Soft-Baked Funfetti Sugar Cookies

Recipe for soft-baked and chewy funfetti sugar cookies.

funfetti sugar cookies on a silpat baking mat

funfetti sugar cookies on a silpat baking mat

I have several “go-to” base cookie recipes in my archives. From those base cookie recipes, you have the luxury of creating many spin-off cookies using the same dough. For example:

And now we have a basic drop style funfetti sugar cookie recipe!

2 images of funfetti sugar cookies

How to Make Sprinkle Sugar Cookies

The ingredients are simple. You need baking soda and cream of tartar to lift these cookies. If cream of tartar is unavailable, try them with baking powder instead. To do so, follow my drop sugar cookies recipe.

The recipe makes a small batch and can easily be doubled for a large family, get together, or party. You’ll bake about 15 decent sized cookies from 1 batch. Just enough to place in your cookie jar.

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 found that sugar cookie dough can be overly greasy, making it hard to incorporate sprinkles. Not these – they’re the perfect soft pillow for a magnitude of sprinkles.

funfetti sugar cookies on a wood board

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.

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
stack of funfetti sugar cookies on a silpat baking mat

Soft-Baked Funfetti Sugar Cookies

  • Author: Sally
  • Prep Time: 2 hours, 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 2 hours, 45 minutes
  • Yield: 15-16 large cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: American


My absolute favorite recipe for soft-baked, chewy funfetti sugar cookies. There won’t be a crumb left!


  • 1 and 1/2 cups (190g) all-purpose flour (spoon & leveled)
  • 1 and 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup (80g) sprinkles, plus more for topping*


  1. Whisk the flour, baking powder, baking soda, cream of tartar, and salt together in a medium bowl. Set aside.
  2. In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on medium-high speed until creamed, about 1 minute. Add the egg and vanilla extract and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
  3. Add the dry ingredients to the wet ingredients and mix on low until combined. Beat in 1/2 cup of sprinkles. Dough will be thick and sticky. Scoop large sections of dough (about 2 Tablespoons of dough each) and roll into balls. If desired, lightly dip the tops of the cookie dough balls in more sprinkles. Place dough balls onto a large plate or lined baking sheet.
  4. Cover and chill the cookie dough balls in the refrigerator for at least 2 hours (and up to 4 days).
  5. Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
  6. Arrange chilled cookie dough balls 3 inches apart on the baking sheets. Bake for 11-12 minutes or until lightly browned on the sides. The centers will look very soft.
  7. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  8. Cookies stay fresh covered at room temperature for up to 1 week.


  1. Make Ahead Instructions: You can make the cookie dough, roll into balls, and chill the dough balls in the refrigerator for up to 4 days. (See note about cookie dough chilling.) Cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Click here for my tips and tricks on freezing cookie dough. Baked cookies freeze well for up to 3 months.
  2. Room Temperature Butter: Here’s my trick for softening butter quickly. Works every time.
  3. Sprinkles: Any sprinkles are great, but I recommend avoiding nonpareils (the little balls) as they tend to bleed their color in cookie dough and cake batter.
  4. Chill Cookie Dough: Chilling the cookie dough is imperative. These cookies are very buttery and the colder the cookie dough, the less your sugar cookies will over-spread. The cookie dough can get a little hard after 2 hours in the refrigerator, so I recommend rolling the dough into balls before chilling. Here are all of my tips to prevent cookies from over-spreading.

Keywords: funfetti cookies, funfetti sugar cookies

See more sprinkle recipes.

See more cookie recipes.

3 images of funfetti sugar cookies


Comments are closed.

  1. My 3 yo loves sprinkles cookies! Rather thank buying an entire box since she’s the one one eats them, I thought we will try to make a few at home! To my surprise these are really Delicious to adults standards!! Totally exceeded expectations! Will definitely make again!

  2. MY little girls fifth birthday is coming up, so I’ve been looking for the best sprinkle cookies for the kid that loves everything sprinkle. I decided to start with this recipe, and I’m glad I did. I only used 1/4 cup of sprinkles, because I was using a 1/4 cup measure, and went to dump the next 1/4 cup in but it already looked perfect so I left the second quarter cup out. I also made them only one tablespoon inside, because even though she loves sprinkles she’s not big on sweets, even though she loves she idea of sweets lol, so smaller is usually the way to go. I baked them for eightish minutes, and they came out perfect. I don’t know if it’s because mine are smaller cookies. but they arent as thick at yours. They are beautiful and crackled on top, with a slightly crisp bottom and soft texture inside, so I’m definitely not complaining. They came out perfect as far as I’m concerned. Plus my little girl loved it, and ate two right away. I probably didn’t have to make them helf size lol. This will be my go to recipe.

    1. Hello I really want to make this recipe but don’t have cream of tartar. I read I can use lemon juice. I’m just not sure the amount? Can you suggest what would be best….1 teaspoon or 2? Thanks

      1. Hi Christina! I recently tested this recipe without cream of tartar– you can see it here: drop-style sugar cookies.

  3. Lisa Walters says:

    Excellent. I thought they would be overly sweet, but they were not. Will definitely make this recipe again. Have you done a sugar cookie that tastes like a London fog tea?

    1. Thanks Lisa! So glad you tried these cookies.
      No, I haven’t.

  4. Heather M. Whipple says:

    Hi Sally.
    Can I add cocoa powder to this recipe for a chocolate variation? Please let me know.

    1. Hi Heather, Cocoa powder is a tricky ingredient so unfortunately it’s not as easy as just adding some to a recipe. However, my favorite chocolate cookie dough I have tested and used in many different recipes! You can find it here and simply use sprinkles instead of the chocolate chips (or use a combination of both!):

  5. Love this recipe! I’ve used it probably 5 times now for different occasions and it never fails. It is simple and easy, yet the sprinkles make them feel fun. I’ve also rolled them in colored sanding sugar for extra color before baking.

  6. These are incredible!I thought they were not going to come out correctly, because I am only 10, but they are really easy.They are GIANT!My whole family loved them.I am happy I chose this recipe.

  7. Best cookies ever!!I have made these like 6 times already and they never fail!! I was wondering if you could replace the sprinkles for chocolate chips? Thank you!!

    1. I’m so happy you enjoy these cookies, Lissa! Chocolate chips would be fantastic in place of sprinkles.

  8. Loved these cookies. Added about 1/2 tsp almond extract and only put in half the sprinkles. Dipped half the cookie in white chocolate and then put more sprinkles on top. Would absolutely make again and would double it the next time. Made 13 cookies with my cookie scoop.

1 8 9 10

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Sally's signature

Recipes You’ll Love



Join the community on the 1st of every month as we tackle a new challenge recipe.Review Sally's Baking Challenge FAQ page if you have any questions.

View More

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

Sally's Cookbooks

About Sally

Welcome to my Kitchen!

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