Described by a lovely Cloudy Kitchen reader as "the perfect sugar cookie", this quick and easy recipe for funfetti vanilla sugar cookies is soft, chewy, and filled with rainbow sprinkles! Recipe makes 24 tasty sprinkle cookies, the dough requires no chill time in the refrigerator, and can be baked right away!
Hi! I hope you are doing well. Just popping in here to share this Funfetti Cookie Recipe! These soft and chewy sprinkle cookies are super fun to make and don't require any chill time, making them the perfect quick and easy homemade funfetti cookie.
Funfetti sugar cookies have a soft and chewy vanilla cookie base, filled with rainbow sprinkles. I love making sprinkle cookies, or anything birthday cake or funfetti flavoured, such as my funfetti cake, but was yet to put it into cookies. These homemade funfetti cookies are a vanilla version of my chocolate sugar cookies with sprinkles, but with the funfetti sprinkles in the batter rather than rolled on the outside. I also have a recipe for red velvet sugar cookies which are rolled in sprinkles!
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 sugarcookies for a while, and somehow ended up shooting two yesterday, so the next one will be coming at you next week!
If you are looking for a classic cut-out sugar cookie, check out my post on how to make sugar cookies. My post on how to make sugar cookie dough also includes instructions on adding sprinkles! For a super soft and chewy bar cookie version of this recipe, see my sugar cookie bar recipe!
How to Make Funfetti Cookies
This Funfetti Cookie Recipe is basically sugar cookies with sprinkles - a wee spin on my favourite classic vanilla cookies. 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 funfetti cookie 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 funfetti sugar cookies 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 and chewy Funfetti 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 to make my funfetti cookies. 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 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.
For all my tips and tricks on freezing cookie dough and baking it from frozen, check out my post: How to freeze cookie dough
A few wee tips for Funfetti 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 tablespoon 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!
Frequently Asked Questions
Can I freeze sugar cookie dough?
I haven't tried it but it should work ok. Just be mindful that the sprinkles may change in texture.
What are the best sprinkles to use for Funfetti?
I use confetti sprinkles, also known as quins, but jimmies will work well too - see recipe notes!
For more cookie recipes, check out:
❤️ Made this recipe and love it? ❤️
I would LOVE for you to leave me a review and star rating below to let me know how you liked it! Also, please make sure to tag me on Instagram!
Answers to your baking questions
Over the years, many of you have asked me questions about:
- baking in grams
- adjusting oven temperatures
- what kind of salt to use
- and many more!
I've curated and answered them all for your easy reference in this frequently asked questions post!
How to Make Funfetti Sugar Cookies
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 24 cookies 1x
Description
Described by a lovely Cloudy Kitchen reader as "the perfect sugar cookie", this quick and easy recipe for funfetti vanilla sugar cookies is soft, chewy, and filled with rainbow sprinkles! Recipe makes 24 tasty sprinkle cookies, the dough requires no chill time in the refrigerator, and can be baked right away!
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
- 3g (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 tablespoon 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.
Comments
Liana says
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 🙂
Erin says
Yayyyy so glad you enjoyed! 🙂
Abby says
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 🙂
Erin says
Yayyy so glad you loved!
Chris says
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.
Erin says
Hahaha awww that's so cute - I love to hear it! So happy you enjoyed! x
Amanda says
Hi Erin! If I want to leave out the sprinkles, how would I account for that with the flour? Can I just bump up the flour by, say, 30 g or so? Or should I just leave the flour as written and just leave the sprinkles out? Thanks!
Erin Clarkson says
Hi! Just make my vanilla cookies instead 🙂
Kathryn Checkley says
Considering subbing some of the granulated sugar with brown sugar for a slightly different flavor. Would you recommend a 60/40 white to brown ratio? I want the texture to be about the same, knowing they might be a little more dense and chewier. Maybe add more flour to compensate?
Erin Clarkson says
Brown sugar will stop the cookies from spreading as much. Adding more flour will do the same so doing both will give you little boulders!
Kathryn Checkley says
Ah, gotcha! Maybe I’ll try a little additional butter and a 70-30 white-brown split.
Alicia says
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.
Erin says
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.
Ashlie says
An easy to put together recipe. I baked off the first six and will be placing the rest of the balls in the freezer.
My cookie scoop is between 1.5-2.0 T, I added the additional flour listed in the notes due to the sprinkles I used.
Renee says
Made these with Christmas sprinkles and it was a great addition to my edible gift box!
Erin says
Yayy so glad you enjoy!
Justyna says
These were wonderful! Perfectly flavoured and the exact chewy consistency I was looking for. These benefited from Erin's signature "scoot" and looked so wonderfully festive in my Christmas cookie boxes. I very much appreciate a recipe that uses weights! I will definitely be making these again (and again)!
Amy says
We have made these so many times! I love how quickly they come together. So cute!
