Softbatch FUNFETTI®-Inspired 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

Softbatch FUNFETTI®-Inspired 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.

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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, or in the freezer for up to 4 months, 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?


259 comments on “Softbatch FUNFETTI®-Inspired Sugar Cookies”

  1. 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.

  2. 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!!!!

  3. 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. 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?

    • 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. 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!

  6. 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?

    • Thanks for trying the recipe and I’m sorry they flattened for you. Many others have made them successfully but sorry you had trouble.

      Make sure to read over this post with all my tips for cookie making success (Silpat, chilled dough, cookie scoop, brand of flour, etc)

      No I don’t have a convection oven.

    • Hi Averie! The taste of the cookies is AMAZING, but I too had some major flattening out despite following the recipe precisely. I did notice, during the creaming process, that the batter was not as fluffy as it needed to be and was more liquidy. I double checked the measurements and did not make a mistake there.  I was hoping that chilling the dough in mounds as the recipe called for would correct for any flattening but apparently not. I’d like to make these again, though, for an upcoming cookie exchange and was wondering if creaming the butter and sugar by themselves together first would help. I’d love to know your thoughts! 

  7. can I double the recipe and make them into bars?

  8. 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.

    • 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. 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!

  10. 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.

    • 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. 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!

    • 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!

  12. thanks for the idea of adding corn starch! Do you add corn starch to chocolate chip cookies too?

  13. Love these! I made them with King Arthur’s Gluten Free flour blend (due to allergies) and I’m happy to report they are amazing even with the substitution!

  14. These turned out great! I made them as part of the party spread for my daughter’s first birthday – the sprinkles are perfect for a party! We decided to make them about half the size in order to increase the yield and make them easier for smaller hands. As a result, we decreased the cooking time by one minute (our larger-sized batch took nine minutes total after sitting out for 15 minutes, and the smaller sized cookies took 8 minutes total after sitting out for 15 minutes). To make them half the size we used a rounded Tablespoon scoop (shaped like an ice cream scoop) that we just happened to have on hand. 

  15. Made these last night then put them in the fridge over night and then popped them in the oven this morning. They turned out to be be totally raw in the middle and a little bit cooked on the outside. I wish they wouldve turned out right :(

  16. I made these today for my boyfriends birthday!! They look amazing!!  
    I did a little taste test and the almond extract was a bit overpowering.   I feel like it is because I tried one freshly cooled after 10 min.  Will that flavor settle down or should it have a strong almond flavor? 

    • It shouldn’t have a strong, overwhelming almond extract flavor and yes flavors do mellow and marry over time. Some people are more sensitive to the flavor and also some brands are stronger than others. Sounds like you have both things going on. Give it a day and it’ll mellow and if you re-make another time, use less almond extract given your palate :)

  17. Hi.
    I want to make them for my daughter’s party. Can I cut out hearts with a cookie cutter once I flatten them out before baking. Thanks. Can’t wait to try them. ??

  18. Tried these today, only chilled the dough for an hour but the resu

  19. I’m not very good at baking but these looked too good to pass up. So I followed your instructions step by step and they came out perfect! I’m so pleased with this recipe. The cookies were delicious! “Were” as in past tense, they’re gone already! Thank you!

  20. Spotted these on Pinterest and definitely making them for my son’s rainbow sprinkle themed 1st birthday party! I was wondering if I could make the dough, roll into balls and then freeze them until I bake them for the party?

  21. Made these last night and my husband declared them the best cookies I’ve ever made!  He even refused to let me bring the extras into work and wanted to keep them all for himself :)  I have had such great success with all of your recipes, thanks for all the hard work you put into them!

    • Thanks for trying the recipe and I’m glad it came out great for you! And that your husband declared them the best cookies you’ve ever made! Glad to hear you’re having lots of success with my recipes, thanks! :)

  22. Hi Averie! I made these a couple months ago and they turned out great! I wanted to make the dough and freeze it. I was wondering why these keep in the freezer unbaked for only 5 days. My other doughs that I premake and freeze usually last up to three months.

    Thanks so much! 

  23. Tried these out last week, they were amazing! it was a last minute thing and I ran out of almond extract so I doubled the Imitation Vanilla and they were still phenomenal. I am doing a 15 dozen cookie swap this week and I’m very excited to incorporate the almond extract and switch rainbow jimmies for holiday colored ones! Any tips for in regards to making such a larger amount? Thanks for the wonderful recipe again!

  24. I just put these into the oven to chill overnight. I can not wait to wake up tomorrow & bake them!
    If these taste even Half as good as the dough (oh yes, I am a proud dough eater) then these are going to totally rock. My kids are already going crazy about how pretty they are with the sprinkles all over. :)

    Thank you for a wonderful recipe!! :D

  25. Would you be able to roll these out and cut them like sugar cookies? I’ve made them as drop cookies before and my kids love them, but just trying to find a quick easy ‘valentine’ idea for school tomorrow.

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