Funfetti Sugar Cookies
These funfetti sugar cookies are fun, colorful, and so delicious! These chewy sugar cookies are flavored with vanilla and almond extract and packed with rainbow sprinkles inside and out. The perfect cookie recipe to celebrate a birthday, but easy enough to make any day!
Funfetti Sugar Cookies
Cue the synths and pass the sprinkles—these Funfetti sugar cookies are bringing major 80s vibes! Think bright colors, big hair, and sweet treats that would make even Rainbow Brite jealous. Soft, chewy, and loaded with feel-good fun, they’re the kind of cookie that screams nostalgia! So throw on your leg warmers, fire up that Easy-Bake Oven spirit, and let’s bake something totally tubular.
Why You Will Love This Recipe
- Minimal ingredients – These cookies contain only a handful of ingredients that you might already have in your kitchen.
- Easy to make – A very simple recipe with a few simple steps.
- Soft and chewy texture – These funfetti cookies are soft, chewy sugar cookies with a slight crisp on the edges.
- Fun and colorful – Rainbow sprinkles add a ton of color and make these cookies perfect for a birthday celebration!
- Delicious vanilla almond flavor – A combination of vanilla and almond extract gives these cookies a birthday cake flavor.
Ingredients for Funfetti Sugar Cookies
- All-purpose flour
- Baking soda + baking powder
- Salt
- Unsalted butter – Room temperature.
- Granulated sugar
- Large eggs – Room temperature.
- Vanilla extract + almond extract
- Rainbow sprinkles – Go with rainbow jimmies rather than nonpareils for the best results.
Scroll down to the recipe card below for full information on the ingredients and quantities for this recipe.
How to Make Funfetti Sugar Cookies
- Prep and preheat: Preheat the oven to 350℉ (177℃). Line baking sheet pans with silicone baking mats or parchment paper.
- Make the cookie dough: Whisk together the all-purpose flour, baking soda, baking powder, and salt. Set aside. Cream the unsalted butter and granulated sugar until smooth and creamy. Add in the eggs and extracts, and mix until well combined. Add in the dry ingredients and mix until the cookie dough forms. Fold in the rainbow sprinkles.
- Portion and roll in sprinkles: Portion the cookie dough using a large cookie scoop (3 tablespoons) and roll in additional rainbow sprinkles.
- Bake the cookies: Place the cookie dough balls on the prepared sheet pans and bake for 12 minutes. Cool the cookies on the pan for 2 minutes and then transfer to a wire rack.
Scroll down to the recipe card below for more detailed instructions on how to make this recipe.
Expert Cookie Baking Tips
- Bring the chilled ingredients (butter and eggs) to room temperature before making the cookie dough. This helps the ingredients combine well and creates the perfect chewy texture.
- Use a large cookie scoop to portion the cookie dough to create round, uniform cookies.
- Use rainbow jimmies for the best results. Nonpareil sprinkles bleed color into the cookie dough more easily.
- Immediately when the cookies come out of the oven, use the back of a spoon or a large cookie cutter to gently shape the cookies so they are perfectly round.
Storing & Serving
- Room temperature: Store the baked cookies in an airtight container or resealable storage bag at room temperature for 2 to 3 days.
- Refrigerator: You can make the cookie dough ahead of time. Portion the cookie dough with a cookie scoop and chill in the refrigerator for 30 minutes. Transfer the cookie dough balls to a resealable storage bag and store in the refrigerator for up to 2 weeks. To use, remove the cookie dough from the fridge 30 minutes before baking, roll in rainbow sprinkles, and bake as directed.
- Freezer: Store the portioned cookie dough in a resealable storage bag in the freezer for up to 3 months. To use, thaw the cookie dough to room temperature, roll in rainbow sprinkles, and bake as directed. You can also store the baked cookies in a storage bag or airtight container for up to 3 months.
Frequently Asked Questions
Yes! For this recipe, I used a large cookie scoop (3 tablespoons), but you could also use a medium scoop (1.5 tablespoons). The baking time will be about 9 to 10 minutes and the yield will vary.
For best results, I recommend going with rainbow “jimmies”, the long cylindrical sprinkles. I find they melt into the cookie dough on the interior of the cookie and maintain their shape and bright color on the exterior.
Yes! Portion the cookie dough with a cookie scoop and chill in the refrigerator for 30 minutes. Transfer the cookie dough balls to a resealable storage bag and store in the refrigerator for up to 2 weeks. To use, remove the cookie dough from the fridge 30 minutes before baking, roll in rainbow sprinkles, and bake as directed.
Other Recipes You Will Love
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Funfetti Sugar Cookies
Equipment
Ingredients
Funfetti Sugar Cookie Dough
- 3 cups (375 g) all-purpose flour
- 1 tsp (1 tsp) baking soda
- ½ tsp (0.5 tsp) baking powder
- ½ tsp (0.5 tsp) salt
- 1 cup (227 g) unsalted butter room temperature
- 1 ½ cups (300 g) granulated sugar
- 2 (2) large eggs room temperature
- 3 tsp (3 tsp) vanilla extract
- 1 tsp (1 tsp) almond extract
- ½ cup (80 g) rainbow sprinkles
Additional Ingredients
- ⅔ cup (100 g) rainbow sprinkles for rolling the cookies
Instructions
- Preheat the oven to 350℉ (177℃). Line baking sheet pans with silicone baking mats or parchment paper.
- In a medium mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream the unsalted butter and granulated sugar for a few minutes until light and creamy. Add in the eggs, vanilla extract, and almond extract and mix until well combined.
- Add in the flour mixture and mix on low speed until the cookie dough comes together. Fold in ½ cup of rainbow sprinkles until they are well dispersed throughout the cookie dough.
- Portion the cookie dough using a large cookie scoop (3 tablespoons). Roll the cookie dough balls in the additional rainbow sprinkles and place on the prepared baking sheet pans, allowing room for spreading.
- Bake the cookies for about 12 minutes until the edges are set and the centers are slightly underbaked. Cool the cookies on the pan for 2 minutes and then transfer to a wire rack to cool completely.
Notes
Nutrition
Made This Recipe?
Please leave a comment with a star rating to let me know how you enjoyed the recipe!
About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
These are delicious!! Would definitely make again.
Allison, I’m so happy to hear you enjoyed the recipe! Thanks so much for the positive review!
I tried this recipe for a church event and they were a huge hit! I’m making them again this week for my family since they were disappointed the others weren’t for them! Thank you for a great recipe! ❤️
Hi Debby! So happy to hear you enjoyed the recipe! So glad they were a hit!