In honor of Pride Month, I’m finally sharing a Funfetti Sugar Cookie recipe! What better time than now to fill our blog with rainbows?! While colored baked goods and rainbow sprinkles are not usually how I bake, I love that there are now options for naturally colored rainbow sprinkles so that if you do want to add some color you can do it in a better way for you and your family.
Funfetti was never something I had growing up (probably because of the artificial colors in rainbow sprinkles). My mom always made the same cake for everyone’s birthday and it was always just plain chocolate or vanilla with vanilla icing. We didn’t have sprinkles or decorations, so funfetti was is not something that is nostalgic for me, like it is for so many others. It might be why I’ve owned Dessert’D for 10 years now and this is the first funfetti recipe I am sharing on the blog, haha!
We recently added a funfetti cake to our menu just a few years ago (after customers asked for years and years for one). We call it the Celebration Cake, but let’s be real – it’s funfetti. But, I have realized funfetti can take any form – cakes, cupcakes, cookies, cake balls, and more. Who knows, maybe I’ll make a funfetti pie dough next. But, for now – all you funfetti lovers – get this easy and delicious recipe for my soft and chewy Funfetti Sugar Cookies below.
Tips for making the best Funfetti Sugar Cookies
• Make sure your butter is soft. I like to leave butter out on the counter overnight so it can soften at room temperature as I think it softens best that way. If you have to microwave it, then don’t do more than 10 seconds per stick as it can melt portions of it.
• Make sure you’re using high quality vanilla extract. The “funfetti” flavor is really just extra vanilla, so that’s why using a high quality vanilla is important. My favorite is Simply Organic Vanilla Extract, find it here.
• Make sure you are using large eggs, if you don’t have large and only have medium or extra large then be sure to weigh your eggs so you have the right amount of eggs. Using eggs that are too small will yield in a dry cookie dough, and using eggs that are too large will yield in a wet/sticky cookie dough. One large egg weighs about 50 grams, so if you’re using a different size the trick is to scramble them in a separate bowl, and weigh out exactly what you need. Store the extra in an airtight container in the fridge and use them for breakfast or egg was for pies.
• Use rainbow sprinkles with no artificial colors! I love the pastel rainbow ones from Indita Tree’s Nature’s Colors line, find them here.
• When making the frosting, make sure your butter is also soft. If it’s not very soft you may end up needing to whip it much longer or add more milk as it may be too stiff.
• Make sure your cookies are cool before you frost them. This is crucial as the frosting will just melt into the cookie, which isn’t good.
• I like to place all my frosted cookies on a cookie sheet and stick in the freezer overnight. This allows the cookies to set, and then you can put them in a Ziploc or Tupperware. If you don’t let the frosting set, the cookies will all stick to each other when stored. Plus the freezer is airtight! So leaving them in there is such a good trick.
Funfetti Sugar Cookies
Makes 24 cookies
Dough1/2 cup (113 grams) organic salted butter, softened
113 grams (1/2 cup) organic cane sugar
71 grams (1/2 cup) organic powdered sugar, sifted
2 teaspoons organic vanilla extract
2 organic large eggs
2 cups (255 grams) organic all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon fine sea salt
85 grams (1/2 cup) India Tree’s Nature’s Colors Rainbow Sprinkles
1/4 cup (57 grams) organic salted butter, softened
284 grams (2 cups) organic powdered sugar, sifted
1/4 cup milk Rainbow sprinkles for topping
MethodPreheat the oven to 375°F. Line 2 cookie sheets with parchment paper.
To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, powdered sugar, and vanilla extract. Mix on low until combined and there are no chunks of butter. Add the eggs and mix just slightly, enough to break the yolks.
In a separate bowl, add the flour, baking powder, and sea salt and whisk together. Add to the butter mixture and mix on low until combined. Then add in the rainbow sprinkles and mix again to combine.
Using your hands, form the dough into 24 balls and place on prepared cookie sheets, spacing them at least 1-inch apart. Flatten them slightly so they are about 1 3/4-inches to 2-inches in diameter.
Bake for 11 minutes or until cracked and dry around the edges. Allow to cool completely on the cookie sheets.
To make the icing: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, and milk. Mix on low until combined, then speed mixer up to high and whip for 1 minute.
Using a butter knife or spatula, frost each cookie and sprinkle with rainbow sprinkles.
Store in an airtight container for up to 7 days.
Gluten Free – Replace the all purpose flour with 269 grams (1 3/4 cups) organic gluten free flour blend.
High Altitude – Bake at 375°F for 8 minutes or until cracked and dry around the edges.
Did you make this recipe? Make sure to tag @mimibakescookies on Instagram!