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. i should know this but……………..what is the paddle attachment? does it look like an actual paddle without holes in it? my stand didn’t come with one if that’s what it looks like. not sure i’m using the correct piece. 

  2. We made these tonight and they are so good! I did not care for the cakey like center, so I baked them for an additional 4 minutes. They are perfect. Soft and chewy. Definitely saving this! Thank you! 

  3. I’m not very good at baking but these looked too good to pass up. So I followed your instructions step by step and they came out perfect! I’m so pleased with this recipe. The cookies were delicious! “Were” as in past tense, they’re gone already! Thank you Sally!

  4. I have to say, I’ve made these many times and they’re always a hit and a much loved cookie! But mostly I’m writing this to thank you for including metric measurements for the ingredients that don’t require volumetric measuring. I am a kitchen scale convert and I find myself completely too lazy to measure anything with cups that I don’t have to (looking at you, FLOUR).

  5. I make these cookies all the time, they’re so good!  I am actually going to be having a baby in the next week or two, so I’m trying to stock up my freezer.  Today I made a double batch, balled them up, and froze them for easy baking later on.  I add 1/2 tsp almond extract (for a double batch) and it’s the perfect subtle almond-y flavor.  

    I’m also a huge fan of the XXL sugar cookie in a pinch : )

  6. I made the Funfetti Cookies today.  I followed the recipe exactly, put them in the fridge for 2 hrs., then baked at 350 for 8 min.  When I put them on the cooling rack, a couple of them  leaked…yes, glopped, right through the cooling rack and landed on the counter.  I put the remaining ones back in the oven for 5 more minutes, and they are OK, slightly golden on the bottom.  Did I mention that they are delicious and to die for?  Just having an issue with the baking time.  Next time I will bake them for at least 10 minutes.  

  7. Is the 8 minute cooking time based on traditional or insulated cookie sheets?  Would insulated sheets increase the cooking time or still leave it at 8 minutes?  Thanks!

  8. Hi Sally,
    I really enjoy reading your blog.  I’m learning a lot about baking from you.  I just tried making these cookies.   I followed your recipe to a T.   But at 8 minutes they were WAY underdone.   And I did notice the dough was very sticky when I was rolling them into balls.   Mine turned out super flat.  Still yummy but they didn’t look anything like yours in pictures.   Any advice?  

    1. Jill, did you chill the cookie dough? That is KEY. Try chilling it for a day (I know that’s awhile but you need cold, solid dough). And you can bake the cookies a little longer until they’re done.

  9. I have a 1 yr. old grandbaby and looked for something she could enjoy…thank you for this recipe…she is eating everything, God bless her, so I wanted so much to bake something that she could eat that isn’t going to hurt her…thank you…

  10. Hi Sally, 
    I love your blog, it has so many amazing recipes, and I’m glad I found it. And this has got to be my most favorite recipe of all time.
    It’s just that the colour of my dough and the results always seem browner than the pictures of your cookies. And I don’t mean overbaked brown. Also, my cookies always seem to be kind of flat. Well, flatter than its supposed to be. 
    In where I live, the best ovens don’t come cheap. So my oven can’t even reheat. We just have to turn on the oven and wait and hope it’s the right temperature. 
    Anyways, I still love your blog and hope that you’ll make more outstanding recipes like these! 

  11. I so wanted to love these…tripled the recipe for my daughter’s class party. Followed the recipe exactly, chilled 2 hrs, check. Baked 8 min, seriously almost raw. Set for 3 min on the sheet, still couldn’t get them onto a cooling rack without falling apart. Perhaps instead of being adamant about cooking time, more visual clues? Since ovens can differ. Plus these were good sized cookies. The batch I baked in my stoneware pan all just puffed together into bars. Thankfully, we had a Sams Club on the way to school to pick up replacements… very disappointing.

  12. I live in SE Texas. Houston Area. LOTS AND LOTS OF HUMIDITY. I have a 30 ” Whirlpool oven. Not convection. I’ve baked these cookies three times in different months. 8 minutes these cookies on 350 are totally not done. My oven is brand new and has been calibrated. I have to bake these cookies 15 minutes and then they are done and they are soft after cooling. I bake out of my home under Texas Cottage Law. People just love these cookies. But I tried again for 8 minute yesterday. Took them out and let them sit for about 20 minutes and tried to transport them to a cooling rack and they just tore all up. I baked again for 15 minutes and they were perfect. I won’t eat a crispy cookie. I love them soft and I love these cookies but they have to be cooked for 15 minutes. Your thoughts on this????
    Thank you. You are my very favorite go to on the web.

  13. I just made the dough and I was wondering if i should cover them? And also what’s the difference between a cookie and baking sheet? Can I use cooking spray instead of parchment paper? Thanks!

  14. Can I sub butter extract/emulsion for extract in this recipe.  I am curious to see how that would taste.  I noticed that you recommended this sub for another sugar cookie type recipe.  You suggested using butter extract instead of almond extract. Thank You

    1. Yes! Give it a try. I’d maybe do 1/2 vanilla and 1/2 butter though. Nothing beats vanilla flavor in sugar cookies. Let me know what you try.

