Funfetti Sugar Cookies

These easy funfetti sugar cookies bake up in minutes with perfectly crackled edges and soft, chewy centers. Loaded with festive rainbow sprinkles, these cookies are the perfect treat for the kid in all of us!

Break out your party hats people! It’s the first day of sum-sum-summatime and I’m pulling out all the stops {and the sprinkles!} to make this a day to remember. I love any excuse to bake with sprinkles and I say the longest day of the year calls for a celebration! These easy funfetti sugar cookies feel like a party and they are the perfect treat for the kid in all of us. I’m a firm believer that you’re never too old for cookies stuffed with rainbow sprinkles and these confetti cuties deliver all kinds of happy that will leave you grinning from ear to ear.

Why you’ll love these homemade cookies

Is there even a single person on the planet that doesn’t love rainbow sprinkles? I think not. I’ve got a long list of things to love about these funfetti cookies, not the least of which is the fact that they taste incredible! Here’s why you’ll love these cookies too…

• Quick and easy
• Super soft and perfectly chewy
• Made with just 9 simple ingredients
• Freezer friendly
• Fun for all occasions
• Perfect for ice cream sandwiches!

These homemade funfetti sugar cookies bake up perfectly every time with slightly crispy edges and perfectly soft, chewy centers. They have a rich, buttery, birthday cake batter flavor that is can’t-keep-your-hand-out-of-the-cookie-jar-good. And those crinkly, colorful tops are a cookie lover’s dream. And since made from scratch always beats the store bought variety, you can wear your “I Made That” hat with pride and joy. As if all of those reasons weren’t enough to send you running to the store to score some rainbow sprinkles, it’s worth adding that these cookies make delicious bookends to all sorts of ice cream flavors. If you need more convincing, I invite you to scroll down below for a sneak peek!

Ingredients you need

This colorful twist on the classic sugar cookie is easy to make from scratch with just a handful of basic ingredients. And it’s easy to double or triple the batch to feed a crowd at your next birthday bash or backyard bbq. Here’s your shopping list:

• Flour – regular AP flour will give these cookies plenty of texture and chew. If you want a cookie that tastes more like your favorite funfetti cake mix, substitute half of the all-purpose flour with cake flour.
• Butter – I recommend using unsalted butter here so that you have full control over the amount of salt going into the cookies. Make sure your butter is at room temperature for best results. 
• Sugar – these cookies are perfectly sweetened with both granulated and light brown sugar. 
• Egg – we’ll only need one egg for this recipe. If you forget to leave the egg out in advance, place it in a bowl of warm water fro 10 minutes to reach room temperature. 
• Baking soda + cream of tartar – helps give the cookies that delicious sugar cookie texture we all know and love.
• Vanilla – rarely do I stray from my favorite gourmet vanilla extract, but to give this cookies that nostalgic funfetti flavor, we’re using clear vanilla extract. If you don’t have any on hand, just use regular vanilla – they’ll still taste great!
• Rainbow sprinkles – Don’t skimp on the sprinkles! Bright, colorful sprinkles make these cookies super fun and festive. Feel free to add more than the amount called for if you like your cookies extra sweet!

Tips for the best funfetti cookies

• Use room temperature butter and eggs. As with most cookie recipes you’ll want to be sure your butter and eggs are at room temperature before mixing your dough. There’s a reason baking bloggers remind you of this tip a thousand and one times. It’s a must. Cold eggs and butter do not incorporate well with the dry ingredients and can lead to over mixing of the dough.  
• Stir in the sprinkles by hand. When it comes to sprinkles, the more the merrier I always say. For this recipe I grabbed a tub of the Betty Crocker rainbow sprinkles straight from the grocery store shelf. They’re nothing fancy but they keep their vibrant color and do not bleed into the dough. If you are looking for more festive color combinations, I love these and these from Sweetapolita. Not sponsored, just a fan. Whichever sprinkles you use, make sure you stir them in by hand using a wooden spoon or rubber spatula and keep the mixing to a minimum. 
• Chill the dough. Sometimes you want a cookie and you want it now. I get it. Here’s the deal. The recipe calls for one hour of chill time before baking. Will the cookies still be incredibly delicious if you don’t chill the dough? You betcha. Will they be fluffier and puffier and just all around tastier if you do chill the dough? Yup. The choice is yours, but either way you’ll LOVE these cookies!
• Do not over bake. Repeat after me: Do Not Over Bake. To keep that soft baked, chewy sugar cookie center, always remove the cookies from the oven when the edges are just beginning to brown and the centers are still slightly under baked and a little puffy. The cookies will continue to bake as they cool and little cracks and crinkles will form as the cookies deflate.

