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large white plate with sugar cookies on it
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4.92 from 12 votes

Funfetti Sugar Cookies

Try making these soft and chewy Funfetti Sugar Cookies with rainbow sprinkles to brighten up your day. So easy and delicious!
Prep Time10 minutes
Cook Time15 minutes
Resting Time2 hours
Course: Dessert
Cuisine: American
Keyword: funfetti sugar cookies
Servings: 12
Calories: 197kcal

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

Calories: 197kcal | Carbohydrates: 28g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 136mg | Potassium: 26mg | Fiber: 1g | Sugar: 16g | Vitamin A: 259IU | Calcium: 7mg | Iron: 1mg