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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
- 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.
- Cornstarch - Allows the cookies to be thick, soft, and chewy. Make sure the date on the package has not passed.
- Baking soda - Be sure to check the date before using. Helps to make the cookies soft and chewy.
- Salt - I prefer to use kosher salt for baking. This little pinch prevents the cookies from tasting flat.
- Butter - Use salted or unsalted butter whichever you prefer. Try using high-quality butter to make these cookies creamy and delicious.
- Sugar - Only regular granulated sugar or cane sugar is needed to make this cookie recipe.
- 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.
- Vanilla extract - Use the clear imitation vanilla extract if available or regular pure vanilla extract in the same unit of measure.
- Almond extract - Gives the cookies their nutty sugar cookie flavor.
- 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
Ingredients
- 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
*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 used, measuring methods and portion sizes per household.
Original post date 07/16/2018. Updated 06/06/2022.
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Have any comments, questions, or other delicious ways to use these Funfetti Sugar Cookies? Please share them in the comments below!
Amanda says
These sugar cookies are fantastic! The funfetti adds such a pretty color for summer, and the cookies were perfectly soft and chewy.
LaKita says
Thank you so much Amanda!!
Amy Casey says
What a great recipe! I loved that the sprinkles were mixed right into the cookie dough and that these are no roll sugar cookies ~ so so delicious!
LaKita says
Thank you Amy, it makes things so much easier than rolling in sugar!
Jenny says
It’s so literal. I love it! There’s nothing like a good sugar cookie.
LaKita says
Thank you so much Jenny, nothing like it!
Sharon says
These sugar cookies with funfetti are a sweet treat that are great for parties or any day!
LaKita says
Thank you Sharon, a sweet treat for sure!
Leslie says
What a fun cookie recipe! My kids would legit put sprinkles on everything! They will especially love this cookie recipe!
LaKita says
I like the way your kids think Leslie, sprinkles on everything!!
Jessica says
These funfetti cookies are so ugh.....FUN! lol. My kids really enjoyed them and truthfully, so did I. I loved the chewy texture and the addition of almond extract was a nice touch.
LaKita says
Thank you so much Jessica! The sprinkles and almond extract certainly take these sugar cookies to a new level.
Sean says
These were wonderful and they were a hit with my 5 and 3 year old cousins.
LaKita says
Thank you so much Sean, happy to hear they are kid cousin approved 🙂
Pete says
This was an easy recipe to follow. My daughters made it for their teacher, and it was a hit with the whole class.
LaKita says
Thank you Pete, so happy to hear that you and your daughters enjoyed the cookies!
Heather says
I love a good sugar cookie and the sprinkles made these extra fun! Delicious!
LaKita says
Thank you Heather, definitely extra fun!!
Nancy says
Not only are these cookies so fun and pretty, they tasted delicious.
LaKita says
Thank you so much Nancy!
LaKita says
Thank you! It can definitely be VERY overwhelming...there is so much to learn! I am extremely thankful to be able to blog without the pressure to make money from it and honestly I think that alone will make me a better blogger in the long run 🙂
Chudney says
Sister Lakita! You read my heart with this post? Blogging is certainly not for the faint at heart, but the love for what you do shows. These cookies look fabulous and I’m making them for real! Tonight so they’ll be ready to bake tomorrow. Let’s make up our own rules! Forget their rules ?? I’m here for your success and we collaborating soon??
Thank you for what you share! I
LaKita says
Thank you so much! That means a lot to me and I am glad that I am not alone in feeling this way. You will LOVE these cookies, they are so good!! Can't wait to collaborate soon 🙂
Renee Maus says
These look wonderful! Can you double this recipe?
LaKita says
Thank you and yes you can double the recipe!