Sourdough Funfetti Cookie Recipe

Learn how to make this delicious sourdough funfetti cookie recipe from scratch in just a few easy steps. These no-roll sugar cookies are super soft, chewy, and sweet, with the fun addition of sprinkles. They are super simple to make and come together quickly.

Saying my kids are obsessed with sprinkles would be an understatement. I’m convinced if I sprinkled rainbow sprinkles on their dinner, they would actually eat it all. Maybe I’m on to something there, HA. So I finally decided to combine my favorite thing, sourdough discard, with my kids’ favorite, sprinkles, and the end result were these incredibly soft, vanilla-flavored funfetti cookie recipe.

The best part of this funfetti cookie recipe is how versatile and festive it is. From the 4th of July to Halloween to Christmas, there are sprinkles to match every occasion. Or, for a fun everyday cookie, reach for rainbow jimmies. Now, if you’ve never heard of jimmies before, they are the rod-shaped sprinkles like the ones shown below. Jimmies don’t bleed in the dough, making them a great option for funfetti cookies.

For Valentine’s Day I used dragon fruit powder to naturally color the cookies pink. The powder doesn’t change the flavor but adds a gorgeous color! I recommend using Kate’s Naturals Dragon Fruit Powder. It is the same ingredient I use to make Pink Sourdough Bread.

Why you will love this sourdough funfetti cookie recipe

• These sourdough sugar cookies are super soft, sweet, and chewy.
• They have added sprinkles for a pop of color and fun flavor.
• This is a no-roll recipe, which means you do not have to roll out the dough and cut it into shapes, making them way easier than traditional sugar cookies and just as festive. Simply make little dough balls and bake!
• You can use an active sourdough starter or sourdough discard.
• There is an optional long fermentation option to make them easier to digest.
• Minimal prep time and easy to make.
• They are perfect for a special occasion or birthday, much easier to serve than birthday cake.

Why should you refrigerate cookie dough?

I recently did an experiment with this recipe and baked some immediately, while others I waited about an hour before baking. I couldn’t believe how big of a difference it made. The ones I baked immediately were still delicious but very flat, whereas the ones that were in the fridge kept their shape nicely and were well-risen. This is because chilling the cookie dough helps it keep its shape and prevents it from spreading by solidifying the fats in the dough. So while you can always skip this step if you are in a time crunch, giving it even 30 minutes in the fridge can make a big difference.

Optional long ferment

The fermentation process helps give the health benefits that usually come with sourdough by breaking down some of the gluten and neutralizing the phytic acid to make the cookie easier to digest. To long ferment sourdough cookie dough, start by scooping the dough into cookie dough balls. This will make it much easier, as scooping very cold dough can be difficult. Place the dough balls on a lined cookie sheet and cover them with a lid, foil, or plastic wrap. Alternatively, you can place them in an airtight container. I recommend lining your base with parchment paper and using parchment paper between layers if you stack them on top of each other to prevent them from sticking. You can leave cookie dough in the fridge for up to 4 days, but I typically just do it overnight.

Tools for making sourdough funfetti cookies

• Kitchen Aid Stand Mixer – You can use a hand mixer for this recipe as well, but using a stand mixer just makes the job so much easier. If you have a Bosch mixer, you could also use that!
• Measuring Cups and Spoons – You’ll need a couple of different sizes to measure out the ingredients or a kitchen scale. 
• Baking Sheet – This is what you will use to bake the sugar cookies on. This recipe makes a couple dozen cookies so you’ll either need more than one baking sheet or bake in multiple batches. 
• Reusable Baking Mats– I love reusable mats for all my baking needs, but you can also just use parchment paper to prevent the cookies from sticking. 
• Cooling Rack – To prevent the cookies from overbaking and becoming hard, remove them from the pan about 5 minutes after they come out of the oven, and place them on a cooling rack.

