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. Oh man – Funfetti Friday?? It was hard not to click on any of those other recipes at the bottom of your post! I love the soft chewy cookies so I’ll have to make these for our next office staff meeting.

  2. Hi Sally! I tried to make these cookies with lemon and they tasted fabulous, but they were way underdone and spread like crazy even after sitting in the fridge for an hour! Do you think more flour would elliviate the extra liquid (lemon) in the recipe? Or could you just add a lemon cookie recipe to your long list of recipes-to-do?! 🙂

  3. The only thing that would make these adorable, soft cookies any better – is if you showered confetti….no, sprinkles on people while they ate them. No? I have a flare for drama…. Stopping by from Chef In Training, have a great week!!

  4. These are the cutest sugar cookies ever! Just HAD to stop by and tell you so. Fabulous food photography, too. I’m so happy to have found your blog, Sally. 🙂 I saw Georgia’s (The Comfort of Cooking) sprinkle sugar cookies, first. But, she gave credit where credit was due. And, I couldn’t end my day without telling you how fabulous I think this recipe and your blog is. You are a goddess! (I shall visit your blog often.) Thank goodness you kept at it with the recipe development. Sprinkles and sugar cookies were meant to be together! xo

    1. Stacy – thank you for coming to the source of this recipe! It took me awhile to develop them. Months! It’s hard to get a soft, chewy sugar cookie down perfect. I’m so glad you like the looks of these cookies. Let me know if you make them sometime!

  5. I made my cookies dough:) but can i leave it in the fridge for a day wrapped in plastic wrap until i use it?:) itll be in the fridge for a day:)

  6. Hi Sally. I’ve only recently discovered your baking blog while searching for a skinny strawberry muffin recipe as my 4-year old daughter wanted to bake some muffins. So far we’ve baked your strawberry muffins, skinny chocolate banana muffins (amazing!) and now your funfetti sugar cookies. Your recipes are so easy for my daughter to bake with me and most importantly, everything tastes amazing! Up next, your funfetti cake. Love, love your blog!

    1. Hi Janice! That is amazing. And so nice to hear how much you and your daughter love my blog and recipes!! You chose a couple of my favorite recipes to make first. And I love that funfetti cake. Have fun with that!

  7. Hey I was wondering if there’s any substitute for cream of tartar that I may be able to use since I don’t have COT at hand.

  8. They are sooooo sweet& they look so cute (;
    I really love your recipes! I made these for my girlfriends they loved them (:

  9. I made this with red velvet cake mix and chopped white chocolate! They were amazing! Thank you for this recipe they are a huge hit and every other combo I’ve tried!

  10. These cookies are so yum! Thanks for the amazing recipe! I got creative with these cookies-I added peanut butter and chocolate fillings and they worked out perfectly.

  11. Oops-forgot to add-as an experiment I added peanut butter and chocolate chips in the middle of the cookies as a sort of cookie filling (I love to experiment) and they came out perfect.

  12. Hi!
    I am itching to make these cookies… However I am on a super time limit and was wondering if I could do them in cookie bars? What changes I might need to make, or to just go ahead and try it?
    Thanks from your newest fan! 🙂

    1. You sure can! I haven’t tried it yet, but all of my cookie doughs can be baked into bars. That being said, I do not know the baking time for them. No changes should need to be made. I would guess a 11×7 baking pan. Enjoy!

  13. First of all- love your recipes! I’m prepping for my daughter’s birthday and want to know if I can refrigerate the dough for longer than two days- more like four.
    Thanks in advance!

  14. Loved this recipe! I had to make them with my vegan butter as I am allergic to milk. They still turned out amazing!! Thank you for all these amazing recipes. Can’t wait to try more. 🙂

  15. I made these yesterday as a special treat for when my older kids came home from their first day of school. It was a hit! I have a 16 month old, 3 year old, 5 year old, and a 7 year old. They all LOVED them….ok, so did I!

  16. I made these today and of course I didn’t read the directions. So, i got halfway through making the dough and realized that i didn’t have cream of tartar and i didn’t have time to chill the dough. So, I decided to just try it out anyways. They worked perfectly! Maybe a little flatter than your cookies, but the edges didn’t spread and burn like I was afraid that they would do! I cant wait to try them again and do it right!

    1. Sarah. I am so happy to hear they worked for you without chilling the dough and without CoT. I like the cookies to be extra thick, but this is so helpful for when I’m in a rush. Thanks so much for reporting back!

  17. I have made several cookie recipes from your site and have loved each one! With each one that has had to be refrigerated I have left the dough in my mixing bowl covered overnight. I haven’t had any issues thus far. Any reason I couldn’t do that with these cookies?
    P.S. – would love for you to develop a moist soft lemon cookie, my husband would be forever grateful!

    1. Hi Aggie! So glad to hear that you love my cookie recipes. You can certainly chill this dough (covered) overnight. No problem at all!

      And for a lemon cookie – try adding lemon extract and lemon zest to this cookie dough.

  18. Wish I had this recipe before my third child came along (he is 6 months now). I was trying to get things done before he came along like putting cookie dough balls in the freezer for quick treats for my older 2 . My middle child loves what I live, chocolate chip oatmeal cookies but my oldest wants sugar cookies and I searched high and low for a really good sugar cookie recipe that froze well. These fit the bill. He loves these and so does everyone else I have introduced them to. Thanks!

    1. Hi Kelly! Very happy these cookies are a hit! And it sounds like you are a super mom – 3 kids AND baking cookies for the older ones. Amazing. Thanks for reporting back!

  19. For the sprinkles could I use nonpariel sprinkles? would the color like spread? what would happen to the recipe if I ommit the sprinkles altogther, my mother dosent really like sprinkles.

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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