Erin says
Yay so stoked you love them! We do too! x
stacy says
I cant wait to make a bunch of these for the freezer 🙂
Caribou says
I love these! They'll be perfect for a birthday party- or Easter 🙂
Ashley says
I can't wait to give this a try. Can you recommend a cookie scoop you love? I keep breaking mine. Thanks!
Erin says
Yay! I use an oxo or norpro one 🙂
Emily says
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!
Erin says
Hiii yayyy so stoked you loved them! I just ordered a bunch of pink and red sprinkles for a valentine's remix!
Sarah says
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.
Erin says
Aw yayyy thank you for such a sweet review!
tash says
Looks so delicious! Is there anyway to add some brown sugar to this and reduce the granulated sugar? I like a chewy cookie:)
Erin says
Yep you are welcome to do that, I haven't tried but you certainly can!
Emerson says
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!
Lucy P says
I made these and my husband said these were some of the best cookies I’ve ever made!
Jane says
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.
Erin says
Ahhh of course! Thank you so much for the lovely review!
Natalie says
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?
Erin says
Ohhhh dried apricots would be so so good!
Robyn says
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
Erin says
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.
Michaela says
Hi! Would I be able to make these gluten free by using gluten free flour?
Erin says
Hi! I haven't tried it sorry so i'm not too sure!
Daniela says
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!
Carly says
I made this recipe today for the first time and oh my are these cookies ever delicious!! I love them! I added some red and green Christmas sprinkles from my local Coop and they're great! I had to cook mine @350° for 13mins exactly and they turned out wonderful!
Kristina says
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.
Ashley says
I received SO many compliments on these cookies!! Absolutely delicious! They will most definitely be a go-to cookie in this house from now on 🙂
Karen M. says
Excellent, festive sugar cookie recipe! I used rainbow jimmies and the cookies were beautiful. Although I'm used to cup measurements it was easy, possibly even easier using a scale. I find many recipes go by weight these days. I added the extra flour as recommended for jimmies and they were perfect. Great recipe for the holidays, as I'm sure you can substitute in colored jimmies or perhaps colored sugar for rolling for the Christmas season. Thanks for sharing, and all the tips on the recipe page!
Rachel B says
These are the best sugar cookies ! I love that the recipes are in grams so that they are prefect every time !
Karen says
These cookies are the best! The recipe is very easy to follow and produces foolproof results every time, I love the “perfect circle” trick too. Thanks, Erin!!
Kim says
These cookies are insanely delicious! They’re chewy and everything you want in a sugar cookie but even better because they’re funfetti! My friends were obsessed with them when I brought them out. Highly recommend! Will be making these for any occasion I have a chance to.
Lee says
This is genuinely my most favourite cookie recipe I have ever tried (and there’s been many!) I have made them exactly as the recipe details and they have been delicious! But I do prefer a cookie that’s less sweet so I have added less sugar and they still turn out fab. I’ve changed the flavour too, subbing out the sprinkles for white choc and macadamia or choc chips or just a combination and I love them all. A very versatile recipe and will forever use this as a base cookie 👌
Emily says
Hey Erin! I was thinking about making these and freezing the dough to bake them later. Would you recommend freezing the dough or freezing the baked cookies?
Erin Clarkson says
Hi! I haven't tried freezing sorry but the dough should freeze ok!
Wheels says
Crazy salty cookies. I would cut the salt in half
Erin Clarkson says
Did you read the note in the post about salt? If you are not using kosher salt you need to decrease the amount.
SALAMA says
dont stop please keep on uploading recipes pleasee!
ily and ilove your recipes dont stop until we all die
Heathersabrina says
These are great! We didn’t have funfetti at home so the first time I made them plain (DELICIOUS!!) and the second time I threw in some plain potato chips (maybe a cup of big chips and crumbs) and they were also so good!! (The potato chips crisp back up when they cool)
Heathersabrina says
And if you like a taller cookie I noticed the first ones I bake out of the bowl are flat, but as the dough hydrates they get taller. So if you like a perfectly flat cookie bake immediately, if you like a little mountain, wait a half hour.
Nanette says
Unable to get the right size even though I used a weighted scale with g’s. Very thin and big, nothing like I expected. A thoughtful American translated your Chocolate Sprinkle cookies into oz and cups and they came out perfect. Hoping some one does that for these Confetti Cookies! Until then, I guess I would not remake.
Erin Clarkson says
Hi, if you had issues making them with a scale, making them by cups will not give you a more accurate result sorry! If they are spreading too much I would check your oven temperature - if it is running hot it can cause cookies to spread. There is also a note about changing the quantity of flour depending on what sort of sprinkles you use - what kind did you use?
