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.
51 Comments
Alex
March 14, 2018 at 8:10 amDear Shiran,
I‘m a big fan of your blog and have tried one or the other of your recipes already, they always came out perfect. But these funfetti cookies were some of the best cookies I‘ve ever had (and unfortunately I’ve had a lot in my life). The embarrassing thing is that I made them for my kids but almost ate all of them on my own… they were so, so yummy!!!
Thanks a lot for sharing this recipe!
Shiran
March 15, 2018 at 4:00 amIt’s not embarrassing at all, and I can totally relate 🙂 Thank you so much, Alex! It makes my day to hear that.
Ashleigh
December 6, 2020 at 3:26 pmHi!! Just came across your recipe and am looking forward to trying it out. I would like to add white chocolate chips. Would you please recommend at what stage I should add them (perhaps along with the sprinkles) and to how much I should add?? Your response is very much appreciated! Happy baking!
Shiran
December 20, 2020 at 7:12 amYou can add 1/2 cup (or up to 1 cup) of chocolate chips with the sprinkles.
Paula
October 6, 2020 at 8:01 pmMy go to cookie recipe! Thanks for sharing.
Kathryn
July 23, 2018 at 9:55 amThese cookies did NOT disappoint. They were amazing!! I followed everything exactly and they were soooo good. Fluffy, soft, slightly crunchy on the edges, sweet but not too sweet…they were so good. I will definitely be making these again (maybe tomorrow… 😉 ) thank you for sharing!!
Raquel
August 2, 2018 at 10:11 pmThese cookies turned out great! Super tasty and fun to look at. The kids loved them 🙂
Sarah Firestone
September 5, 2018 at 9:31 amI made these for my boyfriend who loooves funfetti! Hey turned out awesome! So soft and “gooey”, super tasty!
Arvia
September 26, 2018 at 12:27 pmDo you chill the dough at all?
Shiran
September 30, 2018 at 9:30 amHi Arvia, if a recipe doesn’t mention chilling the dough then there’s no need to do it. If you prefer, you can chill most cookie doughs before baking.
Medalio
October 28, 2018 at 8:24 pmHi Shiran,
Made these cookies today and already have eaten about 5. I am not ashamed because they are so delicious. I offered some to a group of children and they practically attacked me, leaving me with an empty plate. LOL. Children agree, these are delicious!
Stephanie Estrada Heller
December 1, 2018 at 6:00 pmHello~
Looking for a cookie like the funfetti for a cookie exchange and we bring 12 doz to attend. Will this cookie be able to handle going in a box to gift or will it be too crumbly. Looking for beauty and taste for this cookie exchange.
Shiran
December 2, 2018 at 6:05 amHi Stephanie, the cookies are quite soft, but still, they are perfect as a gift or in a cookie box.
Rachel
January 10, 2019 at 12:29 pmThank you so much .
My kids loved that and I will need to
Make it again .
Love your blog everything is high quality and the picture are great.
April
July 12, 2019 at 11:43 pmMade these with my little girls, so much fun and so delicious! They thought the sprinkles were the best!
Dina Reich
July 15, 2019 at 7:09 amIf i want to make them non dairy, how much oil would you substitute for the butter?
Sarah
July 20, 2019 at 8:23 amThese were very easy to make and have a nice, buttery flavour, almost like the flavour of shortbread. They were soft and slightly chewy which is just what I was looking for. Mind spread out a little flatter than yours so for my second batch I put the dough in the fridge before baking and that helped the spreading slightly- next time I might try refrigerating the dough for at least 2 hours, or maybe forming into balls and then refrigerating for a few hours or overnight before baking. Also where I live we only have pastel sprinkles which don’t show up as well inside the cookie so I might try rolling the dough in sprinkles before baking so that they show up more on the outside. Thanks for the recipe, the cookies are lovely and I will make again!
Vania
November 24, 2019 at 7:02 pmI just made these for a friend’s birthday and they’re SO GOOD. They spread a bit more than I thought they would, but they’re still wonderfully soft and chewy with just a bit of crisp along the edges!
Rae
May 25, 2020 at 7:04 pmDelicious and cute too!
Syafinaz
June 3, 2020 at 11:26 pmMay I know what size of the oven you using? Mine is 50L, will the temperature be the same? Thank you 🙂
KJ
June 20, 2020 at 12:55 amThese cookies are amazing! They bring so much joy to me and my sister. We love baking together and this is the first recipe we have found that is super fluffy 🙂
Lauraine
July 27, 2020 at 10:41 amHi
Thank you for this recipy!
The dough was so good, half was eaten raw by my kids . I don’t know why, but mine all turned out really flat.
They still taste delicious!
Greetings from Germany
Lauraine
Alexis
August 20, 2020 at 10:18 pmI only have salted butter, can I make these without adding additional salt?
Shiran
August 23, 2020 at 5:37 amI like to use unsalted butter so I can control the saltiness of a recipe. Maybe it would work, but I haven’t tried it.
Marilyn
December 23, 2020 at 11:50 amMaking these for the holidays! If doing 1 1/2 tablespoons each as the instructions say, about how many should this yield?
