Funfetti Sugar Cookies
These Funfetti Sugar Cookies are soft, chewy, and filled with festive holiday sprinkles. They are incredibly quick and easy to make with no chilling and no rolling required. Perfect for last minute holiday baking for the sugar cookie lovers!
Try my reindeer sugar cookies, easy cut-out sugar cookies or Hershey Kiss sugar cookies next!
Sugar Cookies No Chill No Roll
This is the perfect recipe for busy working moms who want a fresh batch of holiday cookies without the mess or effort. On those hectic days right before Christmas, when rolling out dough, using cookie cutters, and decorating with icing feels like too much, these cookies come together quickly and easily.
The hint of lemon zest is absolutely delightful, and the cookies stay soft and chewy for days. You can add a thin vanilla glaze if you like, but they’re delicious as is. The recipe doubles beautifully to make five dozen cookies, making it ideal for cookie exchanges, gifting, and holiday platters.
Why you’ll love this recipe
- Quick and easy recipe, perfect last minute baking for busy moms
- Chewy delicious sugar cookie with a hint of lemon is irresistible
- Customize with different sprinkles for your theme for holidays like Easter or Halloween and bridal or baby showers
- Different fun festive take on sugar cookies with sprinkles that is stunning on holiday cookie platters
Ingredients
- Butter – use butter, softened at room temperature. Take the butter out of the fridge 30 to 60 minutes before you start the recipe.
- Granulated sugar
- Brown sugar – I use light brown sugar in this recipe. You could substitute dark brown sugar if that is what you have on hand. It will have a deeper flavor than light brown sugar.
- Lemon zest – Please, do not skip this ingredient!! It adds such a lovely flavor. Trust me, you will love it.
- Eggs – large egg, at room temperature. Take the egg out of the fridge 30 to 60 minutes before you start the recipe.
- Vanilla extract
- All purpose flour
- Baking powder
- Salt
- Sprinkles – I used holiday sprinkles, but you can change them up to your favorite season!
- Turbinado sugar – you can find it in the grocery store baking section. Turbinado sugar has larger crystals than granulated sugar and looks pretty for decorating tops of cookies.
Step by Step Instructions
You can find the full recipe card with a detailed ingredients list and instructions at the bottom of this page.
Below, I’ve added a few visual photos to help you with the recipe as you follow through each step.
I like to use my stand mixer for this recipe. You can also use an electric hand mixer.
Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
In bowl from stand mixer, fitted with paddle attachment, cream butter, granulated sugar.brown sugar and lemon zest until light and fluffy.
Add in egg and vanilla extract and stir just until combined.
In a separate large mixing bowl, whisk together all purpose flour, baking powder and salt.
Gradually add the dry ingredients to the butter mixture, beating at low speed on mixer.
Stir in the sprinkles. I like to reserve a few and press a few into the tops of some of the cookies.
Use a cookie scoop to measure and shape cookie dough into 1 and 1/2-inch balls and place on prepared baking sheets 2 inches apart.With clean hand, lightly press down cookie dough balls until they are flattened to 1/2-inch thick.
Sprinkle top of each cookie with turbinado sugar.
Bake in 350°F oven for 12 to 15 minutes. Cookies will still be a little soft in the centre and edges should be set and lightly browned. Transfer to wire cooling racks.
Sandra’s tips
- Use room temperature butter and eggs for best baking results
- Pure vanilla extract gives a big boost in the flavor
- Level off the flour with knife do not pat or shake for proper measurements this is a very important step for baking
- Save some funfetti to press into the tops of the cookies before baking
Storage and Freezing Instructions
Store cooled cookies in airtight container for 3 – 5 or in the fridge for 7 days.
These sugar cookies freeze very well. Place cooled cookies in an airtight container for up 2 – 3 months. Thaw in the fridge overnight or at room temperature, before serving!
Funfetti Sugar Cookies
- Total Time: 0 hours
- Yield: 30 cookies 1x
Description
These Funfetti Sugar Cookies are chewy, filled with holiday sprinkles and they’re delicious with a mug of hot cocoa or coffee!
These are a quick and easy no-chilling, no-rolling the dough sugar cookie that is perfect for last-minute holiday baking.
Ingredients
1 cup butter
1 and 1/4 cups granulated sugar
1/4 cup brown sugar
1/2 teaspoon lemon zest
1 egg
1 teaspoon vanilla
3 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/3 cup sprinkles
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
- In bowl from stand mixer, fitted with paddle attachment, cream butter, granulated sugar,brown sugar and lemon zest until light and fluffy.
- Add in egg and vanilla extract and stir just until combined.
- In a separate large mixing bowl, whisk together all purpose flour, baking powder and salt.
- Gradually add the dry ingredients to the butter mixture, beating at low speed on mixer.
- Stir in the sprinkles. I like to reserve a few and press a few into the tops of some of the cookies.
- Use a cookie scoop to measure and shape cookie dough into 1 and 1/2-inch balls and place on prepared baking sheets 2 inches apart.With clean hand, lightly press down cookie dough balls until they are flattened to 1/2-inch thick.
- Sprinkle the top of each cookie with turbinado sugar.
- Bake in 350°F oven for 12 to 15 minutes. Cookies will still be a little soft in the centre and edges should be set and lightly browned. Transfer to wire cooling racks. Enjoy!
Notes
Storage: Store cooled cookies in airtight container for 3 – 5 or in the fridge for 7 days.
Freezing: These sugar cookies freeze very well. Place cooled cookies in an airtight container for up 2 – 3 months. Thaw in the fridge overnight or at room temperature, before serving!
- Prep Time: 15 minutes
- Cook Time: 15 mintues
- Category: Dessert
- Method: Oven Baked
- Cuisine: American
Recipe adapted from WE Energies Cookie Book.
