Rainbow Funfetti Cutout Cookie Recipe (2024)

Home » Sweet Sugar Belle » Rainbow Funfetti Cutout Cookie Recipe

July 19, 2015|34 Comments »

If you haven’t noticed by now by now, I LOVE color. Even when I try to keep things under control, my simple four color palettes often become eight…or more. Apparently this also applies to cookie dough.

When I came across these rainbow sprinkles in Target’s dollar bin, I knew what I had to do.

Rainbow funfetti cutout cookies. It’s a beautiful thing.

This isn’t really a new recipe, justmy basic sugar cookie recipe with sprinkles added. And since it’s been awhile since I’ve talked cookie dough, I broke down the steps to make things a little easier. You can find the printable recipe at the end of this post.

Begin by creaming together the butter and confectioner’s sugar until the mixture is smooth.

Next, add the egg and flavoring (I like to use vanilla with a touch of almond) and mix until well incorporated. Just a little FYI, it’s important to use an egg that has been allowed to come to room temperature so everything combinesa little more easily.

Sift together the dry ingredients and add them to the wet mixture. If you’re smart and want to avoid a mess, add thema cup at a time. Otherwise you’ll be wearing a fine dusting of flour like I usually am. Either way right?

Sometimes, depending on your climate (and a few other variables) you may have to add more or less flour. My advice is to start with the amount recommended, and work up from there. When the dough comes together it shouldbe soft but not sticky.

This is where things get fun. Add the sprinkles and mix until they’re spread throughout the dough. Do not over mix.

Isn’t it pretty? It’s funny how sprinkles make almost anything better.

Give the dough a few minutes to rest (it will firm up a bit after mixing) thenroll toabout 1/4-inch thick on parchment paper that’s been lightly dusted with flour. Cut into the shapes of your choice.

Place the cookies approximately an inch apart on a cookie sheet that’s been lined with parchment paper and bake for about eight minutes at 400 degrees.

Remove them from the oven and wait until they are cool before moving them. See? Even the bottoms are pretty!

Rainbow funfetti cookies are beautiful straight out of the oven, but they are also great for decorating! The only thing prettier than a decorated sugar cookie is a decorated rainbow cookie…or is it a rainbow decorated cookie? Whatever, right?

Oh, and if you’re not near a Target (or if they’re out) you can find a great selection of sprinkles here.

Rainbow Funfetti Cut-out Cookies

Yield: Approximately 36 three inch cookies

Ingredients

1 c (two sticks) unsalted butter, softened
1 1/2 c confectioner's (powdered) sugar
1 egg
1 1/2 tsp vanilla extract
1/2 tsp of almond extract
2 3/4 c all-purpose flour
2 tsp baking power
1 tsp salt
1/2 c rainbow jimmies (or non-pariels)

Instructions

Preheat oven to 400 degrees.
Cream together the butter and sugar and whip until light and fluffy.
Add the egg and extracts and mix until well combined.
Sift together the flour, salt, and baking powder then add to the wet mixture one cup at a time until the dry ingredients are completely incorporated.
Add sprinkles and mix until just combined.
Divide the dough into evenly sized pieces and roll out on lightly floured parchment paper to a thickness of 1/4 inch.
Place on parchment lined baking sheets and bake for 7-9 minutes until done.

Notes

*Butter and margarine are not the same thing. For best results, use unsalted butter. If you do not have unsalted butter, you can use salted butter and omit the salt, but unsalted butter is recommended.

*This recipe does not require chilling. In my experience, chilling results in a dough that is tough and more difficult to work with.

*You can easily change the flavor of these cookies by using different extracts. As long as the total amount of liquid is equal to 2 to 3 teaspoons, you can add any combination of flavors that you like.

*This dough should be soft but not sticky. Many variables, including location and climate can affect the final product. I recommend starting with the least amount of flour recommended and add more as nessecary.

