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.
As an Amazon Associate, I earn from qualifying purchases. I endorse products that I love and use daily.
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.
Would you like to save this recipe?
We'll email this recipe link to you, so you can come back to it later!
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. You can also choose a color theme like pink or blue for baby showers, patriotic colors, or pastels. Want to make these cookies perfect for Christmas? Use green and red sprinkles! I used these gorgeous Christmas variety sprinkles.
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 still taste great, but won’t be as soft.
I underbake the cookies to keep them soft in the center, as I do will 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 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. Thaw for a few hours in the refrigerator or an 1 hour at room temperature before baking.
More funfetti recipes you’ll love!
Funfetti Cookie Recipe
Soft and chewy sugar cookies speckled with lots of colorful sprinkles!
Ingredients
- 2 ½ (300g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon fine salt
- 1 cup (227 g) unsalted butter, softened to room temperature
- ⅔ cup (130g) granulated sugar
- ¾ cup (85g) powdered sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- ½ cup sprinkles (or up to ⅔ cup)
Instructions
-
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 a small ice cream scoop for portioning), 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). Note: Baking time varies per oven and size of cookie dough balls.
-
Allow cookies to cool on baking sheet for 5-10 minutes, then gently transfer to a wire rack to cool completely.
Recipe Notes
Storing Instructions
Store cookies at room temperature in an airtight container for up to 3 days. Cookies, baked or in dough form, can also be frozen for up to 2 months in an airtight container.
Alex says
Dear 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 says
It’s not embarrassing at all, and I can totally relate 🙂 Thank you so much, Alex! It makes my day to hear that.
Ashleigh says
Hi!! 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 says
You can add 1/2 cup (or up to 1 cup) of chocolate chips with the sprinkles.
Lauren says
These are my husband and my favorite cookie! Not only are they insanely delicious, they’re so easy and made with ingredients we pretty much always have on hand, with the exception of the sprinkles which we now keep on hand solely for making these cookies. We probably make them once a month. I follow the recipe to a tee with 2 small exceptions..I use a hint more salt..personal preference, and we scoop the balls onto a sheet tray that we then put in the fridge for 30 min before baking. Also I want to share our tip..we think these are best straight out of the freezer. Once they’re cooled, we always bag them and freeze them right away. Not only do they stay perfectly fresh for weeks, they actually taste better cold. When ready to eat, we just let them sit at room temp for like 3 or 4 minutes, and they’re perfect. We probably make these once a month..my husband begs for them constantly 🤣 thanks so much!
Paula says
My go to cookie recipe! Thanks for sharing.
Kathryn says
These 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 says
These cookies turned out great! Super tasty and fun to look at. The kids loved them 🙂
Sarah Firestone says
I made these for my boyfriend who loooves funfetti! Hey turned out awesome! So soft and “gooey”, super tasty!
Arvia says
Do you chill the dough at all?
Shiran says
Hi 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 says
Hi 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!
Ava says
Hi! If I freeze the dough, how long does it need to thaw out?
Stephanie @ Pretty.Simple.Sweet. says
Hi Ava! Thaw the dough in the refrigerator for a few hours, or at room temperature about 1 hour before baking.
Stephanie Estrada Heller says
Hello~
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 says
Hi Stephanie, the cookies are quite soft, but still, they are perfect as a gift or in a cookie box.
Rachel says
Thank 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 says
Made these with my little girls, so much fun and so delicious! They thought the sprinkles were the best!
Dina Reich says
If i want to make them non dairy, how much oil would you substitute for the butter?
Sarah says
These 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 says
I 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 says
Delicious and cute too!
Syafinaz says
May I know what size of the oven you using? Mine is 50L, will the temperature be the same? Thank you 🙂
KJ says
These 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 says
Hi
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 says
I only have salted butter, can I make these without adding additional salt?
Shiran says
I 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 says
Making these for the holidays! If doing 1 1/2 tablespoons each as the instructions say, about how many should this yield?
Isabel says
Hello, 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 says
It would be 1 cup of granulated sugar in total!
Puja says
Is there a substitute for egg in the recipe
Vaish says
My 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 says
Thanks!
Dani says
Hi 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 says
Hi 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 says
Best cookies I’ve ever had
Crystal says
Hi 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 says
Yes, 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 says
First 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 says
Thanks, Shiran.
Can I just use the icing sugar alone? If yes, is it 215g of icing sugar also?
Shiran says
It would work but the result would be different.
