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.

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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

435 Comments

    1. That happened to me the first batch. When I baked them the second time I used regular sprinkles. After I chilled them in the fridge I sprinkled the sugar on top right before baking. Hope that helps!

  1. The first time I baked these cookies they came out thin even after chilling overnight, yet they tasted great. I decided to bake them again for a holiday party, this time I added 1/4 cup more of flour and they came out excellent. Same great taste, except this time they looked exactly like the cookies in picture. These cookies were a hit. I made a little more than 2 dozen and all the cookies were gone in less than an hour. My new go to sugar cookie recipe. Yummy!

  2. I made these for Christmas this year and my brother said they were the best cookies he’s ever had. He requested that instead of a birthday cake I just make him a giant cookie. Luckily, I know you’ve got me covered with a recipe for that!

  3. Good morning!

    Your Chocolate Chip Cookie recipe is amazing. I made them this morning, and my colleagues contend that they “look like something from a magazine ad.”

    Question: May I just chill the sugar cookie dough, or must it be chilled on the cookie sheets? I don’t have the room in my fridge to chill the dough on the sheets.

    Thank you!

    1. You can chill the cookie dough whole, yes. Make sure you let the chilled cookie dough sit at room temperature for around 20 minutes before beginning to roll into balls. The cookie dough will be a little hard and solid right out of the fridge.

  4. I have a strange question, but what are the bottom and edges of these cookies supposed to look like? Light brown, dark brown, golden brown? There’s something off with my stove (8 minutes means wayyyy underbaked, so I went with ~15 minutes), but because the cookies are supposed to look a little underbaked to begin with, I don’t know if I’m cooking them long enough or far too long. I use parchment paper, and the bottom of my cookies are a light brown, but the edges aren’t brown at all.

    1. I would purchase an oven thermometer to check on your oven temperature. The edges of the cookies should be very very light brown.

  5. Best. Sugar. cookies. ever. PERIOD!
    We made a batch of these *as written* to give to the construction crew on Christmas Eve (our house is in the middle of a construction site) and the whole plate of about 4dzn was gone in 10 min flat!
    Naturally, when the request came for my 2 oldest kids to bring in Valentines treats for scool this week this recipe was 1st on th list. 🙂 We modified slightly by omitting the sprinkles and adding a few drops of pink gel food coloring to the dough. (It seriously looks like something straight out of the book “Pinkalicious”….which is a must read if you have a little girl!!). Anywho, I digress…..We plan to frost and add some sprinkles on top once they are cool. 🙂

    With your permission I would love to post a link to this recipe ( and your blog) in our recipe swap group!!

  6. i saw someone comment about using a cookie cutter for this recipe…how would I do it? I want to make bunnies for Easter/my daughter’s 1st birthday. Thanks!

  7. These were incredibly sweet. I had to bake them longer since the baking pans were cold from the fridge. I had one and had to have a huge glass of milk. I didn’t really want another. I doubled the recipe cuz they were supposed to be for a party. Should I not have double everything? I was bummed:(

  8. tried the 8 mins with 3 mins on the rack, i also did it for 12 mins in oven and 3 mins on rack and this was great the prefect mix or a crunch and chewy
    my family loves it

    1. Elsie, I have no experience at high altitude. But my readers above sea level find this chart very helpful. http://www.kingarthurflour.com/recipe/high-altitude-baking.html

  9. Hi Sally,
    I made this recipe many times, each time a slight variation. This time I melted the butter instead of creaming the solid, and I made the cookies using the same technique you use for ‘Chewy Chocolate Chunk Cookies’. I wasn’t sure how this would turn out, and so far the batter is on the liquid side. I also added corn starch and used half bread flour/half all purpose because I heard bread flour makes cookies chewier. In the past, I have followed your recipe to a tee, and chilled as directed, but the cookies still spread in the oven and became hard overnight. Aggravating, but still OK since I can always put a wet paper towel or apple slice in the container to soften the cookies.

  10. Thought this might be helpful for some. I followed this recipe exactly, except I did not chill the dough at all. And instead of going to all the effort of rolling into balls, I simply used a cookie scoop. This made the perfect-sized balls with very little effort. And since this automatically makes them taller than wide, they cooked perfectly without spreading. No need to add extra sprinkles to the tops, either. They looked very similar to these photos, although thicker and softer in the middle. They only needed 8 min., and they came out soft and delicious without the unnecessary hassle. So good!

  11. Tried these yesterday Ah-maze-ing!!!! Making another batch today with a couple modifications 1. Using one small (tbsp) cookie scoop full instead of 2. Cookies were HUGE and no where near done in exactly 8min. 2. Added about an 8th of a tsp of almond extract WITH the vanilla and I must say the batter is just as phenomenal!!! (Not always gonna do this one. Just wanted to see what it would taste like lol)
    Otherwise THE BEST hands down, sugar cookie I’ve EVER eaten!!!! Omgosh!!!! Thanks!!!

  12. I just made these and they are amazing!  I am a wedding and event planner, so I am always searching for amazing sweets to consume day to day. These are definitely it!

