Funfetti Sugar Cookies are sugar cookies with colorful sprinkles that bake up soft, sweet, and delicious.
We’re always looking for easy, sweet treats to serve for special occasions and holidays. Funfetti Sugar Cookies are the perfect choice!
What is Funfetti?
The term ‘Funfetti’ was introduced around 30 years ago when cake mixes with colored sprinkles (also known as “jimmies”) in the batter started to hit grocery shelves. The colored sprinkles resembled confetti and looked fun and festive – hence the name funfetti!
This 100% from-scratch recipe (no cake mixes involved) starts with a simple sugar cookie recipe that is actually quite delicious on its own. But when you add colored sprinkles to the batter – Funfetti Sugar Cookies make any day a party! (Our teenage daughter was very excited to see us baking these cookies!)
- Butter – You really must use butter for this cookie recipe. (Please don’t swap in margarine.) Butter not only adds delicious taste to these cookies, but once baked and cooled, it helps give these Funfetti Sugar Cookies the perfect texture. We always use unsalted butter in our recipes because you can always add salt as needed, but you can’t take it out if you’ve started with salted butter.
- Granulated and Powdered Sugar – This cookie recipe uses both granulated and powdered (confectioner’s) sugar. Similar to this whipped shortbread cookie recipe, the powdered sugar helps give the cookies a soft, tender texture.
- Vanilla and Butter Extracts – We used a combination of vanilla and butter extracts (affiliate link) to give these cookies a hint of ‘birthday cake’ flavor. You can use all vanilla if you prefer.
- Cream of Tartar – These Funfetti Sugar Cookies have cream of tartar in the dough (as well as baking soda). There’s an entire science behind using cream of tartar in baking – but it essentially prevents the sugars from crystallizing, so the cookies bake up soft rather than crispy.
How do I make Funfetti Sugar Cookies?
- Mix – This is a basic cookie recipe where you’ll start by beating room temperature butter with a mixer until light and fluffy. Add oil and both sugars – mixing again to combine. Scrape the bowl, then add eggs and both vanilla and butter extract. Then add half of the flour mixture and mix just until combined. Add the other half to the mixing bowl, plus a cup of colored sprinkles, and finish mixing to combine.
- Chill – For best results, the Funfetti Sugar Cookie dough must be chilled for at least an hour and even overnight. This will help cookies bake up round and puffy, rather than thin and spread out.
- Double Up Your Cookie Sheet and Line with Parchment Paper – To assist with even baking, we double up on the baking sheet pans – placing one sheet pan on top of the other, and then line the top pan with a sheet of parchment paper. (affiliate link) This double pan process helps the bottom of the cookies bake with more indirect heat, and prevents scorching the bottom of the cookies.
- Position Rack in Upper Third of the Oven for Baking – This is another trick to prevent your cookies from scorching on the bottom.
- Bake – Bake your cookies just until the edges are lightly golden. They will come out from the oven puffy, then settle into a crinkle top.
Helpful hits and tips
Use a medium scoop like this (affiliate link) to portion out our cookies. Not only will the cookies be nice and round, but they will be a consistent size after they bake.
Frequently asked Questions
- Can I make the batter ahead of time? Yes – in fact, this cookie batter should be chilled for at least one hour or ideally overnight.
- Can I freeze these cookies? Yes – Funfetti Sugar Cookies freeze nicely. Lay them flat on a sheet tray and freeze until solid. Then wrap them tightly in plastic to avoid freezer burn and store in the freezer for up to two months.
- How do I store these cookies? We stored our cookies in an air-tight container, unrefrigerated, for several days.
- We used Wilton rainbow sprinkles for our cookies (perfect for Easter!), but the classic sprinkles color mix with darker greens and blues is great too. Use red and green jimmies for Christmas baking, or this pastel mix for Easter. Or find other colors to match your party décor or just add chocolate jimmies if you prefer. (affiliate links)
You may enjoy these other cookies recipes:
- Italian Almond-Orange Cookies
- Soft M&M Cookies
- Graham Cracker Chocolate Chip Cookies
- Lemon Sugar Cookies
- Italian Champagne Cookies
4 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
Pinch of salt
1 cup (2 sticks, 16 tablespoons) unsalted butter, softened to room temperature
1 cup oil (vegetable or canola)
1 cup granulated sugar
1 cup confectioner’s sugar
2 eggs, at room temperature
2 teaspoons vanilla extract
½ teaspoon butter extract
8 ounces (1 cup) colored sprinkles
In a bowl, whisk together flour, baking soda, cream of tartar, and a pinch of salt. Set aside.
In a mixing bowl, beat butter on high speed until light and fluffy. Add oil and both sugars and beat to mix well. Scrape sides of the bowl, then add eggs, vanilla extract and butter extract. Beat again until well combined.
Add half of the flour mixture to the mixing bowl, then mix on low speed just until combined. Add the other half of the flour mixture plus the colored sprinkles, and on low speed, mix again just until combined. Avoid overmixing.
Cover and chill the cookie dough for at least an hour, or overnight.
When ready to bake, preheat oven to 375 degrees F. Position the baking rack in the upper third of the oven.
Place one baking sheet on top of another, then line the top pan with a sheet of parchment paper. Use a cookie scoop (this one is approximately 1.5 tablespoons) and place six scoops of cookie dough on the baking sheet.
Bake for 10 to 12 minutes – turning halfway through the baking time – until the edges of the cookies are very lightly golden brown. Remove from the oven and cool on the baking sheet for 2 to 3 minutes, then remove the cookies to a wire rack to finish cooling completely.
Repeat this process until you have baked all 30 cookies (five trays).
Keywords: funfetti sugar cookies, cookies with sprinkles