cookies in an airtight container at room temperature for up to 3 days or in the refrigerator up to 6.


  1. Freezing Instructions: Unfrosted cookies freeze well. Cookies may be rolled into balls and frozen up to 3 months to bake at a later date. No need to thaw frozen balls of dough before baking; simply bake for an extra minute or two.
  2. Cream of Tartar: Used to react with the baking soda; it cannot be left out. If you’re curious about using baking powder instead of baking soda + cream of tartar, I’m unsure of the exact amount needed to properly leaven the cookies. Update 8/2016: It would be about 1 and 1/2 teaspoons baking powder.
  3. Sprinkles: For the cookie dough, avoid using nonpareil sprinkles (the little balls)– they bleed their color. You may decorate the frosting with nonpareils (like I did).
  4. Cream: Cream or half-and-half is preferred for creamiest, fluffiest frosting. Keeping that in mind, milk would be an OK substitute if you do not have either on hand.
  5. Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.

Keywords: sprinkle cookies supreme, frosted sprinkle cookies

For a cookie cutter sugar cookie, try my Soft Cut-Out Sugar Cookies.

Soft Cut-Out Sugar Cookies by sallysbakingaddiction.com

See more recipes with sprinkles. There’s… a lot.


  1. Alexis @ Upside Down Pear says:

    I can’t wait to make batches of these for all our upcoming family gatherings! I could actually use a whole plate of these right now 🙂 There are a lot of nonpareils in these pictures. They certainly look pretty, but I absolutely hate using them. They never seem to stick to my cookies and I find them all over the floor months later! Those roll-y little stinkers. I much prefer the rectangle or course sugar sprinkles. Maybe you’ve got a trick or two for working with those tricky nonpareils?

    1. Alexis, try to sprinkle the sprinkles on the frosting when the frosting is still a little wet and has not dried at all. This helps them stick. And yes, there are such a pain because they are SO messy. But I love how they look. And I love their little crunch.

      1. Alexis @ Upside Down Pear says:

        Thank you so much for the tip! I will definitely be sure to try it out next time. The sprinkles have that classic look, but it’d be nice if they could stay on until they make it to their destination 🙂

  2. Christina @ The Beautiful Balance says:

    Cookie Palooza! I once did 8 days of cookies before Christmas one year and was so burnt out after with an entire freezer filled with massive batches of cookies! I didn’t want to make a cookie for months after haha. This look incredible and so fun! Cornstarch is definitely an awesome little sneaky ingredient and I always get the fluffiest, melt-in-your-mouth cookies ever! Pinned 🙂

    1. Haha my freezer is full of nothing but cookies and frozen peas. No, really. There are SO many cookies right now!

  3. These look like SOOO MUCH FUN!

    But then again…so do all your recipes and goodies! I have just ordered your cook book because you never cease to inspire my own foodie adventures!

    Can’t wait til it gets here! You are AWESOME!

    1. I hope you enjoy my book Summer– thank you!

  4. diana Meredith says:

    Thanks for this! I’m makjng your cut out cookies and want to use this icing. I have some little ones coming over to decorate cookies tomorrow (all under age 3, am I nuts, hahah?!). Can I make the icing today and refrigerate, or do you think it would get too hard overnight? Thanks!

    1. Cover tightly and refrigerate overnight. Let come to room temperature before decorating. Have fun!

  5. Amy @ Thoroughly Nourished Life says:

    Festive Frosted Funfetti Cookies!!! These just look like they would taste super fun and super yum! I can’t wait to make a GF version. Just need a trip to the cake shop to find some Christmas sprinkles 🙂
    Also, there’s a copy of your wonderful cookbook wrapped up under my tree for my little sister. She is an amazing baker (she even makes wedding cakes sometimes!) so I know she is going to treasure her volume as much as I treasure mine 🙂

    1. So sweet– and impressive! Wedding cakes… that’s so cool Amy. Good for her!

  6. Natalie Munroe says:

    I was just reading through the comments and I have to say: How cool is it that YOUR cookbook is being given as a holiday gift?!? In my opinion, it’s mega awesome!

    That said, these cookies look yum. I bet they taste even better.

    Last night I made your Candy Cane Kiss cookies (the sugar cookie version) and I must say, I LOVED that dough. It was delightful to work with, truly. It didn’t get sticky in my hands. It scooped out beautifully with my little OXO scoop. It looked great covered in sprinkles. (It probably goes without saying that it tasted great baked!) That whole recipe worked so perfectly (except, of course, that my daughters were being stinkers and kept getting out of bed, so with only 3:48 left of baking time, I went upstairs to corral them back to bed for the 4th time, and ended up leaving the cookies in for an extra minute, and then had to rush rush rush when I was putting that Kiss on top because the Kisses started to melt just as you warned and I was like, “ahhhhhh!!! She said they’d melt and they are! To the freezer– hurry! Hurry!”) In the end, it was all okay and though, perhaps, some of the Kisses are slightly more, uh, spread out than they were supposed to be, they taste delicious and, again, that dough!

