One-Bowl Chewy Funfetti Sugar Cookies
Hey, friends! Sometimes you just need a cookie. A really, really good cookie. And you need it without a mountain of dishes to deal with afterward. If that’s you right now, you’ve come to the right place. Welcome to your new favorite cookie recipe!
These are not your average sugar cookies. They’re incredibly soft and chewy on the inside with those perfectly crisp edges, and they are absolutely packed with the pure, simple joy of rainbow sprinkles. Every bite is a little party! And the best part? The dough comes together in one single bowl. Yes, really. It’s a simple, no-fuss, maximum-fun recipe that’s perfect for a lazy Sunday or a last-minute bake sale.
Why You’ll Love These Funfetti Sugar Cookies
- One-Bowl Wonder: This is not a drill! All the magic happens in a single bowl, which means cleanup is almost nonexistent.
- Pure Joy in a Cookie: The funfetti sprinkles make these cookies an instant mood-booster. They’re colorful, cheerful, and impossible to eat without smiling.
- Perfectly Soft & Chewy: We’re using a few simple tricks to guarantee that perfect soft-baked texture every single time. No dry, crumbly cookies here!
Step-by-Step Instructions
Let’s get this party started. Here’s how to whip up these joyful little cookies.
First, we’ll get our ingredients ready. This is a simple list with no fussy or hard-to-find items.
Next, cream your butter and sugar together. We’re going to beat them until they’re super light and fluffy. After that, we’ll beat in the egg and vanilla. This is the secret step that makes the cookies so tender!
Then, add your dry ingredients. Add the flour, baking soda, and salt right into the same bowl and mix on low speed until the dough just starts to come together.
Now for the best part: the “sprinkle!” Pour those colorful sprinkles into your beautiful, soft dough. Use a spatula to gently fold them in. Instant happiness!
Finally, scoop the dough into little balls. This ensures all your cookies are the same size and bake up perfectly even.
Ava’s Notes
- Don’t Overbake! The key to a chewy cookie is to pull it from the oven when it still looks a little underdone in the center. They will continue to bake on the hot pan.
- Sprinkle Choice Matters: The classic rainbow “jimmies” are the best for this recipe because their color won’t bleed into the dough as much as the tiny, round “nonpareils.”
- Make it Your Own: Feel free to add 1/4 tsp of almond extract along with the vanilla for a more “birthday cake” flavor!
One-Bowl Chewy Funfetti Sugar Cookies
24
servings15
minutes10
minutes25
minutesKeep the screen of your device on
Ingredients
1/2 cup unsalted butter, softened to room temperature
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup rainbow sprinkles (the long, skinny ones, often called “jimmies,” work best!)
Directions
- Prep Your Oven: Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper. This is the secret to easy cleanup!
- Cream Butter & Sugar: In a large bowl (your one and only bowl!), use an electric mixer to beat the softened butter and granulated sugar together on medium-high speed for about 2 minutes, until the mixture is light, pale, and fluffy.
- Add the Wet Ingredients: Add the egg and vanilla extract to the bowl and beat again until everything is well combined, scraping down the sides of the bowl as needed.
- Add the Dry Ingredients: Add the flour, baking soda, and salt directly into the same bowl. Mix on low speed just until the flour is mostly combined. Don’t overmix here!
- The “Sprinkle”: Now for the best part! Pour the rainbow sprinkles into the dough. Use a spatula to gently fold them in until they’re evenly distributed. See? Instant happiness.
- Scoop and Bake: Scoop rounded tablespoons of dough and roll them into balls. Place them about 2 inches apart on your prepared baking sheets. Bake for 10-12 minutes, or until the edges are just beginning to turn golden brown. The centers should still look soft.
- Cool Down: Let the cookies cool on the baking sheets for 5 minutes before transferring.
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