These Easy Funfetti Sugar Cookies are the perfect birthday cake-inspired sugar cookies with sprinkles – no chilling, rolling or cutting required!
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Happy Monday friends! What better way to brighten up your Monday than some colourful sprinkles, am I right!?!? These Easy Funfetti Sugar Cookies are bright, fun, and super easy to make since they’re a basic drop cookie recipe – no chilling the dough, no rolling or cutting like most sugar cookie recipes.
These cookies are perfect for birthday parties or other celebrations, and they’re even great for the holidays (use red and green sprinkles for Christmas). They’re easy to make in minutes, they freeze perfectly, and like any good sugar cookie should be they’re soft and chewy on the inside with the thinnest crust that’s just a little bit crispy on the outside.
Looking for more funfetti recipes? Try my Easy No Bake Funfetti Cheesecake!
Looking for more delicious sweets? Check out all my favourite sweet recipes HERE!
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I hope you love these Easy Funfetti Sugar Cookies as much as we do! Let me know in the comments below, what’s your favourite sprinkle-inspired dessert? I’d love to know!
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Easy Funfetti Sugar Cookies
These Easy Funfetti Sugar Cookies are the perfect birthday cake-inspired sugar cookies with sprinkles - no chilling, rolling or cutting required!
- 6 tablespoons butter
- 1 1/2 cups granulated sugar
- 2 ounces cream cheese at room temperature
- 5 teaspoons milk
- 1 egg
- 2 teaspoons vanilla extract
- 2 1/4 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sprinkles (use sprinkles, not round nonpareils, as this will prevent the cookie dough from becoming coloured)
Preheat your oven to 350 degrees Fahrenheit and prepare baking sheets by lining them with parchment paper.
Melt the butter in the microwave until completely liquid. Pour it into a mixing bowl (with a hand mixer) or into the bowl of your stand mixer, and add the sugar. Mix on medium-high speed until the mixture is smooth and the sugar begins to dissolve slightly.
Add the cream cheese, milk, egg, and vanilla, and mix well on medium high speed until everything is incorporated and the mixture is smooth.
Add the flour, baking powder, baking soda, and salt, and mix on low speed just until incorporated.
Mix in the sprinkles on low speed, just until they're distributed evenly throughout the dough. Save a tablespoon or so of sprinkles to add to the top of the cookies, if desired.
Use a cookie scoop or a tablespoon to drop the dough by the tablespoon onto the prepared baking sheets.
Use the bottom of a measuring cup or the bottom or a glass to press down the top of each cookie. Top with any reserved sprinkles (optional).
Bake at 350 degrees Fahrenheit for about 10-11 minutes, or until the tops of the cookies lose their shine.
Let the cookies cool on the pan for about 10 minutes before transferring them to a wire rack to cool completely.
These cookies keep well in an airtight container at room temperature for about 2 days. They freeze well in an airtight container and the keep in the freezer for up to one month.
This recipe makes anywhere from 18-24 cookies, depending on the size. For 24 cookies, reduce the baking time by one minute and check the cookies to ensure they're baked before removing them from the oven.