  15. Hi Sally!

    I notice you use Jimmie Sprinkles. What type of sprinkles did you use for your holiday batch? They look a bit different and would love to know! Can’t wait to try this! Thank you!

    1. Hi Britani! I used colored crystal sugar sprinkles in those. Just found them near the sprinkles in the baking aisle.

  16. Was somewhat disappointed with the results of these cookies, after leaving the balls in the fridge for hours the cookies still spread out and became very thin. The cooking times were confusing and at 8 miniutes they were no where close to being done. I did an extra 6-8 miniutes and waited for them to cool assuming that they were going to harden but they stayed mushy. The taste was just soso and were not worth the hours I spent on them

  17. Can you use salted or regular butter? All of my unsalted butter has mysteriously disappeared and it’s too bad outside to run to the store!!

  18. I followed the recipe as closely as possible and measured all of my ingredients very carefully. Sure enough, I ended up with some pretty tasty cookies! The only thing that’s wrong with mine is a slight sour/tingly feeling on my tongue (from the cream of tartar I’m assuming). I’ll still gladly eat the cookies since they taste yummy, but I think I’ll make another batch with less cream of tartar to share with everyone else. Is this a pretty common experience when using cream of tartar?

  19. I followed the recipe exactly and only came out with 8 cookies… Seems like 2 Tbsp of dough per ball is too much.

  20. I LOVE this recipe.  We started making these for my daughters first birthday party almost three years ago and in our house they have now become “Birthday Cookies” that people come to expect at every birthday party.  Thanks for sharing!

  21. Thank you so much for posting how long the cookies stay fresh and that they are freezable!! Great recipe 🙂

  22. Can you freeze any cookie unbaked that are already rolled into balls? I tried it with your oatmeal scotchies in your cookbook, although I haven’t baked them yet, and wondering if I can do it with any cookie? Thanks!! 🙂

  23. I was so excited about making these for a friend’s birthday and they turned out looking as cute as could be! Very festive and just perfect for a birthday treat! The flavor, on the other hand, was that of raw vanilla flavored dough with an overwhelming artificial taste of the sprinkles. I was so disappointed, and would have been mortified to give my friend such cookies! In the end, they all went in the garbage and I have not tried the recipe again.

  24. I hate to be a downer but I had to say something!! I followed this recipe to a T (measuring properly, letting ingredients get to room temp, chilling dough, bake time, cooling times, etc.) and all I got from it was underdone cookies and about 8 hours of violent food poisoning.

    I realize I am just ONE commenter, but perhaps you should adjust the bake time. Or at least add a note about checking to see if they are all the way baked. They looked really pale when I took them out, but the recipe INSISTED I bake no longer than 8 minutes.

    I brought these to a LBD BBQ and am praying none of my older relatives got sick.

    1. Jennifer – sorry to hear you got sick, but did the recipe swear at you or threaten sprinkle-cide if you didn’t adhere to 8 minutes exactly? 🙂 Look, generally speaking, the butter and eggs should be room temperature when you bake cookies (eggs and butter keep up to four hours unrefrigerated), the chill time is obviously refrigrated, and then if you underbake slightly, the cookies finish cooking on the pan once taken out but the inner texture is soft not raw. People eat uncooked butter on bread. People make raw eggnog all the time. It is not the recipe’s fault the ingredients you used weren’t good. Individual oven times vary. If in your experience baking in your oven, it runs a bit cold or uneven, you need to adjust accordingly. It’s common sense. This is my go-to sugar cookie recipe. There is no other; my family insists on it. I have made it many times, and every time these cookies disappear. Give it another try with fresh ingredients adjusting cook time and temperature for your own oven, and the recipe won’t disappoint. Happy baking!

    2. You cannot get sick from raw eggs or undercooked cookie dough…any bacteria would come from the egg shells. I have been baking cookies under desired bakes times for most of my life and nobody has ever gotten sick. Perhaps your ingredients were not fresh.

    3. The recommended cook time should be enough to cook an egg safely (assuming the oven is preheated and working correctly). If you have farm fresh eggs, make sure to wash the shell if you’re going to crack them directly into the batter. My mom taught me to crack eggs into a glass prior to adding to any recipe (we had our own chickens); this will avoid any shell getting in the batter and every now and then you will find that an egg looks cloudy or suspicious. Also, if you place an egg in a glass of water and it floats, it is spoiled. It should sink to the bottom.

      Lastly; the recipe indicates to cook for 8-9 minutes, but this may vary depending on your oven, pan, etc. Mine were definitely not done at 8 minutes and ended up taking 10 minutes. They will still be very soft but will be starting to crack on the top (you can see this in the photos). Butter based cookies like this will be soft and fragile fresh out of the oven but will firm up as they cool.

  25. I made these and baked them 8 min and they looked very raw so I baked for 3 more minutes and took them out and they were done on the bottom but raw dough in the middle. My oven is calibrated so I’m not sure of the problem…

  26. Made these today. While the recipe was technically successful, they tasted overwhelmingly like the sprinkles – waxy and artificial in flavor. One bite and the entire batch went in the trash. The dough base itself could be used in other ways as it was fine (i.e. a small amount of sprinkles used as a topping might be better than a large quantity stirred into the batter).

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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