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Confetti sugar cookies use my favorite soft sugar cookies recipe and adds in sprinkles because who doesn’t love sprinkles?!

Sprinkles just make things happier in baking. I’m not that good at piping, so I love simple colorful decorations you can add BEFORE baking or just after in one step. Sprinkles are an easy way to do that. Lazy decorators unite!

Instead of rolling the cookies in sugar, we’ll roll them in happy rainbow sprinkles. I love this because you can get sprinkles for different seasons. If you love those ultra fun sprinkles with cute little candy shapes, you can use these. You can even use just solid colored sanding sugars. Whatever you have, you’ll get some fun, confetti sugar cookies.

Raid your sprinkles and let’s make some fun cookies!

Confetti Sugar Cookies

Why are they called confetti sugar cookies?

Confetti usually means you’re getting a baked good with rainbow sprinkles all in it. It comes from Funfetti cake, the classic yellow cake box mix with sprinkles. In this case, we’ll take the same idea and apply it to soft sugar cookies.

confetti sugar cookies with text overlay

Why you’ll love confetti sugar cookies

Sprinkles!: It’s like adding bacon to a recipe…well, not as tasty as that, but sprinkles make even the humbuggiest grinch smile.
Big giant cookies: like my original sugar cookies or my chocolate sugar cookies, these will bake up into big honking bakery style cookies perfect for bake sales, birthday parties, or feeding midnight eating husbands.

Confetti sugar cookies ingredients

Butter
Oil (preferably high oleic cold pressed safflower or sunflower)
Granulated sugar (120 g)
Powdered sugar (200 g)
Eggs

Vanilla paste or vanilla extract
All-purpose flour
Baking soda
Cream of tartar
Salt
Sprinkles for rolling: preferably rainbow like dye-free rainbow sprinkles.or Sweet Eva’s Rainbow Sprinkles.

Gear for the best sugar cookies

Cookie scoop: these are giant cookies. I use my Vollrath yellow scoop for these (1 7/8 oz). If you don’t have a scoop, use a big spoon and your eyes. If you want to get really fussy, grab a gram scale and weigh out 58 g for each cookie.
1/2 sheet pan: Because these cookies are baked soft, the sheet trays need to cool completely before you take the cookies off and bake another batch. As such, if you have 4 pans, you can bake the batches without stopping. This is one time where I’ll advocate for having a lot of a piece of gear.
Parchment: keeps the cookies from sticking to the pans.

Where to find good sprinkles

Stock up your sprinkles: Since this recipe has you rolling the dough in sprinkles, you’ll need quite a bit. I would suggest buying sprinkles in bulk, and hopefully on sale. A lot of times stores will discount sprinkles when a season is over (think after Christmas etc.). Since I teach baking, I have a mild sprinkles hoarding problem! This recipe helps me clear out my stash.

Buy in bulk: I’m slowly transitioning a lot of my colored sugars and sprinkles to more dye-free options. I have some sensitive students, and as a Mom, I’m always looking for less chemical-laden ingredients for my kids in general. I love the Supernatural sprinkles, and the Great Surprise dye-free rainbow sprinkles. Sweet Eva’s Rainbow Sprinkles are also a really affordable choice, though not dye-free. If you’re eating these cookies frequently, I’d go dye-free, otherwise, a little bit of trash is not so bad if we follow Julia Child’s principle of, “All things in moderation, including moderation.”

Tips for the best sprinkles cookies

Choose your sprinkles amount: It’s my preference to roll the cookies in the sprinkles. This gives you more sprinkles in the dough, giving you some interesting crunch you wouldn’t get. That being said, there’s nothing wrong with shaking some sprinkles just on top. You’ll lose less, and you’ll get less color bleed. If you can’t find sprinkles in bulk, I’d happily just sprinkle on top.

Chill the dough: this dough is SOFT, and needs at least 30 minutes to chill. In that time the butter will firm up and the batter will absorb the flour properly, making it much easier to scoop.

More bakery-style cookies to try

Confetti Sugar Cookies

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Author: Elizabeth Farr
Total Time: 1 hour 14 minutes
Yield: 25 cookies 1x

Print Recipe

Description

The perfect soft sugar cookies get the sprinkles treatment for big soft confetti cookies. Baking for birthday parties or hungry teenagers just got a little more fun.

Ingredients

Scale

Confetti Sugar Cookies Dough

2 sticks butter, at room temperature (227 g)
1 cup oil (preferably cold-pressed safflower or sunflower, see note) (236 mL)
1 cup granulated sugar (200 g)
1 cup powdered sugar (120 g)
2 large eggs
1 teaspoon vanilla extract or vanilla paste
4 1/2 cups all-purpose flour (585 g)
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt

For rolling

4 oz rainbow sprinkles

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Instructions

Beat the butter in a stand mixer or with a hand mixer just to soften it. Slowly drizzle in the oil with the mixer on until you have a smooth-ish mixture of butter and oil.
Add in the sugars and beat to combine.
Mix in the eggs and the vanilla. Scrape down the sides of the bowl, and then mix for a few more seconds until you have a very smooth batter.
Whisk the flour, baking soda, cream of tartar and salt in another bowl.
With the mixer on, slowly add the flour to the liquid mixture just until combined.
Chill the dough for 30 minutes.
Towards the end of the chilling time, preheat the oven to 350 F (180 C). Line sheet trays with parchment (you’ll need 4, but use as many as you have less than 4).
Scoop out large balls of dough (a little less than 2 oz). Spread the sprinkles in a pie plate or other shallow dish. Roll the dough balls first in your hands, then in the sprinkles. Roll the sprinkled balls in your hands lightly to make sure that the sprinkles stick.
Place 6 balls on a sheet tray, then flatten them slightly with the bottom of a glass.
Loading up the oven with 2 sheet trays at a time, bake the cookies for 6 minutes. After 6 minutes, rotate the sheet trays 180 degrees, and then swap the trays from top to bottom (or bottom to top as it were). Bake for 6 more minutes (12 minutes total).
Allow the cookies to cool for about 5 minutes before moving them to a cooling rack to finish cooling.
Keep baking cookies, making sure you start with cooled pans if you don’t have 4 pans.
Store the cookies in an airtight container at room temperature for up to 1 week. You can also freeze these cookies or the dough itself for up to 3 months.