These Funfetti Cookies are a delicious soft and chewy sugar cookie loaded with colorful sprinkles, use your favorite colors!
Funfetti Cookies are one of my favorite cookies to make. It’s a much quicker version of sugar cookies than cut-out sugar cookies and the taste is fantastic! These are soft and chewy and so much fun with a variety of different sprinkle colors! You might remember I made a Christmas version of these cookies a couple years ago. I love that you can customize these cookies however you like just by switching up the sprinkle colors! Just think pink/blue for baby showers, black and orange for Halloween, red, white and blue for Memorial Day/4th of July etc… and so much more! This time I chose these sprinkle colors to be festive for Easter. I made these for my family and it was a big hit especially with the kids.
The dough comes together very quickly. It’s basically butter, sugar, flour and a few other simple ingredients. The fun part comes when you add in the sprinkles. My boys LOVED helping me add them in! Scoop the dough into balls, chill then bake up!
They come out ready to party! Funfetti Cookies make everyone smile! Not only are they colorful they taste amazing! Soft, chewy melt in your mouth buttery delicious!
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- ½ cup (1 stick) unsalted butter, softened
- ¾ cup sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cream of tartar
- ½ cup sprinkles, plus more for topping the cookie dough balls
- In a large bowl (stand mixer w/ paddle attachment or use a hand-held mixer,) cream the butter for 1 minute on medium speed. Once smooth, add the sugar on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides as needed. Set aside.
- In a medium size bowl, whisk together the flour, salt, baking powder, baking soda, and cream of tartar. Slowly add the dry ingredients to the wet ingredients. Once combined, gently fold in the sprinkles.
- Scoop about 2 Tablespoons of dough each and roll into balls. Add a few more sprinkles on top of each ball of dough.
- Chill the balls of dough on the cookie sheet for at least 2 hours and up to 48 hours in the refrigerator. (This helps it not to spread in the oven.)
- Preheat oven to 350 degrees F. Line two large baking sheets with parchment paper or a silicone baking mat.
- Bake chilled dough for 8 minutes, no longer. The cookies will appear undone and soft. Allow to cool on cookie sheet for 3 minutes and carefully move to a wire rack to cool completely.
Slightly adapted from Sally’s Baking Addiction