Chocolate chip cookie dough balls on tray ready to bake. Red mixer with red SideSwipe for Kitchenaid beater and mixer bowl in background


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Vanilla Funfetti Cookies

stack of sugar cookies covered with rainbow sprinkles

Have something to celebrate? Birthday? Family cookout? Tuesday?

These must be the happiest cookies ever! With tons of vanilla flavor and multicolored sprinkles inside and out, they can't help but make you smile. This recipe, based on a basic drop sugar cookie dough, is from joythebaker. A single batch makes about 18 cookies.

We used vanilla paste in place of the bean and extra rainbow jimmies when we made it. We baked a little longer than the recipe for a firmer, but still chewy cookie, about 11 minutes. 

If you have a favorite sugar cookie dough, you could add the rainbow jimmies as instructed below. Just be aware that the covered cookies may take a bit longer than "naked" sugar cookies.


  • 1 -1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 3/4 cup granulated sugar
  • 1 vanilla bean or 1 teaspoon vanilla paste
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 3/4 cup sprinkles 

Vanilla Funfetti Sugar Cookies


  1. In a medium bowl whisk together flour, baking powder, cream of tartar, baking soda, and salt.
  2. In the bowl of an electric mixer fitted with a SideSwipe or other paddle attachment, beat the butter and sugar at medium speed until light and fluffy -  about 2 minutes with SideSwipe, 3-4 minutes with metal paddle.
  3. Split the vanilla bean and scrape the seeds into the bowl. Add the egg and vanilla extract, and beat until thoroughly combined.
  4. Reduce the mixer speed to low, and slowly add the dry ingredients into the wet ingredients. The dough will be thick. Fold in 1/4 cup of the sprinkles.
  5. Place the remaining 1/4 cup sprinkles in a bowl. (We used an extra 1/4 cup for a total of 3/4 cup sprinkles for the recipe. Scoop up 2 tablespoons of dough and roll into a ball. (We used our 1.5 TBS cookies scoop to portion the dough, then rolled into balls by hand) Dip the ball in the bowl of sprinkles to cover lightly. Put the balls on a plate. Repeat with the remaining sprinkles and dough.
  6. Chill the dough for at least 2 hours or overnight.
  7. Place racks in the center and upper third of the oven and preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or silicone mats.
  8. Transfer the chilled dough balls to the prepared baking sheets, leaving about 2 inches of space between each ball.
  9. Bake until the cookies have spread and are just beginning to brown around the edges, but are mostly pale and soft, 8 to 10 minutes.
  10. Let cool on the cookie sheets for 5 minutes before transferring to wire racks to cool completely. The cookies will keep in an airtight container for up to 4 days. You can also freeze for up to three months (But who wants to wait for happy?)

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