funfetti sugar cookie recipe


Funfetti Sugar Cookies

June 21, 2022

These easy funfetti sugar cookies bake up in minutes with perfectly crackled edges and soft, chewy centers. Loaded with festive rainbow sprinkles, […]

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!


Why are my cookies so puffy?

If your cookies baked up thick and puffy, you likely added too much flour to the dough. For best results, use an inexpensive digital scale to weigh your dry ingredients.

What sprinkles can I use if I don’t have jimmies?

Rainbow sprinkles, also called jimmies, work best since the color won’t bleed into the cookie dough. If you don’t have jimmies, you can try using confetti sprinkles. Steer clear of nonpareils since the color will bleed and leave streaks of color in the dough.

I only have salted butter. Will that work?

Yes, I recommend unsalted butter 9 times out of 10 when baking but salted butter will work in a pinch. Be sure to omit the extra salt in the recipe.

Can I make these in advance?

Absolutely! Make the dough and scoop it into balls and then refrigerate for up to 2 days before baking off the cookies. They’re the perfect make-ahead treat!

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

Funfetti Sugar Cookie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 16 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


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!


Units Scale
  • 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


  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.


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.

  • Reply
    Sherri K
    May 28, 2024 at 12:15 am

    Oh my …made these and they are so delicious. Super easy and fun!

  • Reply
    May 26, 2024 at 11:53 pm

    Needed to use two eggs because the dough looked like sand. But turned out great!

  • Reply
    Kennedy E
    May 19, 2024 at 7:31 pm

    These are literally perfect!! Melt in your mouth if you don’t over bake!! Adding this recipe to my collection!

  • Reply
    March 4, 2024 at 2:26 am

    Made these and they were fine but a little too crispy for my preference. The dough was very dry and I had to bring it together by hand in the end despite following the recipe exactly, so I’m not sure what’s going on there or if it’s maybe supposed to be like that? Either way I’m not sure that I would make these again, as I prefer thicker, chewier cookies.

    • Reply
      Heather Mubarak
      March 4, 2024 at 10:03 pm

      Sorry to hear that the cookies were crispier than you like. They actually should bake up soft and chewy. Sounds like you may have over baked them a tad or perhaps mis-measured an ingredient or two. Let me know if I can help troubleshoot further.

  • Reply
    February 26, 2024 at 1:25 am

    Love these cookies! Always a hit! Wondering if I could chill the dough in the bowl overnight then scoop the cookies while oven preheats?

    • Reply
      Heather Mubarak
      March 4, 2024 at 10:10 pm

      So happy you love the cookies! I would scoop the dough right after mixing and chill the cookie dough balls overnight, rather than chilling the dough as a whole in the bowl. It will be tough to scoop the dough into uniform balls if it’s chilled overnight.

  • Reply
    January 23, 2024 at 11:14 am

    would this recipe work if you ball the cookie dough (rather than scoop it)? Or would this make the mixture too dense – I don’t have a cookie scoop! looking forward to making these this weekend!

    • Reply
      Heather Mubarak
      January 23, 2024 at 9:58 pm

      Yes, you can roll the dough into balls. Enjoy!

  • Reply
    December 13, 2023 at 12:08 am

    So yummy! Some of my edges started to crack, anything I should change?

  • Reply
    July 21, 2023 at 5:54 pm

    This is my go to funfetti cookie recipe !! It is a favorite . I love that they taste like a sugar cookie too .

  • Reply
    May 11, 2023 at 3:09 am

    Really good cookie! Very fun, there’s just something about sprinkles isn’t there!!? I used 150g granulated sugar (wasn’t sure about the “plus 1 tablespoon” and everything else to the letter. Crispy edges and chewy middles, as promised. Delish!

  • Reply
    May 10, 2023 at 9:41 pm

    Really want to try these, but I have a question about the amount of granulated sugar: is it 150g plus 1 tablespoon? Or is it only 150g? Nobody seemed bothered by this or questioned it but I find the way it’s written confusing. My guess is that it’s a straight 150g, but the 150g is written before the “plus 1 Tablespoon” thus my question. Thanks for your help!

  • Reply
    February 24, 2023 at 5:17 am

    Made this on a whim after getting a last min invite to a movie night with the girls.
    It was the perfect recipe! Easy and fast- plus the directions were super clear (especially the note about not letting them over bake!) Turned out amazing and were a hit!

  • Reply
    February 21, 2023 at 3:11 am

    Love this recipe so much! The texture is perfect and the sprinkles just make me happy plus they stay fresh for days! Thanks for sharing this recipe, it’s a winner!

  • Reply
    February 2, 2023 at 7:10 pm

    Am I missing the nutrition information?

  • Reply
    January 21, 2023 at 4:55 pm

    This recipe has become my go to for birthdays! Such a great recipe always making a chewy on the inside with crisp edges cookie.

  • Reply
    Camilla Schmidt
    January 9, 2023 at 7:27 pm

    The BEST cookies ever! And so easy to make 🙂

  • Reply
    December 31, 2022 at 3:15 am

    can I use baking powder instead of tartar? Or will it affect the taste too much

    • Reply
      Heather Mubarak
      December 31, 2022 at 8:28 pm

      Hi Emily! The taste and texture of the cookies will be altered if you use baking powder in place of cream of tartar.

