These giant funfetti sugar cookies are such a fun and cheerful way to celebrate birthdays or even the beginning of summer break! I’ve been working on this recipe for quite a while, and it all started because I wanted to try my hand at making really big cookies.

You know the wonderfully huge cookies you see at your favorite bakery? That’s what I was going for, and these hit the mark! After getting down the size of the cookie, I wanted a way to make them a little more fun and playful. Sprinkles are a huge favorite in our house, and it just made sense to add a boat load to these cookies for a big pop of color.

They’re big, they’re sweet, they’re so bright and colorful, and I’m so happy to share them with you today! 

giant funfetti cookies laid out on white countertop
overhead shot of flour, butter, eggs and sprinkles. Ingredients needed for cookies

These sugar cookies come together in a few simple steps. As you are mixing, remember to stop and scrape down the sides of your bowl with a spatula a few times to make sure all of the ingredients are incorporated well. First, cream together the butter and shortening in a large bowl. Add in the sugar, baking soda, cream of tartar, and salt and mix well. Next, mix in the egg yolks and vanilla. Then gradually mix in the flour and add the sprinkles. That’s it!

Cookie dough stuck to a mixer paddle on a stand mixer.
cookie dough with sprinkles rolled into balls on a flat cookie sheet.

This next part is the key to having big cookies. Using a kitchen scale, measure out the cookie dough into approximately 60g balls, which is slightly larger than a golf ball. Place on a pan and chill in the refrigerator for at least 20 minutes. My dough made 16 big cookies.

The dough will spread some while baking, but being chilled will help the cookies to hold their shape better as opposed to baking without chilling. Place about 4 to 5 balls of cookie dough several inches apart on a parchment lined baking sheet. Bake at 300 degrees for 19 minutes.

Funfetti cookies arranged in a stack in vertical image
Side view of funfetti cookies, broken in half to expose the soft middle

See how fun these are!? And don’t worry, they also taste amazing! 

Two fun side notes about these cookies:

  1. Instead of baking all of them at once, you can freeze some cookie dough and bake as needed later. When it’s time to bake, simply let the cookie dough warm up on the counter for about 30 minutes and then bake as directed. 
  2. Note how this recipe only needs 3 egg yolks… The macarons I shared with you last year only need 3 egg whites! So, try your hand at these delicious macarons while you are in the kitchen! You won’t be sad you tried them. 😉 

I hope you enjoy this recipe for years to come!

Anna

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Giant Funfetti Sugar Cookies

These bright and colorful sugar cookies are sure to please and satisfy any sweet tooth!

Source: thelittlebluemixer.wordpress.com

Course: Desserts

Prep Time: 40 min

Cook Time: 19 min

Total Time: 59 min

Yield: 16 cookies

Serves:

Ingredients

  • 12 cup unsalted butter softened
  • 12 cup shortening
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 18 teaspoon salt
  • 3 egg yolks room temperature
  • 12 teaspoon vanilla
  • 1 34 cup all purpose flour
  • 13 cup sprinkles

Directions

  1. In a large bowl, cream together the butter and shortening.
  2. Mix in the sugar, baking soda, cream of tartar, and salt.
  3. Mix in the egg yolks and vanilla.
  4. Gradually mix in the flour and then the sprinkles.
  5. Using a kitchen scale measure out the cookie dough into 60g balls. Place on a pan and chill in the refrigerator for at least 20 minutes.
  6. Depending on pan size, place 4 to 5 balls of cookie dough several inches apart on a parchment lined baking sheet. Bake at 300 degrees for 19 minutes.
  7. Let cool on pan for 5 minutes and transfer to cooling rack.
  8. Enjoy!

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