Soft-Baked Funfetti Sugar Cookies

My favorite recipe for soft-baked and chewy sugar cookies.

I’m so 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. 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’ve been studying, researching, testing, and retesting for months and months to find the perfect drop sugar cookie recipe. Thick, soft-baked style, pillow-y, buttery without being greasy, and showered with sprinkles. Well here it is: the sugar cookie 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, you have the luxury of creating many spin-off cookies using the same dough. For example:

And now we have a basic drop style 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. 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 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.

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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

Description

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


Ingredients

  • 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*

Instructions

  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.

Notes

  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

438 Comments

  1. These are amazing! I seriously thought they were under baked after 11 minutes but they were perfect after they cooled down.

    I haven’t used cream of tartar since the last time I made play-do (probably 6 years ago!) but I read if you put half a teaspoon in warm water, then add a pinch of baking soda, it will foam up if it’s still good. Mine was, but it’s probably time for some fresh so I can make these all the time!!

  2. Holy Moly! I made these a few days ago and they were to die for! My husband even snuck a few and he is NOT a big sugar fan. They were absolutely amazing. I’m actually probably going to make them again today!

  3. I just made these and my family can’t keep their hands off long enough for me to take a picture! I loved thee will make again. Tip: you can freeze the dough balls for 1 hour instead of refrigerating for 2.

  4. Hi Sally, I found your recipe about a year ago and in looking at the copy I printed, it looks like you’ve taken the amount of cream of tarter from 1 t. to 1/2. Did you find a better result with this? I LOVE this recipe and just wanted to see if you’ve made this somehow better! Thank you!

  5. Hi Sally, Is it okay to leave out the sprinkles? 1/2 C. takes up some space in the batter and I don’t know if it will affect it in any way. Thank you.

  6. 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!

  7. 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

  8. 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?

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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

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