Easy Funfetti Sugar Cookies Recipe

I finally nailed a Sugar Cookies Recipe with crinkled crispy edges, chewy centers and browned butter blondie richness that will make you want to hide the pan from guests.

I’m obsessed with these Easy Funfetti Sugar Cookies because they actually taste like childhood in the best way. I love the crunchy, crinkled edges and the chewy middle that refuses to be boring.

But it’s the browned butter notes that make me swoon, and the rainbow sprinkles make every bite unapologetically joyful. I bake them when I want simple Sweets Treats or for nights when Easy Cookie Recipes are needed to fix a bad day.

No frills. Just loud color, buttery depth, and sugar that hits the spot.

I can’t resist. Seriously, I can’t stop eating them right now honestly.

Ingredients

• Flour gives structure and chew, so the cookie holds together without being brick-hard.
• Basically cornstarch softens texture, makes cookies tender and a bit pillowy.
• Baking soda helps spread and browns edges, giving that classic cookie look.
• Baking powder adds lift so cookies aren’t flat and dense.
• Fine salt brightens flavors; it’s small but makes everything taste right.
• Browned butter adds nutty richness, a toasty depth you’ll actually notice.
• Sugar gives sweetness and crisp edges when it caramelizes in the oven.
• Brown sugar keeps cookies chewy and adds a slight molasses warmth.
• Egg adds protein and binding, so cookies don’t crumble apart.
• Egg yolk adds fat and richness, makes the crumb tender and soft.
• Vanilla brings familiar warmth; it’s comforting and rounds out sweetness.
• Basically milk loosens dough when it’s too stiff, easy fix.
• Sprinkles add color, little crunchy pops, and make them way more fun.

Ingredient Quantities

• 2 1/2 cups (312 g) all purpose flour
• 2 tsp cornstarch
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp fine salt
• 1 cup (226 g) unsalted butter, browned and cooled (about 2 sticks)
• 1 cup (200 g) granulated sugar
• 1/2 cup (100 g) packed light brown sugar
• 1 large egg, room temp
• 1 large egg yolk, room temp
• 2 tsp vanilla extract
• 1 to 2 tbsp milk or cream, if dough needs loosening
• 3/4 cup (120 g) rainbow sprinkles

How to Make this

1. Preheat oven to 350 F (175 C) and line baking sheets with parchment paper; set aside.

2. Whisk together 2 1/2 cups (312 g) all purpose flour, 2 tsp cornstarch, 1 tsp baking soda, 1/2 tsp baking powder, and 1/2 tsp fine salt in a bowl so it’s ready when you need it.

3. If you havent already, brown 1 cup (226 g) unsalted butter in a light colored skillet until it smells nutty and has little brown bits, then remove from heat and let cool to just warm or room temp.

4. In a large bowl beat the cooled browned butter with 1 cup (200 g) granulated sugar and 1/2 cup (100 g) packed light brown sugar until combined and a little glossy; scrape the bowl so everything mixes.

5. Add 1 large egg, 1 large egg yolk, and 2 tsp vanilla extract to the butter mixture and beat until smooth; dont overmix.

6. Add the dry ingredients to the wet in two additions, gently folding until almost combined; if the dough seems too tight add 1 to 2 tbsp milk or cream, 1 tbsp at a time, until the dough holds together but is still slightly soft.

7. Fold in 3/4 cup (120 g) rainbow sprinkles by hand, just until evenly distributed; try not to overwork the dough or the sprinkles will bleed.

8. Chill the dough in the fridge for at least 30 minutes to prevent spread and to get those crinkly edges; if you want even thicker cookies chill up to 2 hours.

9. Scoop rounded tablespoon or
1.5 tbsp portions of dough onto prepared sheets, spacing about 2 inches apart, and bake for 10 to 12 minutes or until edges are light golden and centers look set but still soft.

10. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container for up to 4 days, they stay soft best if you put a slice of bread in the jar.

Equipment Needed

1. Oven
2. Baking sheets (2) lined with parchment paper
3. Light colored skillet for browning butter
4. Large mixing bowls (one for dry, one for wet)
5. Whisk and measuring cups and spoons
6. Electric hand mixer or sturdy wooden spoon
7. Rubber spatula for scraping the bowl
8. Tablespoon cookie scoop or small spoon for portioning
9. Wire cooling rack

FAQ

Easy Funfetti Sugar Cookies Recipe Substitutions and Variations

• All purpose flour: swap with a 1 to 1 gluten free flour blend (use the same weight 312 g). Some blends have xanthan gum already, if yours does not add 1/4 tsp so cookies don’t fall apart.
• Unsalted browned butter: you can use regular melted butter (same weight 226 g). The browned flavor will be milder, but it works fine, just cool it before mixing so eggs don’t scramble.
• Large egg + yolk: for a vegan option use a flax egg (1 tbsp ground flaxseed + 3 tbsp water, let gel 5 minutes) for the whole egg and an extra 1 tbsp aquafaba or vegan yogurt instead of the yolk; texture will be slightly denser.
• Granulated sugar: replace with coconut sugar 1 to 1 by weight (200 g). It gives a deeper, caramel note and will darken dough a bit, also slightly less sweet.

Pro Tips

1. Brown the butter till it smells nutty and has those little brown bits, then let it cool to just warm or room temp before mixing. If it’s too hot you’ll cook the egg and make greasy cookies, and if it’s too cold the dough wont come together as smoothly.

2. Chill the dough at least 30 minutes. Yes it’s annoying, but it stops the cookies from spreading and gives those crinkly edges. For thicker, chewier cookies chill up to 2 hours or even overnight.

3. Fold the sprinkles in by hand and don’t overwork the dough. Overmixing makes the sprinkles bleed color and the cookies tough. If some color still bleeds, let the dough rest longer in the fridge before baking.

4. Watch the bake time not just the clock. Pull them when the edges are light golden and the centers still look a bit soft, they firm up as they cool. If your oven runs hot rotate the sheet halfway through and use parchment for even browning.