Funfetti Sprinkle Sugar Cookies
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These easy funfetti sugar cookies are ready to bake in minutes and boast firm edges and soft, chewy centers. Load them up with rainbow sprinkles or another color scheme to match your occasion! You can also find this recipe on page 73 of my cookbook.
QUICK & NO CHILL DROP STYLE SUGAR COOKIES
The sugar cookie world is confusing, believe it or not. We all know and love cut-out sugar cookies (in fact, I have a funfetti cut-out cookie version of that recipe, too), but there are also drop style sugar cookies in the world, and those, as the name suggests, get dropped onto the baking sheet instead of rolled out and cut with cookie cutters.
This vanilla drop-style sugar cookie recipe is one of my most popular recipes on my site ever, not just in the cookie category. This cookie base has been turned into drop style Christmas sugar cookies, snickerdoodles without cream of tartar, lemon sugar cookies, strawberry sugar cookies, and m&m sugar cookies.
Why is this recipe so popular? Let me tell you a few reasons:
• the base is a long-time reader favorite (originally published in 2021)
• it’s a no chill cookie dough
• the cookies have a pillowy soft texture
• the melt-in-your-mouth buttery flavor is irresistible
Add some almond extract and sprinkles, and we’ve got ourselves a cake batter-y, sprinkle-fied version of this beloved cookie that is going to be your new favorite way to party.
NOT A CRISPY-EDGED COOKIE
Here’s some cookie chemistry for you: I actually already have a funfetti drop sugar cookie recipe on my site, but that cookie is so different from this one. While I initially shared the recipe as mini cookies, I have also made standard size cookies, and they’re completely different from the ones you see here.
Those cookies require some chilling, have crisp edges and a chewy center, and are made with granulated sugar + butter which gives them more of a firm bite.
The cookies you see here are made with powdered sugar + butter + oil which sets them apart from the aforementioned ones. This means they’re soft and pillowy, and the edges are just barely firm. Not crisp at all.
Which one do I prefer? It depends on what kind of cookie I make. You’ll have to make both to decide for yourself, too!
SPRINKLE DROP SUGAR COOKIES RECIPE: INGREDIENT OVERVIEW
You’ll need 10 total ingredients for these chewy sugar cookies, but there are a few that lend specific characteristics that you will adore.
POWDERED SUGAR: using powdered sugar in place of granulated sugar in this cookie recipe means mega softness and a chew that will blow you away. It will also cream with the butter more quickly, so this cookie dough comes together in a snap.
VEGETABLE OIL: this is a standard ingredient in my drop sugar cookies as it lends mega moisture to the cookies. We’ll also use butter, but a combo of these two fats keeps the taste buttery but the interior nice and chewy.
ALMOND EXTRACT: this is standard in all of my funfetti recipes! Paired with butter and vanilla extract, it lends a “cake batter” note to baked goods.
SPRINKLES: you’ll want to be sure you’re using jimmies/rods and not non-pareils in these sprinkle cookies. The latter will blend into your cookie dough and turn brown (ask me how I know). You’ll also want to stay away from confetti quins as they dissolve and leave behind colorful holes instead of sprinkles.
DO I HAVE TO USE ALMOND EXTRACT?
You do not have to use almond extract in this recipe for sprinkle cookies, but this is a key flavor in the “funfetti” flavor profile. If you have a nut allergy or simply a preference, you can omit it completely or use cake batter extract in its place.
HOW TO MAKE SUGAR COOKIES WITH SPRINKLES
This is an incredibly quick recipe since there’s no chilling of the cookie dough. Your rainbow sprinkle cookies will be ready to eat in under 30 minutes!
STEP #1
Start by whisking together the flour, baking powder, baking soda, and salt, then set this mixture aside.
STEP #2
Next, cream the butter and powdered sugar on medium-high speed until light and fluffy, about 2-3 minutes.
STEP #3
Stop the mixer, add the egg, vegetable oil, vanilla extract, and almond extract, then beat again on medium speed until everything is combined, stopping the mixer to scrape down the sides of the bowl as necessary.
STEP #4
Reduce the mixer speed to low, then add the dry ingredients in two additions, insuring the first addition is mostly incorporated before adding the second. Continue to beat on low until just combined. Add ½ cup of the sprinkles, then beat a few revolutions until sprinkles are evenly dispersed.
STEP #5
Use sprinkles to express yourself! Match any holiday, party theme, or color scheme for the easiest party dessert.
Sprinkle Sugar Cookies Recipe
Ingredients
- 2 cups (240g) all-purpose flour1
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113g) unsalted butter softened to room temperature
- 1 cup (120g) powdered sugar
- 1 large egg room temperature preferred2
- ¼ cup (56mL) vegetable oil
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
- ¾ cup (150g) sprinkles not non-pareils; divided
Instructions
- Preheat the oven to 350ºF (177ºC). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- In a medium size bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.2 cups (240g) all-purpose flour1, ¾ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- In a large bowl with a handheld mixer, or the bowl of a stand mixer fitted with the paddle attachment, cream the butter and powdered sugar on medium-high speed until light and fluffy, about 2-3 minutes.½ cup (113g) unsalted butter, 1 cup (120g) powdered sugar
- Stop the mixer, add the egg, vegetable oil, vanilla extract, and almond extract, then beat again on medium speed until everything is combined, stopping the mixer to scrape down the sides of the bowl as necessary.1 large egg, ¼ cup (56mL) vegetable oil, 2 teaspoons vanilla extract, ½ teaspoon almond extract
- Reduce the mixer speed to low, then add the dry ingredients in two additions, insuring the first addition is mostly incorporated before adding the second. Continue to beat on low until just combined. Add ½ cup of the sprinkles, then beat a few revolutions until sprinkles are evenly dispersed.¾ cup (150g) sprinkles
- Place the remaining ¼ cup of sprinkles in a small shallow bowl.
- Using a cookie scoop (I use this #50 cookie scoop for all of my standard size cookies), drop balls of dough into the bowl of sprinkles. Roll the top of the dough ball in the sprinkles so they stick to the top, then place dough ball sprinkle-side up onto the prepared baking sheet.
- Bake the cookies for 8-9 minutes, just until edges are set. Allow to cool on the baking sheet for 2-3 minutes before transferring to a wire rack to cool completely. Store cookies covered tightly at room temperature up to 1 week. Cookies freeze well, up to 3 months. Unbaked cookie dough balls also freeze well, up to 3 months. Bake from frozen for 9-10 minutes.
Notes
- Flour: it is imperative that you either fluff/spoon/level your flour or ideally, weigh it in grams. Two cups of all-purpose flour is 240g. Too much flour will result in a dense cookie.
- Room temperature egg: it is always a good idea to use room temperature eggs when using room temperature butter, as it incorporates into batter much more easily. It is not required, just encouraged.
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.