These amazing Sugar Cookies with Sprinkles are perfectly crisp on the outside and soft and chewy on the inside. The best funfetti cookie recipe!
These Soft Sugar Cookies with Sprinkles are perfect for celebrating everything from birthdays to life’s little wins. Perfect and crisp on the outside and delicious and chewy on the inside, you are going to fall in love with these Funfetti Cookies.
Amazing Recipe my kids love it and was so easy to make with them too we enjoyed this! Thank you very much!!
How to Make Sugar Cookies with Sprinkles
This funfetti cookie recipe is a simple riff on my soft sugar cookies. We are adding sprinkles to that great recipe and swapping out a little of the vanilla extract for some almond extract. The almond extract gives it a cake like taste.
This is just a brief overview of how to make this delicious cookie recipe. For the full recipe with all of the. measurements, see the recipe card at the bottom of the post.
- Combine the dry ingredients. In a large bowl, whisk together the flour, baking powder, and salt.
- Cream together the butter and sugar. This is a crucial step to any baking recipe. Aerating the butter with the sugar helps lead to delicious cookies with the perfect chewy texture.
- Add in the eggs, vanilla, and almond extract. In this step please note that you should add just one egg at a time.
- Beat in the flour mixture. Add it all at once and turn the mixer on its lower settings. As soon as it’s possible turn the mixer on high just until the flour is integrated.
- Roll out the cookie dough.
- Bake. Let cool on the baking sheets for a few mints before transferring to wire racks to cool completely.
Almond Extract
If you wanted to, you could exchange the almond extract for butter extract. It would give even more of a cake flavor to it. That said, I really love almond extract and think it’s perfect in this recipe.
Please know that I’ve had people who don’t like almonds at all (or almond extract) fall in love with these cookies.
Cookie Tips and Tricks
Cookies can be a hard thing to get right because it’s baking, and baking is science. Here are my tips to give you the best chance at making delicious sprinkle sugar cookies like the ones you see here.
- Start with room temperature butter. You should be able to easily dent it with your finger without going all the way through. It will still feel cold to the touch.
- How you measure flour matters. Read more on this below.
- Make sure your baking powder isn’t too old. You can throw a little in a cup of water and it should fizzle immediately. Baking powder should be replaced every six months.
- Preheat your oven. I hope this goes without saying, but it is important the dough goes into a hot oven.
- Use a cookie scoop (1 1/2 tablespoons) so that your cookies are the same size and cook evenly. This is the one I use and love.
- Watch those cookies. Without opening your oven a lot, make sure that your cookies come out before they begin to brown at the edges. Oven temperatures vary, so how they look is more important than how long they’ve been in.
Measuring Flour
Measuring flour is key to any baking recipe. If you scoop the flour using your measuring cup, it is likely to pack and you will end up with much more flour than you intended. This will result in dry and dense cookies.
You will want to whisk the flour, then scoop with a spoon into your measuring cup, and finally, level it off. Read an in depth explanation of this in the post linked below.
How to Measure Flour
Creaming Butter and Sugar
If you are new to cookie making, let’s talk about creaming butter and sugar! This is the part in the recipe when you are working with just room temperature butter and sugar, in this case granulated.
We are using the sugar to beat air into the butter. It helps make the cookies light and fluffy after baking, so it’s pretty important. The more cookies you make the better you will get at this step and making sure they are fluffy enough.
Additionally, creaming butter and sugar very well helps actual produce more cookies.
Storing and Freezing
These cookies will store in an airtight container for about a week. They can be stored at room temperature. Please keep in mind that while these look beautiful in a cookie jar, a cookie jar is not airtight.
These cookies freeze very well. This sugar cookie recipe can be stored in an air tight container in your freezer for up to three months.
Baking Cookie Dough From Frozen
Most cookie dough can bake from frozen really easily. These chewy sugar cookies with sprinkles are no exception.
- Follow the recipe up to the point of baking.
