How To Make Soft-Baked Funfetti Sugar Cookies
Your usual cookie recipe but with extra colors! These chewy soft-baked funfetti sugar cookies are loaded with crunchy sprinkles for an extra tasty snack.
Whisk the flour, baking powder, baking soda, cream of tartar, and salt together in a medium bowl. Set aside.
In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on medium-high speed until creamed for about 1 minute.
Add the egg and vanilla extract and beat on high speed until combine for about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
Add the dry ingredients to the wet ingredients and mix on low until combined. Beat in ½ cup of sprinkles. The dough will be thick and sticky.
Scoop large sections of dough and roll into balls. If desired, lightly dip the tops of the cookie dough balls in more sprinkles. Place dough balls onto a large plate or lined baking sheet.
Cover and chill the cookie dough balls in the refrigerator for at least 2 hours and up to 4 days.
Preheat the oven to 350 degrees F. Line the baking sheets with parchment paper or silicone baking mats. Set aside.
Arrange chilled cookie dough balls 3 inches apart on the baking sheets.
Bake for 11 to 12 minutes or until lightly browned on the sides. The centers will look very soft.
Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Serve and enjoy!
Cookies stay fresh covered at room temperature for up to 1 week.
- Calories: 170.32kcal
- Fat: 6.58g
- Saturated Fat: 4.01g
- Trans Fat: 0.25g
- Monounsaturated Fat: 1.72g
- Polyunsaturated Fat: 0.35g
- Carbohydrates: 26.44g
- Fiber: 0.34g
- Sugar: 16.72g
- Protein: 1.77g
- Cholesterol: 28.67mg
- Sodium: 95.48mg
- Calcium: 39.64mg
- Potassium: 37.06mg
- Iron: 0.70mg
- Vitamin A: 57.09µg
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