  • Reply
    Haley H
    December 30, 2022 at 6:18 am

    Perfect recipe! My sister and both made these and they turned out so perfect!!!

  • Reply
    October 3, 2022 at 4:19 pm

    I’m not sure of the grams of flour…280 or 500

    • Reply
      Heather Mubarak
      October 3, 2022 at 8:44 pm

      The recipe calls for 280 grams of flour.

  • Reply
    Lisa S.
    September 19, 2022 at 2:18 am

    Such a great recipe! Soft and chewy!

  • Reply
    September 17, 2022 at 5:18 pm

    These are incredible, the best sugar cookie I’ve made.
    The texture is bang on and the sprinkles add the perfect touch. So glad I stumbled across this blog, all the recipes look amazing! I can’t wait to try out more ☺️

  • Reply
    July 2, 2022 at 6:34 pm

    These are so easy to make and delicious! I made these for 4th of July and they were gone within minutes. I used Mexican vanilla extract and they turned out great

  • Reply
    March 3, 2022 at 4:48 pm

    Do you know how much your flour amount weighs in grams? I measured using spoon and level method and the dough was crumbly and didn’t spread in the oven, even without refrigeration. I ended up adding some water to the remaining dough to soften it. Thanks for sharing your recipe! But yes, I’d love a flour weight measurement. Thanks!

    • Reply
      Heather Mubarak
      March 3, 2022 at 7:16 pm

      Hi Sam! I’m slowly updating old recipes with metrics. I use 125 grams per 1 cup of flour.

      • Sam
        March 3, 2022 at 9:16 pm

        Awesome, thank you!

  • Reply
    January 30, 2021 at 9:24 pm

    Question-what size is a medium cookie scoop? And, where can one purchase them?

    • Reply
      Heather Mubarak
      January 30, 2021 at 10:57 pm

      A medium cookie scoop is generally about 1 1/2 tablespoons but feel free to use any cookie scoop you have on hand. Enjoy!

  • Reply
    January 30, 2021 at 9:09 pm

    These are the best sugar cookies ever. They’re easy to make too. I even found the clear vanilla, so that was fun to try, and Yes, you can tell the difference! I have commented on the classic chocolate chip cookies that I usually make very Friday for Uncle Sam (mostly). He came in yesterday, and after dinner started for the cookie jar. He said sorta dejectedly “ Sugar?” Pause. “Oooh. But they’re crispy on the outside. Chewy on the inside. And they kinda taste like CAKE!!” Good to keep Uncle Sam happy.

  • Reply
    November 3, 2020 at 12:56 am

    Hi, your cookies look amazing – I haven’t made them yet but do you think it would work if I were to add white chocolate chips?

    • Reply
      Heather Mubarak
      November 3, 2020 at 8:57 pm

      Yes! That sounds like a delicious idea to me! Keep in mind these cookies are on the sweet side so if adding white chocolate chips I would scale back the sprinkles a bit. Enjoy!!

  • Reply
    October 5, 2020 at 5:37 am

    Yum! These are delicious. Followed the recipe exactly, and they turned out great. I didn’t have clear vanilla, so next time I may try that to see if there’s much of a difference. These are going in the usual rotation. Thanks for such an easy, amazing recipe!

    • Reply
      Heather Mubarak
      October 8, 2020 at 6:12 pm

      I’m so happy you loved these cookies! We make them a lot at our house and they always disappear fast!

  • Reply
    August 25, 2020 at 6:21 pm

    I have now made this recipe three times in the last two weeks. Just love these! I have traded Fruity Pebbles for the sprinkles, they turn out great!

    Thank you for sharing this great recipe.

    • Reply
      Heather Mubarak
      August 26, 2020 at 5:31 am

      That sounds like a brilliant idea!! I’m so glad you found a recipe you love!

  • Reply
    Heather Mubarak
    June 10, 2020 at 5:14 pm

    I’m so glad to hear it!! Thanks for trying my recipe!

  • Reply
    Shannon Booher
    June 7, 2020 at 4:50 pm

    I’m a big fan of any recipe on this site, and the funfetti cookies was no exception. I scooped the dough into balls and then chilled them overnight and took it out while my oven preheated and then popped them in to bake for 10 minutes. They came out perfectly! Sweet, crispy-chewy, and they were a big hit. Thank you!

    • Reply
      Heather Mubarak
      June 8, 2020 at 7:23 pm

      Thanks Shannon! I’m so glad to hear you loved these cookies!!

  • Reply
    June 7, 2020 at 1:25 am

    I just made these this afternoon and they are delicious!! I only had about a 1/2 tsp of (regular) vanilla extract to use but they are perfect, I feel like. Easy to mix up, scoop, bake and bake!! Rave reviews from my family, too!

    • Reply
      Heather Mubarak
      June 10, 2020 at 5:14 pm

      I love how easy these cookies are too!! So happy you loved them!

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