These soft and chewy sprinkle sugar cookies are loaded with all the rainbow sprinkles! They're such a fun take on the classic sugar cookie. They're so easy to make and only need 9 ingredients.
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This recipe was originally published in April 2022. It has since been updated with new images.
These have got to be the perfect sugar cookies! They have crisp edges with a soft center.
In my book, sprinkles make everything better. With these cookies you can switch up the sprinkles you use! I've used rainbow sprinkles here, but you can use Halloween colors or Christmas colors if you want!
Tell me about this recipe!
- Simple Ingredients: Only 9 ingredients are needed for this recipe, so you probably have everything in your pantry or fridge.
- Easy to Make: The process for making these cookies is really simple. It is a basic sugar cookie dough that is folded with rainbow sprinkles, giving you funfetti sugar cookies!
- Soft and Chewy: These are soft sugar cookies thanks to an extra egg yolk that is added to the dough.
- Just a Bit of Chill Time: These cookies need just 20 minutes of chill time! This will help your cookies not spread too much in the oven.
- Flour: I'm using all purpose flour in this recipe. I haven't tested it with gluten free flour.
- Butter: I prefer to use unsalted butter in my recipes as that way I can control the amount of salt I am using. I also use European style butter which has a higher percentage of butterfat. This will give you the best buttery sugar cookies.
- Vanilla: because there are no other flavourings in this recipe, I recommend using the best vanilla extract you can get your hands on! It will make a huge difference.
- Almond Extract: this brings even more flavor to your cookies, but it is optional! Feel free to leave it out.
- Sprinkles: The best kind of sprinkles to use are long stranded sprinkles, also known as jimmies. I don't recommend using nonpareils (the small colorful balls) as those might bleed in the batter and won't be as bright once baked. Switch up the color of sprinkles you use depending on the season, so fun to have seasonal confetti cookies!
- Eggs: An extra egg yolk is added to the dough is the secret to chewy sugar cookies.
How to make this recipe
Step 1: In a large bowl, whisk together the flour, salt and baking powder. Set aside.
Step 2: In the bowl of a stand mixer fitted with the paddle attachment, whip the butter for about a minute on medium speed until soft and creamy. Add your granulated sugar and beat on high speed for 2-3 minutes.
Step 3: Add in your egg, egg yolk, vanilla extract and almond extract. Beat until well combined.
Step 4: Add in your dry ingredients and stop the mixer as soon as there are no more streaks of flour. Fold in your rainbow sprinkles by hand.
Step 5: Scoop out the dough into heaping 1.5 tablespoons using a cookie scoop and roll in between your palms. Roll the cookie dough balls in extra sugar and chill for 20 minutes. If you're chilling them for longer than 20 minutes, then wrap them in plastic wrap so they don't dry out.
Step 6: Bake 6 at a time on a baking sheet lined with parchment paper for 11-12 minutes at 350 degrees. The cookies should be slightly puffed and will continue baking when you take them out of the oven. Let them cool on a wire rack while you put the next 6 cookies in.
Expert Tips & Tricks
- I highly recommend using a weighing scale and measuring out your ingredients the metric way. It makes a huge difference to your baking and is the most accurate way to bake!
- If you aren't using a scale to measure your ingredients and are using cups, use the fluff, sprinkle and scrape method (find it here). If you use too much flour, your cookies will be very dry.
- I make sure that all of my ingredients are at room temperature before I start the recipe, so pull out all of the ingredients before you start baking.
- I recommend using a light colored metal baking sheet with parchment paper for baking these cookies. I also tested this with silicone baking mats and found the cookies spread a lot more.
- In order to get those extra sprinkles on top of each cookie, as soon as the cookie is out of the oven sprinkle over extra sprinkles on the tops of the cookies. They will stick to the hot cookie and shouldn't come off too easily. I also tested out rolling the cookies in sprinkles (like with the sugar) however my other method produced better results.
- The secret to soft and chewy sugar cookies is slightly underbaking them. Remove them from the oven before they're completely baked through, so the middle will still look slightly underbaked. They will continue baking once you take them out of the oven!
Before baking! Once you've rolled the cookie dough balls, roll them in some granulated sugar.
The edges will be set but the middles will still look slightly underbaked. You want the middle to look underbaked, this is how you get soft and chewy cookies!
No, if you aren't a fan or don't have any then feel free to leave it out. I like adding it because I think it gives that box mix funfetti taste!
Store the cooled cookies in an airtight container at room temperature for up to 4-5 days.
To freeze, you can freeze the cookie dough balls in a ziploc bag or freezer bag for up to 2 months. Bake from frozen, though you may have to add an extra minute or two to the baking time!
You can also freeze the baked cookies. Freeze in a ziploc bag and let thaw at room temperature before enjoying.
Try these cookie recipes next!
Sprinkle Sugar Cookies
- 2 ¾ cups all purpose flour
- 2 teaspoon baking Powder
- 1 teaspoon kosher salt
- 2 sticks unsalted butter room temperature
- 1 ¾ cups sugar
- 1 egg room temperature
- 1 egg yolk room temperature
- 2 teaspoon vanilla extract
- ¼ teaspoon almond extract
- ½ cup sprinkles
- ½ cup sugar for rolling the cookies
- Preheat your oven to 350°F/175°C. Line your baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder and salt together. Set aside.2 ¾ cups all purpose flour, 2 teaspoon baking Powder, 1 teaspoon kosher salt
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter for 1 minute until soft and creamy.2 sticks unsalted butter
- Add your sugar and beat on medium-high for 3 minutes until light and fluffy.1 ¾ cups sugar
- Add your egg, egg yolk, almond extract and vanilla extract, then beat until it is well combined.1 egg, 1 egg yolk, 2 teaspoon vanilla extract, ¼ teaspoon almond extract
- Add your dry ingredients and beat on low, stop as soon as the flour is combined.
- Pour in your sprinkles and fold by hand.½ cup sprinkles
- Scoop out the dough into 1 ½ tablespoon balls and roll in the extra granulated sugar. Chill for 20 minutes or up to overnight. If chilling overnight, keep the cookie dough balls in an airtight container or wrap in plastic wrap.½ cup sugar
- Bake 4-6 at a time (depending on the size of your baking sheet!) for 11 minutes. While you're baking those, keep the others in the fridge. The cookies will continue cooking when they’re taken out of the oven and the middle will set and crack.