Soft and chewy sugar cookies packed with rainbow sprinkles.
These chewy funfetti sugar cookies are so good guys. They stay soft for days, but have a little crunch on the outside and are slightly chewy thanks to a bit of bread flour and an extra egg yolk. And isn’t there just something about rainbow sprinkles that make you a lil extra happy? Yessss. Let’s make them!
How to Make Chewy Funfetti Sugar Cookies
Make and Chill the Dough
Line a cookie sheet with parchment paper and set aside. In a medium bowl, whisk together the all purpose flour, bread flour, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the melted butter, granulated sugar, and brown sugar until fully combined. Add the egg, egg yolk, and vanilla bean paste. You can sub regular vanilla extract, but I love seeing the little specs of vanilla bean in the cookies.
Add in the dry ingredients 1/2 at a time, stopping the mixer just before it’s fully incorporated, when there are a few streaks of flour remaining. Add in 3/4 C of the rainbow sprinkles, and fold them into the dough using a rubber spatula. This will also finish incorporating the flour. I ALWAYS use these rainbow sprinkles from Sweetapolita. Not an ad, I just love them the most!
Use a 2 oz cookie scoop to scoop the dough into your hands. Roll it into a ball and dip into extra rainbow sprinkles. Place on the prepared cookie sheet and continue with the rest of the dough. It will make 20 cookies. If you don’t have a 2 oz cookie scoop, use a standard cookie scoop and do 2 scoops per cookie. You can also use a TBSP measuring spoon and also do 2 scoops. Place the cookie sheet into the fridge for 30 minutes.
Bake the Cookies
Set the oven to 375 degrees and let the cookies sit on the counter while the oven heats up. The time in the fridge just allows the dough to rest and provides the best texture, but we don’t want the dough to be rock hard when it goes into the oven.
When the oven reaches 375, bake the cookies (8 per cookie sheet) for 11-12 minutes. The cookies will spread in the oven, but not a ton. When the cookies are done baking, I like to bang the cookie sheet on the counter a couple of times to help them spread and flatten a little more – and they will continue to flatten just a bit as they cool. Let them rest on the hot cookie sheet for 2-3 minutes, then transfer to a cooling rack to cool completely.
Chewy Funfetti Sugar Cookies
- Prep Time: 10
- Cook Time: 12
- Total Time: 22 min + 30 min chill
- Yield: 20 cookies 1x
Description
Soft and chewy funfetti sugar cookies packed with crunchy rainbow sprinkles.
Ingredients
- 1 C (2 Sticks) Unsalted Butter, melted and cooled slightly
- 1 C All Purpose Flour
- 1 C Bread Flour
- 1 tsp Baking Soda
- 3/4 tsp Salt
- 1 1/4 C Granulated Sugar
- 1/4 C Dark Brown Sugar
- 2 tsp Vanilla Bean Paste
- 1 Lg Egg + 1 Egg Yolk
- 1 C Rainbow Sprinkles, divided
Instructions
- In a medium bowl, whisk together the flours, baking soda, and salt. Set aside.
- In a mixing bowl fitted with the paddle attachment, beat the melted butter and sugars until combined.
- Add in the egg, egg yolk, and vanilla paste. Mix to combine.
- Add in the dry ingredients 1/2 at a time. Stop the mixer just before it’s fully incorporated, when there are a few streaks of flour remaining.
- Add in 3/4 C of the rainbow sprinkles and fold in with a rubber spatula.
- Use a 2 oz cookie scoop to scoop out the dough into your hands and roll into balls. Dunk each dough ball into the remaining rainbow sprinkles and put on a parchment lined cookie sheet.
- Put the scooped cookie dough into the fridge for 30 minutes.
- After 30 minutes, place cookie sheet on counter and preheat oven to 375 degrees.
- Bake the cookies (8 per cookie sheet) for 11-12 minutes.
- Right when you take the cookies out of the oven, bang the cookie sheet on the counter 1-2 times to help them spread and flatten. Let cool on the hot cookie sheet for 2 minutes, then transfer to a cooling rack.
Notes
- I tested this recipe with all AP flour, 1/2 AP & 1/2 cake flour, and 1/2 AP & 1/2 bread flour. I preferred the texture with the bread flour, so that’s how I wrote the recipe. But they turn out great all three ways. They will be more puffy and cakey using cake flour.
- You can sub pure vanilla extract for the vanilla paste if you want.
- Dark brown sugar helps with the chewy factor in these cookies, you can use light brown sugar if that’s all you have! Light brown sugar +1 tsp of molasses would be the best substitution!
More Cookie Recipes to Try
Cookie Butter Cookies
Classic Chocolate Chip Cookies
Peanut Free Monster Cookies
How come you don’t use cake batter flavoring in this recipe like you do in your single serving funfetti cookie recipe on tiktok?
Hii!! I’ve been meaning to update this recipe and the photos so thanks for giving me the push to do it 😂😂 you can add about 1/4 tsp cake batter flavor if you want!