This is my favorite recipe for funfetti cookies. These super soft and chewy sugar cookies are dotted with colorful sprinkles, and they have an amazing buttery vanilla flavor. Plus, they’re so easy to make!
These soft, funfetti cookies not only taste absolutely incredible, but they look so incredibly gorgeous and festive! This is the same recipe as my soft sugar cookies that I know many of you have already made and loved. They are perfect for any celebration, birthdays, and holidays. If you’re looking for more funfetti deliciousness, check out my funfetti layer cake and funfetti cupcakes.
Pro tip: Want to make these cookies perfect for Christmas? Use green and red sprinkles!
How to make funfetti cookies
- Sift together the dry ingredients. In a medium bowl, sift together flour, baking soda, and salt.
- Cream the butter and sugar. In a mixer bowl fitted with the paddle attachment or using a handheld mixer, beat butter, granulated sugar, and powdered sugar on medium-low speed for 4 minutes.
- Add egg and vanilla extract. Beat in egg and vanilla extract just until combined.
- Combine the dry ingredients and sprinkles. Add flour mixture and beat just until combined. Then, mix in the sprinkles.
- Bake. Shape dough into balls the size of 1.5 tablespoons each (I use this ice cream scoop). Place them on parchment-lined cookie sheets and space them 2-inches apart. Bake for 11-12 minutes until cookies just begin to brown at the edges, but the center is still soft (you don’t want to overbake them). Cool completely before eating.
What kind of sprinkles should I use for funfetti cookies?
You can use any sprinkles you like! I personally love these sprinkles because of their beautiful color but they are yummy, too. Sprinkles tend to bleed too much into cookie and cake batters, but these don’t, so they’re great for baked goods.
These Cookies are SOFT
And chewy. And super delicious with a delicate vanilla flavor. The sprinkles are just a bonus, really.
I use powdered sugar in the recipe, which makes these cookies extra soft and chewy. Powdered sugar has cornstarch in it, which helps give a soft texture to baked goods. You can use more granulated sugar instead (total of 1 cup), and the cookies will taste great, but won’t be as soft.
I underbake the cookies to keep them soft in the center, as I do with almost all my cookies. Bake them just until they begin to turn golden brown around the edges.
Tips for making perfect funfetti cookies
Do not overmix your cookie dough or overbake your cookies. To make these cookies extra soft and chewy, simply combine the ingredients until they come together. Then, pull them from the oven once you see the slightest hint of browning around the edges. The cookies will continue to baking even after you pull them from the oven from residual heat so you don’t have to worry about them being raw inside.
Can I freeze my cookie dough?
Yes! This cookie dough can stay frozen for up to 2 months. Just make sure it’s double wrapped in plastic wrap to prevent freezer burn.
More of my favorite cookie recipes
- Cut-Out Sugar Cookies: Buttery, delicious, and perfect for using cookie cutters.
- Pumpkin Chocolate Chip Cookies: Soft, chewy, and the perfect fall cookie.
- Soft and Chewy Chocolate Chip Cookies: The best chocolate chip cookies you’ll ever have.
- Tahini Chocolate Chip Cookies: Extra moist and chewy with a hint of nuttiness.
- Fudgy Chocolate Cookies: Rich, indulgent, and decadent.
Soft and chewy sugar cookies speckled with lots of colorful sprinkles!
- 2 1/8 (300g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 cup (227 g) unsalted butter, softened to room temperature
- 2/3 cup (130g) granulated sugar
- 3/4 cup (85g) powdered sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/2 cup sprinkles (or up to 2/3 cup)
Preheat oven to 350°F/180°C. Line 2 baking sheets with parchment paper. Set aside.
- In a medium bowl, sift together flour, baking soda, and salt. Set aside.
In a mixer bowl fitted with the paddle attachment, beat butter, granulated sugar, and powdered sugar on medium-low speed for 4 minutes. Beat in egg and vanilla extract just until combined. Add flour mixture and beat just until combined. Mix in sprinkles. Do not overmix.
- Shape dough into balls, the size of 1.5 tablespoons each (I use this ice cream scoop for that), and place on the cookie sheets, spacing them 2-inches apart. Bake for 11-12 minutes until cookies just begin to brown at the edges, but the center is still soft (you don’t want to overbake them). Allow cookies to cool on baking sheet for 5-10 minutes, then gently transfer to a wire rack to cool completely.
- Store cookies at room temperature in an airtight container for up to 3 days. Cookies can also be frozen for up to 2 months.