Softbatch Funfetti Sugar Cookies

Who can say no to super soft cookies with sprinkles baked in.

I sure can’t.

Softbatch Funfetti Sugar Cookies (from scratch not a mix) - Recipe at

It’s been on my bucket list to come up with a softbatch-style sugar cookie recipe that’s soft, and not at all cakey, with just hints of chewiness around the edges.

And I wanted to make these from scratch, not from Funfetti cake mix. I have nothing against it, and once upon a time used cake mix a whole lot more, but this recipe is 100% from scratch.

Softbatch Funfetti Sugar Cookies (from scratch not a mix) - Recipe at

I wanted cookies with less cakiness than Lofthouse Cookies, and I wanted drop rather than rollout cookies recipes. I didn’t want to have to frost them, so baking in sprinkles was my solution.

I definitely didn’t want hard or crispy cookies, which are words don’t belong with cookies.

I know people love sugar cookies and decorated Christmas cookies, but I think they’re tasteless and way too hard. I would never waste my calorie budget on cardboard cookies with frosting that’s crunchy. No way.

fSoftbatch Funfetti Sugar Cookies (from scratch not a mix) - Recipe at

Earlier this year I made these Chewy Sugar Sprinkles Cookies and while I like them, I felt like I could improve on them, and I did just that.

For these, I worked cornstarch into the dough. It’s my secret weapon for creating softbatch-style cookies.

I’ve written about it before so many times and swear by it.

Softbatch Funfetti Sugar Cookies (from scratch not a mix) - Recipe at

I included both almond and vanilla extracts in the cookies to really play up the Funfetti cake batter taste.

I used clear imitation vanilla extract rather than real vanilla extract. This is a recipe where using the cheap stuff is preferred to the real thing because imitation provides a classic, bakery-cake, nostalgic flavor. It’s found in the baking aisle next to real vanilla and it’s a fraction of the cost.

Softbatch Funfetti Sugar Cookies (from scratch not a mix) - Recipe at

You can’t have Funfetti without sprinkles and the abundance of them adds texture and flavor. Everything is better with sprinkles. The more the merrier.

The recipe makes a smaller batch,  just 15 cookies, perfect when you don’t want or need dozens of cookies laying around and tempting you. Feel free to double it if you’d like.

Softbatch Funfetti Sugar Cookies (from scratch not a mix) - Recipe at

You absolutely must chill this dough before baking, no exceptions. The cookies will spread and bake flat and thin if you don’t chill the dough.

Don’t overbake. The cookies will look quite raw and underdone at 8 minutes, but they firm up while they cool. Don’t be tempted to bake them longer because they’re not meant to be browned, golden, or crisp. They’re meant to be white and soft.

I make the dough, scoop into balls, cover and refrigerate them, for up to 5 days, before baking.

Softbatch Funfetti Sugar Cookies (from scratch not a mix) - Recipe at

The cookies are pillowy soft and tender with just a tiny bit of chewiness around the edges. They’re lightweight without being airy or dry.

They’re moist with a rich buttery flavor. If you’re a ‘dough’ person, rather than an add-ins person, and can appreciate the simple pleasures of a really good, flavorful dough, this dough will be your new best friend.

Softbatch Funfetti Sugar Cookies (from scratch not a mix) - Recipe at

I have no willpower around super soft tender cookies like these.

Especially when sprinkles are involved.

Softbatch Funfetti Sugar Cookies (from scratch not a mix) - Recipe at

Softbatch Funfetti Sugar Cookies - Move over cake mix. These easy, super soft cookies are from scratch & loaded with sprinkles! Recipe at

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Softbatch Funfetti Sugar Cookies

Move over cake mix. These easy, super soft cookies are from scratch and loaded with sprinkles. They're super soft and tender, with just hints of chewiness, and are my new favorite sugar cookies. They're pillowy soft without turning cakey or crunchy, thanks to a bit of cornstarch. It's my secret weapon for making softbatch-style cookies. The extracts used give the cookies a cake batter-like taste, while the abundance of sprinkles baked in adds texture and flavor to the rich, buttery dough. They're fast, easy, and the recipe makes a small batch size. Feel free to double it. Chilling the dough is imperative before baking and don't be tempted to overbake.

Yield: 15 medium cookies

Prep Time: 10 minutes

Cook Time: 8 minutes

Total Time: 2+ hours, for dough chilling


1/2 cup (1 stick) unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 1/2 teaspoons clear imitation vanilla extract (real vanilla extract may be substituted)
1 1/2 teaspoons almond extract
1 1/2 cups all-purpose flour
2 teaspoons corn starch
3/4 teaspoon baking soda
pinch salt, optional and to taste
3/4 cup sprinkles (jimmies)


  1. To the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar, egg, extract, and beat on medium-high speed until well-creamed, light and fluffy, about 5 minutes (or use a hand mixer and beat for at least 7 minutes). Do not shortcut the creaming process; make sure dough is very light in color and fluff, stop to scrape down the sides of the mixer as necessary.
  2. Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, optional salt, and mix until just combined, about 1 minute.
  3. Add the sprinkles and beat momentarily to incorporate, less than 1 minute, or fold in by hand.
  4. Using a medium 2-inch cookie scoop, form heaping two tablespoon mounds (I made 15). Place mounds on a large plate, flatten mounds slightly with your palm, cover with plasticwrap, and refrigerate for at least 2 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.
  5. Preheat oven to 350F, line two baking sheets with Silpats, or spray with cooking spray. Place mounds on baking sheets, spaced at least 2 inches apart (I bake 8 cookies per sheet). Bake for 8 minutes, or until edges have set and tops are just beginning to set, even if undercooked, pale, and glossy in the center. These cookies should not turn golden or brown at all and should stay white. Do not bake longer than 9 minutes for soft cookies because they firm up as they cool (The cookies shown in the photos were baked with dough that had been chilled overnight, allowed to come to room temp for 15 minutes, and were baked for 8 minutes, with trays rotated at the 4-minute mark). Allow cookies to cool on the baking sheet for about 5 minutes before removing and transferring to a rack to finish cooling.
  6. Store cookies airtight at room temperature for up to 1 week, or in the freezer for up to 3 months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Adapted from Chewy Sugar Sprinkles Cookies and Sugar Doodle Vanilla Cookies

Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

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Thanks for the 25 Fast and Easy Recipes In a Snap and Cookbook Giveaway entries

Do you have a favorite sugar cookie recipe?



