Funfetti Sugar Cookies – Sugar cookies with a hint of almond extract are rolled in sprinkles and baked to perfection. The texture on the inside remains soft while the exterior has a slight crunch.

shot of funfetti sugar cookies sitting on a table with a plate of cookies in the background

When it comes to cookies, I’m a chocolate chip cookie gal all the way. Even growing up, I was never dazzled by sugar cookies or oatmeal cookies and especially not peanut butter cookies. I needed the chocolate.

It wasn’t until I got older that I realized that sugar cookies are actually incredible when one special ingredient is added – sprinkles! I’ve enjoyed many more sugar cookies in adulthood than I ever did as a child. These soft cookies with frosting and sprinkles have been some of my favorite. And then there are these whoopie pies that bring all the fun of sugar cookies into a cakey sandwich.

Along with those two cookies, there is another sugar cookie that has rocked my world – Funfetti Sugar Cookies. You may call them confetti cookies or sprinkle cookies. But I think they taste just like funfetti cake so I call them funfetti cookies.

zoomed in shot of a funfetti sugar cookies sitting on a table with cookies sitting in the background

shot of funfetti sugar cookies stacked on a purple plate with the top cookie missing a couple bites

zoomed in shot of a funfetti sugar cookie with a couple bites removed

What are Funfetti Sugar Cookies?

These cookies are different from classic sugar cookies for multiple reasons:

They’re soft in the center
They’re rolled in sprinkles before baking
They have a hint of almond extract
They’re made with butter AND cream cheese

I love these cookies for all the reasons above, but especially because of the sprinkles (it gives them a lovely texture on the outside) and the almond extract (it balances the sweetness and makes them ULTRA addictive). Not only do I crave these sugar cookies like no other, I eat MULTIPLE funfetti sugar cookies in a row, when, in the past, one sugar cookie would be enough.

How are these cookies made

In addition to having unique ingredients in the recipe, these cookies are also made utilizing a unique process. Instead of creaming soft butter and sugar together in a mixer, cold butter is processed with the dry ingredients in a food processor until it becomes chopped into the dry ingredients.

I prefer this method because you don’t need to chill the dough before baking the cookies. This is because you never softened the butter. However, you can still make them using a mixer, if you prefer. I understand that not everyone has or enjoys using a food processor. If that’s you, reference the link in the Recipe Notes, where they explain how to make this recipe with a mixer.

Once the dough is made, it’s formed into balls and then rolled in the sprinkles. Make sure to coat the ball completely in sprinkles so that the cookies look beautiful when they start to spread in the oven.

zoomed shot of ball of sugar cookie dough rolled in sprinkles sitting on a baking sheet with other balls of dough

shot of ball of sugar cookie dough rolled in sprinkles sitting on a baking sheet with other balls of dough and sprinkles

After the balls of dough are coated in sprinkles, they’re baked immediately for no more than 10 minutes, cooled, and then ready to eat!

Tips & Tricks

Make sure the butter and cream cheese are cold before making the dough. This ensures the dough isn’t too soft and won’t spread into a pancake while baking
Using a cookie scoop ensures the cookies are all the same size. Not only will they look great but they’ll also cook evenly.
I like using what I like to call “ice cream sprinkles” for baking. They have a more pleasant texture than those nonpareils sprinkles (the little balls). But you can use either type in this recipe.

Print Recipe

Funfetti Sugar Cookies

Name: Funfetti Sugar Cookies
Prep time: 20 min
Cook time: 10 min
Ingredients: 3 cups flour; 1 teaspoon baking powder; ¼ teaspoon baking soda; ¾ teaspoon salt; 2 sticks butter (unsalted, cubed); 2 ounces cream cheese (cubed); 1¼ cup sugar; 1 large egg; 2 teaspoons pure vanilla extract; ¼ teaspoon almond extract; 1 cup sprinkles

Prep Time20

Cook Time10

Servings: cookies

Ingredients

3 cups flour
1 teaspoon baking powder
¼ teaspoon baking soda
¾ teaspoon salt
2 sticks butter unsalted, cubed
2 ounces cream cheese cubed
1¼ cup sugar
1 large egg
2 teaspoons pure vanilla extract
¼ teaspoon almond extract
1 cup sprinkles

Instructions

Preheat oven to 375 degrees. Prepare two large baking sheets with silicone baking mats or parchment paper. Set aside while we make the dough.
In the bowl of a large food processor, add flour, baking powder, baking soda, and salt. Cover and pulse to combine. Remove cover and add cold butter and cold cream cheese and sugar. Cover and pulse until the mixture has turned to powder and the butter and cream cheese are no longer in chunks.
Add egg and extracts through the feeder at the top. Cover and turn processor on. Run until the mixture turns to dough and forms a ball. This should take no more than 1 minute. If it takes longer, pause and scrape down the sides to ensure the moisture reaches all of the dough evenly.
Once the dough has formed, remove the blade from the food processor. Form dough into balls using a cookie scoop (about 1.5 tablespoons). Roll each ball of dough into a bowl with the sprinkles, pressing the sprinkles into the exterior of the dough ball.
Place dough balls onto prepared baking sheets about 2 inches apart. Bake one sheet at a time for 9-10 minutes or until the bottoms turn golden brown. Remove from oven and let cool on baking sheet for 5 minutes and then remove to finish cooling on a rack. Enjoy once cooled enough or let them sit longer and the edges will firm up even more for a pleasant crunch.

Notes

Recipe adapted from smitten kitchen*

*If you rather use a mixer for this recipe, refer to the adaptation at smitten kitchen’s recipe