Funfetti Jelly Bean Sugar Cookies are everything you want in a bakery-style cookie—thick, tender, and packed with pastel sprinkles and sweet candy centers. Each bite has a soft sugar cookie base with fruity jelly beans and funfetti colored sprinkles inside, making them a perfect for Easter dessert idea, spring baking, or fun cookies with kids.

The secret to these cookies is chilling the dough and freezing the jelly beans, which keeps them from melting and gives you those thick, soft centers with slightly crisp edges.

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Ingredients

• 1 cup brown sugar
• 1 cup butter, softened (2 sticks)
• 2 eggs
• 2 teaspoons vanilla
• 3½ cups all-purpose flour – sub Bob’s Redmill 1:1 for gluten free
• 2 teaspoons baking soda
• 2 teaspoons cream of tartar
• 1 cup pastel sprinkles
• 1–1½ cups mini jelly beans (slightly frozen)

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Instructions for Funfetti Jelly Bean Sugar Cookies

1. Preheat Oven

Preheat oven to 350°F. Line baking sheets with parchment paper.

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2. Freeze Jelly Beans

Place jelly beans in the freezer for 15 minutes.
(This helps prevent them from melting too quickly while baking.)

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3. Cream Butter and Sugar

In a large bowl, beat together:

• softened butter
• brown sugar

until light, fluffy, and creamy.

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4. Add Eggs and Vanilla

Mix in:

• eggs
• vanilla

until smooth and fully combined.

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5. Add Dry Ingredients

Stir in:

• flour
• baking soda
• cream of tartar

Mix just until a dough forms. Do not overmix.

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6. Add Mix-Ins & Chill

Fold in:

• pastel sprinkles
• frozen jelly beans

Form dough into tall balls and place on a baking sheet.
Refrigerate for 30 minutes.

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7. Bake Funfetti Jelly Bean Sugar Cookies

Place cookies 2 inches apart.

Bake for 18–20 minutes, until:

• edges are just set
• centers still look soft and slightly undercooked (they will continue cooking on pan)

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8. Cool

Let cookies cool on the pan for 5 minutes, then transfer to a rack.

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How to Store Funfetti Jelly Bean Sugar Cookies

• Store in an airtight container for 3–4 days
• Keep at room temperature for best texture

To Freeze

• Layer cookies with parchment in a freezer bag
• Freeze for 2–3 months
• Thaw at room temp—they taste freshly baked

Mix just until dough forms

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Tips for Thick, Chewy, Bakery-Style Sugar Cookies

Chill the Dough

Gluten-free Version

Allow cookie dough to rest for 15 minutes before placing in the fridge

Chilling solidifies the butter and prevents spreading, giving you thicker cookies.

Don’t Overmix

Too much mixing adds gluten, which makes cookies tough and flat.

Use Room-Temperature Butter

Softened—not melted—creates the best texture.

Shape Tall Cookie Dough Balls

Form them higher rather than round to help them bake thick.

Remove from oven when the center looks slightly undercooked. They will continue cooking on the pan while cooling.

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More Sugar Cookie recipes

Candied Walnut Sugar Cookies

Crunch almond-topped sugar cookies