If you’re looking for the ultimate soft and chewy funfetti cookie, this recipe is a must-try! These sugar cookies are packed with colorful sprinkles and have a rich buttery vanilla flavor that’s simply irresistible. Plus, they’re super easy to make — perfect for birthdays, holidays, or any celebration where a festive treat is needed!
Why You’ll Love These Funfetti Cookies
These cookies are soft, chewy, and loaded with vibrant sprinkles that stay bright and don’t bleed into the dough. The secret to their tender texture? A combination of powdered sugar and a light touch when mixing and baking. The powdered sugar adds just enough cornstarch to keep the cookies soft, while underbaking ensures a chewy center with golden edges.
If you want even more funfetti-inspired treats, check out my funfetti layer cake and funfetti cupcakes!
Ingredients You’ll Need
- 2 ⅛ cups (300g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon fine salt
- 1 cup (227g) unsalted butter, softened
- ⅔ cup (130g) granulated sugar
- ¾ cup (85g) powdered sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- ½ cup to ⅔ cup sprinkles (choose your favorite colors!)
How to Make Soft Funfetti Cookies
- Prep your ingredients: Preheat oven to 350°F (180°C) and line two baking sheets with parchment paper.
- Mix dry ingredients: In a medium bowl, sift together the flour, baking soda, and salt. Set aside.
- Cream butter and sugars: Using a mixer fitted with a paddle attachment (or a handheld mixer), beat the softened butter with granulated sugar and powdered sugar on medium-low speed for about 4 minutes until light and fluffy.
- Add wet ingredients: Beat in the egg and vanilla extract just until combined.
- Combine dough: Gradually add the dry ingredients to the wet mixture, mixing just until everything comes together. Gently fold in the sprinkles — be careful not to overmix, or the cookies may turn out tough.
- Shape and bake: Scoop the dough into 1.5-tablespoon balls (an ice cream scoop works great here) and place them on the baking sheets about 2 inches apart. Bake for 11-12 minutes, or until the edges just begin to turn golden but the centers are still soft.
- Cool: Let the cookies cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely.
Pro Tips for Perfect Funfetti Cookies
- Don’t overmix: Overworking the dough can make cookies tough. Mix only until combined.
- Underbake slightly: Pull cookies out when the edges just start to brown, so the centers stay soft and chewy.
- Choose your sprinkles wisely: Some sprinkles bleed color into dough, but I recommend using ones that keep their color, like these [insert preferred sprinkle link].
- Freeze dough: You can freeze the cookie dough balls for up to 2 months. Just wrap well and thaw in the fridge or at room temperature before baking.
Storage
Store baked cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed container or bag for up to 2 months.
More Cookie Favorites
- Cut-Out Sugar Cookies: Classic buttery cookies perfect for decorating.
- Pumpkin Chocolate Chip Cookies: Fall-inspired soft and chewy treats.
- Soft & Chewy Chocolate Chip Cookies: A must-have chocolate chip recipe.
- Tahini Chocolate Chip Cookies: Moist cookies with a subtle nutty twist.
- Fudgy Chocolate Cookies: Rich, dense, and decadent chocolate lovers’ dream.
Soft Funfetti Cookies at a Glance
- Prep time: 15 minutes
- Cook time: 11-12 minutes
- Total time: 27 minutes
- Yields: 24 cookies
Enjoy these soft, colorful, and utterly delicious funfetti cookies that are perfect for sharing or indulging on your own!