Soft-Baked Funfetti Sugar Cookies

Recipe for soft-baked and chewy funfetti sugar cookies.

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, 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!

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

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.

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.


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.

Funfetti Cookies


  1. These are so cute! You should write a post about how you develop your recipes! How do you keep track of what you tried, especially the ones that take you months? Happy Friday!

    1. Hey Meredith! Developing recipes has just come from experience in the kitchen. And a lot of baking fails! I write down all the trials and errors in my scrape notebook. Happy Friday to you as well!

      1. I have been wanting a recipe for a sugar cookie that would have sugar reduced to allow for sweetness of adding chopped Marischino Cherries (that might have to be drained on paper towels). Do you think this recipe would work if I reduced the sugar to 1/2 cup ? I would want the the cookie to stay thick & soft, like the soft baked funfetti sugar cookie you made.
        What do you think? Was wanting them for a February birthday.

      2. Peggy, I’m not sure. I assume it would be just fine because you’re only reducing by 1/4 cup. Let me know if you give it a try.

  2. It must be such a nice feeling not to have to shoot with your tripod. Would never tell from the pics- they’re super sharp! I would love to ditch the tripod but that’s in my DSLR future, maybe. No room for shaky hands with a point and shoot. The cookies look beautiful as always, it’s great to have a go-to recipe. I can tell they’re really flaky from the pics, they almost look like shortbread! Can’t wait to see what different combinations you come up with for this one.

    1. It was a blessing to be able to put it down. Haven’t been able to do that in months! Wonderful lighting. The cookies aren’t flaky in the slightest actually – very soft, tender, and moist. Thanks Katy!

  3. Love these sprinklyfetti cookies! The perfect Friday treat to get the weekend off to a great start. And no chilling the dough? I’m on board, can’t wait to try making these soon 🙂

  4. Sally, these cookies look so delicious! And the photos are great! As soon as I saw these, I thought that they would be good turned into a cookie ice cream sandwich with vanilla ice cream. I think I will try soon! Thanks for another great recipe. 🙂

  5. These will be perfect for my kiddos at Sunday school! However, two batches will be required for them! They love sprinkles!! Thanks much for this keeper recipe! Happy Friday to you!

  6. Wow, these look incredible! That must be so exciting to not need a tripod! I shoot free hand, but I know my pictures would be clearer if I would take the time to use a tripod. Sprinkles Friday? Yeah! These cookies look SO soft and buttery, without looking greasy. And sprinkles make pictures look so fun:)

    1. Thanks Mary Frances! It was just luck when I shot these – perfect lighting to shoot free hand. Have a great weekend!

  7. When I made my soft and chewy sprinkles sugar cookies, it took me FOREVER to decide on a recipe! So I can relate to you saying it took you awhile to come up with this…but it was worth the wait. You outdid yourself and I can just see the softness! Love it!

    I can also see a big pinterest hit 🙂 And I pinned it too!

  8. Would like to try making these but cannot take cream of tartar. Would it be a huge difference with the omission of CoT? Thanks

      1. Hi there! I can’t find any cream of tartar in my country.. what other cookie recipe could you advice me to do, if i want to make confetti butter cookies and give them away for christmas? i read above that you cant leave out the cream of tartar, but when i looked it up on the internet it said that you could replace the baking soda + cream of tartar combined by baking powder! do you think it would work with 2 tsp of baking soda instead of one?

      2. Hi Elisa, I’ve read that about cream of tartar before, but I have never tried it myself and am unsure about the results.

        You could try to make these sugar/sprinkle cookies (with or without the hershey kiss in the center):

  9. Sprinkles on Friday are a must!!!! Just posted some too!

    These cookies are calling my name!!! Love the soft baked!!

  10. I can see why you get sprinkle fever, they’re so darn cute! These cookies look perfectly soft and scrumptious!

  11. Ooooh – I’m all about Funfetti Fridays!! Sprinkles make everyday better, especially days like Friday! 🙂 I can’t wait to try your g0-to sugar cookie recipe, Sally – I have never perfected one and I’m sure yours is amazing!

  12. Today is definitely a day full of rainbows! I’m for sure having my little Easton and niece bake these this weekend…I teach them to bake something fun every Saturday. And these are perfect, they’ll have a blast!
    PS I’m still in love with those Cake Batter Cinnamon Rolls!

  13. you and your cookies never dissapoint! (though, you’re not helping me make a case to NOT take a half day and go home early to bake haha)

  14. These definitely make me smile! I can’t imagine what it’s like to develop and repeatedly test recipes. Great for you and we’re all luckier for it! P.S. – great pictures, as usual.

  15. Who ever says that chocolate sprinkle are better than rainbow sprinkles is crazy!!! If these colorful sprinkle peeping through these cookies dont bring a smile to your face nothing will….

  16. Sprinkles just make everything better! These cookies look so soft and gooey and all-around gorgeous!

  17. Isn’t it the best to not be confined to a tripod? I hardly every use one because it makes me feel restricted. I am loving your shots and your lighting!!! They look awesome! And sprinkles in sugar cookies is just so much more fun than plain ones!!!

  18. A sugar cookie dough that you scoop instead of having to roll out, cut out and place on the pan. How much simpler. I have an amazing sugar cookie recipe from my mother in law, its delicious seriously, but I love this simplicity of this and think I have to give it a try too!

  19. Funfetti Friday…wheee! I love funfetti. These look fantastic! And your photos are amazing as usual! 🙂

  20. These look beautiful and SO SO soft, Sally! Can’t wait to bake up a batch soon 🙂 Happy Funfetti Friday, and have a good weekend!

  21. I’m glad you found the perfect sugar cookie recipe!! And if you say it’s the best, I totally believe that it is 🙂 Trying soon!

  22. Thank god for your patience in the kitchen! When one of my recipes fails, I only try two more times until I give up. These cookies should be a lesson to stick by it until you got it.

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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