Quick, easy cut out funfetti cookies recipe from scratch, homemade with simple ingredients. Packed with rainbow sprinkles. Firm and crispy on the outside but tender on the inside. No chilling and no spreading during baking.
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I am very excited to add this recipe to my growing collection of Easy Rainbow Desserts. These are just so pretty and colorful and have the perfect texture. Perfect for birthday parties or even St.Patrick's Day. They are just as popular as my Chocolate Sugar Cookies (Cut Out) and Coconut Sugar Cookies (Cut Out). They hold their shape perfectly. They also make a lovely homemade gift, especially during the holiday season and Christmas cookie exchanges.
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Key ingredients
- Butter- Unsalted is best for most dessert recipes.
- Sugar- Granulated is all you need for these easy cookies.
- Eggs- Be sure they are at room temperature.
- Sour cream- This is the "secret" ingredient that makes them extra soft.
- Vanilla extract- Brings in a nice warm aroma and flavor.
- Flour- All-purpose works best for this recipe.
- Salt- Added to balance the overall sweetness.
- Sprinkles- The reason for the name and the fun colors.
How to make easy cut out funfetti cookies recipe from scratch?
- Cream- The butter and sugar.
- Add- Eggs, vanilla, and sour cream.
- Mix in- Flour and salt.
- Roll dough- Between two sheets of wax paper.
- Toss sprinkles- And gently press them down.
- Cut out- Shapes, bake, and enjoy.
Variations
- Ice these cupcakes- With Funfetti Frosting (Sprinkle Frosting) for additional color and fun.
- Great for cookie decorating- Using Royal Icing or Glace Icing or American Buttercream Frosting although they are already so beautiful that I don't think it's necessary.
- Play around with extracts- Try almond, mint, coconut, lemon, maple.
- Use fresh zest- For extra flavor. Try orange, lemon, or lime.
- Consider flavoring dough- With herbs and spices such as ground cardamom, cinnamon, nutmeg, dried thyme, rosemary, lavender and even spice blends like pumpkin pie spice.
- Rainbow cookie bars- Spread the cookie dough in a rectangle baking pan. Bake and cut into square pieces immediately with a sharp knife.
- Cake mix version- These are usually known as cake batter cookies. That recipe is different from the one below. Make my Cake Mix Cookies but use vanilla cake mix and stir in sprinkles in the batter. You can use either Duncan Hines, Betty Crocker or Pillsbury boxes. Don't use the gluten free ones. Make sure they are 15.25 oz. boxes.
- Christmas inspired- Use Christmas sprinkles instead of rainbow sprinkles. Red and green colors would work best. And you can check out my post about the Best Christmas Cookies for more ideas.
- Use various sprinkles- In shape and color for other holidays, including Valentine's Day or St. Patrick's Day. Check out my Pink Desserts and Green Desserts for additional festive treats.
- Chocolate chip option- Stir in ½ cup mini chocolate chips in the dough.
- Make ice cream sandwiches- By layering your favorite ice cream between two baked and cooled cookies.
- Stuff them- Like I did with these Peppermint Filled Cookies. Try using caramels, rolos, or even Vanilla Wafers.
Tips and techniques
- Use unsalted butter- To prevent these cookies from becoming too salty.
- All ingredients must be at room temperature- So that they blend together smoothly and evenly.
- Don't omit the sour cream- Because that adds moisture and prevents these cookies from becoming rock solid.
- Baking times may vary- It depends on the thickness and size of your cookies.
- Line your baking pans- Using parchment paper.
- Please note that only egg yolks are used in this recipe- Don't use whole eggs because the recipe will change and you will end up with a very wet dough.
Recipe FAQs
Chilling cookie dough before baking can help prevent this. It can also happen if ingredients are not measured properly and too much butter or not enough flour is added.
This can happen if ingredients are not measured correctly. However, it can easily be fixed with a little added water. Just remember that a small amount goes a long way. Also, be careful not to over-bake.
Yes, and I recommend making these Cake Mix Cut Out Sugar Cookie Recipe then tossing in the sprinkles.
Storage
- Room temperature- Store in a cookie jar for up to 1 week.
- Refrigerate- Place in a sealed container in the fridge for up to 2 weeks.
- Freeze- Place in a sealed container for up to 1 month. Thaw and serve.
- Make ahead- These can easily be made beforehand and will even stay good for up to a week in your cookie jar.
More classic cookie recipes
- Small Batch Sugar Cookies
- Stained Glass Cookies
- Pinwheel Cookies
- Vanilla Crackle Cookies
- Best Spritz Cookies (Almond Butter Press Cookies)
Recipe
Easy Cut Out Funfetti Cookies
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Ingredients
- ½ cup Butter Unsalted, Room temperature
- ⅔ cups Granulated sugar
- 2 Eggs yolks From large eggs, Room temperature
- 2 tablespoon Sour cream Room temperature
- 1 tablespoon Vanilla extract
- 2 cups All-purpose flour
- ⅛ teaspoon Salt
- ½ cup Rainbow sprinkles
Instructions
- In a mixing bowl, cream together butter and sugar.
- Add egg yolks, one at a time, while continuing to mix.
- Add sour cream and vanilla extract and mix until thoroughly combined.
- Add flour and salt and mix until you end up with a weird lumpy mixture. Now, just use your hands to knead this mixture into sugar cookie dough. If the dough is too crumbly and not coming together, mix in a little bit of water.
- Roll this dough between two sheets of wax paper. Then, remove the top sheet of wax paper and spread the sprinkles all over the flattened cookie dough. Place the sheet of wax paper on top again and roll it one last time so as to push the sprinkles into the dough.
- Use cookie cutters to cut out shapes and place them on a cookie tray, lined with parchment paper.
- Bake at 350 degrees F for 6-8 minutes. Your cookies are ready when they are light golden brown and firm along the edges but the center is still slightly soft.
Notes
- Use room temperature ingredients to allow ingredients to mix together well with each other.
- If you are planning on icing these cookies, let them cool to room temperature first.
- Line your pans with parchment paper to prevent cookies from sticking to pan.
- Use unsalted butter to avoid super salty cookies.
- Don't over bake because that will dry out the cookies and make them hard.
- Read additional tips and variations above.
- Leftovers can be stored in a cookie jar at room temperature for up to 1 week.
Nutrition
An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.
Lissa
Do you oil cookie sheet?
Abeer Rizvi
I don't oil my pans. I always use parchment paper.
Sneha
Is there any substitute for sour cream? Thanks.
Abeer Rizvi
Greek yoghurt or cream cheese both work well.
Mare
Is baking powder not necessary in this recipe?
Abeer Rizvi
Nope, not required at all.
Freya Osborne
Great sugar cookies recipe. I have seen different cookies recipe in many websites. But, this is the great.
Thanks for sharing.
Abeer Rizvi
I am happy o hear you liked this recipe. It works perfectly every single time!