What's more fun and festive than sprinkles? These Funfetti sugar cookies taste just like your favorite Funfetti cake mix in cookie form.
Let's chat about these Funfetti sugar cookies. They're similar to another great recipe, my soft sugar cookies, but they have all the confetti sprinkles and a hint of my favorite flavor: almond extract. That's what makes cake batter and Funfetti recipes the absolute best. It's very subtle but makes all the difference.
The best part? These chewy sugar cookies with colorful sprinkles are made with only one bowl. Better yet, this easy recipe is made of simple ingredients.
The base of this cookie recipe is simple and very similar to so many cookies: butter/shortening, sugar, flour, eggs, etc. The chewy center of these soft cookies is the perfect texture.
But what makes these so good is the sprinkles! I used rainbow sprinkles here, but you can use red and green Christmas colors to be extra festive around the holidays.
Finally, the almond extract is what gives us the cake batter flavor. A little bit goes a long way, so you don't need a ton to make a big impact on flavor. These Funfetti sugar cookies have a bake time of less than fifteen minutes and require no chilling. Talk about simple.
Need more Christmas Cookie Recipes? These easy Italian sprinkle cookies are another favorite recipe. They're a smaller size, have a strong almond flavor, and get dunked in a glaze and covered in sprinkles.
How to Make Funfetti Sugar Cookies
The full printable recipe card is below, but let’s walk through the steps with some photos so you have a clear idea of what to expect. This Funfetti cookie recipe is really easy and these step-by-step instructions will make sure they turn out every time.
Mix butter and shortening. In a large bowl beat the softened butter and shortening on medium to high speed with an electric mixer for 30 seconds.
Dry ingredients. Add the sugar, baking soda, cream of tartar and salt and beat until combined, about 3 minutes, scraping the edges of the bowl as you go.
Wet ingredients. Beat in the egg yolks, pure vanilla extract, and almond extract.
Combine flour and sprinkles. Add in the flour gradually until combined. Add the sprinkles and stir thoroughly with a rubber spatula.
Bake cookies. Shape 1-inch cookie dough balls and place the balls of dough about two inches apart on the prepared baking sheet. Bake for 12-14 minutes at 300°F. Cool on the cookie sheet for approximately two minutes then transfer to a cooling rack to cool completely.
That's it! Enjoy and happy baking!
Expert Recipe Tips
- Make sure the butter is at room temperature. This does not mean soft and warm. Butter should sit out for 1-2 hours to achieve the correct firmness. It should leave a small indent when you push into it and feel cool to the touch (about 60°F). You also want to be sure you're using unsalted butter when baking.
- Measure your flour correctly. Too little or too much flour can ruin your cookies. For the best results, use a kitchen scale and follow the weight measurements. If not, spoon and level the flour in your measuring cup.
Freezing and Storing Tips
To store: Allow the cookies to cool to room temperature and then store them in an airtight container for up to 1 week.
To freeze Funfetti cookie dough: Roll the cookie dough into 1-inch balls and place them on a parchment-lined baking sheet in a freezer until frozen. Once frozen, place them in a bag or airtight container in the freezer for up to 3 months. Bake cookies from frozen or allow them to thaw a little before placing them in the oven.
To freeze homemade Funfetti cookies: Allow the cookies to cool to room temperature before placing them in a freezer bag or airtight container. They'll keep in the freezer for up to 3 months.
If you make this easy Funfetti sugar cookies recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!
More Homemade Cookies
- If you have extra sprinkles, be sure to make this Funfetti protein cookie dough. It's an easy snack recipe to fuel you up and keep you full.
- My new go-to recipe when I need a quick, no-bake cookie recipe is these peanut butter Ritz cookies.
- Hot cocoa cookies are a fun recipe to make with the kids.
- Love a classic chocolate chip cookie? Our chocolate chip pudding cookies are famous for a reason!
- Gingerbread snowflake cutout cookies are a cozy and fun cookie to make for the holidays.
- ½ cup butter softened
- ½ cup shortening
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- ¼ teaspoon salt
- 3 egg yolks
- ½ teaspoon vanilla
- ½ teaspoon almond extract
- 1 ¾ cups all purpose flour
- ¾ cup rainbow sprinkles
- Preheat oven to 300°F and line a baking sheet with parchment paper.
- In a large mixing bowl beat the butter and shortening on medium to high speed for 30 seconds. Add the sugar, baking soda, cream of tartar, and salt and beat until combined, about 3 minutes, scraping the edges of the bowl as you go. Beat in the egg yolks, vanilla, and almond extract.
- Beat in the flour gradually until combined. Add the sprinkles and stir thoroughly with a rubber spatula.
- Shape dough into 1-inch balls and place about two inches apart on the prepared baking sheet.
- Bake for 12-14 minutes or until edges are set, being careful not to let them brown. Cool on the cookie sheet for approximately two minutes then transfer to a wire rack to cool completely.
- Store in an air tight container for up to one week or in the freezer for up to three months.
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