Funfetti Sugar cookies, aka Vanilla Bean Sprinkle Sugar Cookies! This Funfetti Sugar Cookie recipe is soft and chewy, bakes up puffy, and is super easy to make with a delicious vanilla bean flavour. The cookies are filled with rainbow sprinkles for a fun and easy take on the classic sugar cookie. They require no resting time, so bake up quickly and keep well.
Table of contents
Funfetti Sugar Cookies
Hi! I hope you are doing well. Just popping in here to share this Funfetti Sugar Cookie Recipe! Seeing as we didn’t grow up with funfetti, I’m not sure if I’m violating some sort of law by not using jimmies (I didn’t grow up with those either!). I must confess that I have a slight problem when it comes to the internet and sprinkles, in that I seem to purchase excessive amounts of them. I will go to buy one type, and suddenly when I get to the checkout my online cart is mysteriously full. It’s super weird, but it’s certainly not a bad problem to have.
The result of this sprinkle purchasing is that I have two bins of absolute happiness tucked away under my couch. I had been meaning to share a recipe for sprinkle cookies for a while, and somehow ended up shooting two yesterday, so the next one will be coming at you next week!
How to Make Funfetti Sugar Cookies
This Funfetti Sugar Cookie Recipe is a wee spin on my favourite vanilla bean sugar cookie. It is super simple, comes together really fast and with no rest time, and the sprinkle version is incredibly cute! I had to tweak a bit to account for the added volume from the sprinkles, but I basically just dumped a whole load of sprinkles into the dough and away we went!
The dough is soft and lovely to work with and the cookies are soft and chewy, and filled with all the magic that comes from overloading anything with sprinkles.
The process of making these is super easy - you cream together some butter and sugar, then add an egg and your dry ingredients, then dump in the sprinkles. After that, the dough is portioned out with a cookie scoop, and rolled in sugar. The cookies are then baked until soft and puffy. These Soft Funfetti Sugar Cookies require no rest time and are a great project to make with kids.
What are the best Sprinkles to use for Funfetti Cookies?
I used these confetti sprinkles from layer cake shop. I just ordered the big bag and I want to put them in everything. They taste really good too (watch out, their website is very dangerous because you want to buy everything). Alternatively, jimmies would work great too.
From some research I did I saw that you can use imitation vanilla extract in funfetti cookies if you like. Because the sprinkle blend I used already had a strong vanilla taste, I just doubled down and used a little vanilla bean paste in the dough. I think the final taste will depend a lot on the type of sprinkles that you use. If they aren't vanilla flavoured you can increase the quantity of vanilla a little. However, I would avoid using nonpareils because they tend to lose their colour when they get wet (I dropped some then stood on them with wet feet and the soles of my feet still have rainbow spots), so either jimmies or a confetti sprinkle such as these work great.
A note on Jimmies - Because they are not as substantial as the confetti sprinkles that I used, the final cookie comes out a little thinner. If you are using Jimmy Sprinkles, increase the flour quantity to 330g.
If you like, you can use whatever colour sprinkles that you have - use some seasonal ones for Christmas Funfetti Sugar Cookies, or pink and red for Valentine's Funfetti Sugar Cookies!
How to get perfectly round cookies
Here are a few tricks that I use when I am making cookies in order to get perfectly round cookies.
- Use a cookie scoop - I use a cookie scoop when portioning dough for cookies. You can weigh the balls if you like, but I find that using a cookie scoop is quick and easy.
- Scoot your cookies! Using a cookie cutter slightly larger than the cookie itself, scoot the cookies into a round shape when they are hot from the oven. This helps them to be perfectly round.
How to store cookies
Funfetti Sugar Cookies are best stored in an airtight container at room temperature. Then, if you want to, you can freeze them once baked in a ziploc bag and defrost at room temperature before eating. Sometimes I like to warm the cookies up in the microwave for 10 to 15 seconds before eating for a bit of a warm cookie situation.
A few wee tips for Funfetti Sugar Cookies:
- When I initally tested these I did some this size and some a wee bit bigger. However, if you would like to make them bigger, do 3 Tbsp scoops instead of 2, and give them an extra 2 minutes in the oven.
- Another note on sprinkles - it seems as if jimmies in the mixture rather than confetti sprinkles bake up a little thinner because confetti sprinkles are quite substantial, so I think they help keep the cookie a little thicker. Feel free to increase the amount of flour to 330g for a slightly thicker cookie.
- If you are in the market for some vanilla, the lovely Heilala vanilla have given me a discount code to use in their store (just make sure you select the applicable country to shop from, it works in all of them) - you can enter the code CLOUDY20 at checkout. I suggest getting the larger vanilla bean paste, it lasts forever and makes such a huge difference to your baking!
FAQ for Funfetti Sugar Cookies
I haven't tried it but it should work ok. Just be mindful that the sprinkles may change in texture.
