Soft, buttery, and packed with festive sprinkles, these funfetti sugar cookies are sure to please both the kid and the kid at heart.
I absolutely adore sugar cookies. They are soft and full of buttery sugary flavor, plus they are so unbelievably versatile. I have a similar recipe that is topped with cream cheese frosting and fresh sugared strawberries (my Soft and Chewy Sugar Cookies). For this funfetti recipe, we removed the frosting + fruit and added one key component: a bunch of sweet rainbow sprinkles! These funfetti sugar cookies are easy, made with a handful of staple ingredients, and ready for you to love.
What you’ll need to make these funfetti sugar cookies:
Salted butter
Granulated sugar
Large eggs
Baking soda
Salt
Pure vanilla extract
All purpose flour
Sprinkles of choice
Raw sugar for rolling, optional
Making the Funfetti Sugar Cookies
These cookies are no-chill (yay!), which means that you can preheat the oven prior to starting the recipe! They come together quickly, and taste phenomenal on their own or paired with your favorite frosting or ice cream.
Begin by creaming the butter and sugar. This will give your cookies volume and ensure that the butter and sugar are well mixed together. Add the eggs and the vanilla, and mix well again. Next you will mix in the dry ingredients; the flour, baking soda, and salt. You will give it another good mix, and then you will gently fold in the rainbow sprinkles. You can of course use whatever sprinkles that you want: one solid color, chocolate sprinkles, warm colors, cool colors, etc! You will use a 2 tablespoon cookie scoop to make dough balls, and here’s where you can get a little creative. You can bake them up as is, roll them in course sugar (my personal favorite), or roll them in more sprinkles. I like to do a variety so everyone can enjoy the cookies in different ways. You can also dip them in melted chocolate or candy melts for added color and flavor.
These cookies bake at 375° for 8 to 10 minutes, or until golden on the edges. If you underbake them by a minute they will be super soft and chewy. If you overbake them by a minute they will be buttery and crunchy. Choose your cookie type and enjoy! You can store these cookies at room temperature in an airtight container for up to four days. If you place a slice of bread in the container as well, the cookies with retain their softness while the bread gets hard (a little trick to prolong the live of your homemade cookies).
Dietary Substitutions
I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either used and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest.
As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten or dairy.
Bob’s Red Mill 1:1 Gluten Free Baking Flour is a wonderful all-purpose sub, and it’s cup for cup, so use the same measurements as you would all-purpose flour.
Miyokos butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it as a 1:1 ratio sub, same as the flour, so the recipe measurements will not change.
I used Wilton Rainbow Jimmy sprinkles in these cookies. Wilton makes vegan and non-vegan sprinkles, so if you are wanting them to be vegan, be sure and read the label to ensure it doesn’t contain ingredients that you do not wish to consume.
I hope you love these funfetti sugar cookies! They disappeared in my house pretty much immediately after the were made, and I’m ready to make another batch as we speak. Enjoy and happy baking!
XO,
Heather
PS- These Brown Sugar Cookies with Maple Cream Cheese Frosting are another sugar cookie variation and perfect for fall. 🍂
Funfetti Sugar Cookies
Ingredients
- 1 Cup Salted Butter, softened
- 1 Cup Granulated Sugar
- 2 Large Eggs
- 1 ½ Teaspoons Pure Vanilla Extract
- 1 Teaspoon Baking Soda
- 1 Teaspoon Salt
- 2 ⅓ Cups All Purpose Flour
- ½ Cup Sprinkles of Choice
- ½ Cup Raw Sugar for Rolling, optional
- ½ Cup Additional Sprinkles for Rolling, optional
Instructions
- Preheat oven to 375° F.In a standing mixer or by hand, cream the butter and sugar until light and fluffy, about 30 seconds.
- Add both eggs and the vanilla, and mix until throughly combined, another 30 seconds.
- Add baking soda, salt, and flour. Mix until just combined. Gently fold in sprinkles until evenly incorporated. Dough should be soft but not sticky.
- Using a 2 tablespoon cookie scoop, make dough balls with all of the dough. Roll in course/raw sugar or sprinkles if desired.
- Bake for 8-10 minutes, or until golden on the edges. Remove to a cookie sheet to cool completely. Store at room temperature in an airtight container for up to four days. Enjoy!
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