These funfetti sugar cookies are super soft and chewy and so so good! Chilling the dough keeps the cookies from spreading too fast so that the centers stay super chewy and almost under-baked. They're bright and fun and great for birthday's or just because.
Make the Dough
- Using a stand or hand mixer, cream the softened butter, brown sugar, and granulated sugar until smooth and creamy.
- Add in the eggs and vanilla extract and beat until light, fluffy, and pale in color.
- Add in the flour, baking soda, and salt and mix until thoroughly combined. The dough should be wet and sticky and you might think you need more flour (you don't).
- Using a wooden spoon or spatula, fold in the rainbow sprinkles*.
- Cover the dough and chill in the fridge overnight for best results. If you absolutely can't wait, just chill it for at least an hour.
Why do I have to chill the dough?
This is for a couple of reasons. First, letting the dough rest gives the flour time to hydrate. Eggs are the only liquid in these cookies and it takes flour a long time to absorb that moisture. When the flour is hydrated it helps contain the spread of the cookie so that you get a nice set edge and soft, chewy center. This also allows for the butter to firm back up. We want cold, solid butter going into the oven because that also helps control the spreading.
But don't we want the cookies to spread? Yes, we do and they will. We just don't want them to spread too much because then you get a flat, crispy cookie instead of one with a soft, chewy center.
Bake and Enjoy!
- Scoop a generous 3 tablespoons of dough and roll into balls. I use a size 20 cookie scoop*.
- Place 2-3 inches apart on a parchment lined baking sheet.
- Note: I usually only bake 6 cookies at a time on a half sheet pan because they're big and will spread out.
- Bake at 350 degrees for 9-11 minutes or until the edges are set and the centers are still soft.
- Remove from the oven and let rest on the baking sheet for 1-2 minutes, then transfer to a cooling rack.
Tips and Tricks
Only bake one sheet at a time; on the center rack. This will ensure all your cookies cook evenly and the bottoms don't burn. Also, let the cookie sheet cool completely between batches. This will also help ensure all cookies cook evenly and don't spread too much by being put on a hot pan.
This dough will keep really well in the fridge for up to a week, so I recommend only baking a few cookies at a time. That way they're always fresh, warm, and delicious!
The dough also freezes great! You can freeze pre-rolled cookie dough balls and store them in an airtight container in the freezer for up to 6 months.
The frozen cookie dough can go straight from the freezer to the oven! Just add about 2 minutes to your cooking time!
Store the baked cookies in an airtight container at room temperature for up to a week!
More Cookie Recipes
If you make this recipe, please leave a star rating at the bottom of the page! This provides helpful feedback to both me and other readers. And if you want more delicious, scratch-made recipes you can subscribe to my newsletter and follow along on Instagram, Pinterest, and Facebook!
Funfetti Sugar Cookies
Ingredients
- 1 cup unsalted butter, room temperature
- 1 ¼ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ⅓ cup rainbow sprinkles
Instructions
- Using a stand or hand mixer, cream together the softened butter, granulated sugar, and brown sugar until smooth and creamy.
- Add in the eggs and vanilla extract and beat until the texture is light and fluffy (it should look much paler than before).
- Add in the flour, baking soda, and salt and mix until thoroughly combined. The dough should be wet and sticky.
- With a wooden spoon or spatula, fold in the rainbow sprinkles.
- Cover the dough and chill in the fridge overnight (minimum of 2 hours if you just can't wait).
- Preheat your oven to 350°F and line a light colored baking sheet with parchment paper.
- Spoon a generous 3 tablespoons of dough and roll into balls. Place dough balls at least 2-3 inches apart on the baking sheet (they will spread, I usually only do 6 cookies on a half sheet pan).
- Bake cookies for 9-11 minute or until the edges are set and the centers are still soft.
- Remove from the oven and let rest on the baking sheet for 1-2 minutes, then transfer to a cooling rack.
Notes
Nutrition
Browse more cookie recipes →
tell us what you think!