    And I also loved your blueberry muffins and the Chocolate Chip cookies!  I have the chocolate chip cookie recipe memorized. 🙂

    Keep doing what you are doing!  You are always spot on!

  13. Hi sally! Quick intro and quick point, I’m only 11 and I live in Indonesia and my mom loves your recipes and i love them too. So I’m thinking of making this recipe since I’m craving some soft cookies and I want to surprise my parents while they’re gone. I realized we didn’t have any cream of tarter so i wanted to know if we could replace it with something else. It would mean so much to me if you could answer!

    1. Hi Cassie! Cream of tartar is used to react with the baking soda; it cannot be left out of this recipe. You could use just baking powder, though you’d need a little more to get the same puffy cookie. I’m unsure of the exact amount without testing myself. How about these cookies or these instead?

      1. Hi Sally
        !
        I’m Lia, Cassie’s mom. She did make the cookies yesterday, all by herself. We had cream of tartar so she was able to use it. Thanks a lot for replying to her mail. As she said, I love your recipes (I made a lot of it) and we’re both your fans!

  14. I made these before and I wanted to make more but as soon as i got to your blog i found out about your funfetti cookies supreme recipe. Now I have no idea which one to make! The funfetti one seemed so soft and it has just the right amount of sweetness but I’m so tempted to make the supreme one and I’m afraid if it’s too sweet or not as soft! I need help!!!!

  15. This cookie was so delicious. I’m a 15 year old aspiring baker. I’ve tried at least three other sugar cookie recipes that have failed and scared my family from testing my creations with out hesitation. Once I convinced them, they could not stop eating those cookies. They taste kind of similar to a Great Cookie snicker doodle. I added changed it a little by using a full cup of sugar and one and one half teaspoons of vanilla. I look forward to trying your other recipes.

  16. Hi sally!
    Do you have to chill these first then freeze them?
    Or can you just put it in the freezer without chilling?
    These look so colorful and delicious!
    I was also going to put some almond extract in with the vanilla extract. How much do you think i should put in?

    1. Yep! You cannot roll the cookie dough into balls without chilling first. Too sticky! You could freeze the dough as a whole, but it would be hard to work with/roll after thawing. How about 1/2 tsp almond.

  17. Sally, these are amazing!!! We just moved into a new house and are having our family over for a pool party and I thought these would be a perfect sweet treat. Now I have to actually stop eating them and save them for tomorrow…. Thanks for all your wonderful recipes!!

  18. Had some difficulties with the cookies spreading. I used parchment paper so maybe that had something to do with it. Even though they aren’t as thick they still were absolutely delicious. Will try again next time 🙂

  19. Hi!

    I’d just like to say that these were one of the best cookies I have ever eaten, and my whole family has ever eaten. I’m fourteen, with six younger siblings, and love to bake. Particularly cookies and desserts (…in my defense, I run and play a lot of sports to work it off). Hehe.

    Anyways, your recipes never fail, and I’ve found that they’re pretty flexible as well! For example, for this recipe – which turned out ABSOLUTELY PERFECT – I substituted mostly oil and a tablespoon or so of butter for the half-cup of butter listed, and I added an extra teaspoon of vanilla to add a little bit more flavour as I don’t have enough sprinkles on hand. I also added a 1/4 cup of corn starch, and a 1/4 cup of icing/confectioner’s sugar to the dough as I thought that it was a little too sticky…

    However, I think the biggest thing I did against the recipe was not chilling the dough.

    I know you said it was mandatory, but a craving is a craving and I wanted something sweet. RIGHT THEN. I did NOT want to wait an hour or so for these precious little beauties. They still turned out wonderful and I’d like to thank you so much for this recipe.

    on another note…I have never before commented on a recipe blog thing like this. I just felt like I had to. Because these cookies were so very AMAYYYYZING. (Yes, I do know that that is not how you spell amazing).

    Thanks again. I will now be scouring your entire blog for my favourite recipes and then in a few days I will probably, despite the heat, be baking.

    <3

  20. Hi Sally

    Is there a typo in the ingredients list?  I measured out 190g of all purpose flour and it only worked out to be just about 1 cup.  My dough was really sticky(and greasy) and only made about 8 cookie balls.  I ended up adding another 1/2cup of flour (which helped the dough and made 12 cookies).  I should also mention that I replaced the egg with 1/4C of apple sauce since my son is allergic to eggs. They are currently in the refrigerator cooling overnight.  I hope it turns out okay!

    Thanks,
    Heidi
     

  21. Hi Sally, 
    Your blog is such a delight. To new bakers, like myself, it’s a blessing. Such wonderful advice, such amazing recipes. Thanks heaps.

    1 question though, in this recipe, what is the best substitute for cream of tartar? Its a little difficult to find where I live. 

    Appreciate your time. Thank you. Much love.

  22. Hi Sally,
    I made these as directed except I froze the dough overnight, and found that they spread a LOT during baking. Still absolutely delicious, but do you think the freezing was the problem?

    1. That’s strange! Maybe it was the freezing? But I wouldn’t necessarily say that’s the only reason. How about you try adding 3 more Tbsp of flour to your next batch if you try them out again.

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