*Ovens can vary greatly. I bake my cookies for about seven or eight minutes, but the baking time can be more or less, depending your oven. For more consistent results, I recommend investing in an oven thermometer so that you can accurately measure baking temperatures.

https://www.sweetsugarbelle.com/2015/07/rainbow-funfetti-cutout-cookie-recipe/

Make these soon, you’ll be glad you did!

For more cut out cookie recipes, followmy Cutout Cookie Recipe Board on Pinterest, or check out the links below:

Sweet Sugarbelle’s BasicCut-out Sugar Cookie Recipe
Lila Loa’s End All for Chocolate Cookie Recipes
Chocolate Chip Cut-out Cookies
Sweet Sugarbelle’s Gingerbread Cut-Out Cookies

Sweet Sugar Belle

34 Comments »

34 comments

Michele @ Alwayzbakin — July 20, 2015 at 3:02 am Reply

I agree. Sprinkles do make most anything better! What a wonderful idea to add sprinkles to cut-out cookies. Love it!

The Bearfoot Baker — July 20, 2015 at 10:31 am Reply

I adore these cookies! Can;t wait to try them!

Kelly — December 26, 2018 at 12:09 am

I agree!!! I love this recipe and can’t wait to try it out!!!

That's How I Dough — July 20, 2015 at 11:27 am Reply

I did this a couple years about with red and blue jimmies for Fourth of July! So fun!

Sweetsugarbelle — July 20, 2015 at 1:07 pm

As ALWAYS, I like the way you think!!! https://www.sweetsugarbelle.com/2012/06/patriotic-cookies-with-sprinkles/

Donna Latta — July 20, 2015 at 9:32 pm Reply

Finally, some cookies I can make that will actually be cute! LOL. Cause believe me, no way could I make the art that you do!

Gitty — July 20, 2015 at 11:46 pm Reply

Your sugar cooie recipe is the only one I use. I’ve been making it with margarine to keep it dairy free and have had great results. No, it’s not the same as butter but it’s delicious just the same! I like using LorAnn’s Princess bakery emulsion. It’s got vanilla and almond and lemion! The sprinkles make it super fun. Great for birthdays and other celebrations.

Sheila Mom to Seven — July 21, 2015 at 10:53 pm Reply

I am wondering if they have a drier texture, with the sprinkles added. They sure look pretty.

Keisha - Cupcake Wishes & Birthday Dreams — July 22, 2015 at 1:25 am Reply

I am so intimidated by cookie dough! You make it look so easy and those look sooooo good. I might have to give them a try.

grosir sextoys — July 22, 2015 at 11:35 am Reply

mmm.. nyummy.. can’t wait to try this cookies

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danielle — July 24, 2015 at 5:19 pm Reply

I can’t wait to try these with the kids this week on vacation! I’m also thinking these will make a great addition to the sweet tables at a few upcoming engagement parties we will be attending- I’ll look for sprinkles to fit into the wedding colour themes.
Unfortunatly Target closed in Canada, oh how I miss it! I think it’s time we made a little road trip south of the border to get a little Target fix and stock up on baking goodies!

Rajesh Kumar — July 25, 2015 at 2:23 am Reply

Very nice post, I bookmark your blog because I found very good information on your blog, Thanks
for sharing…!
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Jennifer Olson — September 5, 2015 at 8:06 pm Reply

So fun! I’ve been meaning to make these for a while now…will have to find a reason to make some sprinkle cookies soon! Maybe back to school is the perfect time for the kids to get a special treat.

Molli Brinda — September 7, 2015 at 9:21 pm Reply

I made soccer ball cookies for my niece using this recipe and they loved them. Thanks for all your recipes I have enjoyed making them for awhile now.

Sheri Magin — September 12, 2015 at 9:50 am Reply

There is something about rainbow sprinkles that makes us all feel like kids again! I looove this recipe ????

Sue {munchkin munchies} — September 29, 2015 at 11:46 am Reply

These just make me HAPPY!

Sarah Mae — October 15, 2015 at 10:54 am Reply

These look like so much fun! I can’t wait to try them!

