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Funfetti Sugar Cookies

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These easy Funfetti Sugar Cookies are soft and chewy in the center and packed full of happy, colorful sprinkles!

Chewy Funfetti Cookies - top down shot of cookies on tray

What I love about these fun cookies is how festive they are, making them perfect for parties, birthdays, bake sales or a fun weekend of baking. They’re buttery, vanilla flavored and perfect for bringing out the kid in all of us or keeping the kids busy with a simple baking project.

Before we get stuck into todays cookies, I have so many great cookie recipes on the site. I love these Chocolate Brownie Cookies, Easy Frosted Sugar Cookie Bars and these Caramel Crunch Brownie Bars! Technically not a cookie, but delicious!

Let’s talk sprinkles!

Sprinkles - ingredients image

Ok, first of all we have really bad sprinkles in Australia. They’re terrible in every way, shape, size, color brightness and their ability to be used in bakes. There’s no getting around that.

You need to use the right sprinkles in these cookies. Specifically, American-style, rainbow Jimmies. These are coated in something that stops them bleeding in your cake batter and cookies. They also don’t dissolve into a sugary mess.

Americans, you can pretty much get these anywhere. Fancy Sprinkles make them, Wilton makes them. Aussies, our options are limited but we have some! Lollipop Cake Supplies have them, check out their site for ordering options.

Why you’ll love these cookies!

There’s so many things love about these cookies! These are your typical buttery, chewy cookie but packed with funfetti sprinkles. They’re a great recipe for any occasion!

  • They’re quick and easy to make.
  • Soft and chewy
  • Buttery
  • Made with simple ingredients.
  • Freezer friendly
  • Perfect for parties
  • Great for ice cream sandwiches.

I Tortured Myself So You Don’t Have To.

Yes, I went through four batches of testing this recipe with varied results, but the 4th batch was perfect!

Chewy Funfetti Cookies - results in 4 batches of cookie testing

Batch 1

Standard cookie recipe. Eggs, egg yolk (chewier richer cookie) butter (softened, will try melted in upcoming cookie recipe) flour brown and granulated sugar with baking powder and salt. Scooped and chilled for 2 hours to let the flavours meld. The cookie was way too buttery. The edges burned too quickly, middle was raw and the cookie was really flat. Tasted good though!

Batch 2

Increased flour from 200g to 225g to balance buttery result, increased baking powder to help it rise more (did it work?), increased salt from 3/4 tsp to 1 tsp. Way too salty, could taste the baking powder, flour helped.

Batch 3 & 4

Back down to 3/4 tsp baking powder and 1/2 tsp salt. 225g flour. Only difference between 3 & 4 was the sugar. Same exact amount but batch 3 has more brown than white and batch 4 more white than brown. Interestingly, batch 3 with more brown cooked quicker. But ultimately batch 4 was a whiter cookie which helped the sprinkles pop.

I loved the ripples on batch 1. There’s two things I love looking at: cookie ripples and curved brick designs on houses. If I see curved bricks, I slow the car down to appreciate the design. Got slight rippling on batch 4, but it’s a great tasting sprinkle cookie that’s really easy to make! Recipe coming next week! Wait till you see what’s coming this week!

Ingredients You Need To Make Funfetti Sugar Cookies

Note: the whole recipe, including the ingredient quantities, can be found at the bottom of this page – just scroll down to the bottom, or click the ‘Jump to Recipe’ button at the top of this post.

Chewy Funfetti Cookies - ingredients image
  • Flour – I used all-purpose flour, also known as plain flour.
  • Baking powder – this lightens the texture of these cookies and helps them rise a little.
  • Salt – I used fine salt.
  • Rainbow sprinkles – it’s important to use the right sprinkles here. The ones I used were American Style Rainbow Sprinkles. These are slightly shiny in appearance, bright in color and don’t bleed in bakes. If you’re in Australia, these are really hard to find, but you can use confetti sprinkles. These are different to 100’s and 1000’s.
  • Butter – I used unsalted butter. Make sure your butter is softened.
  • Granulated sugar – this is regular white sugar.
  • Brown sugar – I used light brown sugar. Anything darker will affect the appearance of the cookies. Essentially, the sprinkles wont pop in color as much.
  • Eggs – I used large eggs in this recipe. The addition of an egg yolk helps make these cookies a little richer and chewier.
  • Vanilla extract – the imitate the flavor of a classic birthday funfetti cake. It’s dirt cheap to use and for a good reason. It’s artificial flavoring. If using imitation vanilla extract is something that would keep you up at night, then you can of course use REAL Vanilla Extract. I have a great recipe for it here.

How to make Funfetti Sugar Cookies!

Chewy Funfetti Cookies - steps 01
  1. Mix the dry ingredients together.
  2. Add the sprinkles.
  3. Mix together.
  4. Cream the sugar and butter together.
  5. Add the eggs and egg yolks and mix.
  6. Add the dry ingredients and mix to form a dough.
Chewy Funfetti Cookies - steps 02
  1. Mix only until no dry ingredients are showing.
  2. Use an ice cream scoop to scoop out cookie balls.
  3. Place on a tray and chill for 2 hours
  4. Bake until slightly golden around the sides.
  5. Use a cookie cutter to shuffle around the sides as soon as they come out of the oven.
Chewy Funfetti Cookies - cookies stacked on a plate

Tips and Tricks For Recipe Success!

