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.

Print

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. I’ve been dying to make some funfetti sugar cookies too! These really do look absolutely perfect–the tops really do look like pillows, and I am also big on the slightly under-baking because nobody likes a hard cookie! Also, the photos look AWESOME!! Hooray for no tripod!

  2. Yum…these are nice & easy for me. When you say sugar, is tat the superfine sugar or normal white sugar? I think this is where I came unstuck with the cakes last time.
    Thks

  3. I hope you have time for a silly question. I have never baked with sprinkles before (shocking, I know!). Does it matter what kind of sprinkles I use in these cookies? I am not well schooled in sprinkles, but I know you are. Thanks in advance for your help.

  4. Sally these are perfect! I just made them and have three very happy kiddos 🙂 They are so wonderful I’m not sure if they will last until tomorrow. I was wondering if you ever trsted them in 1Tbsp size? If so, how long did you bake them? Thanks!

    1. I’m so glad to hear that Anne! I’ve never made them any smaller than 2 Tbsp. But I know they’d be just as tasty at a smaller size. Enjoy!

  5. I just dare anyone to look at these and NOT smile! These are such “happy” cookies Sally! I bet they taste even better than they look if that’s possible because they look insanely good! Irresistible and addicting.

  6. Is it wrong to want to have a piece (or three) of these at 9 in the morning? Eh…. don’t think so. it’s the weekend here ;-b I tried making cookies a few days ago but it didn’t work out as expected… I kinda felt like I lost my cookie mojo! But since this is one of your easiest recipe, I would need to give em’ a try and redeem my cookie confidence!

  7. Aaaaaand this is why you have your own cookbook deal 🙂 YOU’RE BRILLIANT! These are SO perfect. My mom, who LOVES sugar cookies, will totally flip for these when I make them for her. Not only are they gorgeous and perfectly stuffed with sprinkles, but they look SO soft and buttery. Amazing job!

  8. You had me at soft-baked sugar cookies! These look fantastic!

    I try to use my tripod, but I often feel like it just confines me. I like to be able to move around a lot. I used to use a Rebel T2i also and we recently upgraded and it does make it easier to shoot without one!

  9. I bought a tripod months ago, but I only used it once. I could just never get the hang of raising, lowering, and tilting the levers! I shoot everything by hand, and it’s the funniest thing to watch — I hold my breath until my face starts to turn pink before I can stop shaking long enough to push the button!

    Your funfetti cookies look AMAZING!! Just the right amount of bright festive colors. You can never have too many sprinkles — ever!!

      1. So glad I’m not alone! It takes me even longer to stop shaking if I’m excited about tasting the dessert I’ve made. With all of your tempting treats, I can’t even imagine how you manage to stop shaking too! ;]

  10. I do love how you think–the world really is my sugar cookie 😉 I’ve had such success with your BEST-OF cookie recipes (and that’s saying something with a tempermental oven like mine! Cookies are an odd pain to guesstimate in my old-school oven), I can’t wait to try these. Bookmarked!

  11. I love how simple your recipes are and how much effort you put in so that we get to have perfect baked goods every time. These cookies look great and pinning them to try soon!

  12. I made these cookies and they turned out GREAT! I took them out a minute sooner and made sure not to let them sit on the cookie sheet too long. Like Sally, I like my cookies under baked and soft. I made them in my new oven and I think they are a success 🙂

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