Soft, Funfetti Sugar Cookies

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Sometimes, I think up recipes because I'm hungry and can't stop thinking about what I would love at that moment. This was one of those recipes. I was just sitting at work on a slow day thinking about sweets and this idea came over me and I went home and made them. These are a cookie game-changer.

Now, I should say that I'm not usually a huge sugar cookie kind of gal. I'll take a snickerdoodle or maybe even chocolate chip over a standard sugar cookie any day. But these aren't your standard, run-of-the-mill, cookie cutter sugar cookies. They are soft and creamy and even border on doughy, in the best way possible. After searching around online and in some baking books, this recipe is a pretty standard one for soft sugar cookies. And since sprinkles make everything better, I decided to spice of the standard to make funfetti cookies!

Here we go...

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Soft, Funfetti Sugar Cookies

Yields about 40+ cookies, depending on size

  • 10 tbsp unsalted butter, room temperature
  • 2/3c vegetable shortening
  • 1 1/2c sugar
  • 2 eggs
  • 1 tbsp vanilla
  • 2 tsp baking powder
  • 1tsp salt
  • 3 1/3 flour
  • 3 tbsp rainbow sprinkles or nonpareils

Preheat oven to 350 degrees.

Cream butter and shortening with an electric mixer. Add sugar and mix until light and fluffy. Add eggs one at a time and vanilla.

In a separate bowl, sift flour, salt, and baking powder. With your mixer on low, add dry ingredients to the butter/egg mixer. Using a spatula, fold in sprinkles.

Drop rounded tbsps of dough onto a baking sheet lined with parchment paper or a silicone baking mat. Bake 8-10 minutes or until bottoms just begin to brown. 

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The trick is to not over bake them, or you won't get that super soft texture. I baked mine 9 minutes and they were just slightly brown on the bottom.

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Thinkg about the possibilities! You could use a basic buttercream to make these little guys into cookie sammies, or maybe even dip half of them in chocolate for the chocolate lover in your life. It's a challenge to not eat all of them. After eating half the batch, I then took mine to a party only to get them out of our house. 

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Need more funfetti options? Try these homemade Funfetti Cupcakes too!


Funfetti Cupcakes

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Let's just get a known fact out of the way...funfetti is probably the best boxed cake out there. Even though I hate using boxed cakes when making from scratch takes pretty much the same amount of effort, sometimes you just need funfetti. And that's why this recipe is amazing. Funfetti from scratch!

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Funfetti Cupcakes

Yields 12 cupcakes

Based off of this recipe.

  • 1 2/3c all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1c sugar
  • 1 stick softened butter
  • 1 large egg
  • 1/4c sour cream
  • 3/4c buttermilk
  • 2 tsp vanilla
  • 1/4c rainbow sprinkles

Preheat oven to 350 and place liners in a cupcake pan.

Cream butter and sugar with an electric mixer until fluffy. Add egg, sour cream, and vanilla. Combine after each one.

In a separate bowl, sift flour, baking powder, baking soda, and salt. Add dry mixture to the butter mixture, alternating between dry and buttermilk. Only mix until combined so you don't overmix. Overmixing=dry cupcakes.

With a spatula, fold in sprinkles. Be careful not to overmix, as the colors begin to melt and run together.

Fill each cupcake liner 3/4 way full. Bake for 20 minutes until toothpick inserted comes out clean. Let cool.

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Vanilla Buttercream

Yields enough for 24 cupcakes

  • 2 sticked softened butter
  • 3c confectioners sugar
  • 1 tsp vanilla
  • 2-4 tbsp milk

Cream butter until fluffy with an electric mixer. Add sugar slowly. Add vanilla and combine. Add enough milk to soften the texture of the buttercream. Add in small increments so not to make it too runny. 

To get fancy, fill a pastry bag with a 1A Wilton tip. Pipe enough frosting as desired. Eat.

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