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. 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.

  2. 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…

  3. 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).

  4. Made these cookies but made them vegan with egg replacer, non dairy butter and round sprinkles (all others had gelatine) and they are my absolute favourite , have to say best cookies I’ve ever tasted! Thank you thank you for your recipe ! I chilled the dough and only cooked for 9minutes and they turned out perfect

  5. Made them and they are great!  Wish I had seen the holiday suggestion before making bc I was just thinking I will make another batch w red and green sprinkles.  Not that its a problem – they will be gobbled up no matter what color the sprinkles!

  6. Sally, does a convection oven make a difference? I have baked these so many times because they’re such a favourite, but sometimes they’re an uncooked disaster and other times they’re perfect and I do nothing differently! Help! I don’t want to stop making them just in case they’re another melty raw mess, because when they work….they’re the best cookies I’ve ever eaten.

    1. Hi Madz! I would reduce the oven temperature to 325. As for the timing, just remove from the oven when they are lightly browned on the sides. I’m so glad you love them!

  7. Hi there! When I made these for the first time they were amazing and perfect! They were fluffy and chewy and magical.  I just made them today and they were as flat as pancakes. The only thing I did differently was double the recipe (as far as I know) and switch to holiday sprinkles. The baking soda, powder and cream of tarter are not expired. All appropriate ingredients were room temp. Oven temp was good. Refrigerated the dough. All ingredients were measured appropriately. I am now at 2,000ft (and I was at sea level the first time), but none of our other recipes needed to be tweaked. Please help 🙂

  8. The first time I tried these, it was at the request of a guest. I made a face. They’re kid cookies. Confetti. Yuck. I asked her if she wanted me to make something more sophisticated, rich, delicious, and she said no. She wanted confetti cookies. So I gave in. I’m really glad I did. They are great and I’ve made them a few times already. In fact, I’m making another batch now as the ones I made for Christmas have already been devoured and there are none left … yet all the other cookies I made are still sitting there. To the naysayers, cookies that are soft are not baked until they are brown, but common sense is needed. They still need to be done all the way through. If not, I leave them in a little longer. Times given are always an average. How a cookie comes out, the time it takes to bake, how flat it is, can also be affected by the weather, the moisture in the air, lots of things. I’ve had these come out flat. I’ve had them come out thicker. I’ve overcooked them a bit so they were a little browned and very crispy (not bad that way either). I’ve had them come out perfectly chewy. But I have never had one turned down or not eaten (well, that’s not entirely true, there was the one that fell into the cat food bowl — nobody wanted that one). But this is a great cookie recipe in my opinion. It may be a simple sugar cookie but the sprinkles do give it a little difference, and we, at least, find them delicious. A note to the one who didn’t like the sprinkle flavor … there are definitely different qualities of sprinkles out there. The ones from the grocery are much tastier than the ones from the dollar store. The cheaper ones are waxy and tasteless. So here I’d really recommend the better quality sprinkles.

  9. I followed the instructions to a T and ended up having to bake these for 14 minutes until they actually seemed anywhere near done. 

    8-9 minutes is extremely misleading. 12 minutes should be the bare minimum to avoid raw dough in the middle. 

  10. They tasted pretty good (I think it’s the cream of tarter that gives it an after taste I’m not too fond of) but I had to bake them  for almost 15 minutes to get them to be soft baked and not raw dough. They also spread To twice the size of yours while in the oven. I followed the recipe to a T, and none of my ingredients were expired. Any suggestions for what I could have done wrong? I’ve never had a problem with one of your recipes before! Thank you in advance! 

  11. I just love this recipe!
    Our daughter is a summer baby, so every year for her Half Birthday we make a special treat to bring to school. We made these this week…only we dipped half the dough balls into sprinkles for a half and half effect. The kids LOVED them!!! Thanks for such a great recipe!

  12. Hi Sally! Is there no substitution for cream of tartar? It is impossible to find it here in India, I strived real hard! Ain’t any baking powder rescue me? Please do something I’m SUPER eager to make these! I know they’ll turn out as good as all your recipes do!

  13. Is it ok to chill th dough as a whole and not as individual rolled balls? My dough was very warm and sticky once I was done mixing everything tovegher. Thanks! 

  14. I just got done baking these and they turned out great! I doubled the recipe and chilled the dough as baked them. The first batch was straight from the mixing bowl and as those cooked I put the bowl in the freezer to stiffen up. You can see the difference in the chilled vs non chilled dough but they all came out tasting just as great! Mine ended up needing between 9:30 and 10:30 minutes to cook slightly golden on the bottom with a soft, but cooked inside. I usually make rolled and cut sugar cookies but when I want them faster without spending all day decorating with royal icing, this will be my new go to recipe!

  15. Very stupid question but I’m going to ask anyway. Would the recipe have to be adjusted if I leave the sprinkles out? I just need thick sugar cookies. I’ve made these before and they are PERFECT but just wanna make sure I’m ok to just leave sprinkles out and not adjust anything else.

    Thanks Sally. You’re my go to girl for all of my baking!

  16. I made these in a single batch and they were amazing. A couple days later I doubled the recipe and did nothing different. Same ingredients, oven temp etc. They were so flat I couldn’t pick them up after they cooled. How can I ensure they are they are thick like the first batch?

  17. HI I have made these cookies before and they were amazing, but I have a friend who loves funfetti cookies but can only eat gluten free. So I was wondering if there is a gluten free recipe you have for these funfetti cookies. Thank you so much for your time and for your recipes. 