Angelica says
Wonderful recipe.. I’m wondering if I could possibly shape these with a cookie cutter… what are your thoughts?
Yams says
By 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 says
Amazing! 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 says
How many cookies does this make?? I wanna make them for a party!!
Talia @ Pretty. Simple. Sweet. says
Hi Kenzie! This recipe makes 24 cookies 🙂
Alexis says
I followed the recipe exactly and they turned out great! Soft and delicious 😋
Lauren says
These 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 says
Hello! 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. says
Hi 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 says
Amazing 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. says
Hi 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 says
Made 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. says
So glad you enjoyed the recipe, Kaelee!
Vanessa says
This recipe is a keeper! They are super cute but also have that soft consistency we all love in a biscuit.
Julia says
Hi Shiran and Talia, thank you for this fun recipe. Just thought I would mention that I was surprised with the 2.125 cups of AP flour listed as equal to 300 grams. I go by the measure that 1 cup = 120 grams, so I calculated the 2.125 cups = 255 grams, not 300. The 45 gram difference didn’t seem significant and perhaps the recipe is forgiving anyways – I did use 255 grams and thought that the cookies turned out fine! Perhaps a bit more buttery/oily than I expected, so perhaps if I’d used closer to 300 it would have prevented that. Figured I should go with the lower number so that they wouldn’t be dry or dense, which they weren’t!
Just thought I would share this in case anyone else had a similar thought. Would be interested to hear if your cup to gram conversion is different than 1:120. Thanks again and all the best!
Glolo says
Cup conversion to grams differs. I’ve looked it up up 1 cup conversion of flour to grams and in 4 places none were the same. 120, 125.16, 128 and 130. Depends on sifted vs unsifted , and types of flour like bread vs all purposes and even brands unbleached King Arthur vs pillsbury. Baking is an art and many times it is visual and the end product. I’ve had many cookie recipes that got tossed.
But I agree with you as one can always add more but cannot take out one added.
Kathy says
Is 2 1/8 cups flour correct? That is an odd number to me. Is it possible to make the batter and then chill over nite and then use a a cookie scooper to make them the next day? And last, do they freeze well? Thanks so much. Looking forward to your answers!!!!
Stephanie @ Pretty.Simple.Sweet. says
Hi Kathy, these should freeze well for you!
Kathy says
I just made these cookies and used red white and blue baby stars because they will be for the 4th of July. This
cookie is so delicious and so easy to do. I did put the dough int the refrigerator for at least an hour because it is easier to roll into a ball when the dough is a little firmer. Baked 11 minutes and they are perfect!!! A great find and my first time time making something from this site. Looking forward to trying more things from here.
Stephanie @ Pretty.Simple.Sweet. says
Hi Kathy, That is such a great idea! I might borrow that from you!! Glad these turned out well for you.
lynn says
my cookies did not rise.
Stephanie @ Pretty.Simple.Sweet. says
Hi Lynn, this could happen for a number of reasons. Your butter could have been too soft. Did you measure your flour and sugar ingredients by weight using a kitchen scale? This yields the most accurate flour/sugar ratio.
Perhaps you used too little baking powder or yours is expired? Did you over-greased your baking sheet? I recommend lining it with parchment paper.
Ingrid says
some of the best cookies I’ve ever made!!!! the dough is also so delicious!:)
Stephanie @ Pretty.Simple.Sweet. says
Thank you, Ingrid!
Lisa B says
One of my daycare kids brought these to share for her birthday last Friday! So good I asked for the recipe😁 which is huge..lol I’m very cookie picky!
Stephanie @ Pretty.Simple.Sweet. says
Aww thank you, Lisa! So glad you loved these cookies. The recipe is a keeper for sure!
ABBY says
I made these Funfetti cookies. I let the dough sit in the fridge for a few hours before baking and WOW. they came out insane!!!! EASY RECIPE AND DELICIOUS!!
Stephanie @ Pretty.Simple.Sweet. says
Hi Abby, thank you so much for your kind review! So glad you loved these cookies!
Jess says
My boyfriends family and friends devoured these cookies in less than 24 hrs. I couldn’t believe it! Thank you for sharing this recipe!!
Stephanie @ Pretty.Simple.Sweet. says
Thank you for your kind words, Jess. So glad you loved this recipe!
Karla says
I have tried many recipes before. This is by far the best recipe. Simple, easy to make, fast and absolutely delicious and addictive. My family’s favorite.
Stephanie @ Pretty.Simple.Sweet. says
Thank you so much for your kind comment, Karla!