201 Responses to “Softbatch Funfetti Sugar Cookies”

  1. elena — September 19, 2014 at 1:16 pm (#

    hi! i love your blog :)
    i know this question might sound stupid, but i live in italy and i can’t seem to find sprinkles anywhere, so i was wondering if trying to do these with mini smarties would turn out wrong.
    i wanted to do these for my little sister’s birthday.

    • Averie Sunshine — September 19, 2014 at 5:32 pm (#

      I would do mail order rather than smarties. Those would not be the same at all and could adversely effect the dough and sort of dissolve when heated. Not a good idea.

    • elena — September 20, 2014 at 4:48 am (#

      i’ll order them then! thank you so much for replying :)

  2. jen. — November 9, 2014 at 1:44 pm (#

    I seldom write comments after I tried and savoured the countless web recipes, but truly this one hit the spot, a perfect cookie and a new family favourite. I live in Switzerland so the ingredients are not 100% exact; I had the round sprinkles that are super tiny, but seriously an AMAZING COOKIE!!!!

    • Averie Sunshine — November 9, 2014 at 1:51 pm (#

      Glad they came out perfectly for you and that they’re a new family favorite! Thanks for trying the recipe (all the way from Switzerland!) :)

  3. keukenblad graniet — December 23, 2014 at 10:30 am (#

    Hi buddy, your blog’s design is simple and clean and i like it. Your blog posts are superb. Please keep them coming. Greets!!!

  4. Angela — February 17, 2015 at 8:33 am (#

    Hi! All I have in the house are grande nonpareils. Do you think they would work for this recipe? Or will the run like they do in cake batter?

    • Averie Sunshine — February 17, 2015 at 10:15 am (#

      grande nonpareils = are those the really HARD, crunchy, firm little balls? I personally would not want to bite into a hard ball inside soft cake and would wait until I had softer sprinkles to add. I’d be more concerned about the texture than that of color running.

  5. Angela — February 17, 2015 at 11:06 am (#

    I have never used them before. I bought them, and I was careless because they aren’t what I needed. So, now I have like 5 bottles of them! I will get jimmies for this recipe. Thank you for your reply!

    • Averie Sunshine — February 17, 2015 at 3:30 pm (#

      Eeek, well, yeah they’re tooth-crackers (at least the ones I’ve bought over the years). Maybe yours are different? and you can get away with them in these!

  6. Heather Arnold — March 4, 2015 at 7:31 pm (#

    Was really disappointed to find out these cookies flattened like a pancake for me as well. Something isn’t right with the recipe. Do u have convection oven?

  7. Jen — March 7, 2015 at 7:57 am (#

    can I double the recipe and make them into bars?

    • Averie Sunshine — March 7, 2015 at 9:00 am (#

      Probably, yes! I haven’t tried but I’m sure it will work fine.

  8. Janet Marrero — April 14, 2015 at 1:37 pm (#

    hi,i have a spoon with 70mm of size its like .5oz per cookie, can i use it? or i have to buy a big one for make them.

    • Averie Sunshine — April 14, 2015 at 5:51 pm (#

      I’m not exactly sure how big that looks in reality but if they seem skimpy, make a double scoop and smoosh the dough together, or a scoop-and-a-half. Use your best judgment but no need to probably go out and buy something.

  9. Amy E. — May 24, 2015 at 3:38 pm (#

    Just finished baking these. Followed the directions explicitly & they came out beyond perfect! Serving these tomorrow for Memorial Day BBQ. I have 9 nephews & 3 nieces who are going to LOVE these cookies! Thanks for posting Averie!

    • Averie Sunshine — May 24, 2015 at 6:38 pm (#

      Thanks for trying the recipe and I’m glad it came out great for you and that they’ll be a hit at your BBQ! Lucky nephews & nieces!!

  10. Lily — July 6, 2015 at 4:28 am (#

    I pinned these awhile back and finally got around to making them-they turned out awesome! I totally agree with you regarding cornstarch…I love soft cookies and almost all my favorite cookie recipes have cornstarch in them. My husband said the cookies taste like a cross between sugar cookies and Angel food cake.

    • Averie Sunshine — July 6, 2015 at 9:59 am (#

      Thanks for trying the recipe after pinning awhile back and I’m glad it came out great for you!

      a cross between sugar cookies and Angel food cake <— I love that assessment and I think he’s onto something!

  11. Tiana Karst — July 20, 2015 at 4:00 pm (#

    Can you make these without almond extract? Or could you replace it with extra vanilla? I’d like to make these but don’t have any almond. Thanks!

    • Averie Sunshine — July 20, 2015 at 5:02 pm (#

      They won’t have quite the same special effect but they will still be fine w/out the almond ext. You can add a little more vanilla if you wish, or not, either way will still ‘turn out’. Enjoy!

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