  18. I have made this recipe twice now. I followed the directions and ingredient quantities perfectly. I double chilled the dough (chilled the dough overnight then chilled again after forming the balls on the tray). Both times I made them they spread horrible and turned out way too underbaked and flat! I’m so disappointed/frustrated. I don’t know what’s going wrong! I don’t know if it has something to do with the fact that I live in a super humid environment or what. But I want these to turn out right so bad! 

  19. I must say, this is probably my most favorite cookie recipe to date! I love cooking, but I am not a big fan of baking, so the simplicity of this recipe appealed to me. A few notes though… I did not chill the dough or wait till the egg was at room temperature and they turned out perfectly. I baked them for exactly 8 minutes and let cool on the pan for 3 or more minutes and they turned out soft but cooked. I also prefer almond extract to vanilla but that’s just my preference. I’ve made them with both. Thanks for the wonderful recipe! My 3 year old has been in heaven! 🙂 

  20. I am difficult to impress and rarely leave reviews on recipes but THESE COOKIES ARE AMAZING!!!!! I have been on a quest to find the best sugar cookie for awhile now and may have found it! I followed the recipe to a T with the exception of using my KitchenAid stand mixer for the whole thing (I didn’t find that it got too thick for my mixer to handle, and I was feeling lazy) and they turned out perfectly! They are just cooked and hold together nicely but have a super soft texture inside and unbeatable flavor. I didn’t have any issues with the recipe, but did find that they took a bit longer to cook than recommended (10 minutes total; which is pretty typical of my older, no frills gas oven).
    I notice that others have had some issues with this recipe. One thing I noticed was that the recipe indicated to “make sure the balls are taller, rather than wide.” Normally I roll dough into perfect spheres but assumed there was a reason for that suggestion. I rolled them so they looked kind of egg-like (or like a Diglett for any Pokemon fans out there). They even looked weird while they were baking until the very last minute or so when they flattened out perfectly! Cookies with butter WILL spread much more than with margarine or shortening, so I imagine this step is important for success. Also- I cannot recommend parchment paper enough! It helps cookies bake evenly without burning and keeps them from sticking to the pan. If you’re using a dark metal or glass baking sheet, this may affect your cooking time or the “flatness” of your cookies. Aluminum sheet pans with parchment seem to give me the best results for cookies (and cost less than $5 each from restaurant supply stores).

    LACTOSE FREE FRIENDS: I recently discovered that there is lactose free REAL butter. There are some things you really can’t substitute non-dairy options for (shortbread, butterscotch, or any cookie that relies on the flavor of the butter). Green Valley Organics makes lactose free butter and other products: https://greenvalleylactosefree.com/product/butter . Hopefully this is OK to share, I don’t work for the company or anything, but just recently discovered this product and feel like spreading the word (I haven’t found any other companies that offer a similar product). My fiancé has been extremely lactose intolerant since he was a child and has been enjoying this new discovery (though he has accused me of trying to fatten him up :-/).

  21. Wow. Beautiful and delicious. Anytime I search for a recipe and see Sally’s Baking Addiction come up, I go with that recipe. EVERY recipe I have made from your site has been easy to follow and turned out beautifully. I carefully and exactly follow recipe directions for baking–I find that unlike other types of cooking, baking does not work as well with substitutions, approximate measurement, etc. Yes, you do have to watch these cookies carefully as they bake. After 8 minutes I checked them every minute until they looked slightly golden. Thanks for the great recipes!!

  22. This recipe is great! I hand mixed everything because I didn’t have any electric mixers. I chilled the dough balls for maybe only 15 mins while the oven was heating up, and baked them for 14 mins at the suggestion of some comments to increase baking time. The cookies turned out beautiful and yummy despite all my adjustments. Thanks so much! I’m definitely bookmarking this one and going to check out your other recipes. 

  23. I have made both your double chocolate chip and regular chocolate chip cookie recipes and they are a big hit with me and my mom (and her friend Reno who eats way more than he should lol). I love love love sugar cookies so I’m anxious to try this recipe. I am surprised however you don’t roll the balls in sugar before baking. My mom always did when we made sugar cookies growing up. Thanks Sally for your amazing recipes and baking tips.

  24. My grandsons and I (and my husband!) love these cookies. We love the sprinkles, but would  it be ok to substitute M&Ms for the sprinkles? FYI… my 7yo grandson was given an assignment to cook something in the kitchen to practice his reading and focus. He choose this recipe. I did edit it to make it a bit easier for a child to follow, and he nailed it!! I was there to help if he had questions, but he didn’t need it. His cookies came out perfect! He is now considering entering a pie contest this summer! So our next project will be homemade pie crust! Thanks for bringing families together!! We are making great memories!!

    1. Hi Theresa! I’m so happy he made and NAILED this recipe!! Hope he (and you!) have fun with homemade pie crust. Pies are my favorite thing to bake in the summertime. And yes, you can use M&Ms instead.

  25. Delicious, happy cookies.  Double the recipe.  Froze the rolled balls and added a few minutes to the baking time straight from the freezer. 

  26. I made these cookies yesterday for a kids party and they came out perfect! I was nervous because it was my first time making them and some of the comments were uneasy so that’s why I’ve decided to write my own! First let me state I tripled this recipe and followed the instructions to a T. Everyone seems to comment about the cook time. I recommend just keep a watchful eye and take them out just before they become golden. 15 minuets worked for me. They still came out soft and chewy. Will definitely be making again! 

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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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