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.


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. Sally, THESE COOKIES ARE AMAZING! My family and I gobbled them down, these yummy morsels are highly addictive, one cookie is a tease! I must say this recipe is exactly what I was looking for and exceeded my expectations. I’m an amateur baker and they turned out perfectly perfect. Thank you so much for sharing your recipe!! I will definitely be trying your recipes 🙂

    1. Chilling the dough is the most important step. I would skip it too if it weren’t so crucial to the finished product!

    2. I did not add an egg, I replaced the with rice milk and I did not chill them, I sent them straight into the over for 15 minutes and they turned out perfect, so not chilling is not mandatory at all

  2. So yummy and addicting. I made some changes to make it easier for myself. I omitted the cream of tartar and baking soda and instead put in 2 tsp of baking powder. I also chilled in a bag for 2 hours then rolled into balls and baked. Came out great!

  3. Hi! I’m such a fan of your recipes! Everything I’ve made from your blog has turned out excellent. I just have one question… can I use non pareil sprinkles for this batter? I know in some cases they tend to bleed.

  4. Hi , I wanted to ask what I can use to substitute cream of tartar. I know that baking piwder works but how much of it do I use considering that the recipe calls for all 3 of baking powder , baking soda and cream of tartar. Thank you !!

  5. Cook a bit longer next time.  I made these and tried one after they completely cooled and they were raw in the middle. I love a soft cookie but it has to be cooked!

  6. I made these today & they turned out perfect.  Such a good little sugar cookie!  Crispy on the outside & soft & chewy in the middle.  Thanks for the great recipe!

  7. The absolute best cookie recipe I’ve ever come across. I followed it almost exactly, but I did add Hershey sea salt caramel “chipits,” which turned out to be a really, really great decision, hahaha. Thanks so much for your hard work in finding the perfect recipe and sharing!!

    1. If you chill it in a tub the dough will be too hard to scoop. I would make the dough balls first and chill for up to 2 days. You can freeze the balls if you want to keep them longer than that. They can be baked right from the freezer without defrosting – just add a minute to your bake time..

      1. Thank you for your prompt reply. I was thinking these might be nice for a Christmas cookie exchange, but I’ll need about 6 doz. You said that you can form them into balls and freeze, and bake them when there still frozen. Would I not have to flatten them or will that happen while they are baking, and lastly what size of a ball should they be, walnut size or smaller??

  8. I made these cookies yesterday and the entire family loved them. I will not tell you how many I ate. This was the first time I made the cookie balls taller and they came out looking almost like yours. These are now the only sugar cookies I will make. Thanks for another great recipe.

  9. I need to make christmas version and looked the picture .
    You used colored sugar in the dough. Don’t they melt after baking?
    Has anyone used colored sugar and didn’t melt? Please let me know.

    1. I used colored sugar and it didn’t melt but the cookies turned out way darker than hers, maybe the sugar sprinkles had something to do with it? One we’re also very flat so may have had nothing to do with the sprinkles. 

  10. I’m interested in making these cookies, they sound delicious! Have you tried rolling the dough out and cutting it with cookie cutters? I’m curious if it would hold.

  11. Mine turned out way darker and they flattened so much that they all ran together. Couldn’t find a date on my cream of tartar so maybe it was bad? Also had to keep putting back in the oven, I couldn’t even transfer to cooling rack after several minutes they were so undercooked. I must have made them too big. Very yummy tho. Will try again.

  12. Mine also did not bake in 15 mins
    Also turned way darker and spread into one giant mass 🙁
    I did not have cream of tartar so i put bit more baking powder and also used white sugar.
    Could this be the reason?

  13. I made this dough a week ago and we baked them today on Christmas eve. I let the dough defrost about an hour and then scooped them out. These cookies were perfectly fluffy, tatsy and SO CUTE! I baked them the minimum time and they were just the right about of soft, but fully cooked. Thanks for this recipe that I will for sure write down for next year! ❤❤❤

  14. I loved the texture of these so much. I ended up making two batches but both had a distinct metallic taste. I assume it’s because of a leavener, though I am not sure how to adjust for this. Any advice?

  15. These cookies are amazingly delicious AND easy!! My boys loved them!
    I do have a question- first time I made 15 cookies. This time I doubled the recipe and it only made 24. Should it have been 30? Or is this right?
    Thank you for a wonderful recipe!!

  16. I made your white chocolate brownies for Teacher appreciation and they were such a hit I turned around and made them again for mother’s day treats for my mom & sis in laws. So now that I’m looking for a new sugar cookie recipe I turned to you! Question: my husband and one of my kids aren’t big on sprinkles. Do u still recommend even without? Thanks!

      1. Awesome, thanks! So excited to have discovered your recipes, I’ve saved so many. Planning to test run the champagne cupcakes soon for a bridal shower I’ll be hosting later. Can’t wait! Yummm.

  17. Hi Sally! Do you think this would work for ice cream sandwiches? I was planning on freezing two mini cookies with a scoop of ice cream in the middle. Thanks!

  18. These are amazing!! Made them twice recently and the first time I did 13 minutes and they were good, but the next I did 12 minutes in the oven after chilling again once I rolled them and OMG they are fantastic! Soft, chewy, beautiful cookies! I made them for my son’s birthday and he loved it! Highly recommend.

  19. I have a grandson in preschool and each week I make cookies for his class to have a snack one afternoon. They call me “The Grandma Lady.” Therefore, I am always looking for a new cookie recipe. I just took these out of the oven, and they were great – soft, sweet, and oh so nice! The only problem is that I will have to double (or triple) the recipe because I have 2 daughters, an “adopted” daughter, the school secretary, resource officer, principal and superintendent who all work at the school too and expect cookies!

  20. I would like to put these in a jar to be used in a “Baking
    Basket” raffle. Do you think it would work? Layer all the dry ingredients and give the recipe with it.

    Thanks in advance.

      1. I guess the major thing that has me confused, is beating the butter and sugar(if I read it right). How would I add the sugar to the jar?
        Thanks for your quick response.

  21. My college daughter loves sprinkles and anything funfetti. I baked these cookies this morning and shipped them this afternoon. Easy, delicious and oh so cute! Thanks for the recipe!

  22. Would love to use this recipe to make cutouts, but am hoping for some advice. I’m more of a savory cook,but do know the basics of baking am hoping to achieve this same chewy cookie but in cute shapes for gifting. Thank you

  23. My daughter and I loved making these…we can’t wait to try (currently cooling) but the cookies cracked in the oven. Any clue why? I’m thinking my balls were too big but we did about 2 tbsp size wise.

    1. Hi Jaimie, If you look at my pictures you will see mine have cracks too! As they puff up in the oven and then settle back down the crackly tops naturally happen. I hope you love them!

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About Sally

Welcome to my Kitchen!

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