When I freeze cookie dough, I place the dough balls onto a sheet pan lined with parchment paper, and then freeze until solid, then transfer to an airtight container. I would freeze just after rolling, and add the sugar before baking (It's not necessary but does give a nice outer texture)
I use confetti sprinkles, also known as quins, but jimmies will work well too - see recipe notes!
For more Funfetti Recipes, Check out:
Made this recipe and love it?
If you made this recipe then I would LOVE for you to leave me a review below to let me know how you liked it! Also, please make sure to tag me on Instagram if you make it!
A note on salt and oven temperature
It is important to note the type of salt that is called for in a recipe. I use Diamond Crystal salt throughout my recipes - if you use a different sort of kosher salt or regular table salt you will need to adjust accordingly as some salt is 'saltier' than others. Morton's salt is twice as salty, so you will need half the quantity. Same goes for a regular table salt. I am working to get gram measurements throughout my recipes for salt but still getting there.
All oven temperatures are conventional unless otherwise stated. If you are baking on fan / convection, you will need to adjust the temperature. An oven thermometer is a great investment to ensure that your oven is the correct temperature.
Using the double / triple function in the recipe card
You will notice that there is a '1X' '2X' '3X' button in my recipe card. This can be used for doubling or tripling a recipe. However, please note that this only doubles the ingredient quantities in the ingredients list and NOT in the method. If there are quantities or pan sizes in the method of the recipe (for example weigh out 150g brown butter), you will need to scale this number manually. It will also not change the baking time in the recipe so you will need to adjust this yourself too. It is always a good idea to read through a recipe fully before doubling it just to check this. If you would like to scale this recipe or convert for another pan size, use my calculator!
Tools and equipment
For a list of my go-to tools and equipment, I have a post you can refer to here.
Why is this recipe in grams?
I post my recipes in grams as it is the most accurate way to bake. Cups are not only inaccurate but they vary in volume worldwide. There is no way for me to provide one cup measure that works for everyone. However, posting in weight fixes this issue. If you would like the recipe in cups you are welcome to convert it yourself via google, but please do not ask me to do it for you as I am not comfortable providing a recipe using a method that I have not tested. Baking with a scale is easy, accurate, and also makes cleanup super simple. Here is the scale that I use if you would like a recommendation! Here's to accurate baking!
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Funfetti Sugar Cookies
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 24 cookies 1x
Description
Funfetti Sugar cookies, aka Vanilla Bean Sprinkle Sugar Cookies! These Funfetti Sugar Cookies are soft and chewy, and bake up puffy, and are very easy to make with a delicious vanilla bean flavour. They are filled with rainbow sprinkles for a fun and easy take on the classic sugar cookie. They require no resting time, so bake up quickly and keep well.
Ingredients
- 225g unsalted butter, at room temperature
- 280g granulated sugar
- 1 egg, at room temperature
- 1 tsp vanilla bean paste or vanilla extract
- 295g all-purpose flour (see notes for flour quantity depending on what sprinkles you are using)
- ½ tsp baking soda
- 1 tsp salt
- 60g sprinkles of your choice (see notes for the ones that I used)
- Additional sugar for rolling
Instructions
- Preheat the oven to 350°f / 180°c. Line 2-3 baking sheets with parchment paper (you may have to bake these in several batches depending on how many trays your oven can tolerate).
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together on high speed until light and fluffy. Add the egg and vanilla and mix to combine. Sift together the flour, baking soda and salt in a small bowl. Add to the mixer, and then add the sprinkles, and mix on low until just combined.
- Using a 2 Tbsp cookie scoop, scoop balls of dough onto the prepared baking sheets. I like to do 6-8 on each sheet - start with 6 to make sure that they will not join together, and then move to 8 on the next sheet once you know how much they spread.
- Roll each ball of dough between your hands to form a ball, then roll in the sugar before placing on the baking sheet. Leave any mixture that you are not baking off just yet in the bowl and scoop just before baking.
- Bake the cookies for 11-12 minutes or until puffy and set around the edges. Remove from the oven and cool on the pan for 10 minutes - the cookies will deflate as they cool. Transfer to a wire rack and allow to cool completely. Repeat the baking process with the remaining cookie dough.
Store cookies in an airtight container at room temperature.
Notes
A note on Jimmies - It seems as if they are not as substantial as the confetti sprinkles that I used, so if they do get used, the final cookie comes out a little thinner. If you are using Jimmy Sprinkles, increase the flour quantity to 330g.
Keywords: Sugar Cookies, Sprinkle Sugar Cookies, Funfetti Cookies, Funfetti Sugar Cookies
So sweet but that’s exactly what you want from a sprinkle cookie! The recipe is foolproof and great for when you need a cookie ASAP.