    One last note, re: holiday sprinkles– I bought some at Target two days ago and now they’re missing! I can’t find them anywhere. Baker problems… haha.

    1. I can’t find Christmas sprinkles anymore too! I just bought some on Tuesday and now? No where to be found. Clearly I go through sprinkles waaaay too quickly. So happy you made the candy cane kiss cookies. Tell your girls I say hi! Hope they have a merry christmas. You too, Natalie! =)

  7. Yum! So good! And adorable little round cookies. Everyone will love these.

  8. Erin @ The Spiffy Cookie says:

    Absolutely yes! Always more sprinkles.

  9. Sally, thanks for posting all of your recipes. I’ve loved every single one I’ve tried. Is it possible to roll these out and use cookie cutters on these? I know you have a separate recipe for sugar cookie cut outs but I was just wondering if this recipe would work as well ? Thanks again!

    1. It would not– this is a dough for drop cookies.

  10. Amy @ Amy's Healthy Baking says:

    Oh Sally, of course you’d buy sprinkles in bulk!! I bet that huge tub from your wedding disappeared in just a few weeks. 😉 I love how festive these are, and I totally wish I could’ve been one of your sugar-high friends leaving your house! Yum!

    1. Oh that’s long gone! Embarrassing.

  11. I am planning on making these soon!

    Sally, do you have the craft store AC Moore in your area? I just found Christmas sprinkles there. They also have adorable rubber spatulas with pictures/sayings on them for four dollars. I may buy the one that says “Calories at Christmas do not count.:” 🙂 Thank you so much for all the recipes you share. Every cookie I’m baking for the holidays are from your site and cookbook.

    You may have luck finding sprinkles in Michael’s craft store if you have one near you.

    1. I do, Sherry– but I haven’t been there in awhile. I need to check it out because that spatula sounds amazing. So glad you enjoy my recipes and book!

      1. I hope the AC Moore near you has the spatula and sprinkles. I am debating gong back there for one of the spatulas. I cannot stand the thought of setting foot in any stores this week, though!

        I already made dough for your rainbow chocolate chip cookies this morning, and have butter out waiting to use for the cake batter chocolate chip cookies 🙂

  12. Sally, I’ve been baking recipes from your blog for years. Thanks for EASY to follow, engaging, and fun-to-read recipes! I’m chilling the dough now..can’t wait to see how they turn out!

  13. Made these today and soooo tasty! And purty, too!! The flavor is surprisingly rich and full and definitely put a smile on my face! I’m always so impressed with your baking (writing, photography,… to name a few) skills. You always put so much thought into your recipes and the passion certainly comes through. I’ve been trying one of your blog recipes every weekend for about three months now. I have learned and continue to learn so much from you and you’ve helped my passion for baking grow enough that I think I can officially call it a “hobby.” 🙂 I’m hoping I get your cookbook for Christmas. I’ve been dropping hints to my partner for awhile now. Even if I don’t, it’ll be the first thing I buy the day after! Hope you have a wonderful Christmas!

    1. What a sweet comment, thank you Phillip. I’m so glad you enjoy my blog. Merry Christmas!!

  14. Hello! These and your cake batter cookies look delicious! Are they rather similar? Not sure if I’ll have time to make both, but do you have a preference- I’m sure they are both delicious! What’s the biggest difference between the two? Thanks and have a great holiday:) Lauren

    1. Lauren, my cake batter cookies taste like that– cake batter and chocolate chip cookies in one. They’re quite popular on my blog and are even included in my cookbook. So yes, they are a favorite. These cookies taste more like butter/sugar cookies.

  15. Made these today. They are delicious. Will be making these every christmas from now on. My 2 year old nephew loved them and that was before they were frosted. Had trouble finding xmas sprinkles too. Merry Christmas! Love your website. Bought your cookbook for gifts for this year.

  16. Hi Sally!

    Just wondering if you recommend keeping extra frosting (I wouldn’t dare get rid of this, just in case I decide to dip other stuff in it , or just eat it with a spoon!). Should I just store it in a container in the fridge and for up to how long?

    I love your recipes! Thanks for the feedback!


    1. Hey Nicole! Leftover frosting can be stored in the refrigerator for about 2-3 days– cover tightly. A spoon is a great idea. I love your thinking.

  17. Hi Sally! I made these cookies and they are delicious! However, they turned out very flat even though I refrigerated them overnight. This has happened to me with other cookies I have baked (not necessarily your recipes) and I was wondering if you had any tips for puffier cookies?

    1. Are you at high altitude? If so (and if not!) I would make sure you are measuring your flour correctly– it sounds like there may be too much fat and not enough flour to support your cookies. Perhaps try adding a couple more Tablespoons of flour to the cookie dough.