Isabel
October 4, 2020 at 4:16 pmHello, when you give the option of using regular sugar instead of powdered sugar, should I use 1 cup total of sugar, or 1 cup of sugar sugar in addition to the 2/3 cup already? Thanks in advance.
Shiran
October 20, 2020 at 9:28 amIt would be 1 cup of granulated sugar in total!
Puja
October 27, 2020 at 1:08 amIs there a substitute for egg in the recipe
Vaish
December 3, 2020 at 10:03 pmMy husband said these are my best cookies yet! It was amazing!!! I used Christmas coloured sprinkles for holiday cookie exchange and they were perfect.
Jehrica
December 5, 2020 at 6:06 pmThanks!
Dani
December 18, 2020 at 3:20 pmHi Shiran! can’t wait to make them, they look amazing 🙂 How do I adapt the recipe to half recipe? Do I reduce everything to half? What about the one egg? Thanks and greetings from Argentina <3
Shiran
December 20, 2020 at 4:34 amHi Dani 🙂 yes, you can divide the ingredients in half and use 1/2 egg (whisk 1 egg in a bowl and use half of it).
Elenore
January 18, 2021 at 3:12 pmBest cookies I’ve ever had
Crystal
January 23, 2021 at 8:37 pmHi Shiran.
What is powdered sugar? Is it the same as icing sugar?
Can I use caster sugar instead for both granulated sugar and powdered sugar? If yes, is it 215g of caster sugar?
Shiran
January 27, 2021 at 12:47 pmYes, it’s the same as icing sugar. Caster sugar is different, you can use 200-215 grams of it but the powdered sugar gives that melt-in-your-mouth texture.
Jeanette
January 26, 2021 at 12:30 pmFirst off, I appreciate telling us to cream the sugar and butter longer – it really makes a difference every time. The dough looked (and tasted) so good. I used plant butter instead of dairy butter because my daughter has dairy problems, and it still turned out perfect! Thanks for using the grams so I could get accurate measurements too. They came out beautiful – crispy on the edges, soft inside, and with pink sprinkles so my kid won’t question that they’re cookies. I wish I could put a picture for everyone to see, this recipe was everything I needed today! 💚
Crystal
January 27, 2021 at 10:06 pmThanks, Shiran.
Can I just use the icing sugar alone? If yes, is it 215g of icing sugar also?
Shiran
February 2, 2021 at 9:43 amIt would work but the result would be different.
Angelica
February 13, 2021 at 7:37 pmWonderful recipe.. I’m wondering if I could possibly shape these with a cookie cutter… what are your thoughts?
Yams
May 8, 2021 at 9:34 pmBy far some of the best cookies I’ve had and ever made! Since integrating back intro friend groups post covid, I’ve been baking a lot to show my appreciation, and these did it! 15 of us loved it so much! Nothing was left
Janelle
August 28, 2021 at 4:22 amAmazing! I used a 1TBS scoop and lowered the temp down to 170 for 13 minutes each and they turned out amazing. These were tasty, a little crunch on the edges and soft in the middle.
Kenzie
November 19, 2021 at 3:17 pmHow many cookies does this make?? I wanna make them for a party!!
Talia @ Pretty. Simple. Sweet.
November 22, 2021 at 1:29 pmHi Kenzie! This recipe makes 24 cookies 🙂
Alexis
December 21, 2021 at 7:44 pmI followed the recipe exactly and they turned out great! Soft and delicious 😋
Lauren
February 5, 2022 at 10:55 pmThese are delicious. They definitely came out a little flat, but I usually refrigerate dough overnight and I didn’t this time. We didn’t mind that they were a little flat because the texture was perfect. Soft in the middle and crispy on the edges. Nice balance of salty and sweet. I might try adding a little almond extract next time, but they’re great as is. Thanks!
Maria
February 23, 2022 at 10:32 amHello! I would like to offer these cookies to a potluck party for our kindergarten. Thing is due to covid safety guidelines, we have to have each piece individually wrapped. If i use cellophane (sara wrap?) would they stay fresh? When should i wrap them after baking and how long will they stay fresh?
Thank you
Talia @ Pretty. Simple. Sweet.
February 24, 2022 at 5:33 amHi Maria, the cookies will stay fresh for 3-4 days wrapped in plastic wrap. You can wrap them as soon as they are completely cooled after baking.
Patricia L
November 27, 2022 at 10:28 pmAmazing cookies.
Mine spread like crazy though. Maybe I over mixed?
But will definitely be doing these again. I love using the powdered sugar as opposed to all granulated!
Talia @ Pretty. Simple. Sweet.
November 28, 2022 at 3:48 amHi Patricia, perhaps the butter was too warm and it caused the cookies to spread. Next time, you can try chilling the dough for an hour before shaping into balls and baking! Let us know how they turn out 🙂
Kaelee
December 29, 2022 at 3:31 pmMade these to use up leftover Christmas nonpareils and they turned out great! I was out of pure vanilla and used imitation vanilla and they turned out fine. Looking forward to trying them again (maybe for Valentine’s Day with red and pink sprinkles??) when I restock the vanilla! Thanks for such a yummy recipe!
Talia @ Pretty. Simple. Sweet.
January 1, 2023 at 5:42 amSo glad you enjoyed the recipe, Kaelee!