Funfetti Sugar Cookies

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Try making these soft and chewy Funfetti Sugar Cookies with rainbow sprinkles to brighten up your day. So easy and delicious!

If you're craving more tasty recipes with sprinkles, then be sure to try making a batch of Funfetti Rice Krispie Treats or Gooey Rice Crispy Treats.

Listen, y'all know how much we absolutely love a good cookie recipe here. Especially if it is simple to make and requires few ingredients and bonus points if I already have those ingredients in my kitchen, then even better.

Then toss in some sprinkles for fun to make them funfetti. That's fun plus confetti mushed together to make funfetti, get it? Well, this cookie recipe is not only funfetti, but is also soft, chewy, and delicious. They make the perfect homemade cookie that is anything but boring.

So let's get started and celebrate today with a batch of Funfetti Sugar Cookies.

Ingredient Notes

1. All-purpose flour - Use unbleached flour or standard bleached if that is all that you have available. I haven't tried making this recipe with any other flour or substitute.
2. Cornstarch - Allows the cookies to be thick, soft, and chewy. Make sure the date on the package has not passed.
3. Baking soda - Be sure to check the date before using. Helps to make the cookies soft and chewy.
4. Salt - I prefer to use kosher salt for baking. This little pinch prevents the cookies from tasting flat. 
5. Butter - Use salted or unsalted butter whichever you prefer. Try using high-quality butter to make these cookies creamy and delicious.
6. Sugar - Only regular granulated sugar or cane sugar is needed to make this cookie recipe.
7. Egg - A single large egg helps to bind the cookie ingredients together. Lightly beat it with a fork before combining it with the mixture. If allergic, you may use an egg substitute. 
8. Vanilla extract - Use the clear imitation vanilla extract if available or regular pure vanilla extract in the same unit of measure.
9. Almond extract - Gives the cookies their nutty sugar cookie flavor.
10. Rainbow sprinkles - For this recipe, I chose to use rainbow sprinkles, but feel free to use any sprinkles that you prefer. Try avoiding nonpareils (the tiny round sprinkles) as they will bleed into the cookie dough.

Instructions

In a small bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt. Set aside. To the bowl of a stand mixer fitted with the paddle attachment, combine together on medium-high speed the butter, sugar, egg, vanilla extract, and almond extract. Continue mixing on medium-high until light and fluffy. You may also use a hand mixer instead.

Stop the mixer and scrape down the sides of the bowl, turn the mixer on low speed, and slowly add the flour mixture. Mix until combined, about 1 minute. Add in the sprinkles and mix for a few seconds to distribute throughout the cookie dough.

Using a cookie scoop, form the cookie mounds and place them on a large plate or baking sheet covered with plastic wrap. Refrigerate the cookie dough for at least 2 hours and up to 5 days before baking. Once you are ready to bake. Line a large baking sheet with parchment paper and preheat the oven to 350 degrees F. Bake the cookies for 4 minutes, rotate the tray, and continue to bake for an additional 4 minutes.

Remove the funfetti cookies from the oven and allow them to cool for at least 5 minutes on the baking sheet before transferring them to a cooling rack to cool completely. Enjoy!

Recipe Tips

• Do not over mix the dough! Mix until combined and then stop. Over mixing will give you tough cookies.
• It may take a few minutes for cold butter to mix, try removing it from the refrigerator prior to making these cookies for easier mixing.
• Use parchment paper or a nonstick mat to line the baking sheet to prevent sticking. This also prevents over baking on the bottom of the cookies and makes for easier cleanup.
• You can bake these cookies right away, but placing the dough in the refrigerator and allowing it to chill will prevent the cookies from spreading during baking.

Storage

Store the funfetti sugar cookies in an airtight container at room temperature for up to 5 days. These cookies do not have to be kept in the refrigerator. The unbaked cookie dough may be stored in the refrigerator for up to 5 days or in the freezer for up to 30 days.

Recipe

Funfetti Sugar Cookies

LaKita Anderson

Try making these soft and chewy Funfetti Sugar Cookies with rainbow sprinkles to brighten up your day. So easy and delicious!

5 from 11 votes

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 15 mins

Resting Time 2 hrs

Course Dessert

Cuisine American

Servings 12

Calories 197 kcal

Ingredients

  

1x2x3x

• 1 ½ cups all-purpose flour
• 2 teaspoons cornstarch
• ¾ teaspoon baking soda
• pinch of salt
• ½ cup butter, softened
• ¾ cup granulated sugar
• 1 large egg
• 1 ½ teaspoons clear imitation vanilla extract
• 1 ½ teaspoons almond extract
• ¼ cup rainbow sprinkles

Instructions

 

• In a small bowl, whisk together the 1 ½ cups all-purpose flour, 2 teaspoons cornstarch, ¾ teaspoon baking soda, and a pinch of salt. Set aside.
• To the bowl of a stand mixer fitted with the paddle attachment, combine together on medium-high speed the ½ cup butter, ¾ cup granulated or cane sugar, 1 large egg, 1 ½ teaspoons vanilla extract, and 1 ½ teaspoons almond extract. Continue mixing on medium-high until light and fluffy. You may also use a hand mixer instead.
• Stop the mixer and scrape down the sides of the bowl, turn the mixer on low speed, and slowly add the flour mixture. Mix until combined, about 1 minute.
• Add in the ¼ cup rainbow sprinkles and mix for a few seconds to distribute throughout the cookie dough.
• Using a cookie scoop, form the cookie mounds and place them on a large plate or baking sheet covered with plastic wrap. Refrigerate the cookie dough for at least 2 hours and up to 5 days before baking.
• Once you are ready to bake. Line a large baking sheet with parchment paper and preheat the oven to 350 degrees F. Bake the cookies for 4 minutes, rotate the tray, and continue to bake for an additional 4 minutes.
• Remove the funfetti cookies from the oven and allow them to cool for at least 5 minutes on the baking sheet before transferring them to a cooling rack to cool completely. Enjoy!
• Store the funfetti sugar cookies in an airtight container at room temperature for up to 5 days.

Notes

• Do not over mix the dough! Mix until combined and then stop. Over mixing will give you tough cookies.
• It may take a few minutes for cold butter to mix, try removing it from the refrigerator prior to making these cookies for easier mixing.
• Use parchment paper or a nonstick mat to line the baking sheet to prevent sticking. This also prevents over baking on the bottom of the cookies and makes for easier cleanup.
• You can bake these cookies right away, but placing the dough in the refrigerator and allowing it to chill will prevent the cookies from spreading during baking.

Nutrition

Calories: 197kcalCarbohydrates: 28gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 36mgSodium: 136mgPotassium: 26mgFiber: 1gSugar: 16gVitamin A: 259IUCalcium: 7mgIron: 1mg

*All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Keyword funfetti sugar cookies

Tried this recipe?Mention @SimplyLaKita or tag #SimplyLakita

Original post date 07/16/2018. Updated 06/06/2022.

More Cookie Recipes You'll Love:

• Pecan Sandies
• Coffee Cookies
• Snickerdoodle Cookies
• Iced Oatmeal Cookies

Have any comments, questions, or other delicious ways to use these Funfetti Sugar Cookies? Please share them in the comments below!