  • Make sure you measure out properly – using kitchen scales to weigh the ingredients is the best way to get delicious cookies ever single time.
  • Use the right sprinkles! – these cookies are simple to make, but rely on using the right ingredients. You want to use American style Jimmies. Australian readers, these are different from the sprinkles we have in AU. I’ve written more about this at the beginning of this blog post.
  • Room temperature ingredients – make sure your butter is softened and your eggs are at room temperature.
  • Use baking paper or a silicone mat to make sure your cookies don’t stick.
  • Cookies are super soft when they come out of the oven, they firm up as they cool!
  • Use a round cookie cutter to shuffle around the cookies as soon as they come out of the oven to get nice round shapes.
  • Scoop your cookie batter before chilling as the dough firms up and makes it impossible to scoop once chilled.

Frequently Asked Questions about Funfetti Sugar Cookies

What does it taste like?

These cookies are unique in flavor, instead of using regular, good quality vanilla extract

How do I store the cookies?

Store them in an airtight container for up to 5 days.

Can I freeze the dough?

Yep! You can freeze the rolled/scooped cookie dough balls before baking and then bake whenever you want fresh cookies! Simply place on a baking tray and freeze before placing in a zip lock bag. Freeze for up to 3 months!

Gave this a go? Don’t forget to rate the recipe and leave a comment below! Hungry for more? Join me on Instagram, Facebook, Pinterest and TikTok for more great recipes!

If you loved this recipe, check these out!

Did you make this? Be sure to leave a review below and tag me @thescranline on Facebook and Instagram!

Chewy Funfetti Cookies - thumbnail image

Funfetti Sugar Cookies

These easy Funfetti Sugar Cookies are soft and chewy in the center and packed full of happy and colorful sprinkles! Funfetti Sugar Cookies

Serves 15

5 from 2 votes
Print Recipe Pin Recipe
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Course: Dessert
Cuisine: American
Calories: 225kcal


Funfetti Sugar Cookies

  • 225 g all-purpose flour
  • 3/4 tsp baking powder
  • 1/2 tsp salt
  • 95 g rainbow sprinkles, (see notes)
  • 190 g unsalted butter, softened
  • 160 g granulated sugar
  • 100 g brown sugar
  • 1 large egg
  • 1 / 12 g egg yolk
  • 1 tsp / 5 ml imitation vanilla extract, (see notes)


Funfetti Sugar Cookies

  • Into a medium bowl, sift the flour baking powder and salt. Use a whisk to combine. Set aside.
  • Add the softened butter and both sugars into a large bowl and use an electric hand beater to cream until pale and fluffy, about 2-3 minutes.
  • Add the egg and egg yolk and beat until combined. Scrape down the bowl and add the dry ingredients and sprinkles and use a spatula to mix until a dough forms. Take care not to overwork otherwise you’ll end up with tough cookies.
  • Use a medium scoop (about 2 tbsp) to scoop out 15 cookie dough balls. Place on a large baking tray lined with baking paper and chill in the fridge for 2 hours, overnight for a truly delicious and fudgy cookie experience!
  • Preheat a fan-forced oven to 150C/300F (175C/350F with no fan). Space the cookies out onto two baking trays lined with baking paper. Bake one tray at a time in the middle rack for 10 minutes or until golden around the edges.
  • To make your cookies perfectly round, use a cookie cutter to shuffle around the soft cookies until they form a rounder shape. Allow to cool completely before serving.


Rainbow sprinkles – it’s important to use the right sprinkles here. The ones I used were American Style Rainbow Sprinkles. These are slightly shiny in appearance, bright in color and don’t bleed in bakes. If you’re in Australia, these are really hard to find, but you can use confetti sprinkles. These are different to 100’s and 1000’s.
Sprinkles – I used the rainbow sprinkles known as ‘jimmies’. They’re a type of rainbow sprinkle that won’t bleed as they bake. If you’re in America, the Wilton ones are great. Aussies, I buy mine on Amazon. They’re the Hoosier Hill Farm Ones.
Storage – cookies can be stored in an airtight container for up to 5 days.
Nutrition – is based on per cookie.
A note on measurements – all ingredients in this recipe are offered in Australian cup measurements and weight measurements. Weight measurements are created by me, in my kitchen here in Melbourne Australia. The best way to get recipe success is to measure ingredients by weight, using kitchen scales.


Calories : 225kcal
Carbonhydrates: 32g
Protein: 2g
Fat: 10g
Saturated Fat: 6g
Polyunsaturated Fat: 1g
Monounsaturated Fat : 3g
Trans Fat : 0.4g
Cholesterol: 48mg
Sodium: 107mg
Potassium : 32mg
Fiber: 0.3g
Sugar : 22g
Vitamin A: 317IU
Calcium: 26mg
Iron: 1mg
Nutrition Disclosure
Gave this recipe a go?Mention @thescranline or tag #thescranline!


Mary August 4, 2023 - 7:50 am

5 stars
Sooooo yummy. I made for a friend get-together, and she said they were so good that I should sell them! They were definitely a hit!

Nick Makrides August 5, 2023 - 5:06 am

How amazing Mary! N x

5 from 2 votes (1 rating without comment)

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