Inah@ShoriSuperStore — October 16, 2015 at 1:10 am Reply

I just bookmarked your blog. I really like your blog and recipes 🙂 I also love adding colors and shapes so kids would eat them LOL

Amy — October 16, 2015 at 9:25 am Reply

Your sugar cookie recipe is the ONLY one that I use now! I’ve been using it for almost two years. I am really excited to add sprinkles to it! Even red and green one for Christmas ?

Amy — October 16, 2015 at 9:26 am

That was supposed to be a 🙂 — not a question mark! lol

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Kristina — July 16, 2016 at 9:28 pm Reply

Hi! I was wondering, if I use a unicorn shape cutter will it stay true to shape? I feel like so often I try this and the cookies spread out and look like a blob rather than a unicorn. Thank you!!

Christina — July 20, 2016 at 10:04 pm Reply

Are the cookies firm or soft? I’m making cookie pops for preschool. Would this recipe work? Thanks!

Shannon — August 13, 2016 at 6:27 pm Reply

Do these freeze well? Before or after they are baked?

Debbie Neuman — October 5, 2016 at 2:00 pm Reply

I am a new customer to sugarbelle. I just ordered the Christmas bundle and the piping bundle. Where can I find the recipe for icing, or purchase it on tubes? I see where you had a give away of the icing tubes, but I want to purchase it or make it from a recipe. Do you also have cookie recipes? I LOVE, LOVE, LOVE this!!!

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Marguerite — February 17, 2017 at 12:04 pm Reply

Lovely cookies, indeed! So cheerful! ? I’ve added sprinkles to a cake batter once, trying to make it “rainbow-like”, but the all melted into a tie-dye kind of look in the batter – not what I expected at all. 🙁 Has this ever happened to your cookie dough?

Christian Olsen — March 10, 2017 at 11:43 pm Reply

I just made these cookies and they were delicious! They were adorable and so cute. I followed the recipe exactly. I made two batches. 1 of 3″ cookies. And the other of 1 1/2″. My favorites were the 1 1/2″ because they were smaller, it made more of them, and they were easier to eat (and easier to trick yourself into eating 20 of them XD). At first I thought that the Almond Extract would be too much, but it turned out just fine and so delicious in the finished product. I will be making these again very soon!

Tigi — May 10, 2017 at 9:07 am Reply

thank you so much for the recipe, for the first time ever something I baked has turned out look exactly like the picture!!!! So pleased, I made a double batch for oa Rainbow party this Saturday the girls will love them!

Alzira Barros — May 12, 2017 at 9:45 am Reply

I loved this recipe because it was exactly what i was looking for. So i tried ir today. But mine spread so much in the oven that almost lost their shapes…? I guess i’ll have to make a few more tries…? But your cookies look amazing!

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Jennie Hardy — December 15, 2021 at 11:28 am Reply

Would these work well to be decorated with royal icing?

Sweet Sugar Belle — December 15, 2021 at 1:24 pm

Absolutely! I have another post here that shows the final product! https://www.sweetsugarbelle.com/2012/06/patriotic-cookies-with-sprinkles/

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FAQs

What is the trick for cookie cutters? ›

Dip your cookie cutters in flour with each cut. Work from the center of the rolled-out dough to the edges, cutting shapes close to one another to prevent extra scraps and extra rerolling. If the cookie cutters get really sticky, wipe them off with a damp paper towel.

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How to make cut-out cookies keep their shape? ›

Sandwich your dough between two sheets of parchment, roll, then freeze; it makes cut-out cookies a breeze! If you plan to store it for only a few hours or days, there's no need to overwrap the baking sheet; for longer storage, wrap the entire baking sheet tightly with plastic wrap before freezing.

Why won't my cut-out cookies hold their shape? ›

Too much flour will make your cookies dry and crumbly. Too much sugar and butter can make sugar cookies spread and lose their shape when baked. This one requires a little patience because once you roll out your dough, you are ready to bake. Be patient and bake your cookies when the dough is really cold.

