Funfetti Sugar Cookies

Funfetti Sugar Cookies

This week is full of birthdays! It was my Dad’s birthday on Wednesday, it’s mine today, and it’s my Mother-in-law’s on Sunday. Not to mention we’re awaiting the arrival of our little one, which could be any day now! With that said, I was determined to make some kind of treat to celebrate all of our special days- but mainly mine 😉 Since I wasn’t really feeling up to making a funfetti cake or cupcakes, 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!

Funfetti Sugar Cookies
1 c. all-purpose flour
½ c. cake flour
¾ c. sugar
8 tbsp. (1 stick) butter, room temperature
1 egg
1 tsp. baking powder
½ tsp. baking soda
1 tsp. cream of tartar
1 tsp. cornstarch
2 tsp. vanilla extract
¼ tsp. almond extract
½ c. colorful sprinkles
1. Preheat oven to 350 degrees. Line one baking sheet with parchment paper or a Silpat mat, set aside.
2. 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.
3. 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.
4. 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.
Adapted from Sally’s Baking Addiction and Averie Cooks | Makes approximately 12 standard size cookies

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About the Author


Wife, mother, baker and photographer. Recipe developer & author of Life Made Simple. A self-professed peanut butter lover and fond of anything that involves pumpkin, cookie dough, or sprinkles

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  1. Great flavor, but only made 22 really small cookies. I’d definitely double it next time to make more and bigger cookies.