Can I freeze funfetti cookies?

Not only can you – but you better! These rainbow sprinkle cookies make a delicious addition to your freezer stash and I fully expect you to reserve a few for a day when your 20, 30 or 40-something self wants to feel like a kid again. You’ve got two options here. Scoop and freeze the cookie dough on a parchment lined cookie sheet. Once frozen, transfer the cookie dough scoops to a plastic bag and store tightly wrapped. Or you can bake off the cookies and freeze them once cooled. The cookies will keep for up to three months and your freezer stash will never look better!

FAQ’s

Enjoy these cookies, funfetti lovers. I hope you love them as much as I do and that you’ll keep the recipe handy for all of your sprinkle-worthy occasions. They’re perfect for birthdays, anniversaries, graduations or just because you’re craving cookies. Be sure to tag me on Instagram and use #brownedbutterblondie if you make these easy funfetti sugar cookies or any other recipe from the blog. I love seeing what you are baking up in your kitchens!

Happy baking!

Funfetti Cookie Sandwiches with Vanilla Ice Cream

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Funfetti Sugar Cookie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 17 reviews

• Author: Heather Mubarak
• Prep Time: 10 minutes
• Cook Time: 11 minutes
• Total Time: 21 minutes
• Yield: 20 cookies 1x
• Category: Cookies
• Method: Baking
• Cuisine: American

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Description

These easy funfetti sugar cookies bake up in minutes with perfectly crackled edges and soft, chewy centers. Loaded with festive rainbow sprinkles, these cookies are the perfect treat for the kid in all of us!

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Ingredients

Units USM Scale 1x2x3x

• 3/4 cup (170 g) unsalted butter, room temperature
• 3/4 cup (150 g) plus 1 TBSP granulated sugar
• 1/2 cup (100 g) light brown sugar, packed
• 1 large egg, room temperature
• 1 tsp vanilla (use clear vanilla extract if you have it)
• 2 1/4 cups (280 g) all-purpose flour, spooned and leveled
• 3/4 tsp baking soda
• 1/2 tsp cream of tartar
• 1/2 tsp kosher salt
• 1/3 cup rainbow sprinkles *see note

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Instructions

1. Line two baking sheets with parchment paper. Set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars on medium high speed until light and fluffy, about 2-3 minutes.
3. Stop the mixer and scrape down the sides of the bowl.
4. Add the egg and vanilla. Mix on low speed until fully incorporated.
5. Scrape down the sides of the bowl as needed.
6. In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt.
7. Add the dry ingredients to the wet ingredients and mix on low speed just until combined. Do not over mix.
8. Remove the bowl from the stand mixer and stir in the rainbow sprinkles by hand with a spatula or wooden spoon, being careful not to over mix the dough.
9. Using a medium sized cookie scoop, scoop out the dough and place onto one of the prepared baking sheets. Refrigerate uncovered for one hour.
10. Once dough is chilled, preheat oven to 350 degrees.
11. Place cookie dough onto lined cookie sheet, spacing 2 to 3 inches apart. Bake for 9 to 11 minutes, rotating the pan halfway through. The cookies are done when the edges just begin to turn golden brown and the centers look slightly under baked. The cookies will continue to bake as they cool.
12. Remove the pan from the oven and allow the cookies to cool on the cookie sheet for 5 minutes before transferring to a cooling rack to cool completely.
13. Repeat with remaining cookie dough.

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Notes

Use clear imitation vanilla extract if you can. It gives the cookies that classic birthday cake taste. Regular vanilla extract will work too but will have a slighty different flavor.

*For best results, use rainbow jimmies or sprinkles. Non-pareils will bleed into the dough and leave streaks of color.

For best results, chill the dough before baking. You may bake the cookies without chilling but the cookies will spread more.
If cookie dough is previously frozen, allow dough to sit out at room temperature for 15-20 minutes before baking so the cookies spread enough.

Cookies may be frozen tightly wrapped and will keep for up to 3 months.

Recipe is a mash up of several recipes on the interweb including favorites from Sally’s Baking Addiction and Wood & Spoon.

Recipe is a mash up of several recipes on the interweb including my favorites from Sally’s Baking Addiction and Wood & Spoon.