Classic Desserts/ Cookies/ Dessert/ easy/ Holiday/ quick

Soft Funfetti Cookies

February 21, 2018

This is my favorite recipe for funfetti cookies. They are super soft and chewy sugar cookies dotted with sprinkles, and they have an amazing buttery vanilla flavor.

Funfetti Cookies

Funfetti, confetti and sprinkles are becoming my new favorite words lately. I’ve been testing recipes for months to find this ultimate funfetti cookie recipe! I wanted it to taste less like chocolate chip cookie dough, and more like gooey butter cookies or sugar cookies. This is the same recipe as my soft sugar cookies that I shared with you a while ago, that I know many of you have already made and loved! They are perfect for any celebration, birthdays and holidays.

Funfetti Cookies

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.

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.

Funfetti Cookies

How to Make Funfetti Cookies From Scratch

I don’t use a cake mix to make these cookies. They are so easy to make from scratch and taste amazing. This recipe is simple and straightforward. Mixing butter and sugar in a mixer, adding eggs and vanilla, then the dry ingredients – flour, baking soda, and salt. Add the sprinkles and mix gently just until combined. To keep these cookies soft, once the flour is added, mix the dough as little as possible.


I use these sprinkles and I’m absolutely in love with them. I bought them because of their beautiful color but they are yummy, too. Sprinkles tend to bleed too much into cookie and cake batters, but these aren’t, so they’re great for baked goods. I also had good results with the cheapest sprinkles that can be found in any supermarket, just make sure you like their taste before adding them to the dough.

Funfetti Cookies

4.92 from 25 votes
Funfetti Cookies
Funfetti Cookie Recipe
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
YIELD: 24 Cookies

  • 2 and ⅛ cups (300 g) all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon fine salt
  • 1 cup (2 sticks/227 g) unsalted butter, softened to room temperature
  • cup (130 g) granulated sugar
  • ¾ cup (85 g) powdered sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup sprinkles (or up to 2/3 cup)
  1. Preheat oven to 350F/180C. Line 2 baking sheets with parchment paper. Set aside.
  2. In a medium bowl, sift together flour, baking soda, and salt. Set aside.
  3. 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.
  4. 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.
  5. Store cookies at room temperature in an airtight container for up to 3 days. Cookies can also be frozen for up to 2 months.
The BEST recipe for soft funfetti sugar cookies. They are chewy, dotted with sprinkles, and have an amazing buttery vanilla flavor. Festive and perfect for birthdays!


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  • Reply
    March 14, 2018 at 8:10 am

    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!

    • Reply
      March 15, 2018 at 4:00 am

      It’s not embarrassing at all, and I can totally relate 🙂 Thank you so much, Alex! It makes my day to hear that.

      • Reply
        December 6, 2020 at 3:26 pm

        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!

        • Reply
          December 20, 2020 at 7:12 am

          You can add 1/2 cup (or up to 1 cup) of chocolate chips with the sprinkles.

    • Reply
      October 6, 2020 at 8:01 pm

      My go to cookie recipe! Thanks for sharing.

  • Reply
    July 23, 2018 at 9:55 am

    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!!

  • Reply
    August 2, 2018 at 10:11 pm

    These cookies turned out great! Super tasty and fun to look at. The kids loved them 🙂

  • Reply
    Sarah Firestone
    September 5, 2018 at 9:31 am

    I made these for my boyfriend who loooves funfetti! Hey turned out awesome! So soft and “gooey”, super tasty!

  • Reply
    September 26, 2018 at 12:27 pm

    Do you chill the dough at all?

    • Reply
      September 30, 2018 at 9:30 am

      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.

  • Reply
    October 28, 2018 at 8:24 pm

    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!

  • Reply
    Stephanie Estrada Heller
    December 1, 2018 at 6:00 pm

    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.

    • Reply
      December 2, 2018 at 6:05 am

      Hi Stephanie, the cookies are quite soft, but still, they are perfect as a gift or in a cookie box.

  • Reply
    January 10, 2019 at 12:29 pm

    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.

  • Reply
    July 12, 2019 at 11:43 pm

    Made these with my little girls, so much fun and so delicious! They thought the sprinkles were the best!

  • Reply
    Dina Reich
    July 15, 2019 at 7:09 am

    If i want to make them non dairy, how much oil would you substitute for the butter?

  • Reply
    July 20, 2019 at 8:23 am

    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!

  • Reply
    November 24, 2019 at 7:02 pm

    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!

  • Reply
    May 25, 2020 at 7:04 pm

    Delicious and cute too!

  • Reply
    June 3, 2020 at 11:26 pm

    May I know what size of the oven you using? Mine is 50L, will the temperature be the same? Thank you 🙂

  • Reply
    June 20, 2020 at 12:55 am

    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 🙂

  • Reply
    July 27, 2020 at 10:41 am


    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

  • Reply
    August 20, 2020 at 10:18 pm

    I only have salted butter, can I make these without adding additional salt?

    • Reply
      August 23, 2020 at 5:37 am

      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.

    • Reply
      December 23, 2020 at 11:50 am

      Making these for the holidays! If doing 1 1/2 tablespoons each as the instructions say, about how many should this yield?

  • Reply
    October 4, 2020 at 4:16 pm

    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.

    • Reply
      October 20, 2020 at 9:28 am

      It would be 1 cup of granulated sugar in total!

  • Reply
    October 27, 2020 at 1:08 am

    Is there a substitute for egg in the recipe

  • Reply
    December 3, 2020 at 10:03 pm

    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.

  • Reply
    December 5, 2020 at 6:06 pm


  • Reply
    December 18, 2020 at 3:20 pm

    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

    • Reply
      December 20, 2020 at 4:34 am

      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).

  • Reply
    January 18, 2021 at 3:12 pm

    Best cookies I’ve ever had

  • Reply
    January 23, 2021 at 8:37 pm

    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?

    • Reply
      January 27, 2021 at 12:47 pm

      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.

  • Reply
    January 26, 2021 at 12:30 pm

    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! 💚

    • Reply
      January 27, 2021 at 10:06 pm

      Thanks, Shiran.

      Can I just use the icing sugar alone? If yes, is it 215g of icing sugar also?

      • Reply
        February 2, 2021 at 9:43 am

        It would work but the result would be different.

  • Reply
    February 13, 2021 at 7:37 pm

    Wonderful recipe.. I’m wondering if I could possibly shape these with a cookie cutter… what are your thoughts?

  • Reply
    May 8, 2021 at 9:34 pm

    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

  • Reply
    August 28, 2021 at 4:22 am

    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.

  • Reply
    November 19, 2021 at 3:17 pm

    How many cookies does this make?? I wanna make them for a party!!

    • Reply
      Talia @ Pretty. Simple. Sweet.
      November 22, 2021 at 1:29 pm

      Hi Kenzie! This recipe makes 24 cookies 🙂

  • Reply
    December 21, 2021 at 7:44 pm

    I followed the recipe exactly and they turned out great! Soft and delicious 😋

  • Reply
    February 5, 2022 at 10:55 pm

    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!

  • Reply
    February 23, 2022 at 10:32 am

    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

    • Reply
      Talia @ Pretty. Simple. Sweet.
      February 24, 2022 at 5:33 am

      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.

  • Reply
    Patricia L
    November 27, 2022 at 10:28 pm

    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!

    • Reply
      Talia @ Pretty. Simple. Sweet.
      November 28, 2022 at 3:48 am

      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 🙂

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