      1. Thanks so much, Sally! Merry Christmas!

  18. Cathy @ Fiscally Chic says:

    I just baked these with my daughter today and they turned out fantastic! Definitely toddler-approved 🙂

    The grocery store didn’t have the long, skinny sprinkles in red and green, so I used holly and berry sprinkles in the batter. They look extra festive and the sprinkles didn’t bleed! And since a frosted cookie might be a little much for a toddler, we’re keeping them “naked.”

  19. These are incredible! I made them a second time today, and they are chilling right now. I made them with the little jimmies instead of nonpareils (just because of personal preference) and the rich, buttery texture of these reminds me of those sprinkley Mrs. Field’s butter cookies. I make these without the frosting and just eat them plain because I’m lazy and they are so good even by themselves (one day I’ll have to try them with the frosting because they look delicious in the photos). Thank you! This is my favorite cookie recipe from you Sally!
    (P.S. If anyone was wondering about the CREAM OF TARTAR substitute and conversions, I looked it up and the amounts of leavening products I use in this recipe (that work beautifully from experience) are 1 TSP BAKING SODA and 3/4 TSP BAKING POWDER (to replace the 1/2 tsp cream of tartar and 1 1/4 tsp of baking soda).

    1. I also froze my dough both times instead of refrigerating it to speed the chilling process (I read that popping the dough in the freezer chills it 4X faster than refrigerating it and I can attest that it speeds the process amazingly)
      So if you only have a short period of time that you can chill your dough, I recommend putting it (covered in tin foil) in the freezer to speed things up because it worked very, very well for me.

      1. Like, just to elaborate on the freezing comment, I put my dough in the freezer for 2 hours and got an overnight’s worth of chilling

  20. I have to admit, I’m always afraid of putting salt in my cookies and cakes and never end up putting more than a pinch or two. But, when I made these, I conquered my fear and put the full amount and they came out fine. Of course I never got around to the frosting because I kept eating these. oops 🙂

    Also, I don’t know if you’re into Jamberry, but these would be perfect for you!! http://nicolenagy.jamberrynails.net/product/sugar-rush#.VKyaPyvF97s

  21. I just made these cookies this weekend and they are so GOOD! I think they are my new favorite cookie even without the frosting! Thanks for all your great recipes.

  22. Oh my goodness, Sally! These cookies are AMAZING! I made them with my kids today and they love them, as do I! We never even got to making frosting, I was having a hard enough time keeping my kids from eating the dough! 
    I’ve made so many of your recipes by now, and I am so grateful to you! Your recipes have never failed me. I love being able to bake something fabulous for my friends and loved ones, baked goods seem to make everyone happy! Thank you for such wonderful, easy to follow recipes and such beautiful photos.

    1. Thank you so much for the compliments and for reporting back, Megan! I appreciate it.

  23. What is the difference between these cookies and your soft-baked funfetti sugar cookies? Thanks!

  24. Allyson Rogers says:

    Hi Sally. I’ve got key lime on the brain since making your mini key lime pies. I’m interested in making something like your frosted chai spice snickerdoodles, but a key lime version. Do you think these cookies would work as the base, with lime zest replacing the vanilla extract?

    1. Definitely. And that sounds delicious!

  25. I am wanting to make cookies but can’t decide between these as these (without frosting) or the Soft baked  funfetti cookies.  My husband loves a chewer soft cookie.  Any insight on the differences between the two?  Thank you so much.  I love using your recipes bc I know I never have to worry about wasting my time or ingredients.  Never ever fail!

    1. This recipe is basically double the other cookie recipe! I’d say these are a little softer with the addition of cornstarch. For your husband, I’d go with these!

      1. These were fantastic!  My girls were thrilled with all the sprinkles and my husband really enjoyed them.  Thank you for the time you take during recipe development.  

  26. I love your cookies !!! But I do have a ? I ran out an had to buy your cook book….but was a lil sad that not all your recipes r in it….why not ?? Do u have another that has them all ??

  27. Nurfatma Perveen says:

    Sally, just had a quick question about sifting. Would you recommend if I sifted the flour? And if I do, should I measure and sift or vice versa? Thanks a lot! 

    1. No need to sift unless my recipe calls for it.

  28. Nurfatma Perveen says:

    Sally, I just made these cookies yesterday and they are absolutely delicious. Even my friend was in love with the chewy texture of the cookie. 

    Thank you so much for such an amazing recipe! 

  29. Thank you so much for this easy, delicious, sugar cookie recipe! Came out terrific, with or without frosting!

  30. I made the dough for these and the white chocolate chip cranberry cookies. I have a ?? In the recipe you say that the dough will be thick and almost crumbly at first. Well my dough was so wet and sticky that i couldn’t roll them into balls. Even after i put the dough in the refrigerator.  What did i do wrong? I followed the ingredients in the recipe.

    1. Are you adding enough flour? Changing the ingredients at all? Make sure your 2 sticks of butter aren’t melted in the slightest. Room temperature, but still a little firm.

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally