Do you ever crave a cookie that’s impossibly soft, bursting with color, and just plain fun to eat? Funfetti Sugar Cookies are the clear answer—a true celebration in every bite! These cookies combine a buttery, delicate crumb with the nostalgic pop of rainbow sprinkles, making them perfect for birthdays, holidays, or any day that needs a little extra cheer. Ready in under an hour, they’re not just adorable, but deliciously addicting—ideal for busy weeknights or last-minute sweet cravings.

Why You’ll Love This Recipe

  • Quick and No-Fuss: From mixing bowl to cooling rack, you can have a batch ready in about 45 minutes. There’s no chilling or complicated shaping involved.
  • Crowd-Pleaser: Who can resist a sugar cookie studded with a riot of sprinkles? These are a guaranteed hit with kids and adults alike.
  • Soft and Chewy: Thanks to a clever mix of butter, oil, and cream cheese, the texture is unbelievably soft and stays that way for days.
  • Flexible: Simple pantry ingredients mean you can whip these up anytime, and you can easily tweak them for your preferences or what you have on hand.

Ingredients You’ll Need

Here’s a quick rundown of what you need, along with helpful tips and what each brings to the party.

  • All-purpose flour: The base for structure and gentle chew.
  • Baking powder & baking soda: The ideal combo for lift and a perfect, crinkly surface.
  • Sugar: Granulated sugar keeps these cookies light and gives them just the right amount of sweetness, plus adds sparkle when rolling.
  • Unsalted butter: Melted for effortless mixing and serious flavor.
  • Cream cheese: Don’t skip this! Cream cheese ensures lasting softness and a little tang.
  • Vegetable or light olive oil: Keeps the crumb extra tender while helping cookies spread just so.
  • Egg: The binding hero, giving structure and richness.
  • Vanilla extract: A must for warmth and classic cookie taste.
  • Almond extract: Optional but highly recommended—it gives a bakery-style aroma.
  • Kosher salt: Balances out the sweetness. Standard table salt can work in a pinch.
  • Confetti quin sprinkles: The star of the show! Use the classic quins—their round shape stays bright and crisp when baked.

Tip: Make sure butter and cream cheese are at room temperature for smooth mixing.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

  • Chocolate Chip Twist: Swap out half the sprinkles for mini chocolate chips for a colorful, chocolatey update.
  • Festive Flavors: Try using seasonal sprinkles—pastels for spring, red and green for winter holidays, or favorite team colors for game day.
  • Lemon or Orange Zest: A bit of zest in the dough pairs wonderfully with the vanilla and almond.
  • Gluten-Free: Use your favorite cup-for-cup gluten-free all-purpose flour blend.
  • Vegan Version: Substitute vegan butter, plant-based cream cheese, and a flax egg. Just make sure your sprinkles are vegan-friendly!

How to Make Funfetti Sugar Cookies

1. Prep the Oven and Pan

Preheat your oven to 350°F and line a baking sheet with parchment paper or a silicone mat. This prevents sticking and encourages even browning.

2. Whisk the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This step ensures everything is evenly distributed for perfect cookies.

3. Make the Wet Mixture

In a large mixing bowl, whisk together the sugar, melted butter, and cream cheese until smooth—think of a thick, glossy paste. Then whisk in your oil, followed by the egg, vanilla, and optional almond extract. Room temp ingredients blend together more easily!

4. Combine Wet and Dry

Pour the dry ingredients into the wet mixture. Stir just until mostly combined—don’t overmix, as that can toughen your cookies. Add your rainbow sprinkles and gently fold until no dry spots remain and the sprinkles are evenly distributed.

5. Scoop, Roll, and Sugar

Using a medium cookie scoop, portion out dough and roll each bit into a ball. Then roll each ball in extra granulated sugar—this gives the cookies a crackly, sparkly finish.

6. Bake

Arrange cookies on your prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, just until the tops look set and the edges are barely golden. The centers may look a smidge underdone—this means they’ll stay soft!

7. Cool

Let cookies cool on the baking sheet for about 10 minutes before transferring to a wire rack. This helps them firm up so they don’t fall apart when moved.

Pro Tips for Making the Recipe

  • Don’t Overbake: Keep a close eye as baking times can vary by oven. The cookies should look just set in the middle—they firm up as they cool.
  • Room Temp Ingredients: For the smoothest dough and softest cookies, make sure butter, cream cheese, and egg are all room temperature.
  • Sprinkle Selection: Stick with quins, not jimmies or nonpareils, as they hold color and shape best during baking.
  • Scooping Tip: Use a cookie scoop for uniform size, which ensures even baking.

How to Serve

Pile these Funfetti Sugar Cookies high on a platter and watch them vanish at the next birthday, picnic, or movie night. They’re wonderful with:

  • A cold glass of milk (classic, and for good reason!)
  • Coffee or hot cocoa for a cozy treat
  • As part of a colorful dessert tray alongside fruit or ice cream

For a super-fun party dessert, sandwich two cookies with a scoop of vanilla ice cream and freeze for easy, homemade ice cream sandwiches.

Make Ahead and Storage

Storing Leftovers

Once cooled, store cookies in an airtight container at room temperature for up to 5 days. They’ll stay soft and fresh thanks to the secret ingredient—cream cheese!

