Funfetti Sugar Cookies made with less sugar!
Think Funfetti Cake flavor in a Cookie! These funfetti sugar cookies are made from scratch (no cake mix!). They are soft, buttery and made with 50% less sugar than the standard cookie.Jump to Recipe
WHY WE LOVE THIS FUNFETTI SPRINKLE COOKIE RECIPE
A classic cake batter flavor in cookie form but made with less sugar!
If you are looking for the classic Funfetti flavor we all love in a birthday cake but in a cookie- look no further! This Funfetti sprinkle cookie recipe is incredibly easy to make! The best part, it has 50% less sugar than the standard cookie. Don’t be fooled, the lower sugar content doesn’t compromise the soft yet chewy texture that you expect from the perfect cookie.
I love a standard cookie recipe but what I don’t like is that gross aftertaste from all the sugar. Our first attempt was making Funfetti cookies using a box cake mix like most recipes call for, which yields the sweetest cookies because you can’t control the sugar level. So I was on a mission to adjust the sugar content and get it as low as possible.
These Sprinkle Sugar Cookies are festive for all types of celebrations and are very versatile!
They make for awesome ice cream sandwiches because the cookie is soft and not too thick!
The color of these cookies are slightly yellowish because we added cake batter extract which has a yellow die. If you don’t have the cake batter extract on hand, no problem! Use Vanilla extract (sub amount listed in recipe). We use a combo of cake batter and vanilla to bring out the desirable taste we all love from cake batter!
TIPS FOR MAKING THE PERFECT SOFT & CHEWY SUGAR COOKIE
These sprinkle cookies are so quick and easy to whip up. Follow these tips and you will have perfect cookies every time!
USE ROOM TEMPERATURE INGREDIENTS
Set egg(s) in a bowl to come to room temperature for 30 minutes before baking. Take the butter out of the refrigerator to soften for 45 min- 1 hour.
MEASURE FLOUR ACCURATELY
Always scoop flour with a spoon into measuring cup and level off with a knife for the most accurate measurement. A quick video on how to properly measure are on our Instagram Reel videos!
MAKE SURE YOUR BAKING POWDER/BAKING SODA IS NOT EXPIRED
Make sure your baking soda and baking powder are not expired- they can expire within 4-6 months so I always write the date I open the box.
DO NOT OVER BAKE
The cookies look slightly under baked when they come out of the oven which is perfect because they will continue to bake a little longer during the cooling process. TIP: bake just one cookie as a test at the minimum time and allow to cool for 10 minutes to determine the best time in your oven before baking an entire pan.
OPTIONAL TO CHILL THE DOUGH BUT NOT REQUIRED
To get a slightly chewy outside- chill dough for 30 min before baking. If cookies are slightly domed in the center, bang the pan a couple times after pulling the cookies out of the oven to flatten.
If you like this recipe, you may also like to try:
No Bake Chocolate Brownie Bites- GF, Paleo, Vegan, Refined Sugar Free!
The Best Ever Chocolate Chip Cookies
Salted Espresso Brownie Cookies
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Happy baking and EAT MORE CAKE!
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Funfetti Sugar Cookie Recipe
- 1 1/2 cup all-purpose flour
- 1 Tablespoon cornstarch or sub with 3 Tbsp all-purpose flour
- 1/2 teaspoon kosher salt
- 3/4 teaspoon baking soda + 1 Tbsp warm water
- 10 Tablespoon (3/4 cup) unsalted butter room temperature
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar firmly packed
- 1 teaspoon cake batter extract or sub for 1 tsp of vanilla extract
- 1 teaspoon vanilla extract
- 1 egg room temperature
- 1/2 cup rainbow sprinkles
- Combine flour, cornstarch, and salt into a medium mixing bowl and whisk until combined.
- Dissolve baking soda and warm water in a small bowl, set aside.
- Using a stand mixer or hand mixer with paddle attachment, cream the butter, granulated sugar and brown sugar until light and fluffy (3-5 minutes on medium speed). You will know its done when the color has lightened and is fluffy.
- Add the vanilla, cake batter extract and egg until and mix until fully incorporated.
- Combine the baking soda/water mixture just until incorporated and beat on medium for 20-30 seconds.
- Add the dry Ingredients (flour, cornstarch, salt) and mix until just combined. Stop the mixer when you still see some flour on the side of the bowl and add the sprinkles and fold with a spatula until incorporated. This should only take 10 seconds- make sure to not over-mix the batter.
- *Optional. Place cookie dough in the fridge for 30 minutes while the oven comes to temp (not a requirement but simply enhances the flavor and will yield a softer cookie inside since it takes longer to bake colder dough).
- Preheat oven to 350° F and line a baking sheet with parchment paper.
- Use a tablespoon or cookie scoop to make 12-15 cookies, place 2-3 inches apart on the baking sheet and bake for 11-15 minutes (depending on your oven and how cold the dough is). Tip: start by scooping 1 cookie to test at the minimum time- 11 minutes and adjust accordingly. Take out of the oven as the edges start turning a golden brown. The center may still seem uncooked but it will continue to bake once out of the oven, during cooling.
- Transfer to a cooling rack and enjoy!
This recipe was delicious! I highly recommend and will be making it again.
Thanks, Ali! I’m glad you enjoyed them 🙂