Funfetti sugar cookies bake up soft and are loaded with sprinkles. Change up the sprinkles in these fun sugar cookies for any holiday or occasion.
Every day when I pick my daughter up from school. She will ask me how my day was and what I did that day.
The day I made these cookies I said I made funfetti cookie~ I get a puzzled look from her. I said you know sugar cookies with sprinkles, sprinkle sugar cookies.
I may have gone overboard with my response but I got a laugh from her. And if you have teenagers you do what you have to do to get these small moments. Anyway let's get on to the cookie recipe, shall we?
How To Make Funfetti Sugar Cookies
These sugar cookies are easy to make, the dough doesn't need to be refrigerated before baking, making them quick to make.
I always start out with room-temperature butter when I make most types of cookies. I find that room temperature butter helps keep the cookies from spreading when baked in the oven.
The easiest way to get butter softened for baking is to leave it out on the counter to come up to room temperature. However, I have placed it on top of the stove as the oven was heating up to help soften it.
I have also placed it in the microwave for a few seconds to soften it. This you have to be careful because you want it soft not melted.
Into a large bowl, I will add the room temperature butter and sugar. Creaming these two ingredients until they are light and fluffy. This will take about one minute.
Next, add into the creamed butter mixture one egg, vanilla, and almond extract. The almond extract is optional but I really do like the flavor almond extract brings to the sugar cookies.
Now that we have the wet ingredients mix together we can move on to the dry ingredients. Using a sifter over a large bowl I add the flour, baking powder, baking soda, and salt. I talk about why sifting flour is a great idea in our Baker's dozen article.
To Roll Or To Mix
Once the flour mixture is sifted it's time to slowly add it to the butter mixture. When all the flour is added the sugar cookie dough will be sticky but does roll into a ball nicely.
So there are two ways you can make these funfetti sugar cookies. You can either roll the cookie dough into the sprinkles of your choice. I used a tablespoon measuring spoon to scoop out the dough and then rolled it into a ball using my hands.
Even though the dough is a bit sticky they do roll into a ball nicely. You could always spray your hands with cooking spray. I didn't and only had dough stick to my fingers after getting it out of the tablespoon.
I then rolled the ball of dough into sprinkles. The sprinkles are where you can change them to fit the season or occasion that you are making them for.
Or you can mix the sprinkles into the batter before rolling them into a ball. I have done it both ways, The bake time doesn't change, it's just the look that changes.
The cookies will spread out some as they bake so place them 2 inches from each other. I also pressed the top of the cookies down a bit.
How Long To Bake
Place the sheet pan into a preheat 350℉ oven and bake for 12-14 minutes. I did 12 minutes and then let them set on the sheet pan after removing from the oven for 5 minutes.
They will continue to bake like this. The cookies will be lightly brown on the edges but look soft in the middle.
After five minutes of cooling down on the sheet pan place the cookies on a cooling rack to finish cooling.
Serve the funfetti sugar cookies with a cold glass of milk for an afternoon sweet treat.
My Creative Manner is answering the question "what's there to eat" with simple recipe creations ~ Jen
Other My Creative Manner recipes you may enjoy are:
- Best Ever Chocolate Chip Cookies
- Pumpkin Cookies With Cream Cheese Frosting
- Soft Peanut Butter Cookies
- Easy M&M Cookies
- Valentine Blondie Bars
- How To Set Up An Easy Hot Cocoa Bar
Funfetti Sugar Cookie Recipe
These chewy baked sugar cookies are loaded with sprinkles and bake up soft.
- 1 Cup Butter room temperature
- 1¼ Cup Sugar
- 1 Large Egg room temperature
- 2 Teaspoons Vanilla Extract
- ½ Teaspoon Almond Extract
- 2½ Cups All-purpose flour
- ½ Teaspoon Baking Powder
- ½ Teaspoon Baking Powder
- ¼ Teaspoon Salt
Cookie Dough Coating
- ½ Cup Sprinkles of your choice
Preheat oven to 350℉, line cookie sheet pans with silicone liners or parchment paper.
In a large bowl or your stand mixer bowl, cream together the butter and sugar until light and fluffy. This will take about 1 minute
Into the butter mixture add the egg, vanilla extract, and almond extract until well combined.
In another bowl sift together the flour, baking soda, baking powder, and salt. Slowly add this mixture into the butter mixture until all the ingredients are combined. Every once and a while scraping the sides of the bowl.
Roll cookie dough into 1 inch balls and then roll into sprinkles or you can mix the sprinkles into the batter before rolling into a ball.
Place cookie balls onto a cookie sheet pan 2 inches apart. I pressed the top of the cookies down a bit. Bake for 12-14 minutes or until lightly browned on the sides. The middle of the cookies will still look soft.
Remove from oven and allow the cookies to cool for 5 minutes on the sheet pan. They will continue to bake while on the sheet pan. Remove from the sheet pan to cool completely on a cooling rack.
Nutritional value and cooking times may vary.
I used a tablespoon to scoop the cookies dough out to get even-sized cookies.
You can either roll the cookies in the sprinkles or mix the sprinkles into the cookie dough. If you don't want sprinkles these cookies are great rolled into sugar.