Nanette Spoehr says
Thanks for responding. I used a mixture of Jimmies and Confetti because that’s all I could buy locally for last minute decision to make. I did increase the flour as suggested. My oven was set at 350 degrees and has been reliable. I read all the reviews before baking but for some reason, they were more like oatmeal lace cookies. Not terrible to eat just not soft and chewy as anticipated.
Erin Clarkson says
Hmmm so sorry to hear! Something definitely has gone wrong if they came out that texture!
Carly says
These cookies were incredible! Super easy to make! I upped the flour to 330g as per the note as I only had Jimmies and it was perfect! Will definitely make again!
Edda Jordan says
These are so yummy! Perfectly chewy and such a good butter/vanilla flavor.
Cat_the _baker says
I made these cookies to a T. Like, exactly everything in this recipe. And it turned out bad. Not bad taste. Just they spread out. So, after the first batch, I added some more flour. Still the same. I'm like okay, I lowered my temperature on my oven to 325. Thinking between the flour and the temp lowered, these should turn out great. Well, they still spread. I'm on round 4, gonna refrigerate the dough before I put into the oven. And see how that goes. Kinda annoyed by the failures so far, but have high hopes.
Erin Clarkson says
Hi! Hmmm something must have gone wrong if they are spreading out that much! So sorry to hear they didn't work out
Annabelle says
I made this and was wondering if it was gluten free?
Erin Clarkson says
Hi, no the recipe has flour in it so they are not GF
Amber says
Great recipe, easy and makes such a perfect cookie! Used homemade sprinkles in them and rolled in strawberry sugar and they came out brilliantly!
Lindsay says
These were great! Thanks for the recipe in grams! I used the 330g flour and 1/2 tsp table salt as noted and they were fantastic. I also made them on a whim so didn’t have my butter at room temp but that may have helped them not spread too much in the oven like a few people mentioned.
RoseMary says
These cookies are the perfect festive party favor. So easy and fun to make and traveled well in the basket of my bike to go to a backyard BBQ. I used a mix of jimmys and nonperils because it's what I had, for a softer cookie I would suggest following the note to add more flour. I did not follow the note and they ended up chewy crispy and buttery, which I love! Will definitely make again, such a simple and cute treat for birthdays and celebrations.
Colleen says
EEK!! These really are the best sugar cookies. I especially love how there's no refrigeration. As close to instant gratification as homemade gets, and I am super grateful.
Zarah says
I used some homemade ri jimmy sprinkles and these are hands-down the BEST sugar cookies I’ve ever made. (And I’m a pastry chef- I’ve made a lot of sugar cookie recipes!)
Alexa says
The cookie dough comes together super quick and easy, they also taste fantastic.
Ann says
We have an exchange student living with us for the school year .. she's had ever cookie under the sun that I've baked over past 5 months but these are her favorite Erin. She loves them so much told me just to make these for her birthday no gifts needed. Just bake these cookies.
Victoria says
Great, easy, tasty recipe! These are certainly very soft cookies, so if you’re looking for something of that texture, stop searching and bake these! I made a batch exactly as-is, and I made a second batch where I raised the temp to 375*F for more of a crisp, and both were big hits. Bonus: They keep well for at least 3 days (wouldn’t know if longer because they all disappeared - hah!). Will use over and over for sure.
Anna says
Another amazing Cloudy Kitchen recipe!! These were so delicious. As the recipe notes recommend, I used 330g flour since I only had jimmy sprinkles (had to Google what those were!), and they turned out perfectly.
Danielle Shea says
Made these for holiday cookie boxes and they were the perfect soft sweet cookie addition. Wicked easy to prep & bake. Doubled the recipe & made them a little smaller and we all loved them.
Having weighted measurements is something I always look for so I don’t have to search my drawers for 8 measuring devices for every recipe.
Mel says
Since the sugar cookie recipe is in grams what is the normal measurements? Would it be in tablespoons or teaspoons?
Erin Clarkson says
Grams are normal measurements. Just because they aren't normal to you doesn't mean others don't use them.
Rachael Tirado says
Delish! I used a #20 scoop for bigger cookies and baked for 14 mins. They spread quite a bit so a little extra flour would have done them some good but alas the post bake scoot made them just right! Doubled the batch and got 28 cookies.
Emily says
This is such a lovely cookie! Everything was easy to follow and the cookies themselves are so fun and colorful. I've never used a cookie/ice cream scoop for dough, but I might never go back - my cookie shapes actually look consistent. I'll definitely make these again!
Amy says
Great recipe! Made with my 2.5yr old tonight using 100s and 1000s as that is all we had. Turned out super tender, not tough at all which is a feat with a mixer-happy toddler at the wheel!
Yvette says
These are the absolute MVP of cookies. SO easy to make and they are delivious every time. A crowd pleaser and lunch box favourite. The dough also freezes well if you want to make a double batch to freeze. Read the notes if you are using 100s & 1000s rather than chunkier sprinkles to ensure perfect cookies everryytimeeeeee.