Freezing

These cookies freeze beautifully. Place baked (and cooled) cookies in a freezer bag, separating layers with parchment paper. Freeze up to 2 months. Thaw at room temperature for about 30 minutes before serving.

Reheating

No need to reheat, but if you want that just-baked warmth, 10 seconds in the microwave does the trick.

The dough itself can also be formed into balls and frozen unbaked. Bake from frozen, adding an extra minute or two to baking time.

FAQs

  1. Can I use a different type of sprinkles?

    Yes, but for best results, stick to confetti quins. Jimmies (the long sprinkles) can bleed color into the dough and become streaky, while nonpareils (tiny balls) can make the cookies gritty.

  2. Do I have to roll the cookies in sugar?

    This step is highly recommended! It gives the cookies a crispy, crackly finish and just the right touch of sparkle, but you can skip it if you prefer a softer look and feel.

  3. Can I make the dough ahead of time?

    Absolutely! Cover and refrigerate the dough for up to 48 hours—unbaked dough can also be frozen. Chilled dough spreads a bit less, resulting in slightly puffier cookies.

  4. Can I double the recipe for a crowd?

    Go for it! This recipe doubles really well—just use a large mixing bowl, and be sure to scoop cookies uniformly so they bake evenly.

Final Thoughts

Funfetti Sugar Cookies are pure joy in edible form—a treat that’s as easy as it is impressive. With their soft, buttery texture and playful colors, these cookies never fail to make ordinary days feel special. Grab those sprinkles, whisk up a batch, and enjoy spreading a little happiness, one delicious cookie at a time!

Print
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Funfetti Sugar Cookies Recipe

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  • Author: Jasmine
  • Prep Time: 34 minutes
  • Cook Time: 11 minutes
  • Total Time: 45 minutes
  • Yield: about 26 (3-inch) cookies 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

Funfetti Sugar Cookies are soft, chewy treats bursting with colorful sprinkles and a subtle hint of vanilla and almond. A delightful celebration cookie recipe, these are easy to make, perfect for parties, and loved by kids and adults alike.

Ingredients

Units Scale

Dry Ingredients

  • 2 1/4 cups (10.75 ounces) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt

Wet Ingredients

  • 1 1/2 cups granulated sugar, plus more for rolling
  • 6 tablespoons unsalted butter, melted and slightly cooled
  • 2 ounces (1/4 cup) full fat cream cheese, at room temperature
  • 1/4 cup vegetable oil or light olive oil
  • 1 large egg, at room temperature
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract (optional)

Mix-ins

  • 1/2 cup (1 4-ounce bottle) confetti quin sprinkles

Instructions

  1. Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and kosher salt until evenly distributed and free of clumps. Set aside.
  3. Mix Wet Ingredients: In a large mixing bowl, combine the granulated sugar, melted butter, and cream cheese. Mix until smooth and paste-like. Make sure there are no large chunks of cream cheese, as this means it wasn’t fully softened. Whisk in the vegetable oil, followed by the egg, vanilla extract, and, if using, almond extract. Mix until well blended.
  4. Combine Wet and Dry Ingredients: Gradually stir the dry mixture into the wet ingredients until just combined and mostly incorporated. Avoid over-mixing, as this can make the cookies tough.
  5. Add Sprinkles: Gently fold in the confetti sprinkles until evenly distributed and no dry ingredients remain. This helps keep the sprinkles intact and the dough evenly colored.
  6. Shape Cookies: Using a medium cookie scoop or your hands, portion the dough into 1 1/2-inch balls. Roll each ball in a small dish of granulated sugar until fully coated on all sides for a sugary exterior.
  7. Arrange and Bake: Place the dough balls on the prepared baking sheet, leaving at least 2 inches of space between each cookie to allow for spreading. Bake in the preheated oven for 10 to 12 minutes, until the tops are set and the edges are just starting to turn golden.
  8. Cool Cookies: Remove the cookies from the oven and let them cool on the baking sheet for 10 minutes, allowing them to firm up. Then transfer to a wire rack to cool completely.
  9. Repeat and Store: Repeat baking with any remaining dough. Once completely cool, store cookies in an airtight container for up to 5 days to retain freshness.

Notes

  • Ensure cream cheese and egg are at room temperature for the smoothest dough.
  • Do not overbake—cookies should still look a bit soft in the center when you remove them from the oven.
  • Use high-quality sprinkles for best color and dispersal in the dough.
  • Storing the cookies in an airtight container will keep them soft for several days.
  • You can use light olive oil as a substitute for vegetable oil.

Nutrition

  • Serving Size: 1 cookie (approx. 35g)
  • Calories: 125
  • Sugar: 9g
  • Sodium: 65mg
  • Fat: 5g
  • Saturated Fat: 2g
  • Unsaturated Fat: 2.5g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 0.3g
  • Protein: 1.2g
  • Cholesterol: 12mg
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Hey there, I’m Jasmine Miller, the foodie behind JmRecipes.com! I’m on a mission to make cooking COOOL and GOOOOD for everyone, sharing easy, fun, and totally scrumptious recipes, so grab your apron and let’s get cooking!

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