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Funfetti sugar cookies

Updated: Feb 4

This sugar cookie not only looks beautiful, but it's a flavor I promise you'll love. These sugar cookies are soft and chewy in the center with a light crisp around the edges - and of course lots of rainbow sprinkles!

I love my go-to chewy vanilla sugar cookie recipe but it is definitely a labor of love with a mixer required and a long chill time prior to baking. This recipe has a similar incredible texture and flavor but without the need for special equipment or time to chill the dough! This makes it a great recipe to make in a pinch and they stay fresh for a few days so it's also a great bake ahead recipe.

Desserts with sprinkles are always fun because they're easy to make festive for any holiday or special celebration. I used the classic, long rainbow sprinkles but you could get creative here - picking a single color sprinkle or even a different shape. To get the best, soft texture I do recommend using the same shape sprinkle that I used but if you like a bit of a crunch you could experiment a bit with the sprinkle shape.

This recipe really is no fuss, but it is really important that your butter and egg are both at room temperature. Especially when we bake and combine our ingredients without the use of a stand or hand mixer, ensuring your ingredients are all at the same temperature will help to bring your ingredients together smoothly.

This recipe makes about 10 cookies, but I'll also share the ingredients needed to make twenty (you can find this at the bottom of the post) in case you want to make a larger quantity or freeze some of the dough. For scooping your cookie dough, your cookies should be about 2 1/2 to 3 tablespoons in size. I love these scoops from Cook'n Feel (I use the medium scoop usually for cookies) or this large scoop from Oxo.

These are also a great option for any holiday, using a special color of sprinkles. Below you can see my Valentine's Day version of these cookies!


  • 1 stick (half cup, 8 tablespoons) unsalted butter at room temperature 113g

  • 1/2 cup granulated sugar 96g

  • 1/4 cup powdered sugar 30g

  • 1 tablespoon oil (canola or vegetable)

  • 1 large egg

  • 1 teaspoon vanilla extract (or clear vanilla extract)

  • 1 1/4 cups all purpose flour 150g

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon baking powder

  • 1/4 teaspoon salt

  • 1/4 cup rainbow sprinkles

Total time: Under an hour

Prep time: 10-15 minutes

Bake time: 9-11 minutes

Servings: 10 cookies


  • Spatula or large spoon

  • Cookie sheets

  • Scooper (2 1/2 to 3 tablespoons)

  • Parchment paper

Cooking instructions:

Before starting, ensure your butter and egg are at room temperature. You can put your butter into the microwave for 5-10 seconds to soften if needed, and the egg should come out of the fridge at least 30 minutes prior to starting.

Preheat your oven to 350 degrees.

In a large bowl, combine your butter, granulated and powdered sugar using a spatula. Continue to mix until there are no streaks of butter and your mixture lightens in color.

Next, add in your egg, oil, and vanilla extract and mix to fully combine. Use your spatula to mix with speed for about a minute.

Add in your all purpose flour, baking soda, baking powder, and salt. Being sure not to over mix, fold in your dry ingredients with your spatula. When your dough is about half formed, add in your sprinkles. Continue to fold your ingredients together until a dough forms and your sprinkles are evenly dispersed.

Onto two lined cookie sheets (I used parchment paper) use a cookie scoop or large spoon to portion out your dough, 2 1/2 to 3 tablespoons per cookie. If your dough feels too soft, place your cookie sheets into the fridge for 15 minutes to quickly firm up.

Place your cookies into the oven to bake for 9 to 11 minutes. Allow them to cool and enjoy!

Your cookies will stay fresh in an airtight container for a few days at room temperature or in the fridge. You can also freeze some of your dough to bake later. To do this, place your scooped cookie dough onto a baking sheet and into the freezer for 12-24 hours. Then, transfer your frozen dough to a plastic bag or airtight container and store in the freezer. To bake from frozen, set your oven to 325 and bake for about 12-14 minutes.

Carb and serving info:

Servings: 10 cookies

Carbs per serving: 29

Carbs for full recipe: 290

Carbs from sprinkles: 40

Ingredients for twenty cookies:

  • 2 sticks (one cup, 16 tablespoons) unsalted butter at room temperature

  • 1 cup granulated sugar

  • 1/2 cup powdered sugar

  • 2 tablespoons oil (canola or vegetable)

  • 2 large eggs

  • 2 teaspoons vanilla extract

  • 2 1/2 cups all purpose flour

  • 1 teaspoon baking soda

  • 1 teaspoon baking powder

  • 1/2 teaspoon salt

  • 1/2 cup rainbow sprinkles

Note: Carb information is calculated based on the specific ingredients I used to cook with to help guide my own insulin to carb ratio when dosing before I eat my home cooked recipes.

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