They also freeze well if you’re a freezer stash type of person like me 🙂
★★★★★
Yayyyy so glad you enjoyed! 🙂
I made this and the Cooke’s were so good! Everything you want from a sugar cookie. If I may say so- recipes in cups would be a nice have in addition to the weights 🙂
★★★★★
Yayyy so glad you loved!
Super easy to make, and great for my 3 year old to get hands on with.
She has dubbed them "rainbow Dash Cookies", because, you know, My Little Pony...
Used 330g flour because only had sprinkles and 100s&1000s and turned out great.
★★★★★
Hahaha awww that's so cute - I love to hear it! So happy you enjoyed! x
Cookies turned out great. It was a pain to convert the grams to cups though in the recipe. The recipe wasn't like this when I first made these a few months ago.
★★★★
Happy to recommend a scale if you need one! I haven’t edited the recipe since it was posted so nothing has changed. I don’t post recipes in cups.
Made these with Christmas sprinkles and it was a great addition to my edible gift box!
Yayy so glad you enjoy!
We have made these so many times! I love how quickly they come together. So cute!
★★★★★
Yay so stoked you love them! We do too! x
I cant wait to make a bunch of these for the freezer 🙂
★★★★★
I love these! They'll be perfect for a birthday party- or Easter 🙂
★★★★★
I can't wait to give this a try. Can you recommend a cookie scoop you love? I keep breaking mine. Thanks!
Yay! I use an oxo or norpro one 🙂
These were as delicious as they are beautiful! I've made them twice, once as the recipe called for, once subbing our half the butter for shortening and both came out great texturally - but I preferred the taste of all butter of course! The first batch I used rainbow jimmy's (appreciated the scaled up flour recommendation) and the second the more disc like sprinkles pictured here, personally I liked the jimmy's as they were a little softer post bake, but both batches were excellent and disappeared fast!
Will make again!
★★★★★
Hiii yayyy so stoked you loved them! I just ordered a bunch of pink and red sprinkles for a valentine's remix!
These are about as close to perfect as you can get. The dough comes together quickly (love not having to chill it!), and you can have these addicting sugar cookies baked in no time! Have made these with the quinns/sequin sprinkles and with jimmies and they are incredible either way.
★★★★★
Aw yayyy thank you for such a sweet review!
Looks so delicious! Is there anyway to add some brown sugar to this and reduce the granulated sugar? I like a chewy cookie:)
Yep you are welcome to do that, I haven't tried but you certainly can!
These are the bestest damn cookies I have ever made, even my mother loves them and she doesn’t normally eat cookies! Thank you so much for this incredible recipe!
★★★★★
I made these and my husband said these were some of the best cookies I’ve ever made!
★★★★★
I just made these cookies and they are so good! They are the perfect sugar cookie and so easy to make. This will definitely be my go to cookie. Thank you for sharing the recipe.
★★★★★
Ahhh of course! Thank you so much for the lovely review!
These cookies are a win-win all round: rolling them in sugar make them a little crunchy on the outside, and the cookie dough itself is the perfect vanilla base. If only sprinkles weren't that expensive in NZ! I want to experiment and add other flavours to it next time - dried apricots maybe?
★★★★★
Ohhhh dried apricots would be so so good!
We made these and the flavor was good but converting to cups we had some mishaps. And the texture was all wrong totally not chewey…apparently rly the google converter doesn’t always tell the truth…..it would be so helpful to have the measurements in cups Instead of grams
Hi, I don’t have the measurements in cups sorry as I do not test in them. Your googling is as good as mine. There is a little disclaimer above the recipe regarding this but this is why I do not provide recipes in cups as they are just not accurate. Happy to recommend a scale if you need one.
Hi! Would I be able to make these gluten free by using gluten free flour?
Hi! I haven't tried it sorry so i'm not too sure!
A+ These were delicious! I made two batches in 3 days because they disappeared so quickly. I used rainbow jimmies as that’s what I could find at the bulk shop in town and they were perfect. Because of NZ recipes, i now exclusively bake with a scale. So reassuring to know that I’m using the EXACT SAME amounts as you. I’m not sure why Americans (I’m an American) are so resistant to buying and using scales for baking. They’re so small, take up no space (mine is tucked behind my knife block), and make clean up a breeze. No washing a bunch of cups and teaspoons at the end, or in the middle after I’ve used the measuring cup to measure oil and now need it to measure something dry. Thanks, Erin!
★★★★★
I’ve never been a huge sugar cookie person, but I have a ton of sprinkles and wanted cookies so I looked up a few sprinkles cookie recipes. I’ve always loved watching Cloudy Kitchens’ videos so I wanted to finally try out one of her recipes.
These cookies are amazing and have now made me a sugar cookie lover. They are soft, not overly sweet, and perfectly buttery. I love that I don’t need to refrigerate them before baking so I can have cookies in l I a half hour. I froze some dough and baked some up later and they were just as delicious. This recipe is definitely a keeper.
Also, all of the extra tips are super helpful, and always weigh your ingredients.
★★★★★