Ingredients for sourdough funfetti cookies

• Butter: Salted or unsalted butter will work. I haven’t noticed a huge difference with either one, but I typically choose unsalted so I can control the amount of salt in the recipe.
• Sugar: Use white granulated sugar.
• Egg: A large egg is used to bind the cookies.
• Vanilla Extract: Gives the sugar cookie a nice vanilla flavor. If you want a more almond flavor, you could add a dash of almond extract to taste.
• Sourdough Starter: You can use sourdough discard or active starter in this recipe. I always use sourdough discard directly from the fridge; no need to bring it to room temperature.
• Baking Soda: Used to leaven the cookies.
• Salt: Brings out the flavor and balances the sweetness.
• Flour: I always use unbleached all-purpose flour.
• Sprinkles: The sprinkles make the cookies colorful and festive! I recommend using jimmies as they do not bleed in the dough. You can use nonpareils, but they will bleed into the dough.
• Optional: For my chocolate lovers, you could always add in some white chocolate chips too.

Step-by-step instructions to make sourdough funfetti cookie recipe

Cream Butter and Sugar: Add room temperature butter and sugar into the bowl of a stand mixer. Using the paddle attachment, cream together the mixture until light and fluffy on medium speed. If you are using hand beaters, I recommend doing this in a large mixing bowl. This is important as it will aerate the dough, ensuring a light, fluffy cookie. If you don’t set your butter out early and are in a hurry, you can place the butter in the microwave for a few seconds, but be sure not to melt it.

Add Wet Ingredients: Whisk in the wet ingredients: egg, sourdough discard, and vanilla extract, and mix until combined.

Add Dry Ingredients: Add in the dry ingredients: baking soda, salt, and flour on low speed, so you don’t get the flour everywhere. If the dough is still very sticky, add up to another 1/4 cup of flour, adding just a little at a time, as you don’t want too much extra flour.

Fold in Sprinkles: Fold in the sprinkles.

Scoop Dough: Scoop the cookie dough into balls using a spoon or cookie scoop. For smaller cookies, use a 1-tablespoon scoop; this will make about 3 dozen cookies. This is what is shown in the images. Or, if you prefer larger cookies, use a 2-tablespoon scoop.

Refrigerate Dough: Add the dough balls to a lined baking sheet and refrigerate for at least 30 minutes or up to 4 days. This helps the dough keep its shape. Tip: It’s easier to scoop the dough before refrigerating so you do not have to work with dough that is hard. If you don’t have time, you can skip this step, but your cookies will be much flatter.

Bake: Preheat the oven to 350°F. Bake for 12-15 minutes or until the edges are just slightly turning golden brown and the middle of the cookie has lost its sheen. If you are baking 2 trays at once, I recommend rotating racks midway through; note the cookies may take an extra minute or two to bake. Do not overbake, or you will lose the softness of the cookie. Let the cookies cool for 5 minutes and then transfer to a cooling rack.

How to store sourdough funfetti cookies

To store your cookies, wait until they have completely cooled, then add them to an airtight container and leave them on the counter. They will stay fresh for about a week.

How to freeze cookie dough

If you want to freeze cookie dough to bake later, put the scoops of dough on a lined cookie sheet and freeze until they are completely frozen. Then, transfer the dough balls to a freezer bag or airtight container. When you are ready to bake, remove them from the freezer and add to a lined cookie sheet to bake. Bake at 350°F until they are golden brown on the edges. Keep in mind that frozen dough will take a few extra minutes to bake compared to fresh dough.

Can I freeze baked cookies?

Yes, you can! If you find you baked too many or simply want to enjoy them again later, you can freeze the cookies. To freeze the cookies, wait until they are completely cooled; do not freeze them straight from the oven! Next, add them to an airtight container and be sure to add parchment paper or wax paper between any layers to prevent them from sticking together. Alternatively, you can flash freeze on a cookie sheet first and once they are frozen, add them to a freezer bag. When you are ready to enjoy them again, let them thaw on the counter or add them to the microwave for a few seconds until they have defrosted. Cookies will stay fresh in the freezer for up to 3 months.

More sourdough dessert recipes

Sourdough Chocolate Chip Cookies– Soft, chewy, and full of chocolate chunks, this will be your favorite chocolate chip cookie recipe! 

Sourdough Brownies – This recipe is better than any box brownie you can buy! They are fudgy, chocolatey, and moist and so easy to make.

S’mores Cookie Bars– Layers of graham crackers, chocolate, marshmallow cream, and chocolate chip cookie dough. Need I say more?!