It’s no secret that I love sprinkles. In fact, they are my go-to baking accessory. Adding them to ice cream, cupcakes, or cookies dresses up an otherwise simple dessert. Today I’m sharing a recipe for funfetti sugar cookies because we could all use a little fun(fetti) in our lives right now!

These sugar cookies are buttery, soft, and the right amount of chewy. And, they’re filled with tiny speckled rainbows! They’re a favorite in the Nelson household (well, except for my husband Charles who complains about the non-pareils bouncing all over the kitchen!) and I’m sure you’ll love them too.

This current reality has reminded me that we have the power to create our own happiness every single day, even with the smallest of gestures. I believe that even something as tiny as a sprinkle can bring joy, and I’m hoping that these funfetti sugar cookies will bring you and your family a little boost today.

Three Tips For Making The Best Funfetti Cookies

1. Do not over mix. This can cause the sprinkles to bleed and break up into your batter, and you want to keep them together.

2. Use a cookie scoop to get the perfect sugar cookie shape. This one is my favorite!

3. Don’t overbake. Take the cookies out of the oven, even if they don’t look done, they will continue to bake as they cool. You want chewy cookie consistency, not hard and dry.

Chewy Funfetti Sugar Cookies

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Ingredients

• 3/4 cup unsalted butter, melted
• 3/4 cup granulated sugar
• 1/2 cup brown sugar
• 1 large egg, room temperature
• 1 tbsp vanilla extract
• 1/4 tsp almond extract (optional)
• 1/2 cup sprinkles (you can use nonpareils or jimmies)
• 2 cups all purpose flour
• 1 tsp baking soda
• 1/2 tsp salt

Instructions

• Preheat the oven to 350°F and line a baking sheet with parchment paper.
• In a stand mixer fit with the paddle attachment, beat the melted butter, granulated sugar and brown sugar together until light, about 3 minutes.
• Add the egg, vanilla and almond extract (if using) mixing until combined.
• In a separate bowl, sift together the flour, baking soda and salt. Add the dry ingredients to the wet and beat until just combined.Add the sprinkles and turn on the mixer for a few seconds to combine. Do not over mix.
• Use a one ounce cookie scoop to scoop the dough two inches apart onto the prepared baking sheet.
• Bake for 9 to 11 minutes, or until the cookies are set on the edges, puffed up and crinkled, but are still gooey in the middle. Allow to cool for 10 minutes before transferring to a cooling rack.

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