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Should you refrigerate cut-out cookies before baking? ›

Refrigerating the dough allows the flour to fully hydrate and helps to make the cookie dough firmer. Firm dough prevents the cookies from spreading too much, which is why chilling the dough is a crucial step for cut-out and rolled cookies.

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What is the best thickness for cutout cookies? ›

Most recipes suggest rolling the dough to ¼-inch thick because it's easy to work with (less breakage) and achieves a soft, tender cookie. Roll out a portion of dough at a time and keep the remaining dough in the refrigerator.

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How to prevent sugar cookie cutouts from spreading? ›

To prevent this make sure the baking sheets are always at least on room temperature. Ideally you want to cut your cookies and then chill them with the baking sheet. that way the tray is still cool when it goes in the oven and the cookies have no time to spread before they are baked through.

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How do you keep cut-out cookies from spreading while baking? ›

1) Don't grease your baking pan — line it instead

“For the best results, choose a silicone baking mat or parchment paper to line your pan,” Dawn recommends. “Simply greasing your pan — basically adding fat to it — will encourage your cookies to spread.” (Check out our side-by-side test baking to see for yourself.)

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Why are my cut-out cookies spreading? ›

If you are mixing cookies by hand, it's difficult to achieve a uniform structure in the dough. The denser bits of butter and sugar will heat more quickly than a dough that is filled with tiny pockets of air. This quicker heating will cause more spreading.

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Why are my cutout cookies puffy? ›

Q: Why are my cookies so puffy and cakey? Whipping too much air into the dough. That fluffy texture you want in a cake results from beating a lot of air into the room temperature butter and sugar, and it does the same for cookies. So don't overdo it when you're creaming together the butter and sugar.

How to use store-bought sugar cookie dough for cutouts? ›

Roll dough to 1/4-inch thickness on work surface. Cut out desired shapes using floured 2- to 2 1/2-inch cookie cutter. Place 2 inches apart on ungreased cookie sheets. Bake 8 to 11 minutes or until edges are light golden brown.

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Why are my cut out cookies dry? ›

Chances are you used too much flour. How to not use too much flour (this will cause your cookies to be dry/crumbly/not taste sweet enough: either weigh your flour, or if you're using measuring cups spoon the flour into the cup instead of scooping the flour out of the container with the measuring cup.

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Should you chill sugar cookie dough before cutting? ›

Chilling the dough is a key step in making sugar cookies, especially when you're making cut-outs. Even if you're tight on time, make sure to get the dough in the fridge, or even the freezer, even if it's only for a little while. Skip this step, and the dough will be sticky, and much harder to work with.

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What happens if I don't chill my sugar cookie dough? ›

First, chilling the dough allows the butter, shortening, cream cheese, and other fats to solidify. Why is that important? Well, for the same reason that you want to keep your pie dough cool: If the fats melt too quickly, the dough will expand rapidly in the oven. That over-expanded dough loses its perfect texture.

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How long should you chill cookie dough before baking? ›

Generally speaking, you should chill your cookie dough before baking it. But for how long? You want to give it at least 2 hours to chill through.

What is one way you can reduce sticking to your cookie cutters as you are cutting out your cookies? ›

Answer: Fill a small bowl with all purpose flour. Before cutting the dough, dip the cookie cutter into the flour.

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How do you use cookie cutters without sticking? ›

Dip your cookie cutters in flour before and after each cut. Remember that small shallow bowl you've set up near your workstation? Well, it's also the bowl that you will dip your cutter in before and after every cookie. This ensures that your cutter stays dry and floury (as opposed to moist and sticky) with every cut.

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What is the easiest way to get cookie cutters in cookie run Kingdom? ›

Like the Medal Shop, the inventory is always revolving on a schedule, but Cookie Cutters do appear in the shop on occassion for players with enough Rainbow Shells. These can be earned by loading up the boat in the main part of the Trade Harbor.