Cheery Funfetti Sugar Cookies are sweet, chewy, and of course, covered in sprinkles! They are perfect for sharing!!
Sprinkle-filled Funfetti Sugar Cookies are bright and celebration worthy. If you’re not feeling Funfetti Cake or Cupcakes, these cookies are a simple alternative.
Homemade birthday delight
A birthday tradition in our home is sprinkled pancakes for breakfast. They are fun, festive, and delicious!! It sure adds a fabulous flair that makes the morning that much more special! We like to keep the fun going with colorful treats and desserts.
While I LOVE the Funfetti cake, sometimes there just isn’t time, or I need a quick and easy treat to share. That’s when I make a batch of Funfetti Sugar Cookies.
For a quick dessert, I whipped up a quick batch of sugar cookie dough and made these festive little cookies. They’re sweet, chewy, tangy, and of course, covered in sprinkles! They just scream happy birthday to me!
How to make funfetti sugar cookies
PREP. Preheat oven to 350 degrees. Line one baking sheet with parchment paper or a Silpat mat, set aside.
WET INGREDIENTS. In the bowl of a stand mixer, combine sugar, butter, vanilla and almond extracts. Beat on high until fluffy and light in color, about 2-3 minutes. With mixing speed on low, add egg and mix until just combined.
DRY INGREDIENTS. In a medium size mixing bowl, combine flours, baking powder, baking soda, cream of tartar, and cornstarch. Whisk together until combined. With mixing speed on low, gradually add the dry ingredients, mixing until no flour pockets remain. Remove bowl from stand. Fold in sprinkles, if desired, or place dough into the refrigerator to chill for 2 hours.
BAKE. If you chose not to fold in the sprinkles, create balls from the chilled dough and roll in the sprinkles, completely covering the outside. Place on the prepared baking sheet and place in oven to bake for 8-10 minutes. The cookies should be slightly firm around the edges but look under-baked in the center (these are soft cookies and they should not brown). Remove from oven and allow to cool on the cookie sheet for 3 minutes before transferring to a wire rack to cool completely.
Tips, Variations + SToring Info
These soft, sweet, and chewy sugar cookies are like a party in your mouth! So easy to make and perfect to serve on any occasion! Here are a few tips before you bake some up:
- This recipe makes a smaller batch of 1 dozen cookies, but can easily be doubled to serve a crowd!
- Cake flour is key to making these cookies nice and fluffy. You can make your own by measuring out 1 cup of all purpose flour and then removing 2 Tbsp. Add in 2 Tbsp of cornstarch in its place and mix it all together.
- Chilling the cookie dough is important to avoid having your cookies overspread. It is also easier to roll your dough into balls before chilling and then pop them onto the cookie sheet after they have chilled for at least 2 hours.
- The possibilities for different colorful sprinkles to use in this recipe are endless, but we recommend that you avoid using nonpareils (the little ball shaped sprinkles) as their color can bleed in the cookie dough.
Make dough ahead of time and roll into balls and STORE in an airtight container in the fridge for up to 4 days, or in the FREEZE for up to 3 months. Bake from frozen, just add an extra minute or so to your cooking time.
STORE baked cookies covered at room temperature for up to 3 days.
FREEZE baked cookies that have cooled to room temperature in a Ziploc freezer bag or wrapped in plastic wrap, followed by aluminum foil in the freezer for up to 3 months.
More of our favorite sugar cookie recipes:
- Drop Sugar Cookies
- Toasted Coconut Lime Sugar Cookies
- Bakery Style Sugar Cookies
- Lemon Sugar Cookies
- Lofthouse Sugar Cookies
Funfetti Sugar Cookies Recipe
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cake flour
- 3/4 cup sugar
- 8 Tbsp (1 stick) butter - room temperature
- 1 egg
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cream of tartar
- 1 tsp cornstarch
- 2 tsp vanilla extract
- 1/4 tsp almond extract
- 1/2 cup colorful sprinkles
Instructions
- Preheat oven to 350 degrees. Line one baking sheet with parchment paper or a Silpat mat, set aside.
- In the bowl of a stand mixer, combine sugar, butter, vanilla and almond extracts. Beat on high until fluffy and light in color, about 2-3 minutes. With mixing speed on low, add egg and mix until just combined.
- In a medium size mixing bowl, combine flours, baking powder, baking soda, cream of tartar, and cornstarch. Whisk together until combined. With mixing speed on low, gradually add the dry ingredients, mixing until no flour pockets remain. Remove bowl from stand. Fold in sprinkles, if desired, or place dough into the refrigerator to chill for 2 hours.
- If you chose not to fold in the sprinkles, create balls from the chilled dough and roll in the sprinkles, completely covering the outside. Place on the prepared baking sheet and place in oven to bake for 8-10 minutes. The cookies should be slightly firm around the edges but look under-baked in the center (these are soft cookies and they should not brown).
- Remove from oven and allow to cool on the cookie sheet for 3 minutes before transferring to a wire rack to cool completely.
Great flavor, but only made 22 really small cookies. I’d definitely double it next time to make more and bigger cookies.