- Put the formed and pressed dough balls on a parchment lined plate (making sure they aren’t touching).
- Freeze for at least an hour.
- Transfer to an airtight container and store for up to three months.
- Bake 1 cookie or all of them from frozen for 11 to 12 minutes at 350 degrees Fahrenheit or until the cookies become just barely golden along the edges.
Variations on Sugar Cookies
As with this recipe, I have made tons of great spins on these Easy Sugar Cookies.
If you make these sprinkle cookies or any of my other cookie recipes, please leave me a comment and let me know what you think. I love hearing from you.
Funfetti Sugar Cookies
Ingredients
- 2 1/2 cups all purpose flour (300 grams)
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups sugar
- 14 tablespoons unsalted butter room temperature (197.8 grams)
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1/2 cup sprinkles (96 grams)
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Prepare baking sheets with parchment paper.
- In a large mixing bowl whisk together the flour, baking powder, and salt. Set aside.2 1/2 cups all purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon salt
- In a large mixing bowl with a hand mixer or in the bowl of a stand mixer with the paddle attachment, beat together the room temperature butter and the sugar. Beat for 3 to 6 minutes until light and fluffy ensuring that you beat plenty of air into the butter.1 1/2 cups sugar, 14 tablespoons unsalted butter
- Add the eggs, one at a time. Then add the vanilla extract and the almond extract.2 large eggs, 1 teaspoon vanilla extract, 1 teaspoon almond extract
- Pour the flour mixture into the wet ingredients. Turn the mixer on low, beating for about 10 seconds. Now turn the mixer on high for 2 to 3 seconds or just until all of the flour is combined. You may need so scrape down the mixing bowl and beat another 2 to 3 seconds.
- Gently stir in the sprinkles.1/2 cup sprinkles
- Using a 1 1/2 tablespoon cookie scoop, scoop out the cooke dough, roll into balls and lightly press down on the prepared baking sheet. Place the cookie dough balls 2 inches apart to account for spreading.
- Bake for 10 minutes, rotating once in the middle, or until the edges of the cookies just barely begin to turn golden brown. Remove from the oven and use a spatula to transfer to a wire cooling rack to cool completely. Store in an airtight container for up to one week.
Mir says
Ohmygod. My kids are going back Monday, or I would check myself into an asylum and not come out. They’ve been driving me crazy. And my husband. And my parents. Pretty much anyone who they’re around. I NEED IT TO STOP.
These cookies would make them really happy, but I get them first!
cakespy says
I love these cookies. They are just so JOYFUL!
Thank you!!
Debra Drace says
Just made these for the Grands to take on their Memorial weekend camping trip. They are so good! Love the almond and vanilla flavoring in these sugar cookies. It also made the perfect amount.
This is now on my cookie list.
I’m so glad to hear that Debra! Thank you for coming back to tell me!
Rose townsley says
Why are the ingredients in recipies never in the order that it needs to be done. Ie sugar and butter are usually creamed first. I would think those two items should be listed first, not one at the top and another half way down.?
You are right, Rose. This is an older recipe of mine that I recently updated without playin close enough attention to the ingredient list. It is fixed now to reflect how the ingredients are used in the instructions.
mia says
just wondering, what are the calories?
The nutritional information is in there now.
Shanay says
Thanks for easy recipe that me and the kids can do together I appreciate it
I’m so glad you like it! Thank you for taking the time to come back and tell me!
Ann R says
Amazing Recipe my kids love it and was so easy to make with them too we enjoyed this! Thank you very much!!!
I’m so glad to hear this!
Melissa says
I have made these several times and everyone in my family absolutely loves them! I cut back on the salt because it’s a bit much for us (and my kids notice the saltiness), but that’s a personal preference. Thank you for this easy recipe!
I’m so glad you like it!
lillian sage says
these cookies were the bomb!! i love baking and these cookies hit the spot!
I’m so happy you liked them!