These amazing sugar cookies with sprinkles are just slightly crisp on the outside and soft and chewy on the inside. A hint of almond extract gives a flavor reminiscent of cake batter making these the best funfetti cookie recipe.
These soft sugar cookies with sprinkles are based on my five star sugar cookie recipe, so you know they are going to turn out perfect every time. The addition of sprinkles and almond extract – which mimics the flavor of cake batter – makes these ideal for birthday parties and celebrations. These bakery-style cookies are soft and chewy. You are going to fall in love with these funfetti cookies.
Amazing recipe my kids love it and was so easy to make with them too we enjoyed this! Thank you very much!!
Why This Recipe Works
- Bakery-style texture of chewy and soft
- No chill time, making them quick
- They stay soft for days
- Freeze well and remain soft after thawing
- Dough can be baked from frozen
- Taste like cake batter
How to Make Sugar Cookies with Sprinkles
- In a large bowl, whisk together the flour, baking powder, and salt.
- Cream the butter and sugar together. This is a crucial step in any baking recipe. Aerating the butter with the sugar helps lead to delicious cookies with the perfect chewy texture.
- Add in the eggs, vanilla, and almond extract each one at a time.
- Beat in the flour mixture. Add it all at once and turn the mixer on its lower settings. As soon as it’s possible, turn the mixer on high just until the flour is integrated – this method will prevent over-mixing. Then stir in the sprinkles.
- Use a cookie scoop to scoop out the cookie dough. Roll into balls and lightly press down on the baking sheet. Bake for ten minutes and let cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
Cookie Baking Tips and Tricks
- Start with room temperature butter. You should be able to easily dent it with your finger without going all the way through. It will still feel cold to the touch.
- Measure your flour with a scale or by scooping and leveling. Scooping your flour with a spoon and putting it in a dry measuring cup, then leveling it off prevents it from packing and using too much flour which results in dry, dense cookies. Read an in-depth explanation of this here: How to Measure Flour
- Make sure your baking powder isn’t too old. You can throw a little in a cup of water, and it should fizzle immediately. Baking powder should be replaced every six months.
- Preheat your oven. Skipping this step and putting cookie dough in an oven that is on but still cold will prevent them from cooking correctly.
- Use a cookie scoop. (1 1/2 tablespoons) so that your cookies are the same size and cook evenly. This is the one I use and love.
Storing and Freezing
These cookies will store in an airtight container for about a week. They can be stored at room temperature. Please keep in mind that while these look beautiful in a cookie jar, a cookie jar is not airtight.
These cookies freeze very well. This sugar cookie recipe can be stored in an airtight container in your freezer for up to three months. Freeze them in a single layer for a few hours, then transfer them to an airtight container and place them back in the freezer. When ready to eat, allow them to thaw at room temperature. They will thaw in less than an hour if in a single layer.
Baking Cookie Dough From Frozen
Most cookie dough can be baked from frozen, really easily. These chewy sugar cookies with sprinkles are no exception.
- Follow the recipe up to the point of baking.
- Put the formed and pressed dough balls on a parchment-lined plate (making sure they aren’t touching).
- Freeze for at least an hour.
- Transfer to an airtight container and store for up to three months.
- Bake one cookie or all of them from frozen for 11 to 12 minutes at 350 degrees Fahrenheit or until the cookies become just barely golden along the edges.
Variations on Sugar Cookies
As with this recipe, I have made tons of great spins on these Easy Sugar Cookies.
If you make these Sprinkle Cookies or any of my other cookie recipes, please leave me a comment and let me know what you think. I love hearing from you.
Recipe Video
Sugar Cookies with Sprinkles
Ingredients
- 2 1/2 cups all purpose flour (300 grams)
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups sugar
- 14 tablespoons unsalted butter room temperature (197.8 grams)
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract see note
- 1/2 cup sprinkles (96 grams)
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Prepare baking sheets with parchment paper.
- In a large mixing bowl, whisk together the flour, baking powder, and salt. Set aside.2 1/2 cups all purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon salt
- In a large mixing bowl with a hand mixer or in the bowl of a stand mixer with the paddle attachment, beat together the room temperature butter and the sugar. Beat for three to six minutes until light and fluffy, ensuring that you beat plenty of air into the butter.1 1/2 cups sugar, 14 tablespoons unsalted butter
- Add the eggs, one at a time. Then add the vanilla extract and the almond extract.2 large eggs, 1 teaspoon vanilla extract, 1 teaspoon almond extract
- Pour the flour mixture into the wet ingredients. Turn the mixer on low, beating for about ten seconds. Now turn the mixer on high for two to three seconds or just until all of the flour is combined. You may need to scrape down the mixing bowl and beat for another two to three seconds.
- Gently stir in the sprinkles.1/2 cup sprinkles
- Using a 1 1/2 tablespoon cookie scoop, scoop out the cookie dough, roll into balls, and lightly press down on the prepared baking sheet. Place the cookie dough balls two inches apart to account for spreading.
- Bake for ten minutes, rotating once in the middle, or until the edges of the cookies just barely begin to turn golden brown. Remove from the oven and use a spatula to transfer to a wire cooling rack to cool completely. Store in an airtight container for up to one week.
Notes
Mir says
Ohmygod. My kids are going back Monday, or I would check myself into an asylum and not come out. They’ve been driving me crazy. And my husband. And my parents. Pretty much anyone who they’re around. I NEED IT TO STOP.
These cookies would make them really happy, but I get them first!
cakespy says
I love these cookies. They are just so JOYFUL!
Thank you!!
Debra Drace says
Just made these for the Grands to take on their Memorial weekend camping trip. They are so good! Love the almond and vanilla flavoring in these sugar cookies. It also made the perfect amount.
This is now on my cookie list.
I’m so glad to hear that Debra! Thank you for coming back to tell me!
Rose townsley says
Why are the ingredients in recipies never in the order that it needs to be done. Ie sugar and butter are usually creamed first. I would think those two items should be listed first, not one at the top and another half way down.?
You are right, Rose. This is an older recipe of mine that I recently updated without playin close enough attention to the ingredient list. It is fixed now to reflect how the ingredients are used in the instructions.
mia says
just wondering, what are the calories?
The nutritional information is in there now.
Shanay says
Thanks for easy recipe that me and the kids can do together I appreciate it
I’m so glad you like it! Thank you for taking the time to come back and tell me!
Ann R says
Amazing Recipe my kids love it and was so easy to make with them too we enjoyed this! Thank you very much!!!
I’m so glad to hear this!
Melissa says
I have made these several times and everyone in my family absolutely loves them! I cut back on the salt because it’s a bit much for us (and my kids notice the saltiness), but that’s a personal preference. Thank you for this easy recipe!
I’m so glad you like it!
lillian sage says
these cookies were the bomb!! i love baking and these cookies hit the spot!
I’m so happy you liked them!
Carolyn says
Your recipe says to roll out the dough but then it says to use a cookie scoop. I’m guessing you scoop and then roll them into balls. Do you need to flatten the tooled balls before baking?
Hi Carolyn! Please make sure you are following the detailed instructions that are at the bottom of the post with the ingredient measurements in the recipe card. There you will find in step 7 it says to use a cookie scoop to roll the dough into balls. They do not need to be flattened before baking.