Week 11-Funfetti Sugar Cookies

I made these cookies for a school bake sale.  I wanted something fun and I thought the kids would love them.  I’m not sure who loved them more though me or my kids.  These made me want to put sprinkles in everything! I found this recipe on Sally’s Baking Addiction.  If you haven’t checked out her blog, you need to!  Her stuff is always so awesome that I didn’t change a thing.  Going forward, I would make the cookies a bit smaller, they are pretty large.  The recipe calls for 2 tablespoon sized dough balls, I would probably do about 1 tablespoon, to make more, smaller cookies.  If you do that, adjust the cooking time.  For the original recipe click here! Enjoy!



Funfetti Sugar Cookies


  • 1 and 1/2 cups all-purpose flour (spoon & leveled)
  • 1 and 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1/2 cup  unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1/2 cup sprinkles, plus more for topping

What to do…

  1.  Whisk the flour, baking powder, baking soda, cream of tartar, and salt in a medium bowl.  Set aside.
  2. In the bowl of a stand mixer, fitted with the paddle attachment, or a large bowl if using a hand mixer, beat the butter and sugar together on medium high speed until creamed.  Add the egg and vanilla extract and beat on high until combined. if needed, scrape down the sides of the bowl and beat again.
  3. Add dry ingredients to the wet ingredients and mix on low until combined.
  4. Pour the sprinkles in and beat until combined.
  5. Scoop dough in 2 tablespoons sections and roll into balls or 1 tablespoon if you want to make smaller cookies.
  6. Dip the top of the balls into sprinkles.
  7. Place balls onto a lined baking or a lined container and cover and refrigerate for at least 2 hours.
  8. When ready to bake, preheat the oven to 350 degrees and line baking sheets with parchment paper.
  9. Arrange chilled cookie balls 3 inches apart on the cookie sheet.
  10. Bake for 11-12 minutes or until lightly browned on the side, less if you opted to make a smaller cookie.  The centers will look very soft.
  11. Let baked cookies cool on cookie sheet for 5 minutes before transferring to a cooling rack to cool completely. **Really do this! I grew impatient and my cookie crumbled:(


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