Frosted Funfetti Sugar Cookies

Soft-baked sugar cookies, packed with rainbow sprinkles, and topped with vanilla frosting and even more sprinkles.

frosted funfetti sugar cookies

Happy National Sugar Cookie Day!

If you’ve ever gone out for ice cream with me, you know that the only way I eat ice cream is with sprinkles, sprinkles, and more sprinkles.  I like a little ice cream with my sprinkles.

These classic cookies are super easy to make and are perfect for decorating.

To make these fun cookies even better, I decorated them with a subtle Disney Princess theme.  I used Wilton icing colors to color the frosting.

For the Cinderella cookies, I used Cornflower Blue to color the frosting.  I topped the cookies with white and blue sparkling sugar to symbolize both the magic of the night of the Royal Ball and the story itself.

Princess Cinderella cookies

Princess Cinderella cookies

For the Aurora cookies, I used Pink, with about 2 drops of Magenta gel food coloring (Wilton Gel Food Colors) to create this vibrant shade of pink.  I topped the cookies with ChocoMaker Shimmer Mini Stars to symbolize all of the magic in the story.

Princess Aurora cookies

Princess Aurora cookies

For the Belle cookies, I used Golden Yellow to color the frosting.  I topped the cookies with ChocoMaker Shimmer Hearts and 3 types of red roses – two made with royal icing, and one made with a silicone candy mold and red Candy Melts.  The rose is such and important aspect of the story; how could I decorate the cookies with anything else?  I’ve never made royal icing roses this small before, and this YouTube video was incredibly helpful.  The pastry bag-filling technique used is absolutely brilliant.

Princess Belle cookies

Princess Belle cookies, with an open rose

Princess Belle cookies

Princess Belle cookies, with a closed rose

Princess Belle cookies

Princess Belle cookies, with a chocolate rose, made with a candy mold

For the Rapunzel cookies, I used a touch of Violet to color the frosting in a shade of purple similar to her dress.  I topped the cookies with white sparkling sugar (with a little bit of hot pink to symbolize Rapunzel’s spunkiness) and some light pink sugar pearls.

Princess Rapunzel cookies

Princess Rapunzel cookies

Though she’s neither a princess nor an official Disney Princess, I just had to include Elsa.  To create this shade, I combined Royal Blue, Sky Blue, and a tiny bit of Teal.  I topped the cookies with white sparkling sugar to symbolize the snow (it’s kinda difficult to find snowflake-shaped sprinkles in July – at least in person).

Queen Elsa cookies

I kept some of the frosting plain white and topped these cookies with rainbow nonpareils.

plain white cookies

Speaking of nonpareils, make sure you use the cylindrical type of rainbow sprinkles in the cookie dough, and not nonpareils.  The nonpareils tend to bleed color into the cookie dough and, well, you’ll be left with this mess on the right side of the picture below.

dough balls

 

 

Frosted Funfetti Sugar Cookies

  • Servings: 3-4 dozen 2.5-inch cookies
  • Difficulty: easy
  • Print

Soft-baked sugar cookies, packed with rainbow sprinkles, and topped with vanilla frosting and even more sprinkles.

 

Ingredients

Cookies

  • 1 cup (226g) unsalted butter, softened
  • 1 1/2 cups (300g) granulated sugar
  • 2 eggs
    • For richer cookies, use 1 whole egg + 1 egg yolk
  • 2 teaspoons pure vanilla extract
  • 2 3/4 cups (330g) all-purpose flour
  • 2 teaspoons cornstarch
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1 cup (160g) rainbow sprinkles, plus more for decorating

Frosting (optional)

  • 2 cups (240g) powdered sugar
  • 2-4 tablespoons (30-60ml) heavy cream, half and half, or milk
  • 1 tablespoon (15ml) light corn syrup
  • 1/2 teaspoon vanilla extract
  • food coloring (optional)

Directions

  1. Make the cookies:  In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy.  Beat in the eggs and vanilla, scraping down the sides and bottom of the bowl as needed.
  2. In a medium bowl, combine the flour, cornstarch, baking soda, cream of tartar, and salt, whisking to combine and aerate.  Slowly add in the dry ingredients, mixing after each addition and scraping down the sides and bottom of the bowl as needed.
  3. Once combined, add the sprinkles, folding into the dough very gently until evenly dispersed.
  4. Scoop the dough into 1.5 tablespoon balls and chill on a cookies sheet, covered with plastic wrap, for at least 30-45 minutes.  Chilling is mandatory.
  5. Remove the cookie dough from the refrigerator and allow to sit at room temperature for at least 10 minutes.  If the cookie dough has been chilling in the refrigerator for longer than 2 hours, allow it to sit at room temperature for at least 20-25 minutes.
  6. Preheat the oven to 325°F (163°C) and line 2 large cookie sheets with parchment paper.  Place the cookie dough balls on the cookie sheets, about 8-12 per sheet.  Bake for 10-12 minutes, or until the edges have slightly browned.  The cookies may not appear cooked in the center, but don’t worry – they’ll set up nicely after they rest for a few minutes.  Allow the cookies to cool on the cookie sheets for a few minutes, then transfer to a cooling rack to cool completely.
  7. Make the frosting:  In a medium bowl or the bowl of a stand mixer, mix the powdered sugar with the milk (start with 1-2 tablespoons and add more as needed).  Once you reach your preferred spreading consistency, beat in the corn syrup and vanilla extract until smooth and glossy.  If the frosting is too thick, add a little more corn syrup.  Divide the frosting into as many bowls as you like, if you are planning on adding multiple colors of food coloring.
  8. Frost the cookies:  I like to keep it simple and use a small offset spatula to frost the cookies.  You’ll want to work fast because this frosting sets pretty quickly.
  9. Store the cookies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 6 days, or in the freezer for up to 2 months.  If you are planning on putting the cookies in the freezer, I strongly recommend freezing either the raw dough balls or unfrosted cookies.

Additional Notes:

  • I make a double batch of the frosting, when I